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Lemon Olive Oil Cake with Fresh Lemon Glaze

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This Mediterranean-inspired lemon olive oil cake is light, tender, and beautifully fragrant. Made with extra-virgin olive oil, it features a moist crumb and a bright, tangy lemon glaze.

Ingredients

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 large eggs, room temperature

3/4 cup extra-virgin olive oil, mild and fruity

3/4 cup whole milk, room temperature

Zest of 2 lemons

1/4 cup fresh lemon juice (from about 2 lemons)

1 teaspoon pure vanilla extract

1 cup powdered sugar, sifted

2–3 tablespoons fresh lemon juice (for glaze)

1 teaspoon finely grated lemon zest (for glaze)

Instructions

  1. Preheat the oven to 350°F. Grease a 9-inch springform pan or line with parchment paper. Cover the bottom and sides with foil to prevent leaks.
  2. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. In a large bowl, whisk the eggs. Slowly whisk in the olive oil until emulsified. Add the milk, lemon zest, lemon juice, and vanilla extract, whisking until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix gently until no streaks of flour remain. The batter will be thin and glossy.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool the cake in the pan for 15 minutes. Run a knife around the edge and release the springform ring. Transfer to a wire rack and cool for another 30 minutes.
  7. To prepare the glaze, whisk the powdered sugar and lemon juice until smooth and pourable. Add more lemon juice if needed, then stir in the lemon zest.
  8. Spoon the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for at least 15 minutes before slicing and serving.

Notes

Stir in 1 tablespoon poppy seeds for added texture.

Substitute 1/2 cup all-purpose flour with almond flour and add 1 teaspoon almond extract for a nutty variation.

Dust with powdered sugar instead of glazing for a simpler finish.

Serve with fresh berries and lightly sweetened whipped cream.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Freeze the unglazed cake tightly wrapped for up to 2 months. Thaw overnight and glaze before serving.

Nutrition

Find it online: https://recipesbyjanet.com/lemon-olive-oil-cake-with-fresh-lemon-glaze/