Citrus Olive Oil Layer Cake with Honey Glaze

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A moist and tender olive oil cake infused with fresh lemon and orange zest, topped with a sweet honey glaze for a refreshing finish. This Mediterranean-inspired recipe, ready in about 50 minutes, layers all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups granulated sugar
• 3 large eggs
• 3/4 cup extra virgin olive oil
• 1 cup whole milk
• 2 tbsp lemon zest
• 2 tbsp orange zest
• 1 tsp vanilla extract
• 1/3 cup honey
• 2 tbsp fresh lemon juice

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Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. Step 2: In a large bowl, whisk 1 1/4 cups granulated sugar with 3 large eggs until pale and fluffy, about 3 minutes. Slowly drizzle in 3/4 cup extra virgin olive oil while whisking to combine.
3. Step 3: Add 1 cup whole milk, 2 tbsp lemon zest, 2 tbsp orange zest, and 1 tsp vanilla extract to the wet ingredients, mixing until smooth.
4. Step 4: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined, taking care not to overmix.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. Step 6: In a small saucepan over low heat, combine 1/3 cup honey and 2 tbsp fresh lemon juice. Warm until honey is fluid and pourable, about 2 minutes. Drizzle the glaze over the cooled cakes before serving.