Citrus Olive Oil Layer Cake with Honey Glaze
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 desserts 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined, taking care not to overmix.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus Olive Oil Layer Cake with Honey Glaze take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Citrus Olive Oil Layer Cake with Honey Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Citrus Olive Oil Layer Cake with Honey Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus Olive Oil Layer Cake with Honey Glaze for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Citrus Olive Oil Layer Cake with Honey Glaze?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
