Classic Lemon Olive Oil Cake with Honey Drizzle
A moist and tender olive oil cake infused with fresh lemon zest and juice, finished with a warm honey drizzle for a bright and fragrant dessert. This mediterranean-inspired desserts ready in about 60 minutes layers all-purpose flour, baking powder, salt 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 310 calories and feeds 8, 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
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp, finely grated lemon zest
- 1/4 cup, freshly squeezed lemon juice
- 1/4 cup honey
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. In a bowl, whisk together 1 3/4 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt; set aside.
- Step 2: In a large mixing bowl, beat 3 large eggs with 1 cup granulated sugar until thick and pale, about 3-4 minutes. Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to beat.
- Step 3: Add 1/2 cup whole milk, 2 tbsp finely grated lemon zest, and 1/4 cup freshly squeezed lemon juice to the wet mixture; stir gently to combine.
- Step 4: Fold the dry ingredients into the wet ingredients in two additions, mixing just until incorporated to avoid overmixing.
- Step 5: Pour batter into prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the top is golden.
- Step 6: While the cake bakes, warm 1/4 cup honey in a small saucepan over low heat until pourable.
- Step 7: Remove cake from oven and immediately poke holes over the surface with a skewer; pour warm honey evenly over the cake to soak in. Let cool in pan for 15 minutes before transferring to a wire rack.
Frequently asked questions
How long does Classic Lemon Olive Oil Cake with Honey Drizzle take to make?
Total time is about 60 minutes (15 min prep + 45 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 Classic Lemon Olive Oil Cake with Honey Drizzle?
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 Classic Lemon Olive Oil Cake with Honey Drizzle?
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 Classic Lemon Olive Oil Cake with Honey Drizzle for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Classic Lemon Olive Oil Cake with Honey Drizzle?
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.
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