Glazed Citrus Olive Oil Cake with Whipped Honey Cream

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A moist olive oil cake infused with fresh orange and lemon zest is topped with a tangy citrus glaze and a dollop of honey-sweetened whipped cream. This Mediterranean-inspired recipe, ready in about 65 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 350 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 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 3 large eggs
• 2/3 cup extra virgin olive oil
• 1/2 cup whole milk
• 1 tbsp fresh orange zest
• 1 tbsp fresh lemon zest
• 1/3 cup fresh orange juice
• 3/4 cup powdered sugar
• 1 cup heavy cream
• 2 tbsp honey
• 1 tsp vanilla extract

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
2. Step 2: In a large bowl, beat 3 large eggs with 1 cup granulated sugar until pale and thick, about 3 minutes. Slowly drizzle in 2/3 cup extra virgin olive oil while beating.
3. Step 3: Add 1/2 cup whole milk, 1 tbsp fresh orange zest, and 1 tbsp fresh lemon zest to the egg mixture and stir to combine.
4. Step 4: Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
5. Step 5: While the cake cools, whisk together 3/4 cup powdered sugar with 1/3 cup fresh orange juice until smooth to create the glaze.
6. Step 6: Pierce the warm cake all over with a skewer and spoon the glaze evenly over the top, allowing it to soak in.
7. Step 7: For the whipped honey cream, whip 1 cup heavy cream with 2 tbsp honey and 1 tsp vanilla extract until soft peaks form. Serve the cake slices with a generous dollop of the whipped cream.