Layered Citrus Olive Oil Cake with Honey Glaze
Moist olive oil cake layered with fresh citrus zest and drizzled with a sweet honey glaze for a bright finish. This mediterranean-inspired desserts ready in about 55 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 320 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
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp lemon zest
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1/4 cup honey
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- Step 3: In a large bowl, whisk 1 1/4 cups granulated sugar and 3 large eggs until light and fluffy, about 3 minutes.
- Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while whisking to combine.
- Step 5: Add 1/2 cup whole milk, 2 tbsp lemon zest, 1 tbsp orange zest, and 1 tsp vanilla extract; stir until smooth.
- Step 6: Gradually fold the flour mixture into the wet ingredients until just combined.
- Step 7: Divide batter evenly between the two prepared pans and smooth the tops.
- Step 8: Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Step 9: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Step 10: In a small saucepan, warm 1/4 cup honey and 2 tbsp fresh lemon juice over low heat until combined and runny.
- Step 11: Once cakes are cool, drizzle the honey glaze over the top of each layer before stacking and serving.
Frequently asked questions
How long does Layered Citrus Olive Oil Cake with Honey Glaze take to make?
Total time is about 55 minutes (20 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 Layered Citrus Olive Oil 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 Layered Citrus Olive Oil 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 Layered Citrus Olive Oil Cake with Honey Glaze 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 Layered Citrus Olive Oil 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
