Lemon-Cardamom Olive Oil Cake with Honey Glaze
A moist olive oil cake infused with bright lemon zest and warm cardamom, finished with a glossy honey glaze for a perfect Mother's Day treat. This mediterranean-inspired desserts ready in about 60 minutes layers all-purpose flour, baking powder, ground cardamom 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
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp fresh lemon 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 an 8-inch round cake pan. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cardamom, and 1/2 tsp salt.
- Step 2: In a large bowl, whisk 1 cup granulated sugar with 3 large eggs until pale and fluffy, about 3 minutes.
- Step 3: Slowly drizzle in 3/4 cup extra virgin olive oil while whisking continuously until fully incorporated.
- Step 4: Add 1/2 cup whole milk, 2 tbsp fresh lemon zest, and 1 tsp vanilla extract, whisking until smooth.
- Step 5: Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Step 7: While the cake cools, warm 1/4 cup honey and 2 tbsp fresh lemon juice in a small saucepan over low heat until runny.
- Step 8: Once the cake is slightly warm, poke holes with a skewer and drizzle the honey-lemon glaze evenly over the top. Let soak for 15 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Cardamom Olive Oil Cake with Honey Glaze 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 Lemon-Cardamom 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 Lemon-Cardamom 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 Lemon-Cardamom 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 Lemon-Cardamom 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.
