Lemon-Glazed Olive Oil Pound Cake
Moist pound cake enhanced with fruity olive oil and bright lemon glaze, offering a delicate balance of richness and citrus. This mediterranean-inspired desserts ready in about 75 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
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups granulated sugar
- 4 large eggs
- 3/4 cup extra-virgin olive oil
- 1/2 cup whole milk
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup powdered sugar
Instructions
- Step 1: Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
- Step 2: In a large bowl, beat 1 1/4 cups granulated sugar and 4 large eggs together until pale and fluffy, about 3 minutes. Gradually add 3/4 cup extra-virgin olive oil in a thin stream while continuously mixing.
- Step 3: Alternately add the dry flour mixture and 1/2 cup whole milk to the wet ingredients in three additions, beginning and ending with the flour mixture. Stir in 2 tbsp lemon zest until just combined.
- Step 4: Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Step 5: While the cake cools, whisk together 1/4 cup fresh lemon juice and 1 cup powdered sugar until smooth. Drizzle the lemon glaze over the warm cake and let it soak in before slicing and serving.
Frequently asked questions
How long does Lemon-Glazed Olive Oil Pound Cake take to make?
Total time is about 75 minutes (15 min prep + 60 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-Glazed Olive Oil Pound Cake?
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-Glazed Olive Oil Pound Cake?
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-Glazed Olive Oil Pound Cake 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-Glazed Olive Oil Pound Cake?
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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