Lemon Olive Oil Upside-Down Cake with Honey Glaze
A tender, moist cake with a bright lemon topping caramelized by olive oil and finished with a sweet honey glaze. This mediterranean-inspired desserts ready in about 50 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
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 3 tbsp honey
- 2 tbsp, melted unsalted butter
- 2 tbsp (optional, for dusting) powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, sift together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt; set aside.
- Step 2: In a large bowl, whisk 3 large eggs with 3/4 cup granulated sugar until pale and slightly thickened, about 2-3 minutes.
- Step 3: Slowly drizzle in 1/2 cup extra virgin olive oil while whisking continuously, then add 1/2 cup whole milk, 2 tbsp lemon zest, and 1/4 cup fresh lemon juice, whisking until combined.
- Step 4: Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
- Step 5: Pour 2 tbsp melted unsalted butter into a 9-inch round cake pan, swirling to coat. Pour the batter into the pan and smooth the top.
- Step 6: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the edges are lightly golden.
- Step 7: While the cake bakes, warm 3 tbsp honey gently in a small saucepan until pourable.
- Step 8: Remove cake from oven and immediately invert onto a serving plate. Drizzle the warm honey over the top and let it soak in for 5 minutes.
- Step 9: Optionally, dust with 2 tbsp powdered sugar before serving. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Olive Oil Upside-Down Cake with Honey Glaze take to make?
Total time is about 50 minutes (15 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 Lemon Olive Oil Upside-Down 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 Olive Oil Upside-Down 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 Olive Oil Upside-Down 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 Olive Oil Upside-Down 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.
