Olive Oil and Lemon Pound Cake with Honey Glaze
Moist pound cake enriched with fruity olive oil and fresh lemon zest, finished with a sweet honey glaze for a bright and tender dessert. 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 310 calories and feeds 10, 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 1/2 tsp baking powder
- 1/2 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 fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/4 cup honey
- 2 tbsp water
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan. In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
- Step 2: In a large bowl, whisk 1 1/4 cups granulated sugar with 4 large eggs until pale and fluffy, about 3 minutes. Slowly drizzle in 3/4 cup extra-virgin olive oil while whisking to emulsify.
- Step 3: Add 1/2 cup whole milk, 2 tbsp fresh lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract to the wet mixture and whisk to combine.
- Step 4: Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined; do not overmix.
- Step 5: Pour batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick inserted comes out clean.
- Step 6: While the cake bakes, combine 1/4 cup honey and 2 tbsp water in a small saucepan over low heat, stirring until smooth and warm.
- Step 7: Remove the cake from the oven and immediately brush the honey glaze evenly over the top. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Frequently asked questions
How long does Olive Oil and Lemon Pound Cake with Honey Glaze 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 Olive Oil and Lemon Pound 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 Olive Oil and Lemon Pound 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 Olive Oil and Lemon Pound Cake with Honey Glaze for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Olive Oil and Lemon Pound 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.
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