Slow-Roasted Lemon Olive Oil Cake with Honey Glaze

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A moist, tender olive oil cake infused with fresh lemon zest, slow-roasted for enhanced flavor and topped with a shiny honey glaze. This Mediterranean-inspired recipe, 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 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 (220 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 3/4 cup (180 ml) extra virgin olive oil
• 1/2 cup (120 ml) whole milk
• 2 tbsp (from 2 lemons) lemon zest
• 1/4 cup (60 ml) fresh lemon juice
• 1 tsp vanilla extract
• 1/4 cup (85 g) honey
• 1 tbsp (for dusting, optional) powdered sugar

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk 1 3/4 cups (220 g) all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt until combined.
2. Step 2: In a large bowl, beat 3 large eggs with 1 cup (200 g) granulated sugar until pale and fluffy, about 3 minutes using a hand mixer. Slowly drizzle in 3/4 cup (180 ml) extra virgin olive oil while mixing on low speed.
3. Step 3: Add 1/2 cup (120 ml) whole milk, 2 tbsp lemon zest, 1/4 cup (60 ml) fresh lemon juice, and 1 tsp vanilla extract to the wet mixture. Mix until smooth.
4. Step 4: Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix.
5. Step 5: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 50-60 minutes until a toothpick inserted in the center comes out clean and the top is golden.
6. Step 6: While the cake bakes, warm 1/4 cup (85 g) honey in a small saucepan over low heat until runny. When the cake is out of the oven and still warm, poke holes across the top with a skewer and slowly brush the honey glaze all over the cake, allowing it to soak in.
7. Step 7: Let the cake cool completely in the pan on a wire rack. Optionally dust with 1 tbsp powdered sugar before serving.