Zesty Lemon Olive Oil Cake with Honey Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist olive oil cake infused with fresh lemon zest and finished with a sweet honey glaze for a bright, tender dessert. This Mediterranean-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, kosher 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.

Prep: 15 min Cook: 45 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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, and 1/2 tsp kosher salt; set aside.
  2. Step 2: In a large bowl, beat 3 large eggs and 1 cup granulated sugar with a hand mixer on medium-high speed until pale and fluffy, about 3 minutes.
  3. Step 3: Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to beat. Add 1/2 cup whole milk, 2 tbsp fresh lemon zest, 1/4 cup fresh lemon juice, and 1 tsp pure vanilla extract; mix until combined.
  4. Step 4: Gradually fold the dry flour mixture 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 bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Step 6: While the cake bakes, warm 1/4 cup honey in a small saucepan over low heat until runny. When the cake is done and still warm, poke several holes in the top with a skewer and brush the honey evenly over the surface. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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