Zesty Lemon Olive Oil Cake with Honey Glaze
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 desserts (mediterranean) 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.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp pure vanilla extract
- 1/4 cup honey
Instructions
- 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.
- 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.
- 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.
- Step 4: Gradually fold the dry flour mixture into the wet ingredients using a spatula until just combined, being careful not to overmix.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zesty Lemon Olive Oil Cake with Honey Glaze take to make?
Total time is about 60 minutes (15 min prep + 45 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 Zesty Lemon Olive Oil 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 Zesty Lemon Olive Oil 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 Zesty Lemon Olive Oil 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 Zesty Lemon Olive Oil 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.
