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Lemon Olive Oil Cake with Lemon Glaze Recipe

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4.4 from 36 reviews

This moist and flavorful Lemon Olive Oil Cake combines the bright citrus tang of fresh lemon with the rich, fruity depth of high-quality olive oil. Perfectly tender with a delicate crumb, this cake is glazed with a simple lemon icing, making it an elegant yet easy dessert for any occasion.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

For the Cake

  • 3 large eggs (room temperature)
  • 1 1/4 cups granulated sugar
  • 2 tbsp lemon zest
  • 3/4 cup olive oil (good quality)
  • 1/2 cup lemon juice (fresh squeezed)
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour (King Arthur Flour recommended)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt

For the Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice (fresh squeezed)
  • 1 tbsp olive oil

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch round cake pan with butter or olive oil and line the bottom with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Eggs, Sugar, and Lemon Zest: Using an electric mixer, beat the eggs, granulated sugar, and lemon zest in a large bowl for about 1 minute. The mixture should become pale yellow, light, and slightly fluffy, which helps to incorporate air for a tender cake.
  3. Add Olive Oil Slowly: With the mixer running on low speed, gradually drizzle in the olive oil. This slow incorporation allows the oil to emulsify smoothly with the eggs and sugar.
  4. Add Lemon Juice, Milk, and Vanilla: Pour in the fresh lemon juice, whole milk, and vanilla extract, mixing until the ingredients are fully combined and the batter is smooth.
  5. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture and gently mix on low speed or fold by hand just until combined, taking care not to overmix to maintain a tender crumb.
  6. Bake the Cake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 40 to 50 minutes, checking around the 30-minute mark. The cake is done when the center springs back lightly and a toothpick inserted comes out with a few moist crumbs.
  7. Cool the Cake: Let the cake cool in the pan for 15 to 30 minutes, then transfer it to a wire rack to cool completely. Placing it in the freezer for 5 minutes helps to firm it up for glazing.
  8. Prepare and Apply the Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and olive oil until smooth and pourable. Drizzle this glaze over the cooled cake and allow it to set before slicing and serving.

Notes

  • Use good quality olive oil for the best flavor — extra virgin is ideal.
  • Room temperature eggs help the batter emulsify properly.
  • Do not overmix the batter once flour is added to avoid a dense cake.
  • Lemon juice should be freshly squeezed for bright, fresh flavor.
  • Allowing the cake to cool completely before glazing prevents the glaze from melting and running off.
  • Leftover cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/lemon-olive-oil-cake-with-lemon-glaze-recipe/