Cinnamon Olive Oil Cake with Honey Glaze

Name: Cinnamon Olive Oil Cake with Honey Glaze
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings
Cuisine: Mediterranean
Ingredients: ¾ cup (180 ml) extra virgin olive oil; 1½ cups (300 g) granulated sugar; 3 large eggs, at room temperature; 2¼ cups (280 g) all-purpose flour; 2 tsp (10 g) baking powder; 2 tsp (5 g) ground cinnamon; ½ tsp (3 g) sea salt; ½ cup (120 ml) whole milk; 1 tsp (5 ml) vanilla extract; ⅓ cup (100 ml) honey; 2 tbsp (28 g) unsalted butter; ¾ cup (90 g) powdered sugar; 1 tbsp (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A tender, fragrant olive oil cake infused with warm cinnamon and topped with a silky honey glaze. This Mediterranean-inspired dessert is light yet satisfying, with a subtle spice that complements the fruity notes of quality olive oil. The cake stays moist for days and pairs beautifully with coffee or tea.

Prep: 15 min
Cook: 40 min
Wait: 30 min
Total: 1 hr 25 min
Makes: 1 cake (10 slices)

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Steps

Before you start

Preheat the oven to 350°F (175°C)
Bring eggs to room temperature (about 30 minutes)
Have all ingredients measured and ready
Line the cake pan with parchment paper or grease it well

1
Mix dry ingredients
- In a medium bowl, whisk together 2.25 cups (280 g) all-purpose flour, 2 tsp (10 g) baking powder, 2 tsp (5 g) ground cinnamon, and 0.5 tsp (3 g) sea salt.
- Set aside.
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Ready when: Mixture is evenly combined with no lumps
Tip: Whisk the cinnamon thoroughly to distribute it evenly throughout the cake
2
Combine wet ingredients
- In a large bowl, whisk together 0.75 cup (180 ml) extra virgin olive oil and 1.5 cups (300 g) granulated sugar until well combined.
- Add 3 room-temperature large eggs one at a time, whisking gently after each addition until incorporated.
- Whisk in 1 tsp (5 ml) vanilla extract.
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Ready when: Mixture is pale, thick, and emulsified with no visible egg streaks
Tip: Add eggs one at a time and whisk just until combined—overmixing at this stage can deflate the batter
3
Alternate wet and dry
- Beginning and ending with the dry ingredients, alternate adding the flour mixture and 0.5 cup (120 ml) whole milk to the wet ingredients.
- Add about one-third of the dry mixture, fold gently with a rubber spatula until just combined, then add half of the milk.
- Repeat with another third of the dry mixture and the remaining milk.
- Finish with the final third of the dry mixture.
- Fold until no visible flour streaks remain.
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Ready when: Batter is smooth and no white flour streaks are visible
Tip: Fold gently rather than stir—overmixing will make the cake dense and tough. Use a spatula to cut down the center and fold the batter over itself
4
Pour into pan
- Pour the batter into a greased or parchment-lined 9-inch (23 cm) round cake pan or 8×4-inch (20×10 cm) loaf pan.
- Smooth the top gently with a spatula.
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Ready when: Top is level
Tip: Tap the pan gently on the counter once to release air bubbles
5
Bake the cakeOven 350°F / 175°C
- Bake in a preheated 350°F (175°C) oven for 38–42 minutes.
- The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs and the top is golden brown and springs back when lightly touched.
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Ready when: Toothpick inserted in center comes out with a few moist crumbs, top is golden and springs back when touched
Tip: Don't overbake—a slightly underbaked center stays moister than a dry cake. Check at 38 minutes if your oven runs hot
6
Cool the cake
- Remove the cake from the oven and let it cool in the pan for 15 minutes.
- Turn the cake out onto a wire cooling rack and let it cool completely, about 30 minutes total, before glazing.
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Ready when: Cake is cool to the touch
Tip: Glazing a still-warm cake will cause the glaze to slide off; wait until completely cool
7
Make the honey glaze
- While the cake cools, whisk together 0.33 cup (100 ml) honey, 2 tbsp (28 g) unsalted butter (melted), 0.75 cup (90 g) powdered sugar, and 1 tbsp (15 ml) fresh lemon juice in a small bowl until smooth and pourable.
- The glaze should be thick but drizzle-able; if too thick, whisk in a few drops of water.
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Ready when: Glaze is smooth, thick, and pourable
Tip: Use warm honey so it blends smoothly with the butter; melted butter and honey create a glossy finish
8
Glaze the cake
- Pour or spoon the honey glaze over the cooled cake, letting it drip naturally down the sides.
- If glazing a round cake, pour in a spiral or circle pattern for even coverage.
- Let the glaze set for about 10 minutes before serving.
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Ready when: Glaze has stopped dripping and is tacky to the touch
Tip: Work quickly—if the glaze sets too fast, reheat it gently over low heat or warm it briefly in the microwave

Good to know

Tips

Choose a good-quality extra virgin olive oil—it's the star of this cake. Fruity, peppery, or herbaceous varieties each bring different character.
Room-temperature eggs emulsify better with the oil and sugar, creating a lighter crumb. Set them out 30 minutes before baking.
Don't skip the lemon juice in the glaze—the acidity balances the sweetness and brightens the honey flavor.
Serve with whipped yogurt, labneh, or a simple Greek yogurt dollop for a Mediterranean touch.

Make ahead

The cake (without the glaze) can be baked up to 2 days ahead, wrapped tightly at room temperature. The glaze is best made fresh just before serving, but can be made up to 4 hours ahead and stored in an airtight container at room temperature; reheat gently if it has firmed up.

Storage & reheating

Room temperature: up to 3 days, covered with plastic wrap or under a cake dome. Refrigerator: up to 5 days, tightly wrapped. Freezer: up to 1 month, wrapped in plastic wrap and then foil; thaw at room temperature for 2 hours before serving. The glaze is best consumed within 2 days; it will gradually harden as it sits.

Substitutions

extra virgin olive oil → refined olive oil or mild light olive oil. Use if you prefer a less fruity flavor. The cake will be slightly less complex but still excellent.
ground cinnamon → 1 tsp ground cinnamon plus 1 tsp grated fresh ginger. Adds warm spice and depth. Ginger pairs beautifully with olive oil and honey.
whole milk → unsweetened almond milk or oat milk. Works well for a dairy-free version; moisture will be nearly identical.
honey → pure maple syrup. Substitutes 1:1 in the glaze for a different flavor profile. Use grade A or B depending on desired depth.