Lemon Olive Oil Cake with Honey Glaze

Name: Lemon Olive Oil Cake with Honey Glaze
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1¾ cups (220 g) all-purpose flour; 1½ teaspoons (7 g) baking powder; ¼ teaspoon (1 g) fine sea salt; 3 large eggs, at room temperature; 1 cup (200 g) granulated sugar; ¾ cup (180 ml) extra-virgin olive oil, fruity or peppery; 2 fresh lemon, zest finely, then juice (about 1/3 cup / 80 ml fresh juice); ½ cup (120 ml) buttermilk, at room temperature; ¼ cup (85 g) honey; 2 tablespoons (30 ml) extra-virgin olive oil; 1 tablespoon (15 ml) fresh lemon juice; 1 tablespoon (15 ml) water

From the MyKitchenBank Kitchen

A moist, tender cake infused with bright lemon and fruity olive oil, finished with a silky honey glaze. This Mediterranean-inspired dessert balances citrus brightness with the subtle warmth of good olive oil, creating a sophisticated cake that's equally at home at a casual afternoon tea or a special dinner.

Prep: 15 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 20 min
Makes: 1 cake (8 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Bring eggs to room temperature for 30 minutes
Use a 9-inch (23 cm) round or square cake pan
Grease the pan lightly and line the bottom with parchment paper

1
Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, and salt.
- Set aside.
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Ready when: Mixture looks uniform with no lumps of baking powder
Tip: Sift the flour and baking powder together if they feel lumpy, to avoid streaks in the baked cake
2
Whisk eggs and sugar
- In a large bowl, whisk together eggs and granulated sugar for about 2–3 minutes until the mixture is pale, thick, and falls in a ribbon when the whisk is lifted.
- This incorporates air and creates a tender crumb.
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Ready when: Mixture is pale, voluminous, and leaves a ribbon trail when dripped from the whisk
Tip: Don't skip this step; the aeration is what gives the cake its tender, light texture
3
Add olive oil and lemon
- Slowly drizzle the olive oil into the egg mixture while gently whisking until fully incorporated.
- Then whisk in the lemon zest and lemon juice, stirring just until combined.
- The mixture may look slightly curdled—this is normal.
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Ready when: Lemon zest and juice are evenly dispersed throughout the batter
Tip: Add the oil slowly to prevent the batter from breaking; if it does curdle slightly, the buttermilk will help emulsify it
4
Fold in dry ingredients
- Fold the flour mixture into the wet ingredients in two additions using a spatula, stirring gently until just combined.
- Then fold in the buttermilk in one addition.
- Stop folding as soon as no dry streaks remain; overmixing will make the cake tough.
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Ready when: No visible flour streaks; batter is smooth and pourable
Tip: Use a spatula and fold rather than stir—this preserves the air you whipped into the eggs
5
Pour and bakeOven 350°F / 175°C
- Pour the batter into the prepared 9-inch (23 cm) cake pan.
- Smooth the top gently.
- Place in the preheated 350°F (175°C) oven and bake for 32–37 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Ready when: Toothpick inserted in the center comes out clean or with a few moist crumbs; top is golden and springs back lightly when pressed
Tip: Start checking for doneness around 32 minutes; ovens vary, and overbaking will dry out the cake
6
Cool in pan
- Let the cake cool in the pan for 10–15 minutes.
- Then turn it out onto a wire rack and let it cool completely, about 15–20 minutes, before glazing.
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Ready when: Cake is cool enough to touch but still warm to the hand
Tip: Turning the cake out early prevents condensation from making the crust soggy; cooling completely ensures the glaze doesn't run off
7
Make honey glaze
- While the cake cools, whisk together honey, olive oil, lemon juice, and water in a small bowl until smooth and pourable.
- The glaze should have a thin, pourable consistency; adjust with more water if needed, 1 teaspoon at a time.
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Ready when: Glaze is smooth and drizzles easily from a spoon
Tip: Don't make the glaze too thin or it will run off the cake; it should coat like a thick syrup
8
Glaze the cake
- Once the cake is completely cool, drizzle or spoon the honey glaze over the top, letting it drip down the sides if you like.
- Let the glaze set for 10–15 minutes at room temperature before slicing.
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Ready when: Glaze is no longer wet to the touch and clings to the cake
Tip: If you prefer a thicker, more luxurious coating, apply the glaze in two thin layers, letting the first set before adding the second

Good to know

Tips

Use a good-quality extra-virgin olive oil—one that tastes peppery or grassy—to ensure the olive oil flavor shines without becoming greasy or flat.
Fresh lemon juice makes a real difference; bottled juice can taste metallic and won't provide the same brightness.
This cake tastes even better the next day as the flavors meld and the texture becomes more tender; make it a day ahead if time allows.
For a fancier presentation, scatter a few candied lemon slices or a light dusting of confectioners' sugar on top of the glaze.

Make ahead

The cake can be baked up to 2 days ahead, wrapped tightly and stored at room temperature. Glaze it just before serving for the best appearance and texture.

Storage & reheating

Store the glazed cake, covered, at room temperature for up to 2 days. Wrap tightly and refrigerate for up to 4 days; bring to room temperature before serving. Freeze the unfrosted cake, wrapped well, for up to 1 month; thaw overnight at room temperature and glaze just before serving.

Substitutions

buttermilk, at room temperature → Greek yogurt thinned with 1–2 tablespoons milk, or sour cream mixed with 1–2 tablespoons milk. Use the same total amount. Both add richness and tang; the cake will be slightly denser but equally delicious.
all-purpose flour → cake flour (use 2 cups / 240 g for the same weight). Cake flour has less protein and will yield an even more tender crumb, though all-purpose works beautifully.
fresh lemon → 1½ teaspoons fine orange zest (omit one lemon) plus 2 tablespoons orange juice. Creates a slightly warmer, fruitier cake; the glaze can use orange juice instead of lemon if you prefer.
honey → ¼ cup (60 ml) warm apricot jam mixed with 1 tablespoon water and 1 tablespoon olive oil. Substitutes the honey glaze entirely. Strain the jam through a fine sieve for a smooth finish.