Lemon Olive Oil Cake with Honey Glaze: 5 Sensational Steps

Oh my goodness, let me tell you about my absolute favorite dessert: Lemon Olive Oil Cake with Honey Glaze! This cake is a total showstopper, so moist, flavorful, and it has this beautiful, sunny lemon zing that just brightens your day.

I remember the first time I made it; the aroma filled my kitchen, and I could hardly wait for it to cool before I dove in! The combination of rich olive oil and sweet honey glaze creates this perfect balance that melts in your mouth. Trust me, once you bake this cake, you’ll be hooked! It’s not just a treat; it’s a slice of sunshine on your plate!

Ingredients List

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup olive oil
• 2 large eggs
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• 1/2 teaspoon salt

How to Prepare Lemon Olive Oil Cake with Honey Glaze

Step-by-Step Instructions

Let’s get started on this delicious Lemon Olive Oil Cake! First things first, preheat your oven to 350°F (175°C). This step is crucial, so don’t skip it! While the oven warms up, grab two mixing bowls. In one bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This will ensure that your dry ingredients are evenly combined.

In the second bowl, beat together 1 cup of granulated sugar and 2 large eggs until the mixture looks light and fluffy—this will take about 2-3 minutes. Next, gently mix in 1/2 cup of olive oil, 1/2 cup of milk, 1/4 cup of fresh lemon juice, and 1 tablespoon of lemon zest. It’s going to smell heavenly!

Now, here’s the fun part: combine the wet ingredients with the dry ingredients. Stir them together until just blended; don’t overmix or your cake might end up dense. Once everything is combined, pour the batter into a greased cake pan.

Pop that beauty into your preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Now it’s time for the star of the show: the honey glaze!

Nutritional Information

Just a heads up—nutrition can vary based on the ingredients and brands you use, so these values are just estimates. But here’s what you can expect for one slice of this delightful Lemon Olive Oil Cake with Honey Glaze:

• Calories: 250
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 150mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 15g
• Protein: 3g

So, you can enjoy a slice of this cake without too much guilt! Perfect for a sweet treat that still feels a bit wholesome, don’t you think?

Why You’ll Love This Recipe

• Super simple to whip up—perfect for a quick baking session!
• Moist and flavorful, with a delightful lemony zing that brightens every bite.
• Olive oil adds a lovely richness and keeps the cake incredibly tender.
• The honey glaze brings just the right amount of sweetness—adjust it to your taste!
• Perfect for any occasion, from casual family dinners to special celebrations.
• Pairs beautifully with fresh berries or a scoop of vanilla ice cream for an extra treat!

Tips for Success

To make sure your Lemon Olive Oil Cake with Honey Glaze turns out perfectly, here are a few handy tips! First, use high-quality olive oil; it really enhances the flavor. When mixing the ingredients, beat the sugar and eggs until they’re light and fluffy—this helps create that lovely texture we all crave. Remember, don’t overmix once you combine the wet and dry ingredients; just stir until you see no dry flour. For baking, keep an eye on the time; every oven is different, so check for doneness a couple of minutes early. And finally, let it cool completely before adding the honey glaze for a perfect finish!

Variations

If you’re feeling adventurous, there are so many fun ways to switch up your Lemon Olive Oil Cake with Honey Glaze! Try adding a splash of almond extract for a nutty twist, or fold in some poppy seeds for a delightful crunch. You could also top it with a fresh berry compote or a sprinkle of toasted nuts for added texture. Feeling extra indulgent? Drizzle some melted dark chocolate alongside that honey glaze for a rich finish. The possibilities are endless!

Storage & Reheating Instructions

To keep your Lemon Olive Oil Cake with Honey Glaze fresh and delicious, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just remember, if you refrigerate, the glaze may firm up a bit, but it’ll still be tasty!

If you’d like to enjoy a slice later, you can gently reheat it in the microwave for about 10-15 seconds. Just be careful not to overheat it, or it might dry out! Enjoy your cake warm, and don’t forget that lovely glaze!

FAQ Section

Can I use a different type of oil?
Absolutely! While I love the flavor of olive oil in this Lemon Olive Oil Cake, you can use vegetable oil or canola oil if you prefer a milder taste. Just know that the cake may not have that distinctive olive oil richness.

How do I know when the cake is done baking?
Great question! You’ll want to do the toothpick test. Insert a toothpick into the center of the cake, and if it comes out clean or with just a few moist crumbs, it’s ready to come out of the oven. If it has wet batter on it, give it a few more minutes!

Can I make this cake ahead of time?
Yes, you can! This Lemon Olive Oil Cake actually tastes even better the next day as the flavors continue to develop. Just make sure to store it in an airtight container to keep it fresh!

What can I substitute for honey in the glaze?
If honey isn’t your thing, you can use maple syrup or agave nectar for a similar sweetness. Just keep in mind that the flavor will change a bit, but it’ll still be delicious!

Can I freeze the Lemon Olive Oil Cake?
Definitely! This cake freezes well. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing. To enjoy it later, let it thaw in the fridge overnight and then add the honey glaze just before serving.

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