Glazed Lemon Olive Oil Pound Cake

Nothing beats the sweet, sun-kissed flavor of a Glazed Lemon Olive Oil Pound Cake on a warm afternoon. This exquisite dessert transforms your simple kitchen into a haven of delightful aromas, filling your home with the essence of freshly squeezed lemons and rich olive oil. Each bite delivers a moist, tender crumb that dances across your palate, perfectly complemented by the glossy lemon glaze that’s poised to take your dessert game to the next level. Whether you’re reminiscing about childhood summers or looking for a treat that will impress at your next gathering, this cake hits all the right notes. It’s not just a cake; it’s a slice of pure happiness and a reminder that life is meant to be savored.

Are You Ready to Indulge in a Zesty Dream?

Have you ever craved a dessert that balances sweetness with a tangy twist? Picture this: the sun streaming through your kitchen window as you pull a golden loaf of Glazed Lemon Olive Oil Pound Cake from the oven, the scent of citrus enveloping you. Wouldn’t you just love to slice into that cake, revealing its perfectly moist interior while the glaze drips slowly down the sides? The tantalizing contrast of flavors is enough to make your mouth water. Is your sweet tooth tingling yet?

Why You’ll Love This Recipe

Easy Prep: With minimal ingredients and straightforward steps, mixing and baking your way to a perfect dessert is a breeze.
Kid-Friendly: The bright and sweet flavors are sure to please even the pickiest of eaters, making it a delightful family treat.
Crowd-Pleaser: Impress your friends at gatherings or family events with a cake that looks stunning and tastes heavenly.
Minimal Ingredients: With just a handful of pantry staples, you can create a dessert that feels decadent without the fuss.

Ingredients

3/4 cup extra virgin olive oil, plus more for pan
The rich, fruity notes of olive oil transform this cake, adding depth and moisture.
1 1/2 cups all-purpose flour
The backbone of any good cake, flour gives structure while ensuring a soft crumb.
3/4 teaspoon kosher salt
A pinch of salt enhances the sweetness and balances the flavors.
1/2 teaspoon baking powder
This leavening agent creates that delightful rise, keeping your cake airy and light.
1 1/4 cups granulated sugar
Sweetness envelops each bite, deepening the glorious lemon flavor.
5 large eggs
Eggs bring richness and moisture to the mix, ensuring that your cake is tender and luscious.
2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice
Bright, zesty notes awaken your senses, turning each slice into a refreshing experience.
1 teaspoon pure vanilla extract
The warmth of vanilla elevates this cake, tying all the flavors together.
1 1/2 cups confectioners’ sugar
Perfect for the glaze, confectioners’ sugar adds a luscious sweetness that complements the tang.
1 teaspoon finely grated lemon zest, plus 2 to 3 tablespoons fresh lemon juice (for glazing)
The glaze marries the flavors and provides an irresistible shine to your cake.

Timing

This Glazed Lemon Olive Oil Pound Cake is a delightful treat that balances speed and indulgence. You can whip up the batter in under 15 minutes, but the baking process will take around 60 to 70 minutes. The result? A time-honored classic that fills your home with warmth and a divine scent, making every moment of waiting worthwhile. You can easily double the recipe for a slow, luxurious bake that promises plenty to share.

Step-by-Step

Preheat your oven to 350 degrees F (175 degrees C) and prepare your 9-inch by 5-inch loaf pan by brushing it with olive oil. Line it with parchment paper, leaving a 2-inch overhang, then brush the parchment with oil.
Whisk together the flour, kosher salt, and baking powder in a medium bowl. The scent of the flour mingling with salt sets the foundation for your cake.
In a large bowl, beat the granulated sugar and olive oil together until combined. This should take about 10 seconds.
Next, add the eggs one at a time, beating until the mixture becomes light and fluffy—this will take about 2 minutes.
Incorporate the lemon zest, lemon juice, and vanilla extract just until everything is mixed together. The bright fragrance of lemon will invigorate your spirit!
Slowly add the dry ingredients to the wet ingredients, beating on low speed just until everything is combined. Be careful not to overmix; we want a tender crumb!
Scrape the batter into the prepared pan and gently spread it to even out.
Bake in your preheated oven for about 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The edges will be golden, and the cake will hold a lovely dome shape.
Once baked, transfer the cake to a wire rack to cool for about 10 minutes. Carefully remove it from the pan, allowing it to cool completely.
In a bowl, whisk together the confectioners’ sugar, lemon zest, and 2 tablespoons of lemon juice until smooth. Add more lemon juice if necessary to reach your desired consistency for the glaze.
Pour the luscious glaze over the cooled cake and let it set for 20 minutes. The glaze will create a beautiful, shiny finish that’s just begging to be admired before devoured!

Nutritional Information

Each slice of this Glazed Lemon Olive Oil Pound Cake packs in around 280 calories. While cake is a delightful indulgence, remember that a slice is often enough to satisfy your sweet cravings without overindulging. Allow yourself the occasional treat—life is about balance!

Healthier Alternatives

If you’re looking to lighten up the recipe, consider these alternatives:

Low-Sugar: Use a sugar alternative like stevia or erythritol to reduce the sweetness without sacrificing taste.
Dairy-Free: Substitute regular eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) to make the cake vegan-friendly!

Serving Suggestions

Pair slices of your Glazed Lemon Olive Oil Pound Cake with a scoop of vanilla ice cream or serve alongside a dollop of whipped cream for an elegant twist. Perfect for holidays, summer picnics, or a cozy winter gathering, this cake is sure to be a star attraction regardless of the occasion.

Common Mistakes

Overbaking: Keep an eye on your cake! Overbaking can lead to a dry texture, so be sure to check a few minutes before the timer is up.
Dense Texture: Ensure you’re using the right measurements and whip the eggs well to incorporate air for a light and fluffy cake.
Messes: Gently mixing will keep the ingredients evenly combined without a flour explosion in your kitchen.

Storing Tips

To keep your Glazed Lemon Olive Oil Pound Cake fresh, consider freezing portions. Wrap individual slices in plastic wrap or aluminum foil tightly, placing them in a zip-top bag. When you’re ready to enjoy, simply thaw at room temperature or pop a slice in the microwave for a quick reheat!

Tempted to Bake It ASAP?

The moment has arrived to scoop up your ingredients and bake this Glazed Lemon Olive Oil Pound Cake. Once you experience the bliss of each fluffy, zesty bite, you’ll understand why this cake is a must-have for your dessert rotation. It’s the perfect balance of sweet and tart, rich and light—an unforgettable treat that brings sunshine to any day.

FAQs

Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance and enjoyed fresh.
What can I substitute for olive oil?
You can replace olive oil with vegetable oil or melted coconut oil for a different flavor profile.
How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I add poppy seeds for texture?
Yes! Adding poppy seeds adds a lovely crunch and a beautiful visual appeal.
Is this cake suitable for freezing?
Yes, you can freeze slices for up to 2 months! Just remember to wrap them well for optimal freshness.