There’s something incredibly satisfying about the way a simple mix of ingredients can transform into a slice of pure delight. When I first discovered the Glazed Lemon Olive Oil Pound Cake, I was captivated by its bright, zesty flavor and moist texture that seems to linger in the air long after it’s gone. Perfect for an afternoon pick-me-up or an elegant dessert, this cake feels both comforting and sophisticated, all thanks to the magic of olive oil and fresh lemons.
As the cake rises in the oven, the citrus scent dances through the kitchen, instantly lifting spirits and creating a sense of warmth, reminiscent of family gatherings and sunny days. You might be surprised to learn how easy it is to whip up this luscious treat with pantry staples, making it a go-to recipe for those busy weeknights or last-minute celebrations. Trust me, once you take that first bite, you’ll see just what makes this cake so special. So, let’s dive in and create something truly delightful!
Why is Glazed Lemon Olive Oil Pound Cake irresistible?
Moist and Flavorful: This cake boasts a wonderfully moist texture thanks to the olive oil, ensuring each slice melts in your mouth.
Bright Lemon Zing: The fresh lemon zest and juice infuse every bite with a refreshing zing, making it a perfect treat for citrus lovers.
Simple Ingredients: With only a few pantry staples, you can create this impressive dessert that looks and tastes gourmet.
Versatile Delight: Whether paired with afternoon tea or served as a festive dessert, this cake appeals to any occasion.
Make-Ahead Friendly: It keeps well, allowing you to bake in advance and relish the delightful flavors for days, making it a stress-free choice for busy schedules.
Easy to Customize: Feel free to experiment with different flavors like lime or even incorporate poppy seeds for a unique twist!
Glazed Lemon Olive Oil Pound Cake Ingredients
• For a delightful baking experience, gather these simple ingredients.
For the Cake
- Extra-Virgin Olive Oil – Provides moisture and richness, enhancing the cake’s longevity; choose a smooth, mild oil to avoid overpowering flavors.
- All-Purpose Flour (180 g) – Gives structure to the cake; make sure it’s sifted for the best texture.
- Kosher Salt (3/4 tsp) – Enhances sweetness and balances flavors.
- Baking Powder (1/2 tsp) – Acts as a leavening agent for a light texture.
- Granulated Sugar (250 g) – Supplies sweetness and moisture for a deliciously moist cake.
- Large Eggs (5) – Adds richness and aids in leavening; can be replaced with flax eggs for a vegan option.
- Finely Grated Lemon Zest (2 Tbsp + 1 tsp) – Infuses strong lemon flavor into the cake and glaze.
- Fresh Lemon Juice (1/4 c + 2-3 Tbsp) – Enhances brightness in both the cake and glaze; don’t forget to zest first for ease!
- Pure Vanilla Extract (1 tsp) – Adds depth of flavor, making it even more delightful.
For the Glaze
- Confectioners’ Sugar (175 g) – Used for the glaze to add sweetness and texture; mix with lemon juice and zest for the perfect touch.
This Glazed Lemon Olive Oil Pound Cake is your ticket to a comforting, scrumptious treat that will surely impress!
How to Make Glazed Lemon Olive Oil Pound Cake
Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing it with olive oil for easy removal after baking.
Mix the dry ingredients by combining the sifted all-purpose flour, baking powder, and kosher salt in a mixing bowl. Stir until evenly combined.
Whisk together the large eggs and granulated sugar in a separate bowl until fluffy and light in color. Then, gently add in the olive oil, lemon zest, lemon juice, and vanilla extract, mixing until well blended.
Combine the wet and dry mixtures by gradually incorporating the flour blend into the egg mixture. Stir gently, ensuring everything is just combined to avoid overmixing.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps retain moisture and flavor.
Prepare the glaze by mixing confectioners’ sugar with remaining lemon juice and zest in a bowl until the mixture is smooth and glossy. Drizzle it over the cooled cake for a delightful finish.
Optional: Garnish with fresh berries or a dusting of powdered sugar for a lovely presentation.
Exact quantities are listed in the recipe card below.
Expert Tips for Making Glazed Lemon Olive Oil Pound Cake
- Zest First: Ensure you zest the lemons before juicing; this makes the process easier and maximizes flavor extraction.
- Choose Wisely: Select a mild extra-virgin olive oil for the cake to prevent overpowering the lemon flavor; a strong oil can alter the taste.
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined; overmixing can result in a dense cake.
- Check for Doneness: Use a toothpick to test the cake; it should come out clean or with a few moist crumbs, signaling it’s perfectly baked.
- Cool Properly: Allow the cake to cool in the pan briefly before transferring to a wire rack; this helps maintain moisture and tenderness in your Glazed Lemon Olive Oil Pound Cake.
- Thick Glaze: For the best glaze consistency, aim for a thick mixture that drizzles slowly; adjust with more sugar or lemon juice to achieve your desired thickness.
Make Ahead Options
These Glazed Lemon Olive Oil Pound Cake are perfect for busy home cooks seeking a delicious make-ahead treat! You can prepare the cake batter and refrigerate it for up to 24 hours before baking; this enhances the flavors while keeping the batter fresh. Additionally, you can bake the cake and store it at room temperature in an airtight container for up to 3 days or refrigerate it for a week. To maintain its moistness, make sure to wrap it well. When you’re ready to serve, simply drizzle the fresh glaze before slicing, and you’ll have a delightful dessert that’s just as delectable as if it were made fresh that day!
Glazed Lemon Olive Oil Pound Cake Variations
Feel free to let your creativity shine and modify this delightful recipe to suit your taste!
Citrus Swap: Substitute lemon zest and juice with orange or lime for a refreshing twist on flavor. Each variation brings its own delightful fragrance!
Berry Burst: Fold in fresh or frozen berries, like blueberries or raspberries, for a fruity surprise that adds color and sweetness.
Vegan Delight: Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) to enjoy a plant-based version without sacrificing texture.
Nutty Goodness: Add chopped walnuts or almonds to the batter for a lovely crunch and an enjoyable nutty flavor that complements the lemon.
Herb Infusion: Toss in fresh chopped herbs like thyme or rosemary to add an earthy note that pairs nicely with citrus. It adds an unexpected flavor profile that’s simply divine!
Poppy Seed Twist: Add poppy seeds to the batter for a delightful texture and classic lemon-poppy seed flavor pairing.
Spicy Kick: Mix in a pinch (or more!) of ground ginger or cinnamon to elevate the cake with a warm spice that perfectly balances the zesty lemon.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version that still boasts the same delicious flavor and moistness!
These variations empower you to personalize your Glazed Lemon Olive Oil Pound Cake, ensuring every bite reflects your unique taste!
What to Serve with Glazed Lemon Olive Oil Pound Cake?
Elevate your delicious cake experience with delectable sides and drinks that perfectly complement its bright flavor and moist texture.
Fresh Berries: Juicy strawberries and raspberries add a burst of freshness that enhances the lemony notes, making each bite more vibrant.
Whipped Cream: A dollop of homemade whipped cream provides a luscious, creamy contrast, balancing the cake’s brightness with a rich texture.
Honey Yogurt Dip: This silky and slightly sweet dip offers a creamy counterpoint, making an ideal pairing for an afternoon treat or breakfast option.
Mint Tea: The subtle herbal notes of fresh mint tea are refreshing and work beautifully with the cake, making for a light and rejuvenating beverage pairing.
Citrus Salad: A medley of grapefruit, orange, and mint creates a zesty salad that echoes the cake’s flavors and adds a refreshing touch.
Lemonade Spritzer: A cool, fizzy lemonade with fresh herbs is perfect for sipping alongside the cake; its tartness enhances the overall lemony experience.
Chocolate Drizzle: A simple dark chocolate drizzle can add a luxurious flair, creating an enticing flavor contrast for chocolate lovers while still staying light.
Each of these delightful pairings will transform your Glazed Lemon Olive Oil Pound Cake into an unforgettable experience—perfect for any occasion!
How to Store and Freeze Glazed Lemon Olive Oil Pound Cake
Room Temperature: Store the cooled cake in an airtight container at room temperature for up to 3 days to maintain its moist texture.
Fridge: If you want to extend the freshness, refrigerate the cake in an airtight container for up to 1 week, though this may slightly alter its texture.
Freezer: For longer storage, wrap slices tightly in plastic wrap or aluminum foil, then place them in a freezer bag for up to 3 months—perfect for enjoying a slice whenever you crave comfort!
Reheating: To enjoy the cake warm, pop slices in the microwave for 15-20 seconds, or heat in an oven at 350°F (175°C) for a few minutes until warmed through. The Glazed Lemon Olive Oil Pound Cake will taste just as delightful!
Glazed Lemon Olive Oil Pound Cake Recipe FAQs
How can I select the best olives for my cake?
Absolutely! When selecting extra-virgin olive oil for your Glazed Lemon Olive Oil Pound Cake, look for a smooth, mild variety. Avoid strong or overly fruity oils, as they can overpower the delightful lemon flavor you want to shine through in your cake.
How should I store the cake after baking?
To maintain the freshness of your cake, store it in an airtight container at room temperature for up to 3 days. If you want to prolong its freshness even more, you can refrigerate it for up to a week. Just know that refrigeration may slightly alter its texture, making it less moist.
Can I freeze the Glazed Lemon Olive Oil Pound Cake?
Yes, indeed! To freeze your Glazed Lemon Olive Oil Pound Cake, wrap individual slices tightly in plastic wrap or aluminum foil. Then, place them in a freezer bag, ensuring all air is removed, and they can last for up to 3 months. When you’re ready to enjoy, just thaw it at room temperature or pop it in the microwave for 15-20 seconds.
What if my cake sinks in the middle after baking?
Very! A sunken cake can be disappointing, but it often results from overmixing the batter or not incorporating enough air during the whisking stage. Ensure you mix the wet and dry ingredients until just combined, and check your oven temperature for accuracy, as baking at too low a temperature can lead to this issue as well.
Is this cake suitable for people with dietary restrictions?
Definitely! While the original recipe contains eggs, you can substitute the five large eggs with flax eggs for a vegan option—just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg and let it sit until it thickens. This version remains delightful while accommodating different dietary needs.
How long can I keep the Glazed Lemon Olive Oil Pound Cake?
The cake stays delicious for about 3 days at room temperature, and if stored correctly in the fridge, you can enjoy it for around a week. For freezing, remember it can be kept for up to 3 months. Just make sure to wrap it well to keep it moist and flavorful!
Deliciously Moist Glazed Lemon Olive Oil Pound Cake Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing it with olive oil.
- Mix the dry ingredients by combining the sifted all-purpose flour, baking powder, and kosher salt in a mixing bowl.
- Whisk together the large eggs and granulated sugar until fluffy, then add the olive oil, lemon zest, lemon juice, and vanilla extract.
- Combine the wet and dry mixtures by gradually incorporating the flour blend into the egg mixture.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 55-60 minutes.
- Cool the cake in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the glaze by mixing confectioners' sugar with remaining lemon juice and zest, then drizzle over the cooled cake.