Deliciously Moist Glazed Lemon Olive Oil Pound Cake Recipe
This Glazed Lemon Olive Oil Pound Cake is a bright, zesty treat with a moist texture, perfect for any occasion.
Equipment
- - Loaf pan
- Mixing bowl
- Whisk
- Spatula
Ingredients
For the Cake
- 180 g All-Purpose Flour Sifted for best texture
- 3/4 tsp Kosher Salt Enhances sweetness and balances flavors
- 1/2 tsp Baking Powder Acts as a leavening agent
- 250 g Granulated Sugar Supplies sweetness and moisture
- 5 large Eggs Can be replaced with flax eggs for a vegan option
- 2 Tbsp Finely Grated Lemon Zest Infuses strong lemon flavor
- 1/4 c + 2-3 Fresh Lemon Juice Enhances brightness; zest first for ease
- 1 tsp Pure Vanilla Extract Adds depth of flavor
- 100 ml Extra-Virgin Olive Oil Choose a smooth, mild oil
For the Glaze
- 175 g Confectioners' Sugar Used for glaze; mix with lemon juice and zest
Instructions
Instructions
- 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.
Notes
Optional: Garnish with fresh berries or a dusting of powdered sugar.