There’s a certain joy that washes over me when I pull a warm, golden loaf from the oven, its inviting aroma dancing through the kitchen like a gentle hug. This Glazed Lemon Olive Oil Pound Cake has quickly become one of my go-to recipes—perfect for those moments when I crave something sweet yet simple. The bright notes of lemon elevate each bite, while the smoothness of olive oil keeps it wonderfully moist, making it an absolute delight any time of year.
Whether you’re looking to impress guests or just want a slice with your afternoon coffee, this cake delivers effortless elegance. Plus, the absence of butter means you can enjoy its rich flavor without the heaviness. So, what are you waiting for? Let’s embark on this delicious journey and bring a little sunshine to your kitchen with this luscious treat!
Why is Glazed Lemon Olive Oil Pound Cake so special?
Moist and Flavorful: This cake is incredibly moist, thanks to the olive oil, which also adds a subtle richness that makes every bite a delight.
Bright Citrus Twist: The vibrant lemon flavor infuses each slice, offering a refreshing taste that brightens even the dullest of days.
Easy to Bake: With simple ingredients and straightforward steps, this recipe is perfect for both novice and seasoned bakers.
Versatile Options: Feel free to get creative! You can add poppy seeds or coconut flakes for a unique spin.
Crowd-Pleasing Dessert: Whether served at a gathering or enjoyed with a cup of tea, it’s sure to impress.
Dairy-Friendly Delight: Without butter, this recipe caters to those seeking a lighter dessert option, making it a guilt-free treat.
Glazed Lemon Olive Oil Pound Cake Ingredients
For the Cake
- Extra-virgin Olive Oil – Adds moisture and rich flavor, so choose smooth, mild olive oil for the best results.
- All-Purpose Flour – The backbone of the cake, ensuring a fluffy texture as it bakes.
- Kosher Salt – Enhances sweetness and balances flavors; no need for substitutes here.
- Baking Powder – A crucial leavening agent that helps the cake rise for that perfect texture.
- Granulated Sugar – Sweetens and keeps the cake moist; alternatives are not recommended.
- Large Eggs – Provide structure and moisture; remember to use room temperature eggs for optimal results.
- Lemon Zest – Infuses a bright citrus flavor; zest from about 3 large lemons will do.
- Fresh Lemon Juice – Adds a zesty acidity that elevates the flavor; freshly squeezed juice is best.
- Pure Vanilla Extract – Deepens the cake’s flavor profile; opt for real vanilla for superior taste.
For the Glaze
- Confectioners’ Sugar – Essential for the glaze, lending sweetness and a smooth texture, making for an irresistible finish.
- Lemon Zest – A delightful addition to the glaze that enhances the lemon flavor, combining beautifully with the sugar.
- Fresh Lemon Juice – Provides the right acidity and sweetness balance for the glaze; fresh is always better.
This luscious cake, with its wonderful moisture thanks to the olive oil, is bound to become a staple in your home!
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 well. This prevents the cake from sticking, ensuring a beautiful release once baked.
Whisk together the all-purpose flour, baking powder, and kosher salt in a medium bowl. This will create the perfect dry mix, essential for a light and airy pound cake.
Mix olive oil, granulated sugar, and large eggs in a separate large bowl until well combined. The mixture should appear smooth and homogenous, bringing all the flavors together.
Stir in the lemon zest, fresh lemon juice, and pure vanilla extract, mixing well with the wet ingredients. This will infuse the batter with a refreshing burst of citrus flavor.
Gradually fold the dry mixture into the wet ingredients, mixing until just combined. Avoid overmixing; a few lumps are perfectly fine to ensure a tender texture.
Pour the batter into the prepared loaf pan and evenly smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. While the cake cools, prepare the glaze.
For the Glaze:
Combine confectioners’ sugar, lemon zest, and fresh lemon juice in a small bowl, mixing until smooth. Aim for a thick consistency that drizzles beautifully over the cake.
Drizzle the glaze over the cooled lemon olive oil pound cake, letting it flow down the sides for an elegant finish.
Optional: Serve with fresh berries or a dollop of whipped cream for an extra touch of indulgence.
Exact quantities are listed in the recipe card below.
Expert Tips for Glazed Lemon Olive Oil Pound Cake
Choose Quality Oil: Opt for a smooth, mild extra-virgin olive oil to enhance flavor without overpowering the cake with bitterness.
Room Temperature Eggs: Ensure your large eggs are at room temperature before mixing for better incorporation and a fluffier cake.
Zest Before Juicing: Always zest your lemons before juicing to avoid messy handling of the juiced fruit; it makes the process smoother.
Avoid Overmixing: When combining the dry and wet ingredients, mix gently until just combined to keep the cake tender and light.
Perfect Glaze Consistency: For a glaze that drips beautifully, mix the confectioners’ sugar with lemon juice until it’s thick enough to hold its shape when drizzled over the Glazed Lemon Olive Oil Pound Cake.
Storage: Keep leftover cake in an airtight container at room temperature to maintain moisture and flavor for up to four days.
Make Ahead Options
These Glazed Lemon Olive Oil Pound Cake preparations are perfect for busy home cooks looking to save time! You can easily prepare the batter up to 24 hours in advance; simply cover and refrigerate it to maintain its freshness. For an even easier approach, you can bake the cake up to 3 days ahead of time. Once cooled, wrap it tightly in plastic wrap and store it at room temperature to keep it moist. When you’re ready to serve, whip up the glaze fresh using confectioners’ sugar, lemon zest, and juice to ensure that your cake remains just as delicious and delightful as when it was first made. Enjoy stress-free entertaining with this delectable make-ahead treat!
What to Serve with Glazed Lemon Olive Oil Pound Cake?
There’s nothing like a sweet and zesty pound cake to elevate your dessert game, and pairing it with the right accompaniments can make it even more memorable.
Fresh Berries: Juicy strawberries or blueberries add a burst of flavor and color, enhancing the cake’s lemony freshness.
Whipped Cream: Light and airy whipped cream provides a rich contrast, making every slice feel like a luxurious treat.
Herbal Tea: A cup of floral chamomile or refreshing mint tea blends beautifully with the cake’s citrus notes, creating a delightful afternoon experience.
Vanilla Ice Cream: Creamy vanilla ice cream melts into the warm slices, balancing the cake’s tartness and making it an absolute dream.
Lemon Curd: Amplify the lemony essence of the cake with a dollop of smooth lemon curd; it’s like a citrusy hug on a plate.
Poppy Seed Yogurt: A tangy yogurt infused with poppy seeds creates a lovely contrast and adds an extra layer of texture. It’s a perfect lighter accompaniment!
Pairing your Glazed Lemon Olive Oil Pound Cake with any of these delightful options will surely enchant your guests, turning a simple dessert into an unforgettable experience.
How to Store and Freeze Glazed Lemon Olive Oil Pound Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 4 days. This keeps it moist and delightful without drying out.
Fridge: If you’d like to extend freshness, place the cake in the refrigerator for up to 1 week while it’s wrapped or in an airtight container. Just be aware it may become slightly denser.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating: To enjoy a warm slice, simply microwave for 10-15 seconds. This will bring back the cake’s cozy, fresh-out-of-the-oven feel while savoring the delightful flavors of the Glazed Lemon Olive Oil Pound Cake.
Glazed Lemon Olive Oil Pound Cake Variations
Feel free to let your creativity shine with these fun twists on the classic recipe that will make your cake uniquely yours!
Coconut Flakes: Add 1 cup of sweetened shredded coconut for a tropical flair that complements the lemon beautifully.
Imagine each slice bursting with a light crunch and a hint of island vibes!Poppy Seeds: Stir in 2 tablespoons of poppy seeds for delightful texture and a modest nutty flavor that enhances the cake’s richness.
These tiny seeds add a lovely visual appeal, sprinkling a little extra charm to each piece.Lime Zest: Swap lemon for lime by using lime zest and juice for a refreshing citrus twist that’s just as zesty and delicious.
The vibrant lime notes offer a tart surprise that’s sure to elevate your dessert game.Almond Flour: Substitute 1/2 cup of all-purpose flour with almond flour for added nuttiness and moisture.
The almond flavor melds beautifully with lemon, creating a cake that’s simply irresistible.Herbed Variation: Incorporate a teaspoon of finely chopped fresh rosemary or thyme into the batter for a savory twist.
This unique addition will intrigue your palate, bridging the sweet and savory beautifully.Dark Chocolate Chips: Fold in 1 cup of dark chocolate chips for those who crave a richer, sweeter treat.
The decadent chocolate will meld effortlessly with the lemon, making each bite a delightful surprise.Honey Glaze: Instead of a lemon glaze, drizzle honey mixed with a little fresh lemon juice for a naturally sweet finish.
This novel sprinkle adds a storybook charm, making your cake feel luxurious and unforgettable.Berry Swirl: Before baking, gently fold in a cup of fresh or frozen blueberries or raspberries for a fruity burst in every slice.
This not only adds a beautiful pop of color but also enhances the flavor profile, turning each bite into a berry-filled adventure!
Glazed Lemon Olive Oil Pound Cake Recipe FAQs
What type of olive oil should I use for the cake?
Absolutely! Opt for a smooth, mild extra-virgin olive oil when making your Glazed Lemon Olive Oil Pound Cake. This will add a rich flavor without overpowering the brightness of the lemon. Avoid robust or bitter oils, as they can alter the overall taste of your cake.
How should I store the cake to keep it fresh?
To keep your Glazed Lemon Olive Oil Pound Cake fresh, store it in an airtight container at room temperature for up to 4 days. If you want to extend its shelf life, you can refrigerate the cake for up to a week, but be aware that refrigeration may make it slightly denser.
Can I freeze the cake, and if so, how?
Yes, you can freeze your Glazed Lemon Olive Oil Pound Cake! Wrap it tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. It will keep well for up to 3 months. When you’re ready to enjoy it, simply thaw the cake in the refrigerator overnight, then let it come to room temperature before slicing.
What if my cake doesn’t rise properly?
Very! If your cake doesn’t rise as expected, there are a couple of common issues you might want to check. First, ensure your baking powder is fresh—old or expired leavening agents can fail to help your cake rise. Also, make sure you didn’t overmix the batter, as this can lead to denser cakes. Baking at the correct temperature is key too; using an oven thermometer can help confirm yours is accurate.
Is this recipe safe for people with dairy allergies?
Yes! This Glazed Lemon Olive Oil Pound Cake is an excellent option for those seeking a dairy-friendly dessert. Since the recipe uses olive oil instead of butter, it avoids all dairy products while still delivering a rich and delicious flavor. However, always be careful with cross-contamination if allergies are a concern, especially with shared kitchen spaces.
How can I achieve the perfect glaze consistency?
To get that perfect glaze, mix the confectioners’ sugar with fresh lemon juice until the mixture is thick enough to drizzle beautifully yet still flows smoothly. Aim for a consistency that can hold its shape for a moment before dripping off a spoon. If it’s too thick, add a tiny bit more lemon juice; if too runny, add a little more sugar until you find just the right balance!
Irresistible Glazed Lemon Olive Oil Pound Cake You’ll Love
Equipment
- Loaf pan
- - Mixing bowls
- Whisk
- - Measuring cups
- - Measuring spoons
Ingredients
For the Cake
- 1 cup Extra-virgin Olive Oil Choose smooth, mild olive oil
- 2 cups All-Purpose Flour
- 1 teaspoon Kosher Salt
- 2 teaspoons Baking Powder
- 1.5 cups Granulated Sugar
- 4 large Large Eggs Room temperature
- Zest of 3 lemons Lemon Zest
- 1/2 cup Fresh Lemon Juice Freshly squeezed preferred
- 1 teaspoon Pure Vanilla Extract Opt for real vanilla
For the Glaze
- 1 cup Confectioners' Sugar
- Zest of 1 lemon Lemon Zest
- 2 tablespoons Fresh Lemon Juice Fresh is better
Instructions
For the Cake
- Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing it well.
- Whisk together the all-purpose flour, baking powder, and kosher salt in a medium bowl.
- Mix olive oil, granulated sugar, and large eggs in a separate large bowl until well combined.
- Stir in the lemon zest, fresh lemon juice, and pure vanilla extract.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes.
- Cool the cake in the pan for about 15 minutes, then transfer to a wire rack.
For the Glaze
- Combine confectioners' sugar, lemon zest, and fresh lemon juice in a small bowl until smooth.
- Drizzle the glaze over the cooled lemon olive oil pound cake.