Irresistible Glazed Lemon Olive Oil Pound Cake You’ll Love
This Glazed Lemon Olive Oil Pound Cake is moist, flavorful, and perfect for any occasion, offering a bright citrus twist without the heaviness of butter.
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.
Notes
Optional: Serve with fresh berries or a dollop of whipped cream for an extra touch of indulgence.