How to make glazed lemon olive oil cake at home

Glazed Lemon Olive Oil Cake Recipe

by

Here’s my warm, human rewrite of your recipe—hope it feels like I’m right there in the kitchen with you!

—

# My Favorite Glazed Lemon Olive Oil Cake (With 5 Game-Changing Tips!)

Oh, this cake. One bite and I’m instantly transported back to my grandmother’s sunlit kitchen in Sicily, where the scent of lemons and olive oil always hung in the air. She swore by two things: never skimp on the zest, and always let the cake cool *just* enough before glazing—otherwise, it’ll soak up the glaze like a sponge (trust me, I’ve learned this the hard way).

This **Glazed Lemon Olive Oil Cake** is my go-to when I need something bright, tender, and just sweet enough. The olive oil keeps it impossibly moist, while the lemon glaze adds that perfect tangy-sweet finish. It’s the kind of cake that disappears fast at potlucks but also feels fancy enough for a dinner party. And the best part? It comes together in one bowl—no mixer required!

In This Recipe hide
1 Glazed Lemon Olive Oil Cake
1.1 For the Cake
1.2 For the Glaze

Glazed Lemon Olive Oil Cake

Glazed lemon olive oil

A moist and tender lemon cake made with olive oil and topped with a sweet citrus glaze.

For the Cake

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 3 large eggs (room temperature—*key!*
  • 0.75 cup extra virgin olive oil (*not* the stuff you use for frying!)
  • 0.5 cup whole milk
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest (from about 2 lemons—zest *before* juicing!)

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (because why not?)
  1. Preheat your oven to 350°F. Grease a 9-inch round cake pan with a little olive oil, then line the bottom with parchment paper. (I cut a circle by tracing the pan—no fancy tools needed!)
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Give it a good stir—no one wants a clump of baking soda in their slice!
  3. In another bowl, whisk the eggs, olive oil, milk, lemon juice, and zest until it’s smooth and slightly frothy. The oil and lemon should emulsify into a pale yellow, almost creamy mixture. If it looks separated, keep whisking—it’ll come together!
  4. Pour the wet ingredients into the dry ingredients and *gently* fold with a spatula until just combined. A few lumps are fine! Overmixing = tough cake. We don’t want that.
  5. Pour the batter into your prepared pan. It’ll be thin but don’t worry—it bakes up perfectly. Pop it in the oven for 40–45 minutes, or until a toothpick comes out clean and the top is golden. (The house will smell *amazing* by this point.)
  6. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. While it cools, whisk together the powdered sugar, lemon juice, and zest for the glaze. It should be thick but pourable—add a splash of water if needed.
  7. Once the cake is *completely* cool (this is *crucial*—I’ve ruined a cake or two by rushing this step!), drizzle the glaze over the top. Let it drip down the sides—it’s prettier that way. Wait 10 minutes for the glaze to set, then slice and devour.

**Pro tips from my kitchen to yours:**
– Use a *mild* extra virgin olive oil. The first time I made this, I grabbed a bold, peppery oil from my pantry and… well, let’s just say the cake tasted like salad dressing. Not ideal.
– For extra moisture, poke holes in the warm cake with a skewer and brush on a simple syrup (equal parts lemon juice and sugar). It’s a game-changer!
– Store leftovers (if there are any!) covered at room temp for up to 3 days, or in the fridge for 5. It’s even better the next day—if you can wait that long.

Healthy Desserts
American

For more culinary inspiration, visit AllRecipes.

You might also like: Boost Your Immunity with Ginger Turmeric, Lemon Orange, and