There’s nothing quite like the aroma of a freshly baked cake filling my kitchen, and this Glazed Lemon Olive Oil Pound Cake takes that experience to a whole new level. As the warm, zesty notes of lemon dance in the air, I find myself in a little slice of heaven, where light and fluffy meets rich and indulgent. Let’s face it, we all have those moments when we crave something sweet yet refreshing, and this cake perfectly satisfies that desire.
Imagine slicing into a tender cake that boasts a delightful crumb and a luscious glaze that drizzles cheerfully down the sides. Using olive oil not only ensures that every bite is moist and rich but also adds a subtle depth that keeps you coming back for more. Whether it’s a leisurely Sunday brunch or an unexpected gathering, this cake shines as a versatile treat that impresses without overwhelming you in the kitchen. And the best part? It’s simple enough for anyone to create, transforming ordinary days into something extraordinary. Let’s get baking!
Why is Glazed Lemon Olive Oil Pound Cake special?
Simplicity at its finest: This recipe is easy to follow, perfect for both novice and experienced bakers alike.
Moist and Rich: The use of olive oil ensures a tender crumb that keeps each slice deliciously moist.
Bright Flavor: Fresh lemon zest and juice provide a zesty punch that elevates the cake’s sweetness.
Versatile Treat: Ideal for breakfast, dessert, or any celebration, it impresses in every setting.
Quick to Make: With minimal prep and bake time, it fits seamlessly into your busy schedule.
Crowd-Pleasing Dessert: Perfect for gatherings, this cake is sure to be a favorite among friends and family!
Glazed Lemon Olive Oil Pound Cake Ingredients
For the Cake
- Extra-virgin olive oil – Adds luscious moisture and a subtle richness that’s hard to resist.
- All-purpose flour (180 g) – Provides the perfect structure for this tender pound cake.
- Kosher salt (3/4 tsp) – Enhances the flavors, balancing the sweetness beautifully.
- Baking powder (1/2 tsp) – Ensures a light and fluffy texture, elevating each slice.
- Granulated sugar (250 g) – Sweetens the cake, contributing to its moistness.
- Large eggs (5) – Binds the ingredients together, adding richness to the batter.
- Finely grated lemon zest (2 Tbsp) – Infuses the cake with that vibrant lemon flavor that makes it shine.
- Fresh lemon juice (1/4 c, from about 3 large lemons) – Adds tangy acidity for moisture and brightness.
- Pure vanilla extract (1 tsp) – Deepens the overall flavor profile with its warm notes.
For the Glaze
- Confectioners’ sugar (175 g) – Creates a sweet, velvety glaze that beautifully complements the cake.
- Additional lemon zest and fresh lemon juice – Brightens the glaze, enhancing the lemony flavor of this glazed lemon olive oil pound cake.
How to Make Glazed Lemon Olive Oil Pound Cake
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Prepare the Cake Pan: Begin by greasing a bundt pan with a generous amount of olive oil, ensuring it’s well coated. Preheat your oven to 350°F (175°C) to get it nice and hot for baking.
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Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking powder. This step helps ensure even distribution and contributes to a light texture.
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Cream Wet Ingredients: In a large mixing bowl, whisk the extra-virgin olive oil, granulated sugar, and eggs until everything is well blended. Incorporate the lemon zest, fresh lemon juice, and vanilla extract, stirring until smooth and fragrant.
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Combine Mixtures: Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Be careful not to over-mix; you want a tender crumb in your pound cake.
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Bake: Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean and the top turns a lovely golden brown.
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Prepare the Glaze: As the cake cools, whisk together the confectioners’ sugar, fresh lemon juice, and zest in a small bowl until you achieve a smooth glaze. Adjust the consistency as desired by adding more sugar or juice.
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Glaze the Cake: When the cake has completely cooled, gently remove it from the bundt pan and drizzle the glaze over the top. Watch as it cascades deliciously down the sides, adding a vibrant touch.
Optional: Garnish with fresh berries or a sprinkle of additional lemon zest for an elegant presentation.
Exact quantities are listed in the recipe card below.
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 3-4 days to keep it moist and fresh without refrigeration.
Fridge: If you prefer a cooler storage option, keep the cake in the fridge for up to 1 week, but be aware it might lose some of its fresh texture.
Freezer: To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil; it will remain delicious for up to 3 months.
Reheating: To enjoy frozen slices, let them thaw in the fridge overnight, then warm briefly in the microwave or let sit at room temperature for a few hours before serving.
What to Serve with Glazed Lemon Olive Oil Pound Cake?
When dessert time comes, this delectable choice is perfect for pairing with delightful accompaniments that elevate your meal.
- Fresh Berries: Bright and juicy berries add a refreshing contrast to the cake’s sweetness and enhance the lemony flavor.
- Whipped Cream: Light and fluffy whipped cream complements the dense cake, creating a heavenly bite that feels indulgent yet airy.
- Greek Yogurt: A dollop of tangy Greek yogurt brings creaminess and balances the sweetness, making it an excellent breakfast companion.
- Lemon Sorbet: For a zesty twist, serve slices with lemon sorbet to echo the cake’s flavor while offering a cool, refreshing finish.
- Iced Tea or Lemonade: Pair this cake with a tall glass of freshly brewed iced tea or tangy lemonade to quench your thirst and enhance the citrus notes.
- Chocolate Drizzle: A rich dark chocolate drizzle adds a luxurious touch and a delightful contrast to the bright lemon flavors of the cake.
- Almond Biscotti: For a crunch, serve your cake with almond biscotti on the side for dipping, enhancing the overall texture experience.
- Lavender Honey: Drizzling a splash of lavender honey on top adds floral notes, complementing the cake’s flavors while creating a beautiful presentation.
- Espresso or Coffee: A warm cup of coffee or a shot of espresso makes for a sophisticated pairing, rounding out the sweet experience with depth.
- Vanilla Ice Cream: Top with creamy vanilla ice cream for a classic dessert combo; the cold, creamy texture pairs perfectly with the moist pound cake.
Glazed Lemon Olive Oil Pound Cake Variations
Feel free to make this delightful cake your own with these fun twists and substitutions!
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Almond Flour: Substitute half of the all-purpose flour with almond flour for a nutty flavor and extra moisture. This gives the cake a delightful depth.
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Poppy Seeds: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch and a classic lemon-poppy seed flavor. It pairs wonderfully with the lemon.
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Blueberries: Gently fold in 1 cup of fresh or frozen blueberries to bring a burst of fruitiness to each slice, creating a refreshing contrast to the lemon.
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Orange Zest: Swap out the lemon zest and juice for an equal amount of orange zest and juice. This will deliver a bright citrus twist, perfect for a different seasonal flavor.
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Coconut Milk: For a unique twist, replace half of the olive oil with coconut milk, enhancing richness and adding a subtle coconut flavor to the cake.
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Spiced Variations: Add a pinch of cinnamon or nutmeg for a warm undertone that complements the citrus beautifully. Just a hint can change the whole profile!
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Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour to enjoy this cake without gluten, keeping it just as moist and delicious.
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Cocoa Swirl: Create a marbled effect by adding 1/4 cup of unsweetened cocoa powder to half the batter and swirling it together in the pan before baking. This offers a chocolatey surprise!
Expert Tips for Glazed Lemon Olive Oil Pound Cake
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Use Room Temperature Ingredients: Ensure your eggs and olive oil are at room temperature to help them blend more easily and create a smoother batter.
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Zest Before Juicing: Zest your lemons before squeezing for easier handling and to maximize the amount of flavorful zest you can achieve for your Glazed Lemon Olive Oil Pound Cake.
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Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. Overbaking can lead to a dry texture.
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Cool Completely: Allow the cake to cool entirely in the pan before glazing. This helps the glaze adhere better and ensures a beautiful finish.
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Adjust Glaze Consistency: For a thicker glaze that drips slowly off a spoon, add more confectioners’ sugar. A thinner glaze can be made by incorporating more lemon juice.
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Store Properly: Keep your cake in an airtight container at room temperature for up to 3-4 days to maintain its moist and delicious texture.
Make Ahead Options
These Glazed Lemon Olive Oil Pound Cakes are a fantastic option for busy home cooks looking to save time without sacrificing flavor! You can prepare the batter up to 24 hours in advance by mixing all the wet and dry ingredients separately, then combining them just before baking. Store the mixed batter in the refrigerator to maintain freshness. If you’re short on time, you can also bake the cake a day or two ahead; simply wrap it in plastic wrap and refrigerate to keep it moist. When ready to serve, whip up the glaze using confectioners’ sugar, lemon juice, and zest, then drizzle it over the cake for a fresh, zesty finish that tastes just as delightful!
Glazed Lemon Olive Oil Pound Cake Recipe FAQs
What type of olive oil should I use for this cake?
Absolutely! For the best results, I recommend using extra-virgin olive oil. It adds a beautiful richness and moisture to the cake. Avoid using robust finishing oils, as they can overpower the flavor.
How should I store the Glazed Lemon Olive Oil Pound Cake?
You can store this cake in an airtight container at room temperature for up to 3-4 days. If you’re in a humid environment, the fridge may be better, but know that it might lose some moisture.
Can I freeze the Glazed Lemon Olive Oil Pound Cake?
Yes! To freeze, wrap the cake tightly in plastic wrap, followed by aluminum foil for extra protection. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, let it thaw in the fridge overnight, and it will be as good as new!
What should I do if my cake domes while baking?
Very! If your cake domes during baking, don’t worry. Once it’s completely cool, level the top gently with a serrated knife for a flat, even surface before glazing. This not only helps with presentation but also allows for a beautiful glaze finish.
Can I adjust the lemon flavor in this recipe?
Definitely! If you want a stronger lemon flavor, consider doubling the lemon zest or adding a bit more lemon juice in both the cake and glaze. Alternatively, you could replace some or all of the lemon with orange for a different citrus twist.
Is this cake pet-safe or allergy-friendly?
While the Glazed Lemon Olive Oil Pound Cake is not safe for pets—especially due to the sugar and possible citrus reactions—it’s a relatively allergy-friendly dessert. However, be cautious of guests with gluten allergies, as traditional flour can be substituted with gluten-free flour blends for a safe option. Always double-check labels for potential allergens!
Luscious Glazed Lemon Olive Oil Pound Cake for Everyday Joy
Equipment
- bundt pan
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
For the Cake
- 180 g all-purpose flour Provides the perfect structure for this tender pound cake.
- 3/4 tsp kosher salt Enhances the flavors, balancing the sweetness beautifully.
- 1/2 tsp baking powder Ensures a light and fluffy texture.
- 250 g granulated sugar Sweetens the cake, contributing to its moistness.
- 5 large eggs Binds the ingredients together.
- 2 Tbsp finely grated lemon zest Infuses the cake with vibrant lemon flavor.
- 1/4 c fresh lemon juice Adds tangy acidity for moisture and brightness.
- 1 tsp pure vanilla extract Deepens the overall flavor profile.
- extra-virgin olive oil Adds luscious moisture and subtle richness.
For the Glaze
- 175 g confectioners' sugar Creates a sweet glaze.
- additional lemon zest and fresh lemon juice Brightens the glaze, enhancing the lemony flavor.
Instructions
How to Make Glazed Lemon Olive Oil Pound Cake
- Prepare the Cake Pan: Grease a bundt pan with olive oil and preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: Whisk together the flour, salt, and baking powder in a bowl.
- Cream Wet Ingredients: In a large bowl, whisk olive oil, sugar, and eggs until blended. Add zest, juice, and vanilla.
- Combine Mixtures: Gradually add dry to wet ingredients, stirring gently until just combined.
- Bake: Pour batter into the pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Prepare the Glaze: Whisk confectioners’ sugar with lemon juice and zest until smooth.
- Glaze the Cake: Once cooled, remove the cake from the pan and drizzle the glaze over the top.