Luscious Glazed Lemon Olive Oil Pound Cake for Everyday Joy
This Glazed Lemon Olive Oil Pound Cake is a moist and rich dessert with bright lemon flavor, perfect for any occasion.
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.
Notes
Garnish with fresh berries or additional lemon zest if desired.