Glazed Lemon Olive Oil Pound Cake
A delightful and moist cake that combines the zesty flavors of fresh lemons with the richness of olive oil, perfect for any occasion.
Ingredients
For the cake
- 3/4 cup extra virgin olive oil, with a drizzle more for greasing your pan
- 1 1/2 cups all-purpose flour creating that soft and airy texture
- 3/4 teaspoon kosher salt enhancing all flavors ever so gently
- 1/2 teaspoon baking powder ensuring your cake rises perfectly
- 1 1/4 cups granulated sugar adding a sweet touch to every bite
- 5 large eggs these rich gems will bind the ingredients together
- 2 tablespoons finely grated lemon zest bursting with fresh citrus notes
- 1/4 cup fresh lemon juice offering a tangy brightness
- 1 teaspoon pure vanilla extract adding depth and warmth
For the glaze
- 1 1/2 cups confectioners' sugar sweetening that irresistible glaze
- 1 teaspoon finely grated lemon zest for an extra zing in the glaze
- 2 to 3 tablespoons fresh lemon juice to achieve the perfect glaze consistency
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Brush a 9-inch by 5-inch loaf pan with olive oil and line it with parchment paper, leaving a 2-inch overhang.
- In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking powder.
- In a large mixing bowl, combine the granulated sugar and olive oil, beating until well mixed and slightly creamy.
- Add the eggs, one at a time, to the sugar and olive oil mixture, beating well after each addition until light and fluffy.
- Stir in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
- Scrape the batter into the prepared loaf pan, smoothing the top.
Baking
- Bake the cake in the preheated oven for about 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, transfer the cake to a wire rack to cool for about 10 minutes before carefully removing it from the pan to cool completely.
Making the glaze
- While the cake cools, whisk together the confectioners' sugar, lemon zest, and 2 tablespoons of fresh lemon juice until smooth.
- Pour the glaze over the cooled cake, allowing it to drip down the sides. Let it set for about 20 minutes.
Notes
For an even more intense lemon flavor, consider adding an extra tablespoon of lemon zest to both the batter and glaze. Ensure all ingredients are at room temperature for optimal mixing results.