Glazed Lemon Olive Oil Pound Cake

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Who says olive oil is only for savory dishes? It’s a game-changer in desserts, too! Imagine a pound cake that’s not just moist and tender but stays fresh longer—all thanks to olive oil. In this recipe, the subtle richness of olive oil meets a hint of lemon, topped with a tangy lemony glaze for a treat that’s sure to delight.

Here are some tips to make your olive oil pound cake shine:

For baking, opt for your regular extra-virgin olive oil. You want a smooth, mild flavor to complement the cake, not overpower it.

Lemons play a starring role, so grab about six of them to ensure you have enough zest and juice. Always zest your lemons before juicing—it’s much easier that way! And no worries if you don’t use all the juice; leftover zested lemons can hang out in the fridge for a couple of days.

When making the glaze, aim for a thick consistency, like buttercream. Test it by dipping a spoon—if it drips off slowly like lava and smooths out in the bowl, you’ve nailed it!

Now, get ready to enjoy your olive oil pound cake however you like—whether it’s for breakfast, a snack, or dressed up with whipped cream and fresh berries.

Here’s what you’ll need:

Glazed Lemon Olive Oil Pound Cake

Prep Time 15 minutes
Total Time 3 hours
Course Dessert
Servings 10



  • 3/4 cup extra-virgin olive oil plus more for the pan
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 1/4 cups granulated sugar
  • 5 large eggs
  • 2 tablespoons finely grated lemon zest from about 3 large lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract


  • 1 1/2 cups powdered sugar
  • 1 teaspoon finely grated lemon zest
  • 2 to 3 tablespoons fresh lemon juice from about 3 large lemons



  • Step 1: Preheat your oven to 350°F. Grease a 9″x5″ loaf pan with olive oil and line it with parchment paper.
  • Step 2: In a medium bowl, whisk together the flour, salt, and baking powder.
  • Step 3: In a large bowl, beat together the granulated sugar and olive oil until well combined. Add the eggs, beating until light and fluffy. Mix in the lemon zest, lemon juice, and vanilla. Gradually add the dry ingredients and beat until just combined.
  • Step 4: Pour the batter into the prepared pan and bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.
  • Step 5: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


  • Step 1: In a medium bowl, whisk together the powdered sugar, lemon zest, and 2 tablespoons of lemon juice until smooth. Add more lemon juice if needed to achieve a thick yet pourable consistency.
  • Step 2: Pour the glaze over the cooled cake and spread it evenly with an offset spatula. Let it sit for about 20 minutes until the glaze sets.

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