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Glazed Lemon Olive Oil Pound Cake

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

Ingredients
  

**Cake:**

  • 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

**Glaze:**

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

Instructions
 

**Cake:**

  • 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.

**Glaze:**

  • 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.