Glazed Lemon Olive Oil Pound Cake
A delightful and moist pound cake infused with vibrant lemon flavor and topped with a luscious glaze, perfect for family gatherings and afternoon treats.
Ingredients
Main Ingredients
- 3/4 cup extra virgin olive oil Lends a rich flavor and moistness.
- 1 1/2 cups all-purpose flour Provides structure for the cake.
- 3/4 teaspoon kosher salt Balances sweetness.
- 1/2 teaspoon baking powder Helps the cake rise and create airy texture.
- 1 1/4 cups granulated sugar Adds sweetness; contributes to golden crust.
- 5 large eggs Essential for binding and moisture.
- 2 tablespoons finely grated lemon zest Infuses cake with citrus flavor.
- 1/4 cup fresh lemon juice Adds brightness, balances sweetness.
- 1 teaspoon pure vanilla extract Enhances flavors.
Glaze Ingredients
- 1 1/2 cups confectioners’ sugar For sweetness and smooth glaze.
- 1 teaspoon finely grated lemon zest For additional glaze flavor.
- 2 to 3 tablespoons fresh lemon juice Adjust for desired glaze consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch by 5-inch loaf pan by brushing it with olive oil.
- Line the pan with parchment paper, leaving a 2-inch overhang, and brush the parchment with olive oil.
- In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking powder until combined.
- In a large bowl, beat the granulated sugar and olive oil together until smooth and glossy.
- Add the eggs one at a time, beating until light and fluffy after each addition.
- Mix in the lemon zest, fresh lemon juice, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Scrape the batter into the prepared loaf pan and spread evenly.
Baking
- Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glazing
- Whisk together the confectioners’ sugar, additional lemon zest, and 2 tablespoons of fresh lemon juice until smooth.
- Pour the glaze over the cooled cake and let it set for about 20 minutes before serving.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. Serve with fresh berries or ice cream for added delight.