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A slice of lemon cake inside of a bundt cake ready to serve
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Meyer Lemon Olive Oil Cake

Move over butter! Olive oil is here to steal the show in this moist, tender-crumbed cake recipe! Glazed Meyer Lemon Olive Oil Cake is sweet, buttery, citrusy, and melt-in-your-mouth delicious. This recipe is perfect for Spring celebrations or simple Sunday afternoons!
Course Dessert
Cuisine American
Keyword bundt cake, cake recipes, lemon, lemon cake, olive oil cake, pound cake, pound cake recipes
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 16 servings
Calories 449kcal
Author Leidi Rodriguez

Ingredients

For the Cake

  • 2 1/2 cups all purpose flour
  • 1 cup fine yellow cornmeal
  • 1 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 2 1/4 cup granulated sugar or cane sugar
  • 1 lb meyer lemons, zested and juiced *The lemons should produce about ¾-1 cup of juice. Be sure to measure that! Any leftover juice can be used for the glaze.
  • 6 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 1/4 cup extra virgin olive oil

For the Syrup

  • 1/4 cup meyer lemon juice
  • 1/4 cup granulated sugar or cane sugar

For the Glaze

  • 1 cup powdered sugar sifted
  • 2 tbsp heavy whipping cream up to 3 tablespoons
  • 1 tsp pure vanilla extract

Instructions

For the Cake

  • Preheat the oven to 350 degrees. Grease a 12 cup Bundt pan with butter and a little flour.
  • In a small bowl, combine the flour, cornmeal, baking powder, and salt. Set aside.
  • In a large bowl, whisk together the sugar and lemon zest. Add the eggs, one at a time, fully incorporating after each addition. Whisk the eggs and sugar together until the eggs aerate, thicken and lighten in color.
  • Add the vanilla to the large bowl, whisking to fully combine. While still whisking, slowly drizzle in the olive oil.
  • Alternate between adding the dry ingredients and the lemon juice to the rest of the ingredients. Mix until a smooth batter forms. Pour the batter into the prepared pan.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes back clean. Cool in the pan for 10 minutes. Invert the pan onto a wire cooling rack.

For the Syrup

  • Place lemon juice and sugar into a small saucepan. Cook over medium heat, stirring often, until simmering and all sugar has dissolved.
  • While the cake is still hot, poke it with a toothpick or skewer and immediately brush with syrup.
  • Allow the cake to cool completely.

For the Glaze

  • Place powdered sugar, cream, and vanilla into a 2 cup measuring cup. Stir with a fork until fully combined. Drizzle over cake.
  • Top the cake with any leftover lemon zest you might have and serve!

Notes

When it’s not being served, store the cake at room temperature in an airtight container or cover it tightly with plastic wrap. An olive oil cake will keep for 3 days. After that, it’s best to refrigerate it for up to 2 more days.
Alternatively, you can freeze lemon olive oil cake for up to 3 months. To do so, double wrap it with cling film (plastic wrap) and a layer of foil. Thaw at room temperature for 3-4 hours, or until soft and tender again.

Nutrition

Calories: 449kcal | Carbohydrates: 64g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 172mg | Potassium: 160mg | Fiber: 2g | Sugar: 40g | Vitamin A: 123IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 2mg