Lemon Olive Oil Glazed Cake

Serve as a dessert with whipped cream, ice cream, or strawberries or as a breakfast bread with butter, jam, and a cup of hot tea or coffee. BHL

Yield: 1 standard loaf pan cake or 3 mini loaves


For the Cake:

1-2 tsp Flying Olive Butter Olive Oil to grease the pan(s)

2 ½ cups all purpose flour, sifted, plus more for the pan(s)

2 tsp baking powder

¼ tsp Salts-of-the-Earth Hawaiian Sweet and Salty Sea Salt* or regular salt

2 large eggs

½ cup Flying Olive Eureka Lemon Extra Virgin Olive Oil

½ cup whole, soy, or almond milk

2 ½ tsp lemon zest, divided (hint: zest the lemon before squeezing it for the juice)

1 Tbsp freshly squeezed lemon juice (about ½ a large lemon)

½ tsp vanilla extract

For the Glaze:

½ cup confectioners’ sugar, sifted

2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

Lemon zest to garnish


Preheat the oven to 350 degrees F. Grease the loaf pan(s) with the Flying Olive Butter EVOO and dust with flour.

In a medium-sized bowl, combine the flour, baking powder, and salt. In a separate large bowl (I use my mixer’s bowl), combine the eggs, Flying Olive Eureka Lemon EVOO, milk, 1 tsp of lemon zest, lemon juice, and vanilla. Add the dry ingredients to the wet ingredients and mix well, making sure there are no lumps.

Pour into the prepared pan(s). Smooth the top and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes for the mini loaves, about 50 minutes for the larger loaf pan. Let the cake cool slightly in the pans, then remove from the pan(s) and let cool on a rack completely.

To Make the Glaze:

In a small bowl, combine the sugar, Flying Olive Sicilian Lemon Balsamic, and the Flying Olive Eureka Lemon Extra Virgin Olive Oil. Spoon the glaze over the top of the loave(s). Let the glaze set. Sprinkle with the remaining lemon zest. Serve.

Inspired by a recipe in Modern Mediterranean by Melia Marden. NY, 2013.

Submitted by Barb L.

*Available in the Eastgate Store