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Meyer Lemon Olive Oil Pound Cake

Meyer Lemon Olive Oil Pound Cake - featured image
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This easy, tender pound cake is bursting with sweet-tart Meyer lemon flavor and the subtle richness of olive oil. Perfect for spring gatherings, brunch, or a comforting treat, it’s moist, bright, and finished with a luscious lemon glaze.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 1/2 teaspoons (6g) baking powder
  • 1/2 teaspoon (2.5g) kosher salt
  • 1 1/4 cups (250g) granulated sugar
  • 2 tablespoons Meyer lemon zest (from 2 large Meyer lemons)
  • 3 large eggs, room temperature
  • 3/4 cup (180ml) extra-virgin olive oil
  • 1/4 cup (60ml) Meyer lemon juice
  • 1/4 cup (60ml) whole milk
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30–45ml) Meyer lemon juice (for glaze)
  • 1 teaspoon Meyer lemon zest (for glaze)
  • Thinly sliced Meyer lemons (optional garnish)
  • Fresh edible flowers or mint leaves (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with olive oil or nonstick spray. Line with parchment paper, letting some hang over the sides.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a medium bowl, rub granulated sugar and Meyer lemon zest together with your fingers until fragrant.
  4. Add eggs, olive oil, Meyer lemon juice, milk, and vanilla extract to the sugar-zest mixture. Whisk until smooth and well combined.
  5. Pour wet ingredients into the flour mixture. Use a spatula to gently fold until just combined. Do not overmix.
  6. Scrape batter into prepared loaf pan and smooth the top.
  7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Check at 40 minutes if your oven runs hot.
  8. Let cake cool in pan for 10 minutes, then lift out using parchment and transfer to a cooling rack.
  9. For the glaze: In a small bowl, whisk powdered sugar with Meyer lemon juice until smooth and pourable. Stir in lemon zest.
  10. Once cake is cool, drizzle glaze over the top. Garnish with extra zest, lemon slices, or edible flowers if desired.
  11. Let glaze set for about 20 minutes before slicing. Cut into thick slices and serve.
  12. Store leftovers tightly wrapped at room temperature for up to 3 days.

Notes

For best results, use room temperature eggs and milk. Zest lemons before juicing. Don’t overmix the batter for a tender crumb. If using regular lemons, add an extra tablespoon of sugar. The cake can be made gluten-free with a 1:1 flour blend, and dairy-free by substituting plant-based milk. Add berries or poppy seeds for variations.

Nutrition

Keywords: Meyer lemon, olive oil, pound cake, spring dessert, lemon loaf, brunch, easy cake, citrus, glaze, moist cake

Find it online: https://blingbite.com/meyer-lemon-olive-oil-pound-cake-recipe-easy-tender-and-perfect-for-spring/