Heat the oven to 350 F. Grease an 8 ½ x 4 ½-inch
loaf pan with cooking spray. Line the pan
with parchment paper, leaving an overhang on the
long sides. To make the batter, in the bowl of a
stand mixer fitted with the paddle attachment, add
the sugar, lemon zest, baking powder and salt. Mix
on low speed until combined, 1 minute.
Add the eggs and increase the mixer speed to
medium. Beat until the batter is lightened in
color and falls in ribbons from the paddle, 4
minutes.
4.
Continue mixing and slowly pour in the olive oil
until the batter is thick and silky, 2 minutes.
Add half of the flour and half of the heavy cream.
Mix on low speed until just combined. Add the
remaining flour and heavy cream, the lemon juice
and mix until well combined, 2 minutes
Pour the batter into the prepared loaf pan and
bake for 40 to 42 minutes or until a toothpick
inserted into the center of the cake comes out
clean. Remove the cake from the pan by lifting
up on the parchment paper and transfer to a wire
rack to cool.
To make the lemon syrup, in a small pot, combine
the lemon juice and sugar. Bring to a boil,
stirring often. Remove from heat.
Using a toothpick, poke several holes in the top
of the cake. Pour the hot syrup over the cake.
To make the lemon glaze, in a small bowl, whisk
together the powdered sugar and lemon juice
until smooth. Brush the glaze over the warm cake
and allow the glaze to set, 1 minute. Garnish
the glaze with lemon zest.Slice and serve the
lemon cake. Leftovers will keep in an airtight
container at room temperature
for up to 3 days.
Originally Submitted
4/22/2025
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