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Olive Oil Honey Cake

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  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 8 servings
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Nonstick cooking spray

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

2 teaspoons lemon zest

4 large eggs

1/2 cup granulated sugar

1/4 cup light brown sugar

1 cup extra-virgin olive oil

1/2 cup honey

1/4 cup sour cream

Honey Lemon Syrup, recipe follows

Fresh berries (blackberries and raspberries), for serving, optional

Whipped cream, for serving, optional

Honey Lemon Syrup:

1 cup honey

Two 3-inch strips lemon zest

Juice of 1 lemon


  1. Preheat the oven to 350 degrees F and adjust the rack to the center of the oven. Spray a 9-inch cake pan generously with nonstick spray.
  2. Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended.
  3. Add the eggs and both sugars to the bowl of a standing mixer and beat until smooth, 3 to 4 minutes. Add the oil, honey and sour cream into the egg mixture and beat until combined, 1 to 2 minutes. Add the dry ingredients in increments until blended. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool on a wire rack for 30 minutes before using a paring knife to loosen the cake from the sides of the pan, and removing to a cake plate.
  4. Use a toothpick to poke holes into the cake, and then lightly drizzle with about half of the Honey Lemon Syrup. Serve with fresh berries and whipped cream and a little extra honey syrup.

Honey Lemon Syrup:

Yield: 1 cup
  1. Add honey, 1 cup water and the lemon zest to a saucepan over medium-high heat. Stir and lightly simmer for 25 minutes.
  2. Squeeze in the lemon juice, and then remove from the heat. Remove the lemon zest and cool completely before using.