Lemon Poppy Seed Olive Oil Cake With Honey Glaze

This moist lemon poppy seed olive oil cake is a gluten-free treat that is perfect for any occasion. I’m yet to meet someone that doesn’t love it. The combination of zesty lemon, rich olive oil and sweet honey give this cake the most beautiful flavour and texture.In this recipe, a special technique is used where the cake is glazed after baking with an extra dose of its hero flavours: lemon, extra virgin olive oil, and honey.


Prep Time:

20 minutes

Cook Time:

50 minutes

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Lemon Poppy Seed Olive Oil Cake With Honey Glaze

I’m currently obsessed with baking sweets using olive oil! I’ve made an upside-down orange cake, a rhubarb cake, and a blood orange cake.

However, I can’t stop thinking about making a lemon poppyseed cake. Let me tell you, this recipe is a star. If I ever have a cookbook, this recipe will definitely be included!

It’s a simple cake recipe, but I’ve added a special extra step inspired by Claire Saffitz. After baking, the cake is glazed with an extra dose of its hero flavors: lemon, extra virgin olive oil, and honey. This is because, despite these flavors being amazing, they get a little lost in the oven. Adding them on top post-bake infuses some of those fresh flavors, making for the most delicious and wholesome cake.

I happened to have some delicious local honey to use in this cake. The type of honey you choose will affect the taste of the final product. So, make sure to choose a good one, preferably from a local source!

Although this cake contains honey and is not sugar-free, it is perfect for special occasions. If you would like a sugar-free alternative, try one of my other olive oil cake recipes mentioned above.

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I topped the cake with smooth ricotta, which was delicious, but it can also be served on its own. This cake keeps very well and is a great thing to make the day before; it stays moist for a good few days.


If i have a cook book one day this is going to be the star dessert – lemon olive oil poppyseed cake 🍋 I dont have the recipe yet, need to actually write it up, but it will be on my site and go out to the email club next week #lemoncake #healthyrecipe #healthybaking

♬ original sound – Liv Kaplan

Lemon Poppy Seed Olive Oil Cake With Honey Glaze

This moist lemon poppy seed olive oil cake is a wholesome treat that is perfect for any occasion.



Prep time:

20 minutes

Cook time:

50 minutes

  • 3 cups blanched almond meal
  • ½ cup honey
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 4 eggs, at room temperature
  • ½ cup extra virgin olive oil
  • 2 lemons, zested and juice of just one (or equivalent to 60mls)
  • 2 tbsp poppyseeds
  • 1 cup smooth ricotta (optional)
  • 1 lemon, juiced (or equivalent to 60mls)
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp honey
  1. Preheat the oven to 170°C and line a 20cm cake tin with baking paper or grease with olive oil.
  2. In a large bowl, combine the almond meal, baking powder, and salt. Whisk to combine, ensuring there are no lumps and the baking powder is dispersed.
  3. In another bowl, whisk the eggs, honey, olive oil, lemon juice, and zest.
  4. Fold the wet and dry ingredients together. Pour the mixture into the prepared tin and sprinkle over the poppyseeds. Bake in the oven for 45-50 minutes or until a skewer inserted comes out clean.
  5. While the cake is still warm, poke holes in it with a skewer.
  6. Combine all ingredients for the glaze then brush this over the cake, ensuring it is going into the holes evenly. It will feel like a lot of glaze, keep going.
  7. Leave to cool completely in the tin before serving. Top with ricotta and lemon slices if desired.
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