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.

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.