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Olive Oil Honey Cake

By Deen Brothers


Difficulty: Easy

Prep time: 20 min

Cook time: 55 min

Servings: 8 servings


  • 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
  • Fresh berries blackberries and raspberries
  • Whipped cream

Honey Lemon Syrup

  • 1 cup honey
  • Two 3-inch strips fresh lemon zest
  • Juice of 1 lemon


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.

Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended.

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.

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

Add honey, 1 cup water and the lemon zest to a saucepan over medium-high heat. Stir and lightly simmer for 25 minutes.

Squeeze in the lemon juice, and then remove from the heat. Remove the lemon zest and cool completely before using.