12 Servings
1 Hour, 20 Minutes
Allergens
Looking for a different take on honey cake for Rosh Hashanah this year? Try this amazingly light recipe for lemon-flavored olive oil honey cake. It checks all the boxes!
Preheat oven to 350 degrees Fahrenheit. Prepare a nine-inch springform pan and set aside.
Beat eggs and sugar until smooth, creamy, and pale yellow in appearance, about three to five minutes. Add olive oil, honey, juices, and coffee and mix. Add in dry ingredients and mix until smooth, careful not to overmix.
Pour into the prepared springform and bake at 350 degrees Fahrenheit one hour, or until a toothpick does not come out with liquid batter.
Notes:
This cake can be made in a bundt pan, a nine- x 13-inch pan, or two nine-inch squares, or even two tart pans.
When the cake is cooled, combine confectioners’ sugar and lemon juice and smear over the cake. Decorate with pomegranate seeds, thyme, and lemon peel, if desired.
Photography by Jenna Grunfeld
The recipe says to prepare the pan but it doesn’t tell how to prepare the pan! Is the pan to be lined with parchment paper or oiled or what? Thanks for the answer. The recipe sounds delicious.
can I use the regular bottled lemon juice? will it be too strong? ( or is it better to substitute freshly squeezed lemon juice)
thank you