Honey Glazed Olive Oil Cake

Honey Glazed Olive Oil Cake
Chef Dan Spitz brings us this lemony cake made with corn meal and sour cream, then drizzled with a lemon honey syrup.

Products used: Himalayan Pink Sea Salt,


Non-stick cooking spray
¾ cup Yellow Cornmeal
¾ cup All purpose Flour
1½ tsp Baking Powder
½ tsp SOOC Himalayan Pink Sea Salt
1 Lemon
4 Large Eggs
½ cup granulated Sugar
¼ cup Light Brown Sugar
1 cup SOOC Mild Extra Virgin Olive Oil
1 cup Honey, divided
¼ cup Sour Cream


Preheat the oven to 350℉. Adjust the rack to the center of the oven. Spray a 9-in pan generously with non-stick spray.

Combine cornmeal, flour, baking powder, salt, and 2 teaspoons lemon zest together in a bowl and whisk until blended.

Put eggs and both sugars into the bowl of a stand mixer and beat until smooth-about 3-4 minutes. Add Extra Virgin Olive Oil and sour cream into egg mixture and beat 1-2 minutes more.

Slowly add the dry ingredients into the mixing bowl until blended.

Pour batter into the prepared pan and bake 30 minutes or until a toothpick inserted into the center comes out clean.

Let cool on a wire rack for 30 minutes. Using a paring knife, loosen from the sides of the cake from the pan and turn onto a cake plate.

To make syrup, put ½ cup honey, 1 cup water, and two 3-in strips of zest in a saucepan and stir over medium heat for about 25 minutes. Allow to cool completely and remove zest and any seeds.

Use a toothpick to poke holes into the cake before drizzling with syrup. Serve with fresh berries and whipped cream. Drizzle with more syrup.