Strawberry Cornmeal Olive Oil Loaf Cake with Olive Oil Glaze

Strawberry and cornmeal is a match made in spring dessert heaven and who knew that adding olive oil into the mix would be such a lovely addition? This cake is not too sweet, with tons of contrasting texture from the toothsome cornmeal and the soft, chopped berries. The olive oil keeps the cake fresh for days and if you’ve never had an olive-oil based confectioners’ sugar glaze, wow: are you ever in for a treat. The glaze is very olive oil-forward – in a fruity, slightly pepper-y way – and is the perfect sweet foil to the deliciously corny, berry-studded cake. 

Print Pin
5 from 1 vote

Strawberry Cornmeal Olive Oil Loaf Cake with Olive Oil Glaze

Recipe Author Jessie Sheehan
Course Dessert, Desserts
Cuisine Cake
Servings 12 slices


For the cake:

  • 1 cup granulated sugar
  • 1/2 cup olive oil
  • 2 tsps vanilla extract
  • 2 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 1 1/4 tsps baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup medium-grind cornmeal
  • 1 cup diced strawberries fresh or frozen

For the glaze:

  • 1 cup confectioners' sugar
  • 1/4 tsp kosher salt
  • 2 tbsps olive oil
  • 2 tbsps hot tap water


To make the cake:

  • Preheat the oven to 350°F. Grease an 8½ by 4½-inch loaf pan with olive oil. Line the bottom with a long sheet of parchment paper that extends up and over the long sides of the pan.
  • Whisk the sugar, oil, and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the sour cream. Sprinkle the baking powder, baking soda, and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour, cornmeal, and strawberries just until the last streak of flour disappears. Scrape the batter into the prepared pan. 
  • Bake for 65 to 70 minutes, rotating at the halfway point. The cake is done when a wooden skewer inserted in the center comes out with a moist crumb or two. 
  • Let cool for about 20 minutes, until you can safely lift the cake out of the pan by the parchment overhang without burning yourself. Run a butter knife around the edges if it resists. Let cool to room temperature before glazing. 

To make the glaze:

  • Make the glaze while the cake cools. Combine all of the ingredients in a small bowl and stir with a fork until smooth, adding more water or more sugar until you have a thick, pourable glaze. Decoratively drizzle the glaze over the cake. Let set about 20 minutes before slicing and serving.
  • The cake will keep wrapped in plastic wrap on the counter for up to 3 days.

Subscribe to My Newsletter

Subscribe to my bi-monthly (extraordinarily newsy) newsletter, chock full of recipes and fascinating personal tidbits.

Invalid email address
I promise not to spam you. You can unsubscribe at any time.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating