Olive oil cake is ultra-tender and moist, with added richness from labneh. The cake is topped with a thick, shiny glaze flavored with aromatic orange blossom water.
Position an oven rack to the center of the oven and heat to 350°F. Use a paper towel or napkin to coat an 8-inch loaf pan with a couple of drops of olive oil. Coat the pan with flour, knocking out any excess.
In a small bowl, whisk the flour, baking powder, and salt.
In a medium bowl, rub the sugar and lemon zest with your fingers to release the beautiful lemon flavor. Whisk in the olive oil, eggs, and labneh.
Fold in the dry ingredients until combined. The batter will be lumpy.
Spread evenly in the prepared loaf pan and bake until deep golden brown, about 50 minutes.
Meanwhile, make the glaze. Whisk the confectioners' sugar and labneh until combined. Add the orange blossom water. Adjust adding more confectioners' sugar or labneh to create a thick, pourable glaze.
Cool the cake in the pan for 15 minutes, then remove the cake to a rack set over a piece of parchment that will catch any glaze drippings. When the cake is completely cooled, spoon the glaze over top. Allow the glaze to harden briefly before serving.
Notes
Refrigeration: This olive oil pound cake can be kept in an airtight container in the refrigerator for up to 5 days. Try to slice the loaf as you go, and not slice more than you'll be eating in one sitting, to prevent the cake from drying out.Freezing: If you're storing this cake for more than 5 days, I recommend freezing it to maintain its freshness. Wrap either the whole unglazed loaf or each slice with a couple of layers of plastic wrap before putting it in a freezer bag. You can keep them frozen for up to 3 months.