Lemon Olive Oil Cake
If you adore the fresh lemon flavor and the moist texture of a well-made cake, then this Lemon Olive Oil Cake is perfect for you. This delightful cake combines the bright citrus taste of lemons with the rich, fruity notes of extra-virgin olive oil. It has the perfect, moist texture and is delicious on it’s own, or topped with fluffy whipped cream, berries, and edible flowers if you want to get fancy. This is one of those back pocket recipes we all need to have and I hope you love it as much as I do!
Ingredients for Lemon Olive Oil Cake
- All purpose flour
- Sugar
- Baking soda
- Baking powder
- Salt
- Extra virgin olive oil
- Whole milk
- Eggs
- Lemon zest
- Fresh lemon juice
- Heavy cream for whipped cream topping
- Fresh berries or edible flowers for garnish
Supplies needed for Lemon Olive Oil Cake:
- 9 inch spring-form pan or other 9-10 inch cake pan with high edges (A bundt pan would work!)
- Large bowl
- Whisk or electric mixer
- Cooling rack
Instructions:
- Preparation: Preheat your oven to 350°F. Grease a springform pan or whichever pan you are using, and line the bottom with a circle of parchment paper.
- Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- Wet Ingredients: In a large bowl, whisk together the sugar and olive oil using an electric mixer or a whisk. Mix until light and fluffy. Add eggs, lemon zest and lemon juice. Mix until smooth.
- Gradually add in the dry ingredients alternating with the milk until you have a smooth batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake: Bake for 30-35 minutes or until the top of the cake is golden brown and a toothpick inserted into the center of the cake comes out with a few moist crumbs. Cool on a wire rack before running a knife around the edge of the cake and removing from pan.
- Finishing Touches: Once cooled, dust the top of the cake with powdered sugar and, if desired, spread a layer of whipped cream on top. Garnish with fresh berries and edible flowers for an added touch.
- Serving: This cake is perfect for afternoon tea, a dinner party, or just a simple treat. Store any leftovers in an airtight container at room temperature. The cake stays moist and flavorful for several days.
FAQ
Can I use meyer lemons?
Absolutely- they would be a great subsitiute for regular lemons.
Can I sub vegetable oil?
Technically yes, but the olive oil flavor is part of what makes this cake so amazing!
What flowers are edible for garnish?
Violets, Pansies, Nasturtium, Basil, Roses are all great edible flowers/petals. When it doubt- you can google any flower to see if it’s non toxic!
Tips:
Tips:- For a deeper lemon flavor, you can add up to 1/2 teaspoon of lemon extract to the batter.
- Don’t want a whipped cream topping? Try pairing the cake with a simple lemon glaze made from powdered sugar and fresh lemon juice, lemon curd, strawberry compote, or a lemon cream cheese frosting.
- Craving and Orange Olive Oil cake? This recipe is also amazing!
- Looking for a Lemon Loaf Cake? This recipe is my fave!
This Lemon Olive Oil Cake is not just a great recipe for lemon lovers but also just a simple, easy recipe to follow. Its moist texture and fresh lemon flavor make it a favorite cake for whoever I make it for. Happy baking!
Lemon Olive Oil Cake
A simple and easy olive oil cake with lots of lemon flavor.
Ingredients
- 2 cups, (255 grams,) all-purpose flour plus more for dusting the pan
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups (300 grams) granulated sugar
- 3 large eggs, room temp
- zest and juice of 1 large lemon
- 1 cup extra virgin olive oil
- 1 1/4 cup (295 mL) whole milk at room temp
- 2 cups heavy whipping cream for topping
- 2 teaspoons powdered sugar for topping
- 1 teaspoon vanilla extract
- Fresh berries and edible flowers for garnish
Instructions
- Preheat oven to 350F. Spray or butter a 9 inch springform pan or other similarly sized pan with high sides. (See note below on pan options,)
- In a medium sized bowl combine the flour, baking powder, baking soda, and salt. Stir together and set aside.
- In a large bowl combine the sugar and lemon zest. Use your hands to rub the zest into the sugar, releasing all the oils/flavor.
- Add the olive oil to the bowl and use an electric mixer or a whisk to mix until light and creamy (about 3 minutes.)
- Add the eggs, one at a time, followed by the lemon juice.
- Alternate adding the dry ingredients and milk, starting and ending with the flour mixture. Mix until just combined and batter is smooth.
- Spoon batter into your prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
- Allow cake to cool slightly before running a knife around the edge of the pan and releasing the cake to cool fully.
- Whip cream to medium peaks and stir in some powdered sugar and vanilla if desired.
- Top cooled cake with whipped cream and garnish with berries and flowers.
Notes
I prefer a 9 inch springform pan here because the cake releases so easily. You can also use a tube pan, bundt pan, or high edged round cake pan. Make sure to grease/butter/flour whichever pan you use thoroughly so the cake releases easily.
Recipe adapted from NYT Food
Outstanding! So delicious and my guests took pics and raved how beautiful it was!
The combination of zesty lemons and rich olive oil promises a perfect balance of flavor and moistness. I love how versatile it is — whether served simply or dressed up with whipped cream and berries. Definitely adding this to my must-bake list!