Lemon Olive Oil Cake

While birthdays and anniversaries call for elaborate layer cakes, casual evenings usually lend themselves to more simple treats. Lemon olive oil cake fits that bill. More earthy than vegetable or canola oil, olive oil lends its vegetal, faintly peppery taste to a baked good more often known for its sweetness. Coupled with fresh lemon juice and lemon zest, it’s the ultimate pairing for a summery feast.

There are plenty of tips and tricks to use when learning how to bake a cake like a pro, but olive oil cake doesn’t take much effort at all. The fats in the oil keep the batter moist, and the other basic ingredients work their magic to provide structure and sweetness.

Ingredients for Lemon Olive Oil Cake

• Eggs: Eggs create structure by helping baked goods rise in the oven. The resulting cake has a light and fluffy texture.
• Sugar: Granulated sugar adds sweetness to this olive oil cake. It also binds to the olive oil to help create proper structure.
• Olive oil: Olive oil is used for its flavor and for the moisture it adds to this cake. Because it’s a main ingredient in this recipe, you’ll want to opt for one of the best olive oils. Look for bottles of extra virgin olive oil with slightly sweet, buttery and peppery notes. The oil should smell fresh; if the aroma is off, it likely isn’t going to taste better in cake.
• Milk: Milk adds moisture for a typical cakey texture. This recipe calls for 2%, but you can also swap it for whole milk.
• Lemons: Lemon juice and lemon zest flavor the cake and balance the more earthy notes in the oil. As with all lemon recipes, choose lemons that are bright in color with little bruising or discoloration. The skin should feel firm, but give just slightly when you press into it. The most common types at grocery stores are Lisbon or Eureka lemons. You could also choose to use Meyer lemons for a sweeter, more aromatic flavor if preferred.
• Flour: All-purpose flour provides structure for this cake.
• Baking powder: Baking powder is added to the batter as a leavening agent. It helps the cake rise while baking.
• Salt: Just a touch of salt helps to balance out the sweetness in the cake.
• Confectioners’ sugar: This is an optional ingredient, but it does make a difference. Dusting the top of this cake with confectioners’ sugar is a great way to finish it for a beautiful presentation.

Do you taste the olive oil in lemon olive oil cake?

Yes, you can taste the olive oil in a lemon olive oil cake, but that’s part of the beauty of it. Rest assured, the olive oil doesn’t overpower the cake’s flavor. Instead, the olive oil complements the zippy lemon and adds a wonderful depth of flavor you don’t get with canola oil.

Directions

Step 1: Mix the wet ingredients

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Preheat the oven to 350°F. Line a greased 8-inch round baking pan with parchment.

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In a large bowl, beat the eggs on high speed for three minutes.

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Gradually add the sugar, beating until the mixture has thickened.

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Then, gradually beat in the olive oil.

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Once combined, beat in the milk, lemon zest and lemon juice.

Editor’s Tip: Zest your lemon properly to ensure the cake doesn’t get any of the bitter pith.

Step 2: Add the dry ingredients

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In another bowl, whisk together the flour, baking powder and salt.

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Fold the dry ingredients into the egg mixture.

Step 3: Bake the cake

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Transfer the batter to the prepared cake pan, spreading it evenly. Bake the cake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

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Cool the cake in the pan for 15 minutes before transferring it to a wire rack. Remove the parchment and let the cake cool completely.

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Dust the cake with confectioners’ sugar before serving, if desired.

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Lemon Olive Oil Cake Variations

• Drizzle it with glaze: Dress up this olive oil cake with a homemade glaze by combining confectioners’ sugar and milk. Flavor the glaze with almond extract or vanilla extract, or add lemon juice and lemon zest for even more lemon flavor.
• Use orange: Lemons are the star of the show in this cake, but if you’d like to try it with another citrus, oranges can be used instead of or in addition to lemons.
• Top it with fruit or nuts: Want to top the cake with something pretty before serving? Dapple the top with fresh fruit or crushed nuts for added flavor and texture.

How to Store Lemon Olive Oil Cake

This olive oil lemon cake should be stored in an airtight container or wrapped in storage wrap to maintain its flavor, moisture and texture.

How long does lemon olive oil cake last?

This lemon olive oil cake will last up to five days when stored at room temperature, or up to a week in the fridge. The cake tastes even better the next day, so it’s a great option to make ahead for a dinner party or potluck. If you have leftovers to store for a long time, wrap the cake in a layer of storage wrap and then a layer of aluminum foil. Keep the cake in the freezer for up to two months.

Lemon Olive Oil Cake Tips

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Can you make lemon olive oil cake in a different pan?

This lemon olive oil cake recipe makes one single layer cake in an 8-inch pan. If preferred, you could use a loaf pan to make a rectangular cake, similar to a pound cake. This cake batter could also be used to make cupcakes, though you’ll only get about 10 baked cupcakes out of this batter.

Can you make lemon olive oil cake as a layer cake?

Love this cake recipe and want to use it for a more elaborate dessert? Double the recipe and make two 8-inch round layers. Pair it with a buttercream frosting sweetened with almond extract instead of vanilla, or with the frosting from this lemon layer cake.

What else can you serve with lemon olive oil cake?

While this olive oil lemon cake is delicious on its own, you could certainly pair it with a dollop of homemade whipped cream or with a scoop of vanilla ice cream and fresh berries. Because this cake style originated in regions were olive oil flows abundantly, it only makes sense to serve Mediterranean recipes with the humble dessert.