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Lemon Olive Oil Cake

Name: Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings.
Ingredients: 2 large eggs; 2/3 cup sugar; 1/2 cup extra virgin olive oil; 1/3 cup 2% milk; 1 tablespoon grated lemon zest; 3 tablespoons lemon juice; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; Confectioners' sugar

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 30 min. + cooling

Makes

8 servings

Updated: Aug. 10, 2023

Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorites are in season. —Nicole Gackowski, Antioch, California

Lemon Olive Oil Cake Recipe photo by Taste of Home

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Ingredients

2 large eggs
2/3 cup sugar
1/2 cup extra virgin olive oil
1/3 cup 2% milk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Directions

Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice.
In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.

Lemon Olive Oil Cake Tips

What kind of lemons should you use to make lemon olive oil cake?

Most lemons in grocery stores are either Lisbon or Eureka lemons, and either is good for this cake. If you want to use Meyer lemons, which have a sweeter, more aromatic flavor, you certainly can. Just be sure to choose lemons that will give you both zest and juice. Here's the easiest way to zest a lemon.

How do you store lemon olive oil cake?

This cake keeps amazingly well for up to a week wrapped in plastic or in an airtight container. It does not need to be refrigerated and is actually better the day after it's baked—so it’s a perfect cake to prepare ahead for a party or potluck.

Can you make a glaze for lemon olive oil cake?

This simple, elegant cake lends itself to a simple finish—a dusting of powdered sugar or a dollop of whipped cream, mascarpone cheese or crème fraiche. You can also drizzle it with a homemade lemon glaze, like the one on our lemon sour cream pound cake.

—Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 piece: 266 calories, 15g fat (2g saturated fat), 47mg cholesterol, 157mg sodium, 30g carbohydrate (18g sugars, 1g fiber), 4g protein.