Lemon Olive Oil Cake is easy to prepare, light and fluffy in texture, full of flavor and it’s absolutely DELICIOUS! Recipe makes 8 servings.
Lemons And More Lemons!
Recently my dear friend (of over 60 years) Lenita sent me three homegrown Meyer lemons from her very own tree in Southern California. They are gorgeous and I was determined to use them in some new, lemon-inspired recipes!
She has sent me her lemons before and I have used them for other recipes, so it seemed fitting to make something “grand” to celebrate her generous gift. This recipe for lemon olive oil cake fits the bill perfectly because it tastes fabulous!
I’ve been looking at different recipes for Lemon Olive Oil Cake for a couple years now, especially since our son married a Portuguese woman and moved to Portugal. My daughter-in-law’s family grows lots of food, including lemons and olives and even produce their own olive oil each year!
This recipe uses extra virgin olive oil AND a fresh lemon. For THIS recipe you will use lemon zest AND fresh lemon juice (from 1 lemon); you can use regular lemons or Meyer lemons.
I’m confident you will LOVE this simple dessert! Here’s how to make Lemon Olive Oil Cake.
Scroll Down For A Printable Recipe Card At The Bottom Of the Page
A Little Prep First!
Preheat your oven to 350°F. so it is ready to go as soon as the batter is ready. Grease an 8″ round cake pan with non-stick baking spray.
Line the bottom of the pan with parchment paper that has been cut to fit. Lightly spray the parchment paper with non-stick baking spray.
Prepare The Cake Batter
Beat two large (room temperature) eggs in a large mixing bowl for 3 minutes on HIGH speed. Slowly add the granulated sugar to the egg mixture, while continuing to beat the eggs.
Continue beating the sugar into the eggs until you see the mixture has thickened slightly.
With the mixer still running, slowly add in extra virgin olive oil, a little at a time. Once the oil is fully incorporated, beat in milk, lemon zest and fresh lemon juice.
Continue beating until ingredients are fully combined.
In a SEPARATE bowl, whisk together all-purpose flour, baking powder and salt. FOLD the dry ingredients into the egg batter until fully combined.
Bake The Cake
Pour all of the batter into the prepared cake pan, making sure to spread it out evenly in the cake pan.
Bake the lemon olive oil cake at 350°F. for 30-35 minutes. When done, a toothpick that is inserted into the center of the cake should come out clean (batter-free).
Oven temperatures can vary quite a bit, so I recommend checking it first at the 30-minute mark. When done, remove the cake from the oven and place the pan on a wire rack.
Cool Cake Then Remove From Pan
Let the cake cool on the wire rack (STILL IN THE PAN) for 15 minutes for BEST results. The cake should pull away from the edges of the pan a bit.
Run a butter knife around the inside edges of the pan to help separate the cake from the pan. *Invert the cake* onto the wire rack so the bottom of the cake (with parchment paper) is on the top!
*HOW TO INVERT THE CAKE*: Do this by putting the wire rack ON TOP of the baked cake pan, then holding on to both the wire rack and the cake pan, carefully flip it over.
The cake should release (upside down) onto the wire rack (as shown below in the first photo). Carefully remove the parchment paper from the cake (shown in second photo below).
“Dust” The Top Of the Cake
Now carefully turn the lemon olive oil cake back over so the top of the cake is on TOP! Let the cake cool completely to room temperature.
Once the cake has completely cooled, sift powdered sugar lightly over the top surface of the cake. It won’t take much powdered sugar to do this!
Serve The Lemon Olive Oil Cake
Before serving the lemon olive oil cake, garnish the top with a couple lemon slices. This is an optional step, but it looks good for presentation and gives a hint at what flavor the cake is!
Slice the cake into 8 pie-shaped wedges and serve! The cake has a light texture with great lemon flavor. It is not overly sweet (which we love) and the mild olive oil pairs very well with the tart lemon flavor.
I am confident you are going to love this easy to make, absolutely delicious lemon olive oil cake! Grab a fork and take a big bite because it’s THAT GOOD!
I hope you have the opportunity to make this yummy Mediterranean-inspired lemon olive oil cake, and trust that you and those you love will enjoy it as much as we do!
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day!
Looking For More CAKE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious cake recipes to choose from, including:
- Mom’s Easy Chocolate Cake
- Cranberry Orange Cake
- Banana Nut Poundcake
- Flourless Chocolate Cake
- Raspberry Lemon Crumb Cake
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Original Recipe Source, and with thanks to: Nicole Gackowski, at: https://www.tasteofhome.com/recipes/lemon-olive-oil-cake/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Lemon Olive Oil Cake is easy to prepare, light and fluffy in texture, full of flavor and it's absolutely DELICIOUS! Recipe makes 8 servings.
- 2 large eggs* *At room temperature
- ⅔ cup granulated sugar
- ½ cup extra virgin olive oil
- ⅓ cup 2% milk
- 1 Tablespoon grated lemon zest yellow peel only
- 3 Tablespoons fresh lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar (confectioner's sugar) for dusting top of cake
Preheat oven to 350°F. Spray an 8" round cake pan with non-stick baking spray. Line bottom pan with parchment paper (cut to fit). Spray paper, as well.
Beat eggs in a large bowl for 3 minutes on HIGH speed. Slowly add sugar while continuing to beat eggs. Continue beating until mixture has thickened slightly. Slowly beat in extra virgin olive oil, a little at a time. Once oil is incorporated, beat in milk, lemon zest and fresh lemon juice until combined.
In SEPARATE bowl, whisk together flour, baking powder and salt. FOLD this into the egg batter until combined. Pour batter in cake pan, spreading evenly.
Bake at 350°F. for 30-35 minutes. When done, a toothpick inserted into the center should come out clean (batter-free). Oven temperatures can vary, so I recommend checking it at the 30-minute mark. When done, remove cake from oven, place pan on a wire rack.
Let cake cool (STILL IN THE PAN) for 15 minutes. Run a butter knife around the inside edges of pan to separate cake from the pan. Invert cake onto wire rack so bottom of cake (with parchment paper) is on top! Do this by putting wire rack ON TOP of the cake pan, then holding on to both the wire rack and the cake pan, flip it over. Cake should release (upside down) onto the wire rack. Remove parchment.
Turn cake over so top of the cake is on TOP! Let cool to room temperature. Once cake has completely cooled, sift powdered sugar over top of the cake. Garnish with lemon slices, if desired. Slice, serve and enjoy!
Here’s one more to pin on your Pinterest boards! 