Move over buttery cakes! My Lemon Olive Oil Cake is a tender, sweet and lemon flavored cake perfect for an after-dinner dessert with friends and family. This is a scrumptious, super moist and sunny cake that is so easy to make.
You won't get that sweet, buttery taste as you would when using butter, but you will get a light yet robust oil flavor. I love using olive oil in my bread and muffin recipes so I feel a little less guilty about snacking on them!
My daughters and I love making new lemon recipes throughout the summer. My oldest's favorite is this classic homemade lemonade (made with less sugar) and my baby loves this one-pot lemon ricotta pasta- who knew!
My husband isn't a fanatic over tangy and refreshing lemon like we are, but he ate almost all of the strawberry lemon bread that I was storing in the freezer, so I'll assume that's his favorite summertime lemon recipe.
Does This Cake Taste Like Olive Oil?
No, you will not be able to taste the olive oil much. The difference between cakes that use olive oil and those that use butter is the texture of the crumb. Olive oil cakes will be a little lighter and slightly more "crumbly"- but just as delicious!
Ingredients
- Extra virgin live oil
- All-purpose flour
- Eggs
- Sugar
- Milk
- Vanilla extract
- Lemon juice and lemon zest
- Baking powder
- Salt
While this cake is fantastic and flavorful sliced and served straight out of the oven with no additional ingredients, it is even better sprinkled with powdered sugar and topped with fresh cut berries.
Making lemon olive oil cake is very easy, just make sure to follow the beating times as written, as not mixing the batter long enough can result in a crumbly cake.
How To Make Lemon Olive Oil Cake
- Preheat the oven to 350° Fahrenheit and grease a springform pan with cooking oil or butter. Line the bottom with wax paper for easy cake removal. Wrap the outside of the pan in foil to prevent the batter from leaking through.
- In a large bowl, beat the olive oil, eggs, and sugar on medium speed until light and fluffy, about 5 minutes. Make sure that the mixture is fluffy and airy before moving onto the next steps.
- Add the milk, lemon juice, lemon zest, and vanilla extract. Beat on medium until combined, about 2 minutes.
- Slowly add the flour, baking powder, and salt. Beat until smooth, about 2 minutes more.
- Pour into the pan and bake for 45 minutes. Let cool for 10 minutes before removing and serving.
How To Serve Lemon Olive Oil Cake
To serve your olive oil cake with lemon, you can top it with whipped cream, cool whip, my favorite sugar glaze, chopped berries, or leave it plain. It is also fabulous topped with plain yogurt.
How To Store
Room temperature: Store wrapped in foil or in an airtight container for up to 3 days. Store it in a covered cake stand or wrapped in foil.
Fridge: Keeps in an airtight container for up to 7 days
Freezer: Freeze in individual slices for up to 3 months in freezer-safe containers.
Recipe
Lemon Olive Cake
Ingredients
- ¾ cup extra virgin olive oil
- 4 large eggs at room temperature
- 1 cup sugar
- ¼ cup milk
- 2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ⅓ cup lemon juice
- 1 ¾ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350° Fahrenheit and grease a springform pan with cooking oil or butter. Line the bottom with wax paper for easy cake removal. Wrap the outside of the pan in foil to prevent the batter from leaking through.
- In a large bowl, beat the olive oil, eggs, and sugar on medium speed until light and fluffy, about 5 minutes. Make sure that the mixture is fluffy and airy before moving onto the next steps.
- Add the milk, lemon juice, lemon zest, and vanilla extract. Beat on medium until combined, about 2 minutes.
- Slowly add the flour, baking powder, and salt. Beat until smooth, about 2 minutes more.
- Pour into the pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before removing and serving.
Notes
Nutrition
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