Baking with olive oil is very common throughout Spain, Southern France, Italy and Greece. Olive oil-based cakes are much lighter than butter-based cakes; they are more of a breakfast cake than a dessert. A little slice of this lemon olive oil cake is perfect to have with your morning coffee or tea, without feeling that you have overindulged.
Olive oil-based cakes are extremely moist and, in this recipe, whipping the sugar with the whole eggs produces a fine and rather airy texture. While some people may think that these cakes will have an overwhelming olive oil flavor, nothing could be further from the truth. If you use a good quality, fruity olive oil, you will find that the flavor of this cake is delicate, with a just a hint of lemon.
The best part of this recipe is that it can be made a couple of days ahead of time. In fact, the longer this cake sits, the better it tastes. This favorite recipe comes from “Cook’s Illustrated” — my only change is that I increased the amount of lemon zest, because I believe it greatly enhances the flavor of the cake. Olive trees and citrus trees grow at the same climate and regions, and they say what grows together, goes together!
- 1 ¾ cups All-purpose flour
- 1 tsp. baking powder
- ¾ tsp. salt
- 3 large eggs, room temperature
- 1¼ cups (plus 2 TBSP. sugar)
- --- zest of one small lemon
- ¾ cup extra-virgin olive oil
- ¾ cup milk
- --- pearl sugar (optional)
- Adjust oven rack to middle position and heat oven to 350°F. Grease well a 9-inch spring-form pan and set aside.
- Whisk the flour, baking powder and salt together in medium bowl.
- In a stand mixer fitted with a whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add the 1¼ cups sugar and lemon zest, increase speed to high and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in the olive oil. Mix until the oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Next, add the milk and mix until combined. Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
- Transfer batter to the prepared pan; sprinkle remaining 2 tablespoons of sugar over entire surface. Bake until the cake is deep golden brown and toothpick inserted in center comes out with only few crumbs attached, about 40 to 45 minutes. The top of the cake will look crackled when done, which is the desired look.
- Transfer pan to wire rack and let cool for 15 minutes. Sprinkle with some pearl sugar, if desired (optional). Remove the side of the pan and let the cake cool completely for an hour. Cut the cake into wedges and serve.
-- Leftover cake can be wrapped in plastic wrap and stored at room temperature for three to four days.
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I don’t even like lemon “desserts”, but this one has my mouth watering!!! I can’t wait to try it!
I have every confidence in Marilena’s cooking skills, that this lemon cake will be delicious and healthy!!?Beth Neises
Ha-ha! This olive oil cake has only a hint of lemon flavor, so it is not really considered a “lemon dessert”. I am sure you are going to like it Beth!
Omg yum!! Never tried putting olive oil in a cake but this looks incredible! Will have to give the idea a go sometime (:
I hope you give it a try! It is really light and delicious! ?
I am looking at your picture, Marilena, it invokes both comfort and warmth and this cake is so deliciously crackled! So gorgeous! I haven’t try this combination with oil, eggs and lemon zest before, I am definitely going to bake this cake very soon!
Thank you so much Marianna – This cake is very similar to the ones we have in Greece and I think you are going to like it a lot when you make it! So glad to know you liked the photograph too…. It was for sure a labor of love to photograph this cake in the low afternoon light 🙂
Once again, Marilena saves the day. We have friends who’ve flown in because their mother ended up in the ICU. What can I fix for a “comfort” meal for these friends? The red lentil soup, Marilena’s Greek salad with homemade croutons, a hunk of good break, and this lemon cake! The house smells heavenly and I know everyone is going to love everything. We always do when it comes from Marilena’s blog. Thank you!!
Thank you SO much Sandy! It makes me so happy to know that you are cooking recipes from my blog. I really appreciate your feedback – comments like that motivate me to keep working on recipes, photographing them and posting them on the blog!
I can confirm that this is the most amazing lemon cake ever. Outstanding, Marilena! This will become a favorite in our house both because of the ease of making it and the delicious flavor!!
I am so glad you all liked this simple lemon-infused olive oil cake. It is one of the easiest recipes for sure to make, using ingredients we already have at home! ?
I also would like to confirm, this is a delicious cake! Thank you Marilena! Made it for my cousin few weeks ago and plan to make it again for friends tomorrow! Serving tip: Light ice cream and a “sauce” made of blumberries and raspberries…
I like your tip, Marianna! So glad to know that you have made this cake and you are happy with the results!
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I was Searching for a lemon olive oil cake recipe and came upon this one. I was trying to replicate one from a local restaurant. I just made this and love it, thank you!
Thank you Lori! I am so glad you liked my lemon olive oil cake!
Marilena,
I finally made this cake, and it is truly amazing! It has the finest, most beautiful texture of any cake I have ever had. Perfect, as you suggest, for breakfast or for afternoon coffee or tea (or any other time you can sneak some!).
The olive oil is beautifully subtle and the lemony flavor, wonderful. (Actually, I used the zest of the biggest lemon I could find).
The gorgeous delicate crinkly top is unlike anything I’ve seen.
We inhaled this, and family loved it, too! Thank you for another great recipe!
I am so glad you got to make this cake, my friend! I have had such a positive feedback for this recipe, thank you so much for your kind words!
Can ibdoumle the recipe and make in a rectangle sheet cake size pan. I will be having about 30 guests? BTW, I am Greek. My parents immigrated from Greece, and they are both gone now. They were the best cooks. My mom’s baklava recipe is the best ever.
Can double the recipe and make in a rectangle sheet cake size pan? I will be having about 30 guests? BTW, I am Greek. My parents immigrated from Greece, and they are both gone now. They were the best cooks. My mom’s baklava recipe is the best ever. My Greek name is Παρασκευή Αθανασακοπουλοζ.
Hi Vivian,
Yes, you could use a rectangle sheet pan for double the recipe! You just need to keep an eye on the cooking time, which might need some adjustment! Σ’ ευχαριστω, Παρασκευη!