Julie Clark
Posted:
Lemon Olive Oil Cake for Easter
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Bright and moist Lemon Olive Oil Cake combines fresh citrus flavor with rich olive oil for a tender dessert ready for the oven in just 20 minutes.
When springtime hits, I gladly welcome in all of the lemon cakes. Lemon pound cake, lemon trifle and lemon blueberry cake are 3 favorites and this lemon olive oil cake makes the list, too!
Whether you’re hosting a dinner party, celebrating a special event, or simply making a dessert for your family, this simple olive oil cake with lemon flavor is guaranteed to impress. Top with a sprinkle of powdered sugar and fresh fruit. What’s not to love?
Lemon Olive Oil Cake Tastes Like Sunshine Has a Secret
I’ll admit, the first time I heard of olive oil cake, I didn’t know it would taste THIS good. How can something seemingly savory work well in a dessert? The trick is choosing a quality extra virgin olive oil.
I prefer using a delicate kind of olive oil so it doesn’t have too much of a bold olive flavor. Check the label when choosing your oil, and it may even indicate if it is “light” or “delicate”.
Or if you love a bold olive oil flavor, use what you love! It will pair well with the subtle fruity flavor in lemon olive oil cake.
Olive oil, the healthiest type of fat, replaces butter in this recipe making it a great choice for dessert. And no stand mixer needed for this cake. Just mix by hand in a bowl.
Loving lemon flavors? Check out our recipes for lemon poppy seed rolls, fresh lemon cupcakes, lemon bars, or lemon sugar cookies.
You’ll also love our orange pound cake, frozen lemonade, lemon lime chicken and lemon chicken sheet pan dinner.
Enjoy!- Julie
Ingredient List
This cake is just 10 simple ingredients, and most of them are pantry staples.
Use a quality extra virgin olive oil for the best flavor and texture.
Need gluten free? This would work well with gluten-free all-purpose King Arthur flour.
Lemon Olive Oil Cake
Bright and moist Lemon Olive Oil Cake combines fresh citrus flavor with rich olive oil for a tender dessert ready for the oven in just 20 minutes.
Servings 10
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Ingredients
For the cake:
- 1⅔ cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1⅓ cup granulated sugar
- 4 large eggs +2 egg yolks
- ⅔ cup extra virgin olive oil delicate tasting
- ¼ cup fresh lemon juice
- 1½ teaspoons vanilla extract
- 1 tablespoon lemon zest about 2 lemons
For topping:
- ½ cup powdered sugar
- Cool Whip
- assorted berries & lemon slices
Instructions
- Preheat the oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper and spray with baking spray. Set aside.
- In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda. Set aside. 1⅔ cups all-purpose flour, 1½ teaspoons salt, ½ teaspoon baking powder, ¼ teaspoon baking soda1⅔ cups all-purpose flour, 1½ teaspoons salt, ½ teaspoon baking powder, ¼ teaspoon baking soda
- In a large bowl, whisk together the remaining cake ingredients until smooth and well combined. Add in the flour mixture and mix only until the flour is incorporated. Do not over mix. 1⅓ cup granulated sugar, 4 large eggs +2 egg yolks, ⅔ cup extra virgin olive oil, ¼ cup fresh lemon juice, 1½ teaspoons vanilla extract, 1 tablespoon lemon zest1⅓ cup granulated sugar, 4 large eggs +2 egg yolks, ⅔ cup extra virgin olive oil, ¼ cup fresh lemon juice, 1½ teaspoons vanilla extract, 1 tablespoon lemon zest
- Pour the cake batter into the prepared pan and smooth out evenly. Place the pan into the preheated oven to bake for 45-55 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs. The cake will be golden brown at this point and the edges will have pulled away from the pan. Remove the baked cake from the oven and place onto a cooling rack to cool completely.
- Once the cake has cooled, release the springform and remove the cake from the pan. Place the cake onto a cake stand or serving platter.
- Dust the top of the cake with powdered sugar. Top with dollops of Cool Whip, fresh berries and lemon slices. Slice and serve.½ cup powdered sugar, Cool Whip, assorted berries & lemon slices
Notes
This recipe works with oranges as well.
Store at room temperature in an airtight container for 4 days.
The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 332kcal | Carbohydrates: 49g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 378mg | Potassium: 51mg | Fiber: 1g | Sugar: 33g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
How to Make Lemon Olive Oil Cake: Step by Step
Mix wet ingredients and dry ingredients separately. In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda. Set aside. In a large mixing bowl, whisk together the remaining cake ingredients until smooth and well combined.
Mix the two together. Add in the flour mixture and mix only until the flour is incorporated. Do not overmix. Pour the cake batter into the prepared pan. Tap the cake pan on the countertop to remove any air bubbles.
Bake the cake. Bake for 45-55 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs. The lemon olive oil cake will be golden brown at this point and the edges will have pulled away from the pan. Cool completely on a wire rack then remove the outer ring of the springform pan.
Decorate the cake. Dust the top of the cake with powdered sugar. Top with dollops of cool whip, fresh berries and lemon slices.
Frequently Asked Questions
Why is my lemon olive oil cake dense?
A common mistake with cakes is over mixing. When you over mix this cake, it can become dense and tough. Mix the wet and dry ingredients together separately, then mix them together just until combined.
Can I bake this in an 8 or 9″ cake pan instead of springform pan?
Yes! Line the pan with parchment paper so you can easily remove it. If you change the diameter, it may change the baking time.
Does olive oil cake freeze well?
Yes! Wrap any leftover slices in plastic wrap and freeze them for up to 2 months.
