Lemon olive oil cake

I’ve been a bit behind on my blog this past week, but it’s been a crazy few days. It’s only about to get busier with more meeting and interviews to come for potential jobs – wish me luck! Back to the blog…I finally got around to trying an olive oil cake. This cake has gained popularity over the recent years as a wonderfully moist cake great for brunch or dessert. I had no doubt that it would be moist as I have used olive instead of butter for cakes, but just how much of that olive oil can you taste? I was about to find out…

lemon olive oil cake

lemon olive oil cake

lemon olive oil cake

lemon olive oil cake

Lemon olive oil cake
Yields one 9 inch round cake pan
Write a review
Total Time
45 min
Total Time
45 min
4621 calories
570 g
589 g
243 g
55 g
41 g
1417 g
4541 g
374 g
0 g
193 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4621
Calories from Fat 2151
% Daily Value *
Total Fat 243g
Saturated Fat 41g
Trans Fat 0g
Polyunsaturated Fat 27g
Monounsaturated Fat 166g
Cholesterol 589mg
Sodium 4541mg
Total Carbohydrates 570g
Dietary Fiber 8g
Sugars 374g
Protein 55g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups all-purpose flour
  2. 1 3/4 cup sugar
  3. 1 1/2 tsp kosher salt
  4. 1/2 tsp baking soda
  5. 1/2 tsp baking powder
  6. 1 cup extra-virgin olive oil*
  7. 1 1/4 cup whole milk
  8. 3 large eggs
  9. 1 1/2 tbsp grated lemon zest**
  10. 1/4 cup fresh lemon juice**
  11. 1/4 cup lemonade**
  1. *reduced amount of olive oil from original recipe
  2. **These are substitutions I made to the recipe, using lemon flavors instead of orange. Proceed with the same procedure in the original recipe, using the marked substitutions for the original ingredients
Adapted from Food52
Adapted from Food52
Cherry on my Sundae http://cherryonmysundae.com/

For complete recipe click here


**Helpful tips and common mistakes

 I knew immediately that I wanted to make a lemon olive oil cake so I used a recipe found on Food52, substituting the orange flavors for lemon. After reading the reviews, I noticed that many people advised using less olive oil so I reduced the amount from 1 1/3 cups to 1 cup. With these small adjustments, this lemon olive oil cake came out beautifully golden brown!

lemon olive oil cake

To make a little something extra, I garnished the cake with caramelized lemon slices. The cake was just as delicious as I had expected with a subtle hint of lemon. The olive oil was the key factor in the texture of the cake, without leaving a strong taste of the olive oil in your mouth. The caramelized lemon slices were the perfect topping as it added extra tartness. Even though the amount of olive oil was reduced from the original recipe, the cake was far from dry. In fact, I would try even reducing it to 3/4 cup next time I use this recipe. Use meyer lemons when they are available or change up the citrus fruit (grapefruit anyone?) to make this cake your own!

lemon olive oil cake    

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

Related Posts Plugin for WordPress, Blogger...

← Previous post

Next post →


  1. Your cake looks lovely and I love the ring of caramelized lemons you used as garnish, it makes for a perfect presentation. Good luck on your interviews!

Leave a Reply