Lemon Olive Oil Cake

An olive oil cake is one of the easiest cakes you can make with nothing more than a couple of bowls, a whisk, and a handful of good quality ingredients. Thanks to the olive oil, which remains liquid at room temperature, the cake will stay springy and tender for longer than a cake made with butter.

Light, packed with a bright lemon flavor, and with a crackly sugary top, this lemon olive oil cake is a back pocket recipe that will serve you well for any occasion. Dress it up or down, serve it plain or with peak season fruit such as oranges, peaches, and berries. 

Yummy Olive Oil Means Yummy Cake

There isn’t any one type of olive oil that’s best used for this cake—the only measure to bear in mind is to use a great quality olive oil that you would enjoy tasting on its own or on a salad. The flavor will translate into the cake. 

Always choose extra virgin, which is the oil from the first pressing of olives and thus the purest expression of the fruit. Beyond that requirement the choice is yours! Don’t be scared to try any variety–Greek, Californian, Spanish, or Italian, it doesn’t matter as long as it’s delicious.  

A properly made olive oil cake will not taste overly oily or greasy! You may have already eaten cakes made with oil and just didn’t know it—think banana or pumpkin bread, both of which are usually made with a neutral oil. As long as the ingredients are in the right ratio and the eggs are whipped well, this cake will never feel or taste oily.  

2 Ways to Super Lemony Flavor

1. Squeeze in a full tablespoon of freshly grated lemon zest—make sure the zest is tightly packed in the spoon.
2. Add a touch of lemon extract for a double whammy of bold lemon flavor. Use a good quality lemon extract such as Nielsen-Massey for the most natural flavor. 

Use a Square Pan or Make Muffins

This cake calls for a 9-inch round cake pan, but it can be baked in an 8-inch square cake pan instead. It will take about the same amount of time to finish baking.

Or turn them into muffins! Scoop 1/2 cup batter into each muffin cup, sprinkle the top with about 1/2 teaspoon sugar, and omit the hot water. Start checking for doneness at about 18 minutes.  

My Tips for the Best Olive Oil Cake

•  For the best, most consistent results, weigh your ingredients rather than use volume measurements. 
• Vigorously whisking the eggs and sugar until the mixture is pale and fluffy will make for a light, tender cake. Don’t skip this! You could even use a handheld mixer if you prefer to make it even easier. 
• As with any cake, only fold in the flour until you see no large streaks. Enthusiastically beating or whisking the batter for too long will make the cake heavy, dense, and full of large holes and tunnels. 

Small but Mighty Ingredient Swaps

•  Use orange or lime zest in place of the lemon zest. If using orange zest, replace the lemon extract with orange extract.
• Leave out the cornmeal if you’d like. The cake will have a little less texture, but it’ll still be delicious. 
• For a milder flavored cake, use a neutral oil such as canola or peanut oil.

Served Simply or Topped

To best enjoy the nuances of the olive oil and the fragrant lemon, eat the cake by itself in thick slices, perhaps with a cup of tea. It’s also lovely with a cloud of whipped cream and a spoonful of jam, fresh strawberries, or good quality maraschino cherries, such as Luxardo.

If, in the rare chance, the cake lasts until day three, griddle thick slices in a cast iron pan with a spoon or so of butter until golden brown and eat it warm.

More Sweet and Puckery Treats

• Lemon Shaker Pie
• Classic Lemon Bars
• Lemon Tart
• Lemon Cheesecake
• Lemon Icebox Pie