Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Olive Oil Cake or just lemon cake for that matter, is one of my all time favorite desserts! Our recipe is easy to make and is packed with lemon zest, lemon juice and the delightful enhancement of lemon olive oil.

It is perfect to serve for special occasions or after a fancy dinner for family and friends. These cakes have a unique flavor pairing that is rare to find in most desserts.

The addition of lemon olive oil makes this cake moist and fluffy with a lemony twist. This dessert is a wonderful addition to any spring time menu.

We love these easy delicious lemony delights!

What is the best type of Olive Oil for baking?

We recommend using good quality olive oils when baking. Always select a extra-virgin olive oil or pure cold pressed oils.

Extra virgin olive oil is made exclusively from pure, cold first pressed olives. A regular olive oil is a blend of cold pressed and processed oils.

The end result to the olive oil is that the extra virgin has a darker color with more enhanced flavors and aromas. The cold pressed method is both effective and time consuming, but in the end, the result is worth the wait.

Ingredients for these tasty cakes

Ingredients for 6 mini cakes, 12 cupcake cakes or 1 – 9-inch cake

  • 1/2 cup lemon olive oil
  • 2 eggs
  • 2/3 cup milk
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 cup sugar
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Ingredients for Lemon Glaze

  • 1 cup powdered sugar
  • 1-1/2 Tablespoons fresh lemon juice (equals 1 Tablespoon + 1/2 teaspoon)
  • 1 Tablespoon melted butter
  • For a sweeter glaze add for powdered sugar and for a more tart glaze add for lemon juice or zest.

How to make Lemon Olive Oil cakes

The olive oil we used for making these cakes was crushed with fresh lemons. Pure lemon oil olive is easy to find in local grocery stores alongside other olive oils.

If you decide to use regular extra virgin olive oil you can make some substitutions in the ingredients and still get the same results. Please see the NOTES section below the instructions.

Instructions for cakes

  • Preheat oven to 350˚F
  • In large mixing bowl combine olive oil, eggs, milk, lemon juice, and lemon zest. Cream by mixing for 2 to 3 minutes.
  • In large bowl combine sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold until combined.
  • Spray cake tins with non stick baking spray.
  • This recipe makes 6 cakelets or one 9-inch baking pan cake.
  • Bake at 350˚F for 25 minutes.

Instructions for Lemon Glaze

  • In medium bowl whisk together powdered sugar, lemon juice and melted butter. Blend thoroughly until smooth.
  • With a spoon or pastry icing bag drizzle evenly over cakes.
  • Garnish with lemon zest, blackberries, blueberries or a lemon slice. You can also dust the cake with confection sugar. You’re the boss, so you decide.

NOTES:

If you don’t have lemon flavored olive oil you can make the following substitutions:

  • 1/2 cup plain extra virgin olive oil
  • 3 Tablespoons lemon juice
  • 1-1/2 Tablespoons lemon zest
  • 1 additional Tablespoons of flour (total 1 cup + 5 Tablespoons)

What does Lemon Olive Oil Cake taste like?

This Lemon Olive Oil Cake is a light, fluffy flavorful mixture and everything you want in a special cake recipe. The addition of lemon olive oil makes this cake moist, tart and lemony.

The olive oil provides the cake with a light unique flavor. The fruity overtones of olive oil enhances the other flavors in the cake to give you rich unique results.

Olive oil cakes are light and tender without being greasy or soggy. They stay moist and delicious for days after baking and taste as good as the day you made them.

Print Recipe
5 from 5 votes

Lemon Olive Oil Cake

Lemon Olive Oil Cake or just lemon cake for that matter, is easy to make and packed with lemon zest, lemon juice and the delightful enhancement of lemon olive oil.
Prep Time15 mins
Cook Time27 mins
Total Time42 mins
Course: Brunch, Dessert
Cuisine: American, Italian
Servings: 6 mini cakes
Calories: 479kcal
Author: Jayne Harter – The Art of Food and Wine

Equipment

  • mini bundt pan, cakelet pan, or muffin tin

Ingredients

Cake Recipe

  • ½ cup lemon olive oil
  • 2 eggs
  • ¾ cup milk
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon lemon zest
  • 1 cup plus 3 tablespoons sugar
  • 1 cup plus 4 tablespoons flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Lemon Glaze

  • 1 cup powdered sugar
  • 1 ½ Tablespoon fresh lemon juice equals 1 Tablespoon, 1/2 teaspoons
  • 1 Tablespoon melted butter

Instructions

Instructions for cakes

  • In large mixing bowl combine olive oil, eggs, milk, lemon juice, lemon zest. Cream for 2 to 3 minutes.
  • In large bowl combine sugar, flour, baking powder, baking soda, salt. Stir into egg mixture and fold.
  • Spray cake tins with non stick baking spray. Makes 6 cakelets or one 9-inch baking pan.
  • Bake at 350° degrees for 25 – 30 minutes.

Instructions for Lemon Glaze

  • In medium bowl, mix together powdered sugar, lemon juice, and melted butter. Blend thoroughly.
  • With a spoon or pastry icing bag drizzle icing evenly over cakes.
  • Garnish with lemon zest, blackberries, blueberries or lemon slice. You"re the boss, so you decide.

Notes

If you don’t have lemon flavored olive oil you can make the following substitutions:
  • 1/2 cup olive oil
  • 3 Tablespoon lemon juice
  • 1-1/2 Tablespoon lemon zest
  • 1 additional Tablespoons of flour (total 1 cup + 5 Tablespoons)
 
You can also substitute the cake pan we used:
  • 6 mini bundt cakes
  • 12 muffin pan size cakes (1/2 cup volume – and we recommend paper liners for cooking to prevent any sticking)
  • 1 – 9″ inch bake pan

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