It was a busy Father’s Day weekend. I started Saturday with grocery shopping, a doctor’s appointment and a bridal shower, then ended the day with a family dinner. Between events I photographed the lemon olive oil cake I baked the night before and am sharing here. Today I’ll be rushing to the store again to pick up ingredients for oyster cake—my husband’s request for lunch—while dessert will be this lemon olive oil cake.
A colleague gave me this recipe after spotting it in a magazine. Unlike many cakes that use butter, this one relies on extra-virgin olive oil, giving it a moist, tender crumb. The combination of cake flour and all-purpose flour keeps the texture light and airy, while a bit of sweetened coconut adds a pleasant crunchy bite. It’s a straightforward, refreshing dessert that pairs well with fresh fruit or ice cream.
Cooking Tips for the Perfect Lemon Olive Oil Cake
Measure ingredients accurately—using a kitchen scale for flour helps ensure consistent results. Sift cake flour for an even lighter texture. When combining wet and dry ingredients, fold gently and avoid overmixing to keep the cake tender. Bring the eggs and olive oil to room temperature so they incorporate smoothly. Don’t skip the lemon zest: it adds bright citrus aroma and flavor. If you want more lemon character, add a small splash of lemon juice to the batter and slightly reduce the milk to maintain balance. Ovens vary, so check for doneness a few minutes before the stated time; a toothpick should come out mostly clean with a few moist crumbs.
Serving Suggestions and Variations
This cake is versatile. For a simple finish, dust the top with powdered sugar. Serve with fresh berries such as strawberries or blueberries for color and contrast. A scoop of vanilla ice cream or a dollop of whipped cream complements the lemon’s brightness. For an extra glaze, whisk powdered sugar with lemon juice until pourable and drizzle it over the cooled cake. For texture, stir in poppy seeds or swap the sweetened coconut for toasted almonds. To make the cake gluten-free, substitute a reliable gluten-free flour blend that includes xanthan gum or add it separately to help the structure. Experiment with these variations to find your favorite presentation.
Frequently Asked Questions
Can I substitute the olive oil with another oil?
Yes. A light vegetable oil or canola oil can be used if you prefer a more neutral flavor. The cake will still be moist, though the olive oil contributes a subtle richness.
How should I store leftover lemon olive oil cake?
Keep leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate and bring back to room temperature before serving for the best texture and flavor.
Can I make this cake ahead of time?
Absolutely. Bake a day or two ahead and keep the cake wrapped tightly. Add glaze, powdered sugar or fresh fruit just before serving to preserve freshness.
What can I serve with lemon olive oil cake?
Fresh berries, whipped cream or vanilla ice cream are classic companions. A light dusting of powdered sugar also brightens the presentation.
What are common mistakes to avoid when making this cake?
Avoid overmixing the batter, which can make the cake dense. Measure ingredients carefully, and don’t omit the lemon zest, which provides essential citrus flavor.
Lemon Olive Oil Cake
Liza Agbanlog
Pin Recipe
Ingredients
- 1 cup cake flour
- 1 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 3 eggs
- 2 ½ cups sugar
- Zest of two lemons
- 1 ½ cups whole milk
- 1 ½ cups extra-virgin olive oil
- ¼ cup sweetened coconut lightly toasted
Instructions
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Preheat the oven to 350 °F. Grease and flour a 9×13-inch pan.
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In a small bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda and salt. In a larger bowl, whisk the eggs and sugar until the mixture thickens and forms a ribbon. Stir in the lemon zest, milk and olive oil until combined.
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Fold the dry ingredients and toasted coconut into the wet mixture. Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Check at 45 minutes because oven times vary.
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Allow to cool slightly, then serve with fresh berries, ice cream or on its own.
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Enjoy!
Notes
Nutrition