It was Father’s Day weekend and a busy one. Saturday began with grocery shopping, a doctor’s appointment, a bridal shower, and ended with a family dinner. Between all that I photographed the lemon olive oil cake I had baked the night before, which I’m sharing here. After finishing this post I had to run out to buy ingredients for a requested lunch dish, but for dessert we were serving this bright lemon cake.
I received the recipe from a coworker who often passes along recipes she finds in magazines. What makes this lemon olive oil cake special is the use of extra-virgin olive oil instead of butter, and the combination of cake flour with all-purpose flour for a light, tender crumb. The result is moist and flavorful, with lightly toasted coconut adding a pleasant crunch. The cake is simple to make and perfect for warm-weather gatherings.
Cooking Tips for the Perfect Lemon Olive Oil Cake
Measure ingredients precisely for reliable results; a kitchen scale is helpful, especially for flours. Sift the cake flour to help keep the texture light. When combining wet and dry ingredients, fold gently—overmixing creates a dense cake. Bring the eggs, milk, and olive oil to room temperature so they blend smoothly. Don’t skip the lemon zest: it delivers a bright citrus aroma and flavor. If you want the lemon flavor to be stronger, add a little lemon juice to the batter, but be mindful of the batter consistency and adjust dry ingredients slightly if needed. Start checking for doneness a few minutes before the timer ends—every oven varies. A toothpick should come out clean or with a few moist crumbs when the cake is done.
Serving Suggestions and Variations
This cake is versatile. For a simple finish, dust the top with powdered sugar. Fresh berries—strawberries or blueberries—pair beautifully and add color. A dollop of whipped cream or a scoop of vanilla ice cream makes it more indulgent. For extra shine and tang, drizzle a lemon glaze made from powdered sugar and lemon juice over the cooled cake. You can stir poppy seeds into the batter for a subtle nutty note and additional texture. To make it gluten-free, use a reliable gluten-free flour blend that includes a binder like xanthan gum, or add xanthan separately. These small tweaks let you adapt the cake to your preferences while keeping the bright lemon character.
Frequently Asked Questions
Can I substitute the olive oil with another oil?
Yes. A neutral oil such as canola or light vegetable oil will work if you prefer a milder taste. The cake will remain moist but the distinctive olive oil flavor will be less pronounced.
How should I store leftover lemon olive oil cake?
Store leftovers in an airtight container at room temperature for up to three days. For longer storage refrigerate the cake; allow it to return to room temperature before serving for the best texture.
Can I make this cake ahead of time?
Yes. Bake a day or two in advance and keep it tightly wrapped. Add glaze or fresh toppings just before serving to preserve their texture and brightness.
What can I serve with lemon olive oil cake?
The cake pairs well with fresh berries, whipped cream, or a scoop of vanilla ice cream. A simple dusting of powdered sugar also complements the lemon flavor nicely.
What are common mistakes to avoid when making this cake?
Avoid overmixing the batter to prevent a heavy crumb. Measure ingredients accurately and use room-temperature wet ingredients for even mixing and a consistent texture.
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 (175 °C). Grease and flour a 9×13-inch pan.
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In a small bowl, whisk together 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 until just combined. Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 45 minutes, as oven times vary.
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Allow the cake to cool slightly, then serve with fresh berries, a scoop of vanilla ice cream, or whipped cream.
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Enjoy!
Notes
Nutrition