Meyer Lemon And Olive Oil Cake Recipe

A tasty olive oil cake is just as delicious as its butter-laden cousin but without the need for creaming in a stand mixer. With a very simple method of just adding dry ingredients into wet, this moist and tender cake is simple but delightfully elegant. For this cake, we chose to add a heavy dose of Meyer lemon, one of the best things at the farmer's market in the winter. 

"While the Meyer lemons are only available late winter and into early spring, you can easily make this recipe with whatever type of lemons you can find so you can serve this cake for 4th of July or any other summer holiday," says recipe developer Taylor Murray. Meyer lemons are a variety of lemon with a smooth skin and a very aromatic scent and flavor, which makes them great in lemon recipes where the citrus flavor really wants to shine. Paired alongside the olive oil in this cake, the lemon flavor really shines, and just one slice will have you dreaming of warmer days to soon come.

Gather the ingredients for this lemon olive oil cake

First, gather your ingredients. This recipe uses a combination of regular all-purpose flour and almond flour to enhance the texture. Baking powder and soda add lift, while salt enhances flavor. Milk, eggs, and sugar are typical cake ingredients, but this recipe also calls for olive oil and fragrant Meyer lemons. "Choose a nice olive oil for this recipe, like some kind of extra virgin Italian olive oil, if you can swing it. The flavor really comes through and you'll want something that tastes amazing," says Murray. A final glaze for the cake comes together with just some powdered sugar and some extra lemon juice.

Combine the dry ingredients

Preheat the oven to 350 F. In a large bowl, whisk the flour, almond flour, baking powder, baking soda, and salt until well combined. Set the dry ingredients aside for just a moment.

Rub the zest and sugar together

Zest and juice three of the Meyer lemons. In a medium bowl, rub together sugar and lemon zest with your fingers until fully incorporated. This helps the natural oils in the zest infuse into the sugar so the flavor permeates every bite.

Combine the wet ingredients

In another bowl, whisk together olive oil, milk, eggs, and juice of three lemons until combined.

Fold the dry and wet ingredients together

Add the sugar mixture to the wet ingredients, then fold in dry ingredients. Gently whisk to combine the two, forming a cohesive cake batter.

Bake the cake

Grab a 9-inch cake pan and line it with a piece of parchment paper. Spray liberally with baking spray. Pour the batter into the pan then bake until golden brown and center springs back when touched, about 45 minutes. Set aside and let cool completely.

Glaze the cake

While the cake is cooling, juice the remaining two lemons, reserving the zest for another purpose (like candying). Whisk the powdered sugar with the juice. If the glaze is too runny, add a bit more powdered sugar. If it's too stiff, add a teaspoon or so of water to thin. Pour the glaze over the cooled cake and let set for at least an hour before optionally garnishing with candied zest. Serve immediately, or cover at room temperature up to three days.

Meyer Lemon And Olive Oil Cake Recipe
5 from 24 ratings
This Meyer lemon and olive oil cake is bright and refreshing, just in time for Spring.
Prep Time
Cook Time
Sliced lemon olive oil cake
Total time: 1 hour, 5 minutes
  • 1 ¼ cup all-purpose flour
  • 1 cup almond flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • 5 Meyer lemons, juice and zest
  • 1 ¼ cup granulated sugar
  • 1 ¼ cup olive oil
  • 1 ¼ cup whole milk
  • 3 large eggs, room temperature
  • 2 cups powdered sugar
Optional Ingredients
  • candied lemon zest, for garnish
  1. Preheat the oven to 350 F and line and grease a 9-inch round cake pan.
  2. Whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt, then set aside.
  3. Zest and juice 3 of the lemons. In a medium bowl, rub together the sugar and lemon zest until fully incorporated.
  4. In a separate bowl, whisk together the olive oil, milk, eggs, and lemon juice until combined.
  5. Add the sugar/zest mixture to the wet ingredients, followed by the dry ingredients. Gently mix to form a batter.
  6. Pour the batter into the prepared pan and bake until the cake is golden brown and the center springs back when touched, about 45 minutes. Set aside to cool.
  7. Meanwhile, juice the 2 remaining lemons, reserving the zest to make candied lemon zest if desired. Whisk the powdered sugar with juice to make the glaze.
  8. When the cake has cooled, pour the glaze over top. Garnish with candied lemon zest, if desired, then slice and serve.
Calories per Serving 755
Total Fat 44.1 g
Saturated Fat 6.5 g
Trans Fat 0.0 g
Cholesterol 73.6 mg
Total Carbohydrates 85.8 g
Dietary Fiber 3.4 g
Total Sugars 64.4 g
Sodium 555.9 mg
Protein 9.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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