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A slice of lemon olive oil cake partially removed from the rest of the cake with a cake server.

Lemon Olive Oil Cake

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  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Description

This Lemon Olive Oil Cake is moist, dense and has the best homemade whipped cream frosting that’s infused with more lemon!

Ingredients

  • ¾ cup (177ml) olive oil *See notes
  • 4 large eggs, at room temperature
  • 1 cup (190g) granulated sugar
  •  ¾ cup (98g) whole milk, at room temperature
  • 3 tablespoons (35g) plain Greek yogurt (or sour cream), at room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 lemons, zested
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (52g) almond flour
  • 1 ½ (5.6g) teaspoons baking powder
  • ½ teaspoons salt
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350℉. Line the bottom of a 9-inch round cake pan with a circle of parchment paper, grease spray the bottom and sides with nonstick cooking spray.
  2. In a large bowl, whisk together the olive oil, eggs, sugar, zest, lemon juice, vanilla, milk, and Greek yogurt.
  3. In a medium bowl, whisk together the remaining dry ingredients.
  4. Add the dry ingredients to the bowl of wet ingredients and whisk until just combined, it’s ok if there are a few small lumps. Pour batter into the prepared pan.
  5. Bake on the middle rack for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.  
  6. Allow the cake to cool for at least 1 hour in the pan, if you remove it too soon you will risk pulling off the top layer of the cake. Gently run a knife around the outside and inside edge of the cake to release. Place a large plate over the top of the cake pan, quickly flip the cake out, then immediately flip the cake back over so it’s right side up again. Let the cake cool completely. Dust with powdered sugar and serve immediately.

Equipment

(affiliate link)

Notes

  • If you don’t have a 9-inch round pan that is at least 2 inches high on the sides, consider using a square pan instead

Storage

  • At room temperature. Store this olive oil cake tightly covered at room temperature for up to 5 days.
  • Freeze. You can freeze the cake (without any toppings or garnishes) for up to 2 months. Thaw the cake at room temperature and give the top a fresh dusting with powdered sugar before serving

Ingredients Substitutions

  • Greek yogurt- substitution with sour cream
  • Almond flour- It is not recommended to substitute this with all-purpose flour. Try checking your stores to see if they offer bulk bins to purchase small amounts of ingredients, or freeze leftover almond flour to extend the shelf life,
  • Original recipe. The original recipe from Better Homes and Gardens was this Lemon Cake. I made my own version of the recipe, you can grab the PDF here. 

Nutrition

  • Serving Size: 1 Slice
  • Calories: 469
  • Sugar: 28.5 g
  • Sodium: 195.2 mg
  • Fat: 25.3 g
  • Carbohydrates: 51.2 g
  • Fiber: 1.1 g
  • Protein: 8 g
  • Cholesterol: 94 mg

Find it online: https://beyondfrosting.com/lemon-olive-oil-cake/