Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Slice of Meyer Lemon Olive Oil Cake with lemons.

Meyer Lemon Olive Oil Cake

  • Author: Kathleen Higashiyama
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Sweets
  • Method: Baking
  • Cuisine: American

Description

Meyer Lemon Olive Oil Cake is a simple, delicate cake with hints of sweet citrus and olive oil. The olive oil makes the whipped batter moist and fluffy. It takes less than an hour to make and calls for simple pantry ingredients and fresh Meyer lemons. A slice of olive oil cake goes perfectly with a hot cup of coffee or tea for breakfast or dessert.


Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup olive oil
  • 1/2 cup Meyer lemon juice
  • 3 tsp grated Meyer lemon zest
  • 2 tsp vanilla
  • Confectioners’ sugar, for dusting

Instructions

  1. Heat oven - Preheat the oven at 425 degrees F.
  2. Mix the dry ingredients - In a large bowl, mix the dry ingredients, including flour, baking soda, baking powder, and salt. Set these ingredients to the side to be incorporated later.
  3. Whip the eggs - In a large mixing bowl or the bowl of your electric mixer, add eggs and sugar. Whip the eggs and sugar on high until they turn light and fluffy. This is what will create a fluffy texture in your final product. Then, slowly add in the olive oil and whip the batter for another 2 minutes. 
  4. Mix in flour mixture - Once the wet ingredients are mixed, turn the setting down to low and slowly add in half the flour mixture, and whisk for about 30 seconds. 
  5. Add the meyer lemon - Now it's time to add the citrus! Add the fresh lemon juice, zest, vanilla, and the remaining flour mixture and whisk until smooth, about 1 minute. Be careful to not over-mix the batter!
  6. Bake the cake - In a greased and floured round 9" cake pan, carefully pour the batter. Bang the cake pan on the counter a couple times to remove the air bubbles. Then, place the oven and bake for 40 minutes, or until the top of golden and the cake test comes out clean.
  7. Cool the cake then separate it from the pan - Remove the cake pan from the oven and let it cool for about 10 minutes. Using a paring knife, run the knife around the edge of the cake to separate the cake from the edge of the pan. Cover the cake pan with a cooling rack or large plate and flip the surface and the cake pan over together. To flip the cake rightsize up, take another cooling rack and place it on the cake. Gently hold the two racks or rack and plate together without squeezing the cake, then flip the cake over so the top is up and the bottom of the cake is on the rack.
  8. Dust the cake then serve - Then, remove the cake from the pan and let it completely cool on a wire rack. Once completely cooled, dust powdered sugar on top, and slice into wedges.

Keywords: olive oil cake, Meyer lemon olive oil cake, lemon olive oil cake, lemon cake, Meyer lemon cake, easy desserts, lemon desserts