Olive Oil Cake

Olive oil cake is an elegant, moist, and tender Italian cake that uses fragrant lemon zest and olive oil to create a delicious Mediterranean-inspired dessert.

The fresh lemon juice, added after baking, helps preserve the full citrus fragrance and makes the cake heavenly moist.

Lemon olive oil cake is a sweet breakfast, dessert, or afternoon snack that can be enjoyed alongside a hot espresso.

Sun-ripened lemons and heart-healthy extra virgin olive oil meld together into a simple, delicious, and versatile olive oil cake.

You can expect a tender and light crumb that stays moist forever! The trick?

We add the lemon juice after the cake is baked. This is a common practice in Italian baking, and most cakes are made like that and turn out delicious.

We top the cake with mascarpone frosting (you can use regular frosting), crumbled amaretti cookies (almond cookies) to contrast textures, and a few drops of extra virgin olive oil.

Lemon olive oil cake can be served next to tea or coffee, as a sweet breakfast, or as a homemade dessert.

Let the aromas of Italy fill your kitchen.

Quantities are in the recipe box at the bottom of the page.

All-purpose flour: Substitute cake flour for a lighter cake or half all-purpose and half whole wheat for a rustic one.

Sugar: You can use white or brown sugar.

Extra virgin olive oil: Substitute regular olive oil for a milder flavor.

Eggs: Try to use the freshest eggs, if you can, from a farmer's market or organic.

Baking powder: Necessary for the cake to puff up.

Lemons: We use zest and juice. It's best for you if they are organic or unwaxed since we are eating the peel.

Frosting: We make it with mascarpone cheese, Greek yogurt, honey, and vanilla extract. You can substitute cream cheese for mascarpone or maple syrup or sugar for honey.

Preheat the oven to 350°F or 180°C. Line your cake pan with parchment paper.

Add the eggs, sugar, grated lemon zest, vanilla extract, and a pinch of salt to a large bowl.

Whisk with a hand mixer for 5 minutes or until the mixture is white and foamy.

Slowly pour in the extra virgin olive oil while whisking.

Pour in the milk, flour, and baking soda while whisking.

When the mixture is smooth, pour it into your prepared pan.

Bake for about 30 minutes or until a toothpick inserted in the center comes out dry.

Let cool down in the pan for 10 minutes, then move it onto a cooling rack.

While the cake bakes, prepare the syrup and the frosting.

SYRUP: In a small saucepan, warm the juice of 2 lemons with 2 - 4 tablespoons of sugar until the sugar melts. Set aside to cool.

FROSTING: In a mixing bowl, whisk the mascarpone with Greek yogurt, honey, and vanilla extract until creamy. If it starts to melt, put it back in the fridge.

Garnish the cake

To level the cake, cut off the very top part with a serrated knife (bread knife).

With a spoon, pour the lemon syrup over the cake, trying to cover every inch. You can use all the syrup.

Top with a layer of frosting.

Then garnish with crushed amaretti (crunchy almond cookies), lemon zest, and a few drops of extra virgin olive oil.

Refrigerator: If possible, keep the cake in the fridge, in a cake dome, for 4 to 5 days.

Freezer: It's best to freeze the cake without toppings and syrup. If wrapped well, it keeps for 3 months. Defrost overnight in the fridge, then add syrup, frosting, and toppings.

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