This Meyer lemon olive oil cake is fragrant, delicious, and bright yellow like the Greek sun. With lemon juice and zest, delicate extra virgin olive oil, and a hint of vanilla, served with whipped cream and berries it is an easy to make, yet beautiful and sophisticated dessert.
Why this recipe sings
This is the best lemon olive oil cake recipe I’ve ever made. It never disappoints. The amount of lemon is just right and it’s moist and light.
It is a golden sunny yellow inside with a crusty top and smells heavenly!
It’s lemony, bright, and fragrant. It is not chiffon or an airy type of cake. It is dense, very moist, and will remind you more of a cheesecake.
Here is what you need
- Extra virgin olive oil. Choose a good quality olive oil. My general rule is to always pick extra virgin olive oil, never a blend no matter how tempting the price might be. Additionally for this recipe I go for a premium olive oil best enjoyed raw over vegetables, fish, etc. like this Greek PJ KABOS. I usually drizzle a delicate olive oil like this over leafy fruity salads.
- Eggs. The eggs should be at room temperature. They will emulsify with the olive oil very nicely when whisked together.
- Meyer lemons. These lemons are a touch sweeter than regular lemons and have plebty of juice and zest. You can also use regular lemons.
- Vanilla bean pod. You can also use vanilla extract.
- Granulated sugar.
- All-purpose flour. I always get unbleached and organic all purpose flour.
- Whole milk. You can substitute with cashew or almond milk.
- Sea salt, baking powder and baking soda.
- Powdered sugar. To sprinkle all over after baking.
For serving you need:
Whipped cream and berries like strawberries and blueberries. You can substitute the whipped cream with whipped mascarpone cheese. (Check recipe card notes for details).
Step by step
Preheat oven to 350°.
Zest and juice four medium lemons.
Wait for cake to cool completely before unmolding. Sprinkle the cake with powdered sugar. Slice and serve with whipped cream, fresh berries, such as raspberries, blueberries, and halved (or quartered, if large) strawberries.
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Sunny Meyer Lemon Olive Oil Cake
- 11" diameter springform pan
- Citrus Juicer
- Microplane Grater
- Parchment paper
- Rimmed baking sheet
- 1 cup extra virgin olive oil look for premium extra virgin olive oil, best used raw for salads etc
- 3 large eggs room temperature
- 1¼ cups whole milk
- 4 Meyer lemons medium size
- 1 vanilla bean pod
- 1¼ cups + 2 teaspoons granulated sugar 250 gr + 2 teaspoons
- 2 cups organic all-purpose flour 250 gr
- 1 teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup powdered sugar to sprinkle after baking
- whipped cream
- fresh strawberries
- fresh blueberries
- Preheat oven to 350°. Zest and juice four medium lemons. Brush a little olive oil all over the pan. Next, line the bottom with a round parchment paper and brush the parchment with oil.
- Whisk eggs, 1 cup of oil, and 1¼ cups sugar in a medium bowl until smooth. Add the milk, vanilla bean pod seeds, and the zest and juice of the lemons. Whisk to combine.
- Whisk the flour, sea salt, baking powder, and baking soda in a large bowl. Make a well in the center of the flour and gradually pour the egg mixture into it. Slowly whisk with circular motions to incorporate egg mixture and flour until it is is mostly smooth (it is ok to have some lumps). Pour the cake mixture into the pan. Smooth the surface and sprinkle the remaining two teaspoons of sugar on top.
- Bake cake until top is golden brown and a tester inserted into the center comes out clean, about 60 minutes. Every oven is different so check often and bake a little longer if needed. Cover top with aluminum foil if it is browning too soon.Transfer the pan to a wire rack and let the cake cool before unmolding.
- Just before serving, sprinkle the cake with powdered sugar.Slice and serve with whipped cream, strawberries, and blueberries.