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.

A piece of Meyer lemon olive oil cake with whipped cream and berries on a plate, at the back a cake on a plater.

Looking for more dessert ideas? Don’t miss this easy apple pie with puff pastry. And this beautiful strawberry tart with mascarpone cream has a buttery shortbread crust.

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

Ingredients for lemon olive oil cake recipe.

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.

An aluminum bowl with eggs being whipped by a whip on a butcher block. Some lemons behind the bowl. — Whisk the eggs with the olive oil.

An aluminum bowl with eggs and sugar being mixed by a whip on a butcher block. Some lemons behind the bowl. — Add the sugar and whisk until smooth.

An aluminum bowl with eggs and lemon zest being whipped by a whip on a butcher block. Some lemons behind the bowl. — Add the zest and juice of the Meyer lemons.

An aluminum bowl with eggs and lemon juice and zest being whipped by a whip on a butcher block. Some lemons behind the bowl. — Add the milk, vanilla bean pod seeds, and whisk to combine.

An aluminum bowl with flour . In the middle of the flour a well is pressed. Behind it another bowl with eggs and sugar. — Whisk the flour, sea salt, baking powder, and baking soda in a large bowl.
Make a well in the center of the flour.

Pouring eggs and sugar mixture into a bowl with flour. — Gradually pour the egg mixture into it.

An aluminum bowl with cake batter and a whip. — Slowly whisk with circular motions to incorporate egg mixture and flour until it is is mostly smooth (it is ok to have some lumps).

A baking pan with oiled parchment paper on a paper lined baking sheet. — Brush a little olive oil all over the pan. Next, line the bottom with a round parchment paper and brush the parchment with oil.

A baking pan with cake batter on a paper lined baking sheet. — Pour the cake mixture into the pan. Smooth the surface and sprinkle the remaining two teaspoons of sugar on top.

A baking pan with baked cake on a paper lined baking sheet. — Bake cake until top is golden brown and a tester inserted into the center comes out clean, about 60 minutes.

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.