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.

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

You may also like

Check out my Greek pantry staples 

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

Sunny Meyer Lemon Olive Oil Cake

by Jenny | The Greek Foodie
This Meyer lemon olive oil cake is fragrant, delicious, and bright yellow like the Greek sun. With Meyer lemon juice and zest, delicate extra virgin olive oil, and a hint of vanilla, it is dense, very moist, and will remind you of a cheesecake.
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Cuisine Greek
Servings 12
Calories 361 kcal

Equipment

  • 11" diameter springform pan
  • Citrus Juicer
  • Microplane Grater
  • Parchment paper
  • Rimmed baking sheet

Ingredients
  

  • 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

For serving

  • whipped cream
  • fresh strawberries
  • fresh blueberries

Instructions
 

  • 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.

Notes

Pay attention to the egg temperature. Let the eggs reach room temperature. They will emulsify with the olive oil very nicely when whisked together.
Choose a good quality olive oil. When shopping, always pick extra virgin. For this recipe, go for a premium mild-tasting extra virgin olive oil best enjoyed raw over vegetables, fish, etc. 
If you are using an everyday cooking extra virgin olive oil, reduce the amount to ½ of a cup plus ½ cup vegetable oil.
Make ahead: Cake can be baked three days ahead and stored tightly wrapped at room temperature.
SUBSTITUTIONS
You can substitute the whipped cream with whipped mascarpone cheese. Whisk 2 cups heavy cream until thick and silky. Add 8 ounces of mascarpone cheese (at room temperature) and two tablespoons of granulated sugar. Whisk just until the mixture is in soft peaks form.
You can use any citrus fruit you like, regular lemons, oranges, limes, etc.
Substitute plant-based milk for whole milk. You can substitute any milk alternative for milk in a 1:1 ratio. Almond and cashew milk are the best. But some options, like hemp milk or coconut milk, are not great because they will dominate the flavor of he cake.
 
Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 361kcalCarbohydrates: 42gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 43mgSodium: 285mgPotassium: 72mgFiber: 1gSugar: 25gVitamin A: 101IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
Sunny Lemon Olive Oil Cake
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Recipe Rating




12 Comments

  1. I don’t think I’ve had olive oil cake before, but I’m convinced that it must taste incredibly good because it includes Meyer lemons!

    Reply

  2. 5 stars
    Thank you so much for sharing this amazing lemon olive oil cake recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

    Reply

  3. 5 stars
    This cake looks so yummy! Thank you for the reminder of having eggs come to room temperature – I always needs a reminder as I tend to run out of patience!

    Reply

    1. Unlike room temp butter,No patience needed. Run the eggs under warm/hot water or let them sit in warm water for like 5min

      Reply

  5. 5 stars
    I just bought a very lovely bottle of extra virgin olive oil from an Italian specialty shop and it goes so marvellously with the Meyer lemons in this cake. Whipped mascarpone would be so great with this, too. I’ll have to try it that way when I make this next.

    Reply

  7. 5 stars
    I think baking with oil is underrated. This cake is so delicious and so easy to prepare. I wonder how it would taste if I use key limes instead.

    Reply

    1. Hi Rachel,
      I think you can make this in a bunt pan and keep an eye on the baking time. I haven’t made it myself in a bunt pan, so I am hesitant to give you any time or ingredients measurements recommendations. I am not an experienced baker but more of a cook. Having said that, what I would probably do is keep an eye on how it rises and bakes after 30-45 minutes. When baked in a round pan, the cake bakes for an hour. So I would keep that timing but start measuring with a stick the same way I would for the round pan at around 45 minutes. Keep me posted!
      x thanks so much, Jenny

      Reply