Go Back Email Link
+ servings
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

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.
Course Dessert
Cuisine Greek
Prep Time 20 minutes
Cook Time 1 hour
Servings 12
Calories 361kcal


  • 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
  • cups whole milk
  • 4 Meyer lemons medium size
  • 1 vanilla bean pod
  • 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
  • cup powdered sugar to sprinkle after baking

For serving

  • 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.


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.
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.


Calories: 361kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 285mg | Potassium: 72mg | Fiber: 1g | Sugar: 25g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg