Mediterranean Zest Cake

Experience the bright, invigorating flavors of the Mediterranean with this incredibly simple yet elegant Lemon Olive Oil Cake. This delightful dessert boasts a tender crumb and a vibrant citrusy punch, making it the perfect choice for any occasion, from a leisurely brunch to a sophisticated after-dinner treat. Requiring just 5 core ingredients and clocking in at around 300 calories per serving, this cake is a revelation in wholesome indulgence. Prepare to fall in love with its irresistible charm!

If you adore the delicate balance of lemon and sweet, you’ll also cherish Mary Berry’s Lemon Drizzle Cake. It offers a similar tender texture, elevated by a delightful crunch from its signature two-ingredient lemon drizzle.

Are you searching for a vibrant, light, and utterly refreshing dessert that perfectly captures the essence of summer? Look no further than this exquisite Lemon Olive Oil Cake. Even if it wasn’t on your radar, this recipe is destined to become a cherished favorite in your baking repertoire. Its unique profile offers a sophisticated alternative to traditional butter-based cakes, delivering a wonderfully moist texture and a subtle richness that is undeniably captivating.

This Lemon Olive Oil Cake serves as an ideal after-dinner indulgence that won’t leave you feeling overly full or heavy. The cake itself features a delicately light flavor, brightened by the zesty notes of fresh-squeezed lemon juice and finely grated lemon zest. Each bite strikes the perfect balance of sweetness, allowing you to savor this delightful dessert without a hint of guilt.

What to Expect from This Easy Lemon Olive Oil Cake

Prepare yourself for a truly remarkable sensory experience with every slice of this easy-to-make lemon olive oil cake:

Taste: The star of this cake is undeniably the fresh lemon. We utilize both fresh lemon juice and vibrant lemon zest, ensuring that every single bite is infused with an authentic, bright, and invigorating lemony flavor. Just before the cake batter goes into the oven, a light sprinkle of granulated sugar is added to the top. This clever touch bakes into a delicate, sweet, and ever-so-slightly crunchy crust that beautifully complements the soft interior, adding an unexpected textural delight.

Texture: Olive oil cakes are renowned for their distinct and appealing texture, and this recipe is no exception. This cake is exceptionally light and remarkably fluffy, boasting a crumb that feels delicate on the palate. However, it also develops a characteristically tougher, rustic crust during baking. This creates an intriguing contrast, placing it somewhere between the airy elegance of a chiffon cake and the cloud-like quality of an angel food cake. You’ll particularly appreciate the way the crust naturally cracks and fissures as it bakes, contributing to its charming, homemade aesthetic and enhancing its overall appeal. This combination of lightness and a satisfying exterior crunch is what makes olive oil cakes so uniquely delicious.

Essential Tips for Baking the Perfect Lemon Olive Oil Cake

Achieving the perfect lemon olive oil cake is simple with these helpful tips and tricks:

• Embrace Cake Flour: The secret behind this cake’s incredibly tender, light, and delicate crumb lies in the use of cake flour. It’s crucial to use cake flour, not all-purpose flour, as its lower protein content prevents the development of excessive gluten, resulting in that signature soft texture. If you don’t have cake flour on hand, see our substitution tip below.
• Handle with Care – Avoid Overmixing: When incorporating the dry ingredients into the wet, resist the urge to vigorously beat the mixture. Overmixing will develop the gluten in the flour, leading to a dense, tough cake – the exact opposite of the light, airy texture we’re aiming for. Use a gentle folding technique with a wooden spoon or rubber spatula until just combined.
• Prepare Your Pan Flawlessly: To ensure your beautiful cake releases easily from the springform pan, proper preparation is key. Line the bottom of an 8-inch springform pan with parchment paper and then clip the sides around it, trimming any excess. Lightly coat the sides of the pan with a few drops of olive oil on a paper towel. This combination creates a non-stick surface that guarantees a clean release.
• Choose Your Olive Oil Wisely: While regular olive oil can certainly be used, I personally prefer Extra Virgin Olive Oil (EVOO) for this recipe. EVOO offers a more pronounced, slightly peppery, and fruity flavor that beautifully enhances and brings out the zestiness of the lemon. Regular olive oil will result in a slightly milder flavor and a lighter texture, which is also delicious. Experiment to find your preference!
• Freshness Matters: For the most vibrant and authentic lemon flavor, always opt for fresh lemon juice and zest. There’s a noticeable difference in taste and aroma between freshly squeezed juice, bottled lemon juice, and lemon extract. Fresh zest contains aromatic oils that are essential for the cake’s bright profile.
• The Right Pan Size: An 8-inch springform pan is recommended for the best results, yielding a cake of ideal thickness and baking consistency. A 10-inch pan will be much too large, causing the cake to bake too thin and potentially dry out.

How to Serve & Enjoy Your Lemon Olive Oil Cake

While delicious straight from the oven, this Olive Oil Lemon Cake truly shines when served at room temperature. This allows its nuanced flavors and delicate texture to fully develop and be appreciated. The serving possibilities are endless, but here are some of my favorite ways to enjoy it, complete with delectable topping options!

To enhance its visual appeal and add layers of flavor, I love arranging a medley of fresh seasonal berries on top, such as vibrant raspberries, juicy strawberries, and plump blueberries. A few fresh mint leaves add a pop of color and an aromatic counterpoint. For a classic finish, a delicate dusting of powdered sugar adds a touch of simple elegance. For those who enjoy a richer accompaniment, a generous dollop of light, fluffy, homemade whipped cream is absolutely divine, complementing the cake’s lemon notes beautifully.

For a truly show-stopping presentation, consider making some candied lemon slices. These edible, slightly chewy slices not only make for a fun and sophisticated garnish but also intensify the lemon experience. They require just about 15 minutes of prep time for a batch, and the effort is well worth the stunning result!

For maximum convenience, you can even bake this cake up to one day in advance. Simply store it as directed, then add your chosen toppings just before serving to ensure peak taste and freshness. This makes it an ideal dessert for entertaining, as much of the work can be done ahead of time.

Storage Instructions

To keep your Lemon Olive Oil Cake at its best, store it at room temperature, loosely covered, for 2 to 3 days. For extended freshness, you can transfer it to an airtight container and refrigerate for 4 to 5 days. Ensure it’s brought back to room temperature before serving for the optimal flavor and texture experience.

If you’re fond of Italian-inspired lemon desserts, you might also enjoy this Lemon Ricotta Cake!

Is There a Substitute for Cake Flour?

Yes, absolutely! If you don’t have cake flour readily available, you can easily create a suitable substitute using all-purpose flour and cornstarch. Here’s how:

1. For every one cup of all-purpose flour, remove two tablespoons of the flour. You can simply return these two tablespoons to your flour bag as they won’t be needed for the substitute.
2. Add two tablespoons of cornstarch to the remaining all-purpose flour.
3. The most crucial step: Sift this mixture together three times. Sifting ensures that the cornstarch is evenly distributed throughout the flour and helps to aerate it, mimicking the fine texture of true cake flour.

If you don’t own a sifter, don’t worry! You can achieve a similar effect by vigorously whisking the two ingredients together by hand for a few minutes, or by using the whisk attachment on a stand mixer until well combined and lightened. This homemade cake flour substitute will help you achieve a tender crumb that’s very close to using commercial cake flour.

Can I Use Other Citrus in This Olive Oil Cake Recipe?

Absolutely! This Lemon Olive Oil Cake recipe is wonderfully versatile and adaptable to other citrus flavors. In fact, this recipe was originally developed and published as a grapefruit olive oil cake, which was incredibly delicious and well-received. Feel free to swap the lemon zest and lemon juice for the zest and juice of other citrus fruits like oranges, tangerines, or even a blend of different citruses for a unique twist. Each variation will offer its own delightful aroma and flavor profile, making this cake a joy to experiment with season after season.

What Else Can I Use to Bake This Cake In If I Don’t Have a Springform Pan?

No springform pan? No problem at all! You can easily bake this delightful cake in a standard 9-inch round cake pan or a deep 8-inch round cake pan. The key is to ensure proper preparation to prevent sticking and facilitate easy removal. Just like with the springform pan, be sure to meticulously prepare your chosen round cake pan by lining the bottom with parchment paper and lightly greasing the sides with olive oil. This will ensure your cake comes out beautifully intact, ready to be enjoyed.

There’s always a special place at the table for a bright, flavorful, and uplifting treat like this Lemon Olive Oil Cake! If you’re as enamored with lemon-flavored desserts as I am, you’ll surely enjoy these other deliciously vibrant recipes from my collection:

• Easy Lemon Sheet Cake – A fantastic recipe that cleverly uses a doctored-up boxed cake mix and is finished with a simple, yet irresistible, 3-ingredient lemon glaze!
• Sansa’s Lemon Cakes – Inspired by a literary favorite, this unique cake naturally separates into three distinct and delightful textured layers as it bakes, offering a wonderful surprise with every bite!
• Meyer Lemon Meringue Slab Pie – A beautiful and generous pie, complete with essential tips to help you create that perfect, lofty, and billowy meringue topping every single time!
• Lemon Tart – A classic dessert featuring a smooth, tangy homemade lemon filling nestled perfectly within a sweet, buttery shortbread crust. Pure elegance!
• Rich Lemon Cheesecake Crepes – The ideal recipe for a decadent brunch or a light dessert, these crepes come together quickly, cooking up in just about 10 minutes!

Let’s Connect!

If you’ve had the pleasure of trying this wonderful recipe, I would absolutely love to hear your thoughts! Please share how you liked it in the comments section below and consider leaving a review. Your feedback means the world to me!

And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your beautiful photos, or join our Sugar & Soul Show-offs Community on Facebook to share your creations and participate in our fun recipe challenges!

This post originally featured a grapefruit-flavored cake when first published in January 2015. It was thoughtfully updated in July 2022 to highlight lemon, demonstrating the recipe’s versatility with any citrus flavor.

Lemon Olive Oil Cake

Author:
Rebecca Hubbell

Course:
Dessert

Cuisine:
American, Mediterranean

Prep Time:
1 hour 30 minutes

Cook Time:
45 minutes

Total Time:
2 hours 15 minutes

Servings:
10 Servings

This Lemon Olive Oil Cake is brightened up with fresh and vibrant lemons, making it perfect for brunch or dessert! It’s just 5-ingredients and around 300 calories per serving. Prepare for a light, fluffy, and incredibly flavorful experience!

Ingredients

Cake

• 1 cup cake flour (spooned and leveled)
• 2 teaspoons lemon zest
• 3 tablespoons lemon juice (fresh is best)
• 5 egg yolks
• ¾ cup extra virgin olive oil
• 4 egg whites
• ¾ cup + 1 tablespoon granulated sugar (divided)

Toppings (Optional)

• Whipped Cream
• Candied Lemons
• Fresh Berries (raspberries, strawberries, blueberries)
• Fresh Mint
• Powdered Sugar (for dusting)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare an 8-inch springform pan: Place a piece of parchment paper over the bottom and clip the sides around it. Trim away any excess parchment paper, leaving just a small lip. Lightly rub the sides of the pan with a few drops of olive oil on a paper towel.
3. In a large bowl, combine the cake flour and lemon zest. Stir well and set aside.
4. In another large bowl or the bowl of a stand mixer, beat together ½ cup of the granulated sugar and the egg yolks on high speed until the mixture is pale and creamy, about 3 minutes.
5. Reduce the mixer speed to medium and slowly drizzle in the olive oil and lemon juice. Beat until just combined. The mixture may look slightly separated, which is normal.
6. Using a wooden spoon or a rubber spatula, gently fold the flour mixture into the wet ingredients until just combined. Be careful NOT to beat the batter, as this will lead to a dense cake.
7. In a clean bowl (or after transferring the batter and cleaning your stand mixer bowl), beat the egg whites at medium-high speed until they become foamy.
8. Gradually add the remaining ¼ cup of granulated sugar (from the ¾ cup portion) and continue beating on high speed until soft peaks form, which takes approximately 3 minutes.
9. Gently mix about one-third of the beaten egg whites into the main batter to lighten it. Then, carefully and thoroughly fold in the remaining egg whites until no streaks remain, taking care not to deflate the mixture.
10. Pour the batter into the prepared springform pan. Lightly tap the pan a couple of times on a flat surface to release any trapped air bubbles.
11. Sprinkle the top of the batter with the remaining 1 tablespoon of granulated sugar.
12. Bake for 42 to 45 minutes, or until the cake is puffy and beautifully golden brown. A toothpick inserted into the center should come out clean.
13. Cool the cake in the pan on a wire cooling rack for 10 minutes. Then, carefully run a paring knife around the edge of the pan before releasing and removing the sides and bottom. Allow the cake to cool completely on the rack.
14. Once the cake has cooled and you are ready to serve, adorn it with whipped cream, candied lemons, fresh berries, and a sprinkle of fresh mint, if desired.

Notes

• This recipe was initially published as a grapefruit cake but has been updated to feature lemon. Any citrus fruit can be successfully used.
• For convenience, this cake can be prepared up to one day in advance.
• You can use either Extra Virgin or regular Olive Oil. Extra Virgin olive oil will provide a more pronounced, zestier flavor, while regular olive oil will yield a slightly lighter texture and milder taste.
• This cake is best enjoyed at room temperature to fully appreciate its flavors and texture.
• Recipe slightly adapted from Epicurious.

Nutrition

Calories: 282 kcal |
Carbohydrates: 25 g |
Protein: 4 g |
Fat: 19 g |
Saturated Fat: 3 g |
Polyunsaturated Fat: 2 g |
Monounsaturated Fat: 13 g |
Cholesterol: 97 mg |
Sodium: 25 mg |
Potassium: 48 mg |
Fiber: 0.4 g |
Sugar: 15 g |
Vitamin A: 131 IU |
Vitamin C: 2 mg |
Calcium: 15 mg |
Iron: 0.5 mg