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This is one of the best Lemon Olive Oil Cake recipes! Not only is this olive oil lemon cake recipe delicious, but it’s also an easy dessert that’s perfect for any occasion. With a moist crumb and bright lemon flavor, it’s sure to be a crowd-pleaser.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 45 minutes
How Many Servings?
8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 1/2 cups all-purpose flour | |
| 1 1/2 tablespoon baking powder | |
| 1 teaspoon baking soda | |
| 1/2 teaspoon salt | |
| 1 cup extra-virgin olive oil | |
| 1 cup granulated sugar | |
| 4 large eggs at room temperature | |
| 1 cup crème fraîche. | |
| 2 lemons zested | |
| ¼ cup fresh lemon juice. |
For the glaze:
| 8 oz mascarpone cheese | |
| 6 oz lemon curd | |
| 1 tablespoon dried lavender flowers | |
| 1/4 oz toasted pistachios | |
| 1 tablespoon powder sugar |
Preparation
1
Preheat the oven to 350°F and grease a 9-inch cake pan with olive oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
2
In a large bowl, whisk together the olive oil and sugar until smooth. Add the eggs and whisk until incorporated, then gently whisk in the crème fraîche until fully combined.
3
Gradually add the dry ingredients to the wet ingredients in 2-3 additions, mixing until just combined. Gently fold in the lemon zest and lemon juice.
4
Pour the batter into the prepared cake pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
5
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6
Prepare the topping by whisking together lemon curd and mascarpone cheese until smooth.
Spread the glaze over the cooled cake, letting it gently drip down the sides.
7
Garnish with crushed pistachios and dried lavender, if desired. Serve and enjoy!
Recipe Tips & Suggestions
Storage Recommendation:
To keep your lemon olive oil cake fresh and delicious, it's best to store it in an airtight container at room temperature for up to 3 days. Make sure the container is well-sealed to prevent the cake from drying out. If you need to store it for longer, you can refrigerate the cake for up to 5 days. Before serving, allow the refrigerated cake to come to room temperature for the best texture and flavor. Keep in mind that the glaze may soften slightly when stored in the refrigerator, but it will still taste fantastic.