Name: Mediterranean Lemon Olive Oil Cake
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 12
Cuisine: US
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 3 large eggs, room temperature; 1 1/4 cups granulated sugar; 3/4 teaspoon salt; 3/4 cup extra virgin olive oil; 1/2 cup plain whole milk Greek yogurt, at room temperature; 2 tablespoons freshly grated lemon zest; 1/4 cup freshly squeezed lemon juice; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1 cup confectioner’s sugar; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon extra virgin olive oil

Experience the bright, sunny flavors of the Mediterranean with this exquisite Lemon Olive Oil Cake. A delightful blend of zesty lemon, fruity olive oil, and a touch of sweetness creates a moist and tender crumb that's simply irresistible. Perfect for brunch, dessert, or a special occasion, this cake is sure to impress.

Follow The Directions

01

Step

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan, line the bottom with parchment paper, then lightly grease the parchment. Place springform pan onto a baking sheet. (5 minutes)

02

Step

Sift together flour, baking powder, and baking soda. Set aside. (5 minutes)

03

Step

In a large bowl, beat eggs, sugar, and salt together on medium-high speed for 1 minute. With the mixer running on low speed, drizzle in olive oil in a steady stream and beat until fully incorporated. Add in yogurt, lemon zest, lemon juice, vanilla, and almond extract and beat until thoroughly combined. Add in flour mixture and mix until just incorporated. Pour batter into prepared pan. (15 minutes)

04

Step

Bake in the preheated oven until top of cake springs back when lightly touched, 65 to 75 minutes. Allow cake to cool in the pan for 10 minutes, then release the sides of the pan, and remove to a wire rack to cool completely. (85 minutes)

05

Step

For glaze, whisk confectioner’s sugar, lemon juice, and olive oil together in a bowl until smooth. If glaze is too thick to pour, add a small amount of lemon juice or water; if too runny, gradually add more confectioner’s sugar. Pour glaze over the cooled cake and allow to set slightly before serving. (5 minutes)

For the most intense lemon flavor, use Meyer lemons if available.
Don't overmix the batter once the flour is added, as this can result in a tough cake.
A high-quality extra virgin olive oil is key to the cake's flavor, but avoid oils that are too peppery or bitter.
The cake tastes even better the next day, as the flavors have a chance to meld.
Store leftover cake in an airtight container at room temperature for up to 3 days.