Olive Oil

Pearl's Lemon Olive Oil Cake

December  8, 2013

Every week, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: A classic, lemony olive oil cake, with ingredients you probably have on hand already.

And if olive oil is your thing, visit the Filippo Berio Facebook page for a chance to share your olive oil tips and win a week of cooking classes in Lucca, Italy!

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Olive Oil Cake from Food52

WHO: Jaynerly is a food blogger and avid home cook who lives in London.

WHAT: A classic olive oil cake that tastes transported from the Tuscan countryside.

HOW: Zest and juice your lemons, fold your flour into your wet ingredients, and bake.

WHY WE LOVE IT: We love how simple this cake is, with each ingredient playing a part; the lemon keeps it bright, while the olive oil makes it fruity and moist. It would be great with tea for an afternoon snack, or after a long, leisurely dinner -- or, honestly, as a weekend breakfast. Note: Start watching the cake after 45 minutes; if the edges start to look dark, turn the temperature to 350°F until a cake tester comes out clean.

Pearl's Lemon Olive Oil Cake by Jaynerly

Makes 1 cake

For the cake

2 cups sugar
2 eggs
1 cup plain yogurt
3/4 cups olive oil
Zest from 3 lemons
2 cups self rising flour

For the syrup

1/4 cup sugar
1/2 cup lemon juice

See the full recipe (and save and print it) here.

Photo by James Ransom

This post was brought to you by Filippo Berio Olive Oil, in honor of Filippo's 184th birthday.



See what other Food52 readers are saying.

  • Barbara Bergeron
    Barbara Bergeron
  • Jeff Winett
    Jeff Winett
  • zsofib
  • Hope :)
    Hope :)
  • TheWimpyVegetarian
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


Barbara B. July 18, 2019
This was a total hit in our house! Moist and delicious, that lemony flavor soarkled on the tastebuds.
I will definitely make this again, and have shared the recipe with friends. It is a substantial cake, I enjoyed it wit tea, for breakfast.
We had to split the last piece!
Thank you. Barbi from Fl
Jeff W. April 18, 2018
I so enjoy recipes from this site, especially when it comes to high quality baked goods. Best scenario for me is that this high quality site would begin including weights for the ingredients. Not always, but often enough weights (grams and/or oz.) can help up the baking/cooking game big time.
zsofib March 2, 2014
i made this on thursday, and it was a HUGE success in the family!!! awesome and easy recipe with a special taste
Hope :. December 9, 2013
Oh, this looks wonderful! I love the weekend-breakfast idea. Perhaps as a reward for finishing my morning run!
TheWimpyVegetarian December 9, 2013
This looks wonderful!! Congrats on the wild card win!!
CHeeb December 9, 2013
Great recipe!!! I made this exact recipe,but baked it in different smaller bundt pans.One batch made six mini-bundt cup cake size cakes or three - three cup mid size bundt pans. I only filled each size 3/4 full however the self rising flour rose above the tops of the bundt molds. I am glad I had liberally sprayed both sizes with Pam and Bakers Nonstick spray. The technique to drizzle the syrup on hot cakes just removed from the oven was also surprising.It helped the crust to set, and did not cause sticking to the bundt molds like I feared. The olive oil base makes for a very delicious cake with much shelf life. No one would guess it is not a butter based cake it is so rich and flavorful. Many thanks Jaynerly and Pearl...ch
Riga K. December 8, 2013
How do i print recipes without photo's?????
breadwhisperer December 8, 2013
On this page, at the bottom of the recipe, click the link that says "See the full recipe (and save and print it) here." When you get to the full recipe page, just click on the print icon :)