Lemon Olive Oil Cake

May  5, 2019
Author Notes

I adapted this recipe from Maialino's Olive Oil Cake, making a few changes here and there. I changed the orange juice and zest with lemon juice and zest, and added less sugar than the original recipe. I also used 1% milk instead of whole (that's all I had on hand!). Finally, I used rum in the place of Grand Marnier.
The end result was delicious! It was very moist (my preferred texture of cake) thanks to the large amount of olive oil which also gave it slight bitterness. The lemon also gave a bright note which complemented the olive oil perfectly. The reduced amount of sugar ended up being perfect for my taste buds : it was still sweet but not overly sweet!

Ines Le Cannellier

  • Prep time 1 hour
  • Cook time 50 minutes
  • Serves about 8 depending on size of slices
  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons sea salt
  • 1 1/4 cups 1% milk
  • 3 eggs
  • 2 tablespoons rum
In This Recipe
  1. 1. Preheat oven to 350 degrees Fahrenheit. Grease a round cake pan with spray or oil. Set aside
  2. 2. In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. 3. In a large bowl, mix olive oil, milk, eggs, zest, and juice. Make sure the yolks are well broken up and the mixture looks homogeneous.
  4. 4. Add the dry ingredients to the wet, and gently stir together until everything is incorporated but do not overmix. It is ok if there are a few lumps of flour.
  5. 5. Pour the batter into the prepared pan, scrapping the sides of the bowl to get all the mixture out. No waste!
  6. 6. Cook for around 1 hour, but check after 30 min to see where it is at. Since all ovens are different, this is a good moment to adjust the cooking time.

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