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 10 minutes
  • 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
  • 1 1/3 cups extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 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, whisk milk, olive oil, eggs, zest, juice, and rum until mostly homogeneous. You can use either a whisk or a fork, just make sure the eggs are well broken up and incorporated. Add dry ingredients to the wet, and gently stir using a spatula or a wooden spoon. It is ok if there are a few lumps.
  4. 4. Pour the batter into the prepared pan and bake for about 50 min. Check after 30 min to adjust the cooking time if needed. The cake should be a golden brown color, and if you put a toothpick in the middle, it should come out clean with a few crumbs.
  5. 5. Let cool before removing from pan. Enjoy!

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