Lemon Olive Oil Cake

May  6, 2019
1 Ratings
Photo by Melody Ulland
  • Prep time 15 minutes
  • Cook time 50 minutes
  • Makes 9" round cake
Author Notes

I am not a fan of orange, so I replaced the orange zest, fresh OJ, and Grand Marnier with lemon zest, fresh lemon juice from 2 lemons, and 1/4 C lemon vodka. —Melody Ulland

What You'll Need
  • 2 cups all purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups extra-virgin olive oil
  • 1 1/4 cups whole milk
  • 3 large eggs
  • 1 1/2 tablespoons grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup lemon vodka
  1. Heat oven to 350 degrees.
  2. Spray 9" cake pan that is at least 2" deep with cooking spray and line with parchment paper.
  3. Whisk flour, sugar, salt, baking powder, and baking soda together.
  4. In a separate bowl, whisk, olive oil, milk, eggs, lemon zest, lemon juice, and lemon vodka together..
  5. Add the dry ingredients to the wet ingredients and stir until just combined.
  6. Pour the batter into the pan and bake for 50 minutes - or until a toothpick comes out clean.
  7. Transfer to a cake rack and let cool for 10 minutes,
  8. Invert the cake onto the rack and let cool completely.
  9. I am not a fan of the orange in the original recipe so I swapped out the orange for lemon ingredients. It also took 10 minutes less time to cook than the original recipe. I also made a lemon curd to dollop on top of the pices of cake.

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1 Review

jaynknight July 13, 2020
This recipe is perfect. I didn't have lemon vodka and used a bit less of the plain vodka and added a little lemon extract and lemon juice to equal the 1/4 cup required. Absolutely delicious. Pairs great with the roasted strawberries (and blueberries). A summertime hit.