Lemon Olive Oil Cake

May  7, 2019
1 Ratings
Photo by Ines Le Cannellier
  • Prep time 1 hour 10 minutes
  • Cook time 50 minutes
  • Serves about 8 depending on size of slices
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!), and finally I changed the Grand Marnier for rum!

The cake turned out delicious! It was very moist (thanks to the abundance of olive oil), which is how I prefer my cakes. The olive oil lent it a slight bitterness which paired perfectly with the bright lemon flavor! Finally, the adjusted amount of sugar was great : it was sweet but not overly so!
Ines Le Cannellier

What You'll Need
  • 2 cups all purpose flour
  • 1 1/4 cups (250 g) sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  1. 1. Preheat oven to 350 degrees Fahrenheit. Grease a round cake pan with spray or neutral oil. Set aside.
  2. 2. In a medium mix flour, sugar, baking soda, baking powder, and salt. Set aside.
  3. 3. In a large bowl, whisk the milk, oil, eggs, zest, juice, and rum. You can use a whisk or fork, just make sure the yolks are well broken up and incorporated, and the mixture is somewhat homogeneous.
  4. 4. Add the dry ingredients to the wet and gently stir together. It is ok if there are a few lumps.
  5. 5. Pour into prepared pan, and bake for around 50 min. Check after 25-30 min to adjust cooking time. The cake should be lightly golden, and toothpick inserted in the middle should come out clean. Let cool once it's done baking then enjoy!

See what other Food52ers are saying.

  • Andrea Subotovsky
    Andrea Subotovsky
  • Lharlley
  • MsF
  • Steve

4 Reviews

Andrea S. March 12, 2021
Lharlley April 7, 2020
How much of the wet ingredients?
MsF January 26, 2020
How much olive oil?
Steve June 23, 2019
Where is the rum in the ingredient list? What kind?