This lemon olive cake is perfect for summer gatherings. It’s extra moist and layered with lemon curd!
When it comes to lemon desserts, I don’t want to taste vanilla cake. I want to taste fresh lemon, bursting in every bite. Pair this delicious dessert with your favorite coffee drink or tea. This moist lemon olive oil cake is summer in every bite!
Why you will love this Moist Olive Oil Cake:
- Moist and the perfect crumb: Olive oil and yogurt give this cake is moist texture and light taste.
- Lots of lemon: Using both lemon zest and fresh lemon juice gives this cake the perfect amount of lemon flavor.
- Lemon curd center: Adding lemon curd pairs perfectly with the lemon olive oil cake.
- Easy to bake and pretty presentation: Perfect for summer gatherings or anytime you want a light dessert that’s both simple and elegant.
Ingredients:
This cake calls for olive oil, a healthier alternative to other vegetable oils. I haven’t tried coconut oil but that should work too! Make sure to have fresh lemons on hand. Because we use the zest of a lemon, I make sure to use organic for this recipe. You will also need your standard baking ingredients such as flour, eggs, sugar, vanilla, etc…
You will also need a Zester or grater for the lemon and two spring form pans.
You don’t really need a thick buttery frosting for this cake but if you want to add it you can find my recipe here. If you’d like a less-sweet cake, top with a little confectioners sugar or I like to drizzle a little lemon glaze on top for extra lemony flavor.
Baking Tips:
- Use a fork to poke holes in the top of the cake prior to adding the glaze. This will allow the glass to seep into the top layer.
- Use a fruity olive oil (doesn’t need to be expensive)
- Here’s the lemon curd I used.
If you like lemon as much as I do, try these lemony recipes!
Moist Lemon Cake
A deliciously most, zesty lemon cake that is perfect for the summer time!
Ingredients
- Zest of 2 lemons
- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 cup lemon juice plus 1 tbsp
- 1/2 cup Greek yogurt
- 1/2 cup whole or lowfat milk
- 1/2 tsp vanilla
- 1 cup olive oil
- 1 tsp salt
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- ICING:* 1 cup confectioners' sugar + 1/4 or more cups lemon juice. Whisk until smooth. Pour over cake when cooled.
- 1/2 to 2/3 cup Lemon Curd
Instructions
- Preheat oven to 350 degrees F. Butter two 6 inch springform pans and then line the bottom with parchment paper.
- In a mixing bowl, add sugar and lemon zest. Mix to release the citrus oils.
- Using a hand-held mixer, add one egg at a time.
- Add vanilla extract, milk, and yogurt. Whisk to combine and then add the olive oil and 1/4 cup lemon juice. Whisk or beat until incorporated. Set aside.
- Sift together salt, baking powder, baking soda, and flour. Gradually add to wet ingredients. Whisk gently to combine. Don't overmix.
- Pour in to prepared springform pans evenly dividing the cake mixture.
- Bake for about 20 minutes or until cake tester comes out clean.(optional) Use a fork to poke holes over the surface of the cake and pour about 1 tbsp lemon juice over the top. Allow to cool for 20 minutes. Remove from pan.
- Make glaze: sift confectioners' sugar in to 1/4 cup lemon juice. Whisk until smooth. Pour over cake. Allow to set prior to slicing. Top with lemon garnish or a sprinkling of course salt if you'd like. Will stay fresh for a couple days on the counter or up to a week in the refrigerator.
- Slice and serve!
Notes
*I recommend sifting the powdered sugar prior to adding lemon juice and whisking to create a smooth rather than lumpy icing.
