Celebrate summer with this delicious lemon olive oil cake! It's both light and decadent, and it's so easy to make. Best of all, you can customize it with your favorite summer fruits for a different flavor experience each time. Add raspberries, substitute the icing for whipped cream, or cut up those strawberries from your garden.
Things You'll Need
4 large eggs
1 1/4 cups sugar
1/2 cup extra virgin olive oil
6 Tbsp. lemon juice (2 lemons, juiced)
1 cup cake flour
1/2 cup fine almond flour
1 tsp. baking powder
1/2 tsp. salt
2 cups powdered sugar
1 tsp. vanilla extract
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1. Combine the eggs and sugar
Add the eggs and sugar to the bowl of a stand mixer. Beat on high for about 6 minutes until the mixture turns light yellow and it has more than doubled in size.
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2. Add the lemon and oil
Gently stir in 3 tablespoons of lemon juice and the olive oil.
3. Add the dry ingredients
Add the flour, almond flour, salt, and baking powder. Stir gently until just combined.
Tip
Be careful not to overmix the ingredients.
4. Bake the cake
Pour the mixture into an 8-inch cake pan that has been greased and floured. Bake at 350°F for 45 to 55 minutes or until a toothpick inserted in the center comes back clean. Allow it to cool completely before attempting to remove it from the pan.
Tip
If the cake starts to brown too much before it's cooked through, cover it with aluminum foil.
5. Make the icing
For the icing, stir together the powdered sugar, vanilla extract, and 3 tablespoons of lemon juice until well combined. Add the desired amount to the cake before serving.
Tip
As an alternative to icing, you can simply sprinkle confectioners’ sugar over the cake.
Slice the cake and enjoy!
Can't get enough lemon in your life? Try our recipes for lemon zucchini bread and fresh lemon ice cream!