This lemon olive oil cake is delightfully moist and fragrant thanks to the olive oil and fresh lemon zest.
Topped with fresh seasonal berries, it provides a bright, fresh finish perfect for spring or summer gatherings.
Olive oil keeps the crumb tender while enhancing the citrus flavor over conventional butter cakes.
Why You’ll Love This Recipe
- Olive oil adds moisture and richness without overpowering the delicate lemon flavor.
- Fresh lemon zest and juice brighten the cake with natural citrus aroma and acidity.
- Serving with fresh berries adds texture and a natural sweetness that complements the cake.
- Simple ingredients and straightforward methods make this an approachable yet impressive dessert.
Lemon Olive Oil Cake with Fresh Berries
This moist and fragrant lemon olive oil cake uses quality olive oil and fresh lemon zest, topped with seasonal berries for a fresh and elegant dessert.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 8
- Yield
- 1 9-inch (23 cm) round cake
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 ml) whole milk
- Zest of 2 lemons (about 2 tablespoons)
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup (150 g) mixed fresh berries (such as blueberries, raspberries, strawberries)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Beat Eggs and Sugar In a large bowl, beat the eggs and granulated sugar with an electric mixer until pale, thick, and fluffy, about 3-4 minutes.
- Add Wet Ingredients Slowly drizzle in the olive oil while continuing to beat. Then add the milk, lemon zest, lemon juice, and vanilla extract. Mix until just combined.
- Combine and Pour Batter Gradually fold the dry ingredients into the wet mixture using a spatula until just incorporated, being careful not to overmix.
- Bake the Cake Pour the batter into the prepared pan and smooth the top. Bake for 38-42 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Add Berries Remove the cake from the oven. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Top with fresh berries and dust with powdered sugar if desired before serving.
Helpful Tips
- Use high-quality extra-virgin olive oil for the best flavor balance and moistness.
- Room temperature eggs and milk help the batter mix evenly and improve texture.
- Do not overmix the batter to keep the cake tender.
- Let the cake cool fully before adding berries to prevent berry juices from soaking into the cake too much.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Bring to room temperature before serving for the best texture and flavor.
This cake is best enjoyed fresh; fresh berries may release juices that soften the cake if stored too long.
Frequently Asked Questions
Can I use a different oil instead of olive oil?
Olive oil contributes a unique fruitiness and moistness; however, you can substitute a neutral oil like canola or vegetable oil in equal amounts if necessary.
Can I make this cake gluten-free?
You can substitute a gluten-free all-purpose flour blend suitable for baking, but the texture may vary slightly.
Do I need to peel the lemon?
Use only the lemon zest, which is the colored outer peel, avoiding the white pith underneath as it is bitter.
Leave a Reply