Olive Oil Lemon Cake
"This lemon olive oil cake is delicious! We honestly couldn't stop eating it. It's perfectly moist, with a sweet, crunchy lemon topping. And when you add the lemon cream—oh my, it's a game changer!"
Ingredients
The Cake
- 3 eggs room temperature
- 3/4 cup sugar + 1 Tbsp
- 5 tsp Meyer lemon zest
- 2 Tbsp Meyer lemon juice
- 1 cup olive oil + more for greasing
- 1 cup milk room temperature (I used evaporated milk)
- 1/4 cup lemon curd
- 1 Tbsp vanilla extract
- 1 cup all-purpose flour
- 1 cup almond flour
- 2 tsp baking powder
- 1 tsp salt
The Topping
- 1 Tbsp Sugar
- 2 tsp lemon zest
The Lemon Cream
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
The Cake
- Preheat oven to 375
- Line the bottom of a nine-inch pan with parchment paper and grease.
- Beat 3/4 cup of sugar, eggs, and 3 tsp lemon zest until pale and fluffy, about 5 minutes on high.
- Slowly drizzle in the olive oil while continuing to beat at medium speed for about 2 minutes.
- Add the lemon juice, milk, lemon curd, and vanilla beat until combined.
- Add the dry ingredients and mix until combined.
- Pour the batter into the pan and tap on the counter to smooth the batter.
- Bake for 40-50 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool for 5 minutes
The Topping
- In a small bowl combine 2 tsp of lemon zest with sugar
- Run a knife around the cake invert it onto a plate, and flip it back onto a serving plate. Immediately top with the sugar and zest mixture.
- Let cool
The Lemon Cream
- For the cream add all of the ingredients together (I use a quart-size jar with an immersion mixer) and whip the cream.
- Slice and top the cake with a dollop of lemon cream.