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!"
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
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