This cake is for you!

Lemon Olive Oil Cake

Recipe Snapshot



Total Time

3 hours 30 minutes




Preheat oven. Coat a 9-inch round cake pan with nonstick baking spray, then line the bottom with parchment paper.

Prepare the cake pan


In a separate bowl, whisk together extra virgin olive oil, milk,  eggs, lemon zest, fresh lemon juice, and  vanilla extract.

Whisk the dry ingredients


To the pan, add shallot and lemon cut into rounds. Season lightly with Kosher salt, then cook until fragrant and softened. Add the smashed garlic cloves, then cook. Pour in white wine, then use a spatula to scrape any browned bits from the bottom of the pan. Cook.

Whisk the wet ingredients


Pour the dry ingredients into the wet, then whisk until just combined.

Combine wet and dry ingredients


Pour the cake batter into the prepared pan, then use a spatula to smooth out the top. Bake for 1 hour, or until the cake is golden on top and a cake tester inserted into the center of the cake comes out clean.

Bake the cake


Transfer to a wire rack and cool for 15 minutes. Run a knife around the edge of the pan, then invert the cake onto a plate, then back over onto the wire rack to cool fully, about 2 hours.

Cool the cake


Lightly dust the cake with confectioner’s sugar, then slice and serve!

Dust with sugar, then serve


Meet Author


More Recipes

Almond Ricotta Cake

Blueberry Coffee Cake