Easiest and Quickest Recipe: Lemon Olive Oil Cake

Easiest and Quickest Recipe: Lemon Olive Oil Cake

Sure, this cake might sound a little strange, but it isn’t a hot recipe item for no good reason. Its distinctly fruity flavor is not overbearing, which makes it a nice casual dessert or the kind of after dinner treat you might serve to a room full of your houseguests.

Best of all, this isn’t something that is overcomplicated or difficult to make. So, look like the professional baker in front of your family and friends and dive into this scrumptious cake everyone will be talking about tomorrow.

Preparation Time:

To get all of the mixing and preparation work completed and ready for the oven, the average amateur chef is looking at around 30 minutes.

Cooking Time:

The cooking time for the cake is 45 minutes. Then the entire mixture must cool for 1 and 1/2  hrs. This makes the total time for preparing this delectable dessert 2 3/4 hrs.


This recipe will yield 8 servings, though this can be modified into smaller half-servings to accommodate a slightly larger group of people.


  • 1  Large Lemon
  • 3/4 of a Cup of Olive Oil
  • 1 Cup of Cake Flour (Not Self-Rising Flour)
  • 3/4 Cup of Sugar
  • 1 1/2 Tablespoons of Sugar
  • 5 (Large) Eggs — Separated [Save One Egg White Aside]
  • 1/2 Teaspoon of Salt

“You will need parchment paper and a 9-inch spring form pan”


  1. Preheat The Oven
  2. Begin by putting the oven rack to its middle position and setting your temperature at 350 degrees.
  3. Prepare the Pan
  4. Use some of the olive oil (not part of your 3/4 of a cup in the ingredients list) to lightly coat the inside of your springform pan. Place a round of parchment paper at the base of the pan and lightly coat this as well with olive oil.

Now The Lemon

Very finely zest your large lemon until you have roughly 1  1/2 to 2 tablespoons worth. Once you have the lemon zest, add it in with your cup of cake flour (again, not self-rising flour) and whisk it until it is well blended.

Next, you are going to take the actual lemon and cut it into halves. Squeeze these halves to produce roughly 1 1/2 to 2 tablespoons of lemon juice. Set this juice aside for a later step.

Time For The Eggs

Take all five yolks from your separated eggs and put them into a large bowl. Add in 1/2 cup of sugar. Take your electric mixer on a high setting and begin beating this mixture together for roughly three minutes. (You want the concoction to look pale and thick).

Reduce the speed of your electric mixer to a medium and add in your 3/4 cup of olive oil (extra virgin oil yields a fruitier flavor but also makes the cake denser, so it is your choice as to which sounds better) and the lemon juice that you set aside from the last step. Only mix for a short time until the pieces are combined, which will look like it is separated.

Turn off the electric mixer. Add in the flour/lemon zest mix and pull together and mix with a wooden spoon. You want to get it combined, but you do not want to beat it all together. So, take some care with this step as to not vigorously beat the mix with your wooden spoon.

Egg Whites, Anyone?

Take 4 of your egg whites (not all five) and combine them with the half a tsp of salt in a new large bowl. Using new beaters, mix this concoction on a medium speed with your electric mixer. Once it is foamy, you can add in the remaining Ili cup of sugar a little bit at a time. After beating for around 3 minutes, the egg whites should be at the consistency to hold soft peaks, which is where you can stop beating.

You will take 1/3 of this mixture and fold it into the original yolk mixture. This will lighten up the entire mix. Once you have done this, slowly but thoroughly fold in the remaining 2/3 of your egg white mixture into the yolk mixture.

Time To Bake

Add in your mixture to the springform pan. Tap the pan against your work surface gently to release any air bubbles. Sprinkle the 1 1/2 tbsp. of sugar over the top evenly. Place in the oven for 45 minutes, or until golden. Use a toothpick in the center to test its consistency. When the toothpick comes out clean, it is ready to be removed from the oven.

Let it stand in the pan for 10 minutes before you run a knife gently along the sides of the pan to free your cake. Allow your cake to cook at room temperature for 1 1/4 hrs. Remove the bottom of the pan and parchment paper, and you are ready to transfer your creation to a serving dish.

Recipe and article by Sabrina Brady at Cookware Lab.

Jessica Citronberg
Jessica is a senior at Boston University. When she’s not standing on chairs at restaurants trying to get the best angle for food photos, she’s searching Instagram for her next culinary adventure. You can follow her on Instagram @jesscitron and you can check out her website www.jessicacitronberg.com to see more of her work.

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