Home » RECIPE INDEX » SWEETS » Meyer Lemon Olive Oil Cake

Meyer Lemon Olive Oil Cake

Citrus season is in full effect and I couldn’t be happier about it! Citrus brightens any dish and the aroma is sweet & delightful. While I love all citrus, one of my favorite citrus fruits is meyer lemon. Meyer lemons are a cross between a lemon and a mandarin orange, making for a sweeter version of a regular lemon. One of my favorite recipes to make during Citrus season is Meyer Lemon Olive Oil Cake.

Meyer lemons are perfect for salad dressings, lemon bars, and all types of desserts. I especially love Meyer lemons in Meyer Lemon Olive Oil Cake. The Meyer lemon sweetens the cake, calling for less sugar compared to a traditional cake. The olive oil makes the cake perfectly moist and light, so you’ll definitely want more than one slice. It’s so light & airy that you can even have it for breakfast with your morning coffee.

Your kitchen will smell like an absolute dream when you pop a Meyer Lemon Olive Oil Cake in the oven. When the combination of the fresh lemony scent and sugar fills your house, you will fall in love with this cake!

 

Meyer Lemon Olive Oil Cake

  • Servings: 8
  • Difficulty: easy
  • Print
Author: Pasta Ragazza

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
2 large eggs
1 cup olive oil
1/2 cup Meyer lemon juice
3 tsp grated Meyer lemon zest
2 tsp vanilla
Confectioners’ sugar, for dusting

Instructions

Preheat the oven to 350°F.

In a large bowl, mix flour, baking sofa, baking powder, and salt. Set aside.

In the bowl of an electric mixer, add eggs and sugar. Whip the eggs and sugar until they turn light and fluffy, about 2 minutes. Slowly add in the olive oil and whip for another 2 minutes. Turn the setting to low-medium, slowly add in half the flour mixture, and whisk for about 30 seconds. Add the lemon juice, zest, and vanilla, then add the remaining flour mixture and whisk until smooth, about 1 minute.

In a greased and floured round 9″ cake pan, pour the batter. Bang the cake pan on the counter a couple times to remove the air bubbles. Place the oven and bake for 40 minutes, or until the top of golden and the cake test comes out clean.

Remove from the oven and let it cool for about 10 minutes. Remove the cake from the pan and let it completely cool on a wire rack. Once completely cooled, dust powdered sugar on top and serve.

 

Shop the Post

 

5 Comments

  1. February 8, 2019 / 9:16 am

    Like!! Thank you for publishing this awesome article.

  2. February 10, 2019 / 9:17 am

    I believe you have mentioned some very interesting points, regards for the post. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Join My Newsletter

Let's Stay in Touch