lemon olive oil cake

August 7th, 2019

Hope everyone had an amazing Memorial Day weekend!  Things have been so crazy, I really needed three days just to catch up on everything!  I spent a full day baking and can’t wait to show you guys all the amazing recipes I whipped up, and then spent a full day working on the sequel to Moving Neutral, which is coming along really well!  I can’t wait to show you guys what happens to Blake and Casey next.  🙂

One of the highlights of my day of baking was definitely this lemon cake, which seems difficult but really only takes a few minutes of prep and basically uses ingredients you probably already have in your pantry!  Eggs, flour, sugar, olive oil, lemon juice, powdered sugar, salt, and that’s it! 

Easy to whip up on a random weekend morning, and totally delicious!

Lemon Olive Oil Cake

For the cake:
1/4 cup lemon juice
2 large eggs
1/2 cup skim milk
1/4 cup olive oil
1 tsp vanilla abstract
1/4 tsp kosher salt
1 1/2 cups all purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
For the glaze:
1 cup powdered sugar
1-2 tbsp skim milk


Preheat the oven to 350 degrees F. 

In a stand mixer, mix together the eggs and sugar, and then add the milk, vanilla, olive oil, salt and lemon juice.  Mix until combined, and then add 1 cup of flour, the baking powder and baking soda (sprinkle them lightly across the mixture) and the additional 1/2 cup flour.  Mix together until smooth, and pour into a pre-greased pan (approximately 8″x4″). 

Bake the cake for approximately 45 minutes, or until a skewer inserted into the center comes out clean.  Allow to cool.

For the glaze, mix together the powdered sugar with 1 1/2 tbsp of milk, and add additional milk if the glaze isn’t runny enough to pour.  When it is, pour the glaze over the loaf, cut into slices, and serve.

Tags: Breakfast and Brunch · food

11 responses so far ↓

  • 1 Gaby // May 29, 2012 at 6:01 am

    This looks really good and easy, but why is it called lemon olive oil cake? What do you do with olive oil?

  • 2 Katy // May 29, 2012 at 9:32 am

    Typo!  Sorry, I was writing this up late last night.  It’s fixed in the recipe now!

  • 3 Sarah // May 29, 2012 at 11:21 am

    Yum! I’m baking-challenged, but like you said, this is pretty simple and looks like something even I could do 🙂 Love all your recipes, Katy!

  • 4 Marissa N // May 29, 2012 at 12:17 pm

    What kind of design is on the pan? It’s so pretty with those edges!

  • 5 jillian // May 29, 2012 at 5:06 pm

    I love what olive oil adds to the texture of cakes like this. Looks great!

  • 6 Lindsey // May 29, 2012 at 6:13 pm

    I just finished moving neutral and loved it!

  • 7 Michelle Lee // May 30, 2012 at 10:00 am

    looks so good 🙂

  • 8 Katy // May 30, 2012 at 10:37 am

    Hey Jillian!  It’s actually a really old loaf pan from Williams Sonoma — I checked on their site and it seems to have been discontinued!

  • 9 Lisa H // May 31, 2012 at 12:44 am

    I just finished Moving Neutral too.  It was a perfect summer read. Can’t wait for the next!

  • 10 Esthetician Los Angeles // May 31, 2012 at 9:19 pm

    Wow! I will try this recipe soon, lemon cakes are one of my favorites, because it has that refreshing taste for me. 🙂 What is this Moving Neutral?

  • 11 Anna // Aug 13, 2019 at 2:55 pm

    Hey Katy, what kind of music do you listen to? And, what`s your favorite band, please? 🙂

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