An Olive Oil Lemon Cake Recipe for a Sweet Treat
Regardless of the time of the year, my to-do list never seems to get shorter. Sometimes I want it all to slow down – even just for an afternoon. And this olive oil lemon cake is my answer when you need that sweet treat and a well-deserved break.
I decided to take the day off from the world and make something very simple and tasty. Something like a coffee cake but perhaps a bit more refined. I had one of Pierre Herme’s pastry books sitting on the counter, so I thumbed through and found his recipe for a Ligurian Lemon Cake.
It was exactly what I was looking for. I luxuriated in the afternoon with my house smelling divine. The bright sun reflected off the snow in our yard and glistened like a field full of diamonds. I sat on our couch, listening to holiday music and enjoying this cake.
You might be surprised to find just this sort of cake in a bakery in Provence. Along with visitors worldwide, recipes and culinary techniques have also arrived. It is now common to find sweet treats like this lemon cake in 3rd wave coffee shops and roasteries in the bigger cities and towns in France.
Olive Oil and Lemon Cake
Equipment
- 1 mixing bowl small
Ingredients
- 1 3/4 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 cup Granulated Sugar
- 3 lemons zested
- 4 large eggs
- 3 tbsp milk
- 2 tbsp lemon juice
- 7 tbsp Butter melted
- 2/3 cup Olive Oil
- 1 cup Confectioner’s Sugar
- 2 tbsp lemon juice
- 1 cup Mixed Berries
Instructions
- Preheat the oven to 350°F.
- Butter a 10-inch round spring form pan.
- In a bowl, sift together the flour and baking powder.
- Whisk together the sugar, zest, and eggs in a stand mixer until the mixture is pale and thick, about 5 minutes.
- Add the milk, juice, butter, and olive oil and beat until smooth. Add the dry ingredients and mix well.
- Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
- Whisk together the confectioner’s sugar and lemon juice in a bowl until smooth. I sometimes like to add lemon zest to give a bit more flavour and visual appeal.
- Place the cake on a serving platter and drizzle with the glaze. Arrange berries on the top and serve.
Additional Cakes:
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