Cakes & CookiesDessertFrançois de MélogueProvencal RecipesTaste

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.

A Olive Oil Lemon Cake Recipe Olive Oil and Lemon Cake

Olive Oil and Lemon Cake

Chef François de Mélogue
A simple and delicious cake to share with friends and family!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert, Snacks
Cuisine American
Servings 8 people


  • 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


  • 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.
Keyword Berries, Cakes, Lemon
Tried this recipe?Let us know how it was!

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Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

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