Recipe: Meyer Lemon Olive Oil Cake
Every now and then, a dessert comes along that checks every box — simple, elegant, and unforgettable. My Meyer Lemon Olive Oil Cake does just that. It’s bright but balanced, moist without being heavy, and sophisticated enough for dinner guests yet easy enough for a weeknight bake.
This cake has been a staple in my private chef dinners for years, and it never fails to steal the show. The secret? Using good-quality olive oil (not the bargain stuff) and fragrant Meyer lemons, which are sweeter and less tart than your standard lemons. The result is a cake that feels like sunshine in every bite.
🍋 Why Olive Oil Works So Well in Cake
Olive oil brings a richness and subtle fruitiness that butter just can’t match. It keeps the crumb tender and adds depth — especially when paired with the citrusy perfume of Meyer lemons. It’s also what allows this cake to stay moist for days (if it lasts that long).
If you’ve never baked with olive oil before, this recipe is the perfect gateway. It’s forgiving, versatile, and ridiculously good.
🥣 What You’ll Need
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 3 large eggs
- ¾ cup sugar
- ½ cup good-quality extra virgin olive oil
- ⅓ cup whole milk or buttermilk
- Zest of 2 Meyer lemons
- ¼ cup fresh Meyer lemon juice
- 1 tsp vanilla extract
Optional Finish:
- Powdered sugar for dusting
- Whipped cream or a dollop of mascarpone
- Extra zest or candied lemon peel for garnish
🔪 How to Make It
Preheat your oven to 350°F and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
Whisk your dry ingredients — flour, baking powder, baking soda, and salt — in a medium bowl.
In a separate bowl, beat the eggs and sugar until pale and slightly frothy (about 2 minutes). Slowly stream in the olive oil while whisking — this gives the cake its silky texture.
Add the milk, lemon zest, juice, and vanilla, then gently fold in the dry ingredients. Don’t overmix; just stir until the batter is smooth and glossy.
Pour into the prepared pan and bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool on a rack for 10–15 minutes before turning out. Let it rest completely before dusting with powdered sugar or topping with whipped cream.
🍰 Serving Notes from The At Home Chef
This cake pairs beautifully with fresh berries, a drizzle of honey, or a small scoop of vanilla gelato. I’ve also served it as part of a brunch spread — it holds its own next to coffee and champagne.
It’s the kind of dessert that feels fancy without trying too hard — just pure, honest ingredients doing what they do best.
So the next time you find a few Meyer lemons at the market, grab them. Your kitchen will smell incredible, and your guests will think you’ve spent hours in the kitchen (you haven’t).
Also, if you can’t find Meyer lemons, regular lemons work just fine — just add an extra tablespoon of sugar to balance the tartness.
Ready to skip the dishes and enjoy this at your next dinner party?
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