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Lemon Olive Oil Cake



  • 2 cups all purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 1/2 cups granulated sugar

  • 1 tsp salt

  • 1 tsp almond extract

  • 1 cup Hongar Farms Extra Virgin Olive Oil

  • 1 1/4 cup whole milk

  • Zest from 3 lemons

  • 3 large eggs

  • 1/2 cup lemon juice, freshly squeezed

Shop Hongar Farms Extra Virgin Olive Oil on Wholesome Good​

Using olive oil in cakes is a tradition in Mediterranean cooking and adds another level of richness and decadence to any cake. We prefer to use our Hongar Farms Extra Virgin Olive Oil for a light olive oil flavor that's not too overpowering and partners well with the lemon and almond notes in the cake.

Start by preheating the oven to 350 degrees and greasing your cake dish or pan well with a little Hongar Farms Extra Virgin Olive Oil. In a large mixing bowl, mix the olive oil, eggs, and granulated sugar. Slowly add in the almond extract, lemon juice and lemon zest while mixing to combine well.

In another bowl, mix together all other dry ingredients including flour, baking powder, baking soda, and salt. Using a sifter, slowly add in the dry ingredients to your olive oil and lemon mixture while slowly alternating and mixing in the whole milk. Mix carefully until there are no more dry streaks in your batter. 

Carefully pour the batter into your baking dish or pan and bake for 50-55 minutes (depending on the shape of your baking dish). The cake should be risen and turning golden brown on the top and sides. Once the cake is cooked through, transfer to a cooling rack or serving plate. After the cake is cooled, dust the top with powdered sugar and enjoy!

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