Meyer Lemon Olive Oil Cake
Highlighted under: Artisan Bakery Recipes
A delightful and moist cake that combines the brightness of Meyer lemons with the richness of olive oil, perfect for any occasion.
This Meyer Lemon Olive Oil Cake is a family favorite that brings sunshine to your table. The unique combination of olive oil and Meyer lemons creates a cake that's both tender and full of flavor, making it perfect for brunch or dessert!
Why You'll Love This Cake
- Bright and zesty flavor from fresh Meyer lemons
- Moist and tender crumb due to olive oil
- Simple ingredients that come together easily
The Unique Flavor of Meyer Lemons
Meyer lemons are a delightful cross between a lemon and a mandarin orange, offering a sweeter and less acidic flavor compared to regular lemons. Their vibrant yellow skin and fragrant aroma make them a favorite in both cooking and baking. When used in this olive oil cake, their unique taste shines through, providing a refreshing brightness that elevates the cake's overall flavor profile.
In addition to their taste, Meyer lemons are rich in vitamin C and antioxidants, making them a healthy addition to your baked goods. Their zest adds an aromatic quality that enhances the cake, while the juice contributes moisture, resulting in a tender crumb that's hard to resist. Using fresh Meyer lemons in this recipe ensures that you capture their full essence, making each bite a burst of sunshine.
The Benefits of Olive Oil in Baking
Using olive oil in baking, especially in cakes, can transform the texture and flavor of the final product. Unlike butter, which can create a denser crumb, olive oil provides a lighter, moist cake that stays fresh longer. This is particularly important for a cake that is designed to be enjoyed over several days.
Additionally, olive oil is a healthier fat option, rich in monounsaturated fats and antioxidants. It not only adds depth to the flavor but also contributes to heart health. Choosing a high-quality extra virgin olive oil can enhance the taste of your Meyer Lemon Olive Oil Cake, giving it a subtle fruity undertone that pairs beautifully with the citrus.
Perfect for Any Occasion
This Meyer Lemon Olive Oil Cake is versatile enough for any occasion, whether it's a casual brunch, a festive gathering, or a simple afternoon treat. Its bright flavor profile makes it an excellent choice for spring and summer events, while its moist texture ensures it will be a hit year-round. Serve it plain for a delightful snack, or dress it up with fresh berries or whipped cream for a more elegant presentation.
Moreover, the simplicity of the ingredients means you can whip it up on short notice, making it a go-to recipe for unexpected guests or potlucks. Once baked and glazed, this cake is sure to impress with its stunning appearance and irresistible flavor, making it a memorable addition to any dessert table.
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 3 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 Meyer lemons
- ½ cup fresh Meyer lemon juice
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh Meyer lemon juice
Make sure to use fresh Meyer lemons for the best flavor!
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet Ingredients
In another bowl, beat the eggs and sugar together until pale. Slowly drizzle in the olive oil while continuing to mix. Add the lemon zest and juice, mixing until combined.
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the Cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Prepare the Glaze
While the cake is cooling, mix the powdered sugar and lemon juice together until smooth.
Glaze the Cake
Once the cake has cooled, drizzle the glaze over the top and let it set before slicing.
Enjoy your delicious Meyer Lemon Olive Oil Cake!
Storing Your Cake
To keep your Meyer Lemon Olive Oil Cake fresh, store it in an airtight container at room temperature. It can last for up to three days without losing its moistness. If you’ve made it ahead of time or have leftovers, consider refrigerating it, where it can stay good for up to a week. Just be sure to bring it back to room temperature before serving to enjoy its full flavor and texture.
For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you're ready to enjoy it, simply thaw it in the refrigerator overnight. This way, you can savor the delightful taste of Meyer Lemon Olive Oil Cake even weeks later.
Variations and Add-Ins
While this cake is delicious as is, feel free to experiment with variations to suit your taste. Adding poppy seeds or chopped nuts can introduce a delightful crunch, while incorporating fresh herbs like rosemary or thyme can add an unexpected twist. Each of these additions will complement the citrusy flavor and make the cake uniquely yours.
Consider pairing the cake with a fruit compote or a dollop of mascarpone cheese to enhance its flavor profile. Fresh berries, such as blueberries or raspberries, can add a tart contrast to the sweetness of the cake, creating a beautifully balanced dessert that’s sure to impress.
Serving Suggestions
When it comes to serving your Meyer Lemon Olive Oil Cake, presentation can elevate its appeal. A simple dusting of powdered sugar or a drizzle of the lemon glaze can make it look more enticing. For an extra touch, garnish with fresh mint leaves or thin slices of lemon for a pop of color.
Pairing the cake with a hot cup of tea or coffee makes for a perfect afternoon indulgence. Alternatively, serve it alongside a scoop of vanilla ice cream for a refreshing dessert that’s perfect for warm weather. No matter how you choose to serve it, this cake is sure to leave a lasting impression on your guests.
Questions About Recipes
→ Can I use regular lemons instead of Meyer lemons?
Yes, but Meyer lemons are sweeter and less acidic, so the flavor will be slightly different.
→ How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days.
→ Can I freeze the cake?
Yes, you can freeze the unglazed cake for up to 3 months. Thaw it in the refrigerator before glazing.
→ What can I serve with this cake?
This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream.
Meyer Lemon Olive Oil Cake
A delightful and moist cake that combines the brightness of Meyer lemons with the richness of olive oil, perfect for any occasion.
Created by: Emily
Recipe Type: Artisan Bakery Recipes
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 3 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 Meyer lemons
- ½ cup fresh Meyer lemon juice
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh Meyer lemon juice
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat the eggs and sugar together until pale. Slowly drizzle in the olive oil while continuing to mix. Add the lemon zest and juice, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
While the cake is cooling, mix the powdered sugar and lemon juice together until smooth.
Once the cake has cooled, drizzle the glaze over the top and let it set before slicing.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 180mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g