Meyer Lemon-Olive Oil Cake

lemon olive oil cake

4.7 from 18 reviews


  • 4 eggs
  • 1 cup sugar
  • 1/2 cup olive oil
  • 1/2 cup Meyer lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Oil a 9-10″ springform pan and line the bottom with parchment paper. Set oven to 350ºF.
  2. Whip eggs and sugar together on high speed until fluffy and very pale, almost white (about 5 minutes).
  3. Turn speed to low and stream in oil, lemon juice and zest and vanilla (I mix these all together in a large measuring cup with a spout and pour them in).
  4. Whisk flour and dry ingredients together and fold these in by hand. The mixture will be very fluffy and foamy.
  5. Pour into prepared springform pan and bake 350 for 45 minutes. The top will become quite brown, as will the edges.
  6. Allow to cool 30 minutes in the pan, then unhook and remove from pan, cool completely on a rack.
  7. Cake keeps at room temperature, covered, for up to 7 days without suffering loss of texture or quality.


Meyer lemons come into season November-January in the US. Regular lemons can also be used if Meyer can’t be found.


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