Lemon Olive Oil Cake

I’m so excited to be partnering with Extra Virgin Olive Oils from Spain. For me, olive oil is an essential ingredient in my everyday cooking. What I love about Extra Virgin Olive Oils from Spain.  is that they strengthen the flavor of the food and add a touch of deliciousness to every dish. The overall health benefits are undeniable and I am not alone in considering Extra Virgin Olive Oil to be the healthiest fat for human consumption.

Did you know that Spain is the #1 producer and exporter of olive oil and the quality is second to none, 7 out of every 10 international awards for excellence go to Extra Virgin Olive Oils from Spain. There are actually over 200 types of olives grown in Spain which means that their olive oils have a wide variety of flavors, aromas and textures that are perfect for any dish you can think of.  Find even more great ideas on their blog: https://www.oliveoilsfromspain.org/olive-oil-news

Something that I have long loved is an olive oil cake. For this recipe I am using Meyer lemons which I love to do when I can find them. They are much sweeter and less acidic than regular lemons and pair perfectly with the flavor of Extra Virgin Olive Oils from Spain.  Although fantastic, if Meyer lemons aren’t in season, regular lemons work great. A tip that I have always loved is using lemon infused olive oil and here is a Teri Tip – infuse your own. Simply place peels of lemons in Olive Oils from Spain, puree and set aside for an hour. Drain, strain and you’ve got an amazing magic elixir.

The lemon infused Olive Oil from Spain is wonderful in this recipe but also perfect as a way to finish summer vegetables, grilled fish, paella, gazpacho or as part of a delicious salad dressing. This summer I will be sharing all kinds of uses for Olive Oils from Spain so be sure to keep watching the stories. And hopefully we are going to be invited to Spain where I can take all of you guys on a virtual vacation. Are you in?  Let’s go!


Olive Oil Lemon Cake


Lemon infused Olive oil

  • 4 lemons, peeled
  • 2 cups Olive Oil from Spain

Note: This recipe yields approximately 1-1/2 cups, if you get less, add additional Olive Oil from Spain to make 1-1/2 cups. For everyday, just do 1 cup of olive oil with 2 lemons. It’s great on rice, pasta, grilled fish, on top of vegetables, in a pesto using half OOFS and half lemon infused, on bruschetta with sliced mozzarella, part of a salad dressing, or as a marinade for chicken. 

Lemon Olive Oil cake

  • 1-1/2 cups lemon infused Olive Oil From Spain
  • 3 large eggs, beaten
  • 2 cups granulated sugar
  • 1-1/4 cups milk
  • 2 cups of Skyr (or yogurt)
  • 1/4 cup fresh orange juice
  • 2 cups gluten-free flour blend, see recipe below (You can also substitute all purpose flour, if you prefer, but it tastes the best with the gluten-free blend below)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp kosher salt
  • 1 cup almond meal

In a medium bowl, pour 2 cups Olive Oil from Spain over the lemon peels. Transfer to a food processor and process until blended, about 2 minutes. Set aside and let infuse for 1 hour. After an hour, strain the infused olive oil to separate the oil from the lemon peel. This should yield approximately 1-1/2 cups of lemon infused Olive Oil from Spain.  If you have less than 1-1/2 cups, simply add more olive oil.  Set the lemon peel aside to use for lemon infused whip cream (see directions below) or for your favorite recipe.  It’s fantastic on top of asparagus, for lemon infused sugar, in a gremolata or in a sauce.

In a large bowl, whisk the eggs, sugar, 1-1/2 cups infused lemon Olive Oil from Spain, milk, Skyr and orange juice. Set Aside.

Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almond meal.

Pour the mixture into a generously oiled 9″ cake pan. Bake at 350 degrees for 40 minutes (if using a standard bundt pan, bake for 40 – 55 minutes, 1/2 bundt pan or mini bundts, bake for 30 minutes).  Test cake by poking the middle with skewer or toothpick, it should come out clean when cake is done, but it should be extremely moist in the middle. Place on a rack and allow to fully cool. Run a knife slowly and carefully around the edges to loosen and gently turn the cake out on to a plate.

This dessert is perfect served alone as a breakfast, snack or dessert but to take it up a notch for company you can add a lemon infused whipped cream. Simply take 1 container of whipping cream and with cold beaters, whip until fluffy. Then add 2 tablespoons of the reserved lemon peel from the Olive Oils from Spain infusion and 2 tablespoons of sugar.  Whip just enough to incorporate the lemon and sugar.

America’s Test Kitchen Gluten free flour blend

  • 4 1/2 cups plus 1/3 cup white rice flour
  • 1 2/3 cups brown rice flour
  • 1 1/3 cups potato starch
  • 3/4 cup tapioca
  • 1/4 nonfat dry milk powder

Whisk together all ingredients.

30 thoughts on “Lemon Olive Oil Cake

  1. Teri, liven this receipe! Reminds me of my moms weekend baking from childhood. I can already smell it!
    My son has a nut/peanut allergy. Your receipe calls for almond flour, besides regular flour what else would you recommend i substitute with?

    1. I think probably what I would do is take out the almond flour and it would be good. Or if you want to substitute with non gluten-free flour that would work too. Thanks so much for asking, and I hope you follow the Instagram too, we have lots of fun over there.

  2. I absolutely LOVE the little cakes! They would be perfect for a dinner party. I can’t wait to try this recipe!

    1. So much fun for breakfast, lunch, or dinner. And remember, leave it out of the fridge so it stays really moist!

  3. I’m growing a Meyer lemon tree and live for the day I have lemons galore! This cake sounds fabulous! Can’t wait to try it! Thanks for keeping us excited about new recipes!

    1. Thanks so much, we had so much fun creating this post and we are so in love with olive oils from Spain.

  4. I made this cake and it was incredible. My family loved it so much. Will definitely make this again… and again… and again. 5 stars!

    1. You’ve totally made my day… I felt the same way about it. Nancy have you had the Heroine Chicken or the Everyday Roasted Chicken Breast? I think you would love them.

    2. love it

  5. This looks amazing!!!! Do you have any recommendations for substituting a grain-free flour blend? Tapioca, coconut, almond, etc.?

    1. I have tried a lot of gluten-free flours but without a doubt the blend from America’s Test Kitchen which is in this recipe is absolutely the best even though it’s a bit of work. I like Cup4Cup and Bob’s Red Mill 1-to-1 though. Thanks for your comment and I hope you are following over on Instagram too!

    2. there are some wonderful ones… I don’t do a lot of baking and this one is it grain free. I don’t have a particular grain free one i use

  6. This looks so good Teri! I am with you on olive oil — still is an will always be my favorite, even through the trends of avocado oil and coconut. You can’t beat the flavor and versatility of olive oil.

    1. I’m so crazy about olive oils from Spain. I’m delighted to have discovered them. Thanks for the comment!

  7. I hope this doesn’t sound like a stupid question but when you say a “container of whipping cream” are you referring to a 16 or 32 ounce carton of whipping cream?

    1. You know what my mom said is that there are no stupid questions. Depending on your group and how much you guys like to eat, I would say either answer is fine. If your container is larger, just add more sugar. Probably for a group, one small container is fine. Thanks so much for asking!

  8. Can this be made dairy free? Thanks!

    1. You know I do lots of recipes dairy free… This however is not one of them. I’m sure there could be a great dairy free version. But it’s gonna take a lot of recipe testing… My suggestion is Google around and see if you can find one that is dairy free and then start to improve it from there. So I think what we

    2. That’s really a good question and I think someone could develop a recipe, but this is not it. Start by googling dairy free lemon olive oil cake and maybe that’ll get you started. I’d love to hear where you wind up on this, many people wonder the same thing. Thanks for the comment, I sure appreciate it.

  9. Teri, I followed the link to the Olive Oil of Spain page—good stuff over there, thanks! I’m looking for WHERE TO BUY LINK? Thanks for all you do! Love your spirit! And the recipes—YUM!

    1. You can get them at almost any grocery store yeah I mean just ask the store manager where you can find some olive oil’s from Spain and all the bottles are different

  10. The cake is amazing! Have you tried freezing it?

    1. i think it would be great

  11. Just discovering this through @nomnompaleo . Don’t know if this is how I enter to win the cookbook, but giving it a shot . Great recipes from both and I love how both of you are seeking to make great food that is good for you! I’ve been trying to substitute and change my family’s diet over the past year . We’ve gotten to try more gluten free recipes and more whole foods… All while savoring flavor!! Thank you for the wonderful ideas . I’d love to get my hands on a @nomnompaleo cookbook to mark up and enjoy new recipes! Thanks again for these ideas!!

    1. thanks doll

  12. Ok what did I do wrong? It totally flopped… way too oily and moist. I baked it for over an hour because the middle just wouldn’t cook through. Followed the exact instructions. Had to use yogurt and my gluten free baking flour was from Bob Mills. Help! The taste was there but the olive oil took over and became a soggy mess.

    1. Well I really suggest doing the recipe as it is with the america’s test kitchen flour blend and it’s included in the recipe. All gluten-free flours are not equal. What temp did u cook it at and what kind of pan ?

      1. I couldn’t find all the gluten free ingredients but will go on the hunt tomorrow. I also have a feeling the yogurt was too runny? Now that I looked up what Skyr is..
        The pans were a combo of a small bundt, to one regular sized bundt pan I found at Williams and Sonoma. Very similar to your photos.
        Going to try this again tomorrow, using new flour and Skyr (if I can find it) Maybe Greek is better, if no Skyr? The olive oil was literally seeping out of the cake. Full disclosure: I’m not much of a baker but really want to be. Thanks for responding so quickly! I’ll keep you posted 🙂

  13. Oh and temp was 350

  14. This lemon cake is truly one of my favorite things ever! It makes me extraordinarily happy and a bit sad… Happy because it is one of the best desserts ever and I love the mix of olive oil and lemon so much. It makes me sad because it’s gone so quickly, because you can’t eat just one piece! Color me addicted to this and with the olive oil?! Oh Em Gee!! Thanks so much for this.

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Location nocrumbsleft/Chicago, IL E-mail teri@nocrumbsleft.net Hours I'm happy to provide all my content for free. We do participate in Affiliate advertising programs, including Amazon, to earn a percentage of all products linked through my website.
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