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The Mighty Olive Lemon Olive Oil Cake

You need a 10 inch wide, 2 inch deep, round cake pan to make this. If you don’t have one, buy one online. Trust me. You will be making this cake so often that it is worth the purchase.

Make it with Mother’s favorite fruit and it is a great Mother’s Day cake to make when the family gathers.


2 eggs

2/3 cup sugar

2 cups flour (if using whole wheat, use a little less)

1 tsp baking powder

½ tsp baking soda

¾ tsp salt

¾ cup whole milk

1 cup The Mighty Olive Lemon infused Olive Oil

1 tsp lemon zest

3 tbsp lemon juice

Stewed or fresh fruit to garnish

Preheat your oven to 375 degrees

Beat the eggs in a large bowl with a stand mixer (using the whisk attachment) until they are frothy. Gradually add the sugar and beat it on high speed for 6-8 minutes. You want the sugar-eggs to be pale and leave a ribbon when you raise the whisk.

While that mixer is beating the eggs and sugar, butter that 10 inch wide cake pan. Put a piece of parchment paper inside the pan which you have cut to fit the bottom. Then, butter the parchment and flour the pan. Set it aside.

And whisk the flour, baking soda, baking powder, and salt in a medium bowl. Set it aside.

And whisk the milk, the Mighty Olive Lemon infused Olive Oil, lemon zest, and lemon juice together in a small bowl or large measuring cup. Set it aside.

Those eggs should be beaten by now.

Add 1/3 of the dry ingredients and ½ of the wet ingredients to the egg mixture beating at medium speed until the batter is smooth. Scrape the inside of the bowl and add the rest and continue to beat the batter until it is smooth.

Pour the batter into that 10 inch cake pan and place it in the oven. IMMEDIATELY turn down the heat to 350 degrees. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean.

Now, the cake may not rise in the middle. Or it may rise and then fall while it is cooling. As long as the cake is baked through, pay this no mind. For this cake, you WANT to middle to be sunken. That is where you are going to put the fruit which garnishes the cake.

Cool the cake on a rack for 15 minutes. Then, carefully remove it from the pan by flipping it onto a plate. Remove the parchment and then flip it onto the rack where it must cool completely.

For the fruit garnish, use whatever you have on hand and whatever you like. You can use cut up fresh fruit or you can cook the fruit with some sugar. It doesn’t matter if the fresh fruit (like peaches) is really juicy because the cake will absorb the juice. And it doesn’t matter if you stew those strawberries or dates or figs until they are juicy either. Just take your 1-2 cups of fruit and plop it in the sunken center of this cake. It will look quite beautiful and the cake will taste absolutely delicious. A scoop of good vanilla ice cream on the side of each piece you serve (and the cake will absorb the melting ice cream) says “Happy Birthday”, but this is optional.

This cake travels well, too, because it is so dense and moist.

-Victoria Kibler

The Mighty Olive Lemon Olive Oil Cake Products

Italian Lemon Infused Olive Oil

An exceptionally versatile olive oil that works beautifully on fresh pasta, grilled fish, roasted vegetables, and salads.

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