Lemon Olive Oil Cake

Lemon Olive Oil Cake

It’s the Father Day’s weekend and a busy one for me. Saturday started with grocery shopping, followed by a doctor’s appointment, bridal shower and ended with a family get together dinner. In between all of that, I had to take pictures of the lemon cake that I had made the night before and am sharing today.  Today is no different, after typing this recipe and write-up I have to rush to the store to buy ingredients for Oyster Cake, a dish my husband requested for lunch.  For dessert, we are having the lemon olive oil cake. My friend from work gave me this recipe. She knows I have a food blog so she is constantly giving me recipes that she sees on any magazines. This lemon cake recipe is different in the that it uses extra-virgin oil instead of butter. It also uses a mixture of cake flour and all-purpose flour, thus making this cake light and airy, the way I like my cake to be. Furthermore, this cake is moist and the addition of coconut gives this cake its crunchy bite. As for dinner tonight, I am thinking of lamb souvlaki and calamari from our favorite Greek restaurant :D

Lemon Olive Oil Cake

Lemon Olive Oil Cake

Rating: 51

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 lemon bars

Lemon Olive Oil Cake


  • 1 cup cake flour
  • 1 cup all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • Pinch of salt
  • 3 eggs
  • 2 ½ cups sugar
  • Zest of two lemons
  • 1 ½ cups whole milk
  • 1 ½ cups extra-virgin olive oil
  • ¼ cup sweetened coconut, lightly toasted


  1. Preheat oven to 350 °F. Grease and flour a 9X13-inch pan.
  2. In a small bowl, combine both flours, baking powder, baking soda and salt. In a bigger bowl, whisk together eggs and sugar until mixture forms a ribbon. Stir in zest, milk and oil until combined.
  3. Fold in dry ingredients and coconut. Pour into prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on the oven, so take a peek at 45 minutes to see how the cake looks.
  4. Serve with fresh berries, ice cream or on its own.
  5. Enjoy!


Recipe source: Kristen Kish


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