Adding oil to cake batter is nothing new. Plenty of cake recipes use vegetable oil to make otherwise dry cakes super moist. Instead of the usual oil, let’s use heart healthy and tasty olive oil! But before I mislead you, I need to preface by saying that I hardly think this olive oil cake is that nutritionally sound… it is a cake topped with buttercream, after all. Oh well, I’m into wishful thinking.
I think citrus notes work really well with olive oil. Last year, I made this blood orange olive oil cake. It was wonderfully delicious. Not only it an exciting flavor for my taste buds, it makes the kitchen smell amazing. This time, I swapped out the oranges with lemons. The bright and fresh lemon notes are totally meant for summertime.
Olive oil cake tastes great on its own. You don’t really need to add any frosting or embellishments. It’s quite perfect just the way it is. However, with berry season in full swing, I couldn’t help adding a ton of berries to this lemon and olive oil cake.
The cake was a hit with my family! Even my picky little brother enjoyed a slice. I love how beautiful this olive oil cake turned out. It’s sophisticated yet simple and would be great for any occasion…perhaps your upcoming Independence Day BBQ/picnic/party.
Lemon & Olive Oil Cake with mixed berries
A beautiful and easy summertime cake. The clean flavors of the olive oil cake allow the fresh berries to shine. The Swiss buttercream adds a nice creaminess to this simple cake.
Yield: 2-6''cakes and 1- 4" cake, or 2- 8" cakes
Olive Oil Cake:
- 1 3/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, melted
- 3/4 cup extra-virgin olive oil
- 1/4 cup whole milk
- 4 large eggs, room temperature
- 1 cup granulated sugar
- zest of half lemon
- fresh berries, as needed
- 6 large egg whites (about 1 cup)
- 1 1/2 cup granulated sugar
- 1 pound (2 cups) unsalted butter, cut into tablespoons, softened
- pinch of salt
Olive Oil Cake:
- Preheat oven to 350 degrees F. Line 2- 6" cake plans and 1- 4" cake pan with parchment paper. Lightly grease with butter. Set aside. Alternatively, use 2-8" cake pans.
- Sift together flour, baking powder and salt. Set aside.
- In a small bowl, whisk together melted butter, olive oil, and milk. Set aside.
- In the bowl of stand mixer fitted with a paddle attachment, beat eggs, sugar, and lemon zest until mixture is pale in color and slightly thickened (about 2 minute). Scrape down the bowl as necessary to ensure thorough mixing.
- Alternate adding the flour mixture and wet mixture, beginning and ending with the flour mixture. Mix on low speed until combined.
- Divide batter between prepared cake pans. Level batter using a spoon or mini offset spatula. Bake for 30-35 minutes until cakes are golden brown, and toothpick inserted in center of cake comes out clean. Let cool in pan for 5-10 minutes before unmolding. Allow to cool to room temperature on a wire rack.
- In the bowl of a stand mixer, whisk together egg whites and sugar. Place over a double boiler and continue to whisk until the temperature of the mixture is 120 degrees F. Alternatively, if you don’t have a thermometer, heat the mixture until all the sugar has melted. You can test this by dipping your pointer finger into the warm mixture and rubbing it together with your thumb. The mixture should be smooth. You should not be able to feel the granules of sugar.
- Return bowl to stand mixer. With a whisk or paddle attachment, beat mixture at medium-high speed until it cools to a little warmer than room temperature. Reduce speed to medium and add butter one tablespoon at a time.
- Once all the butter is in, increase speed to medium-high and continue to beat until buttercream is light and fluffy.
The Little Epicurean