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Lemon Olive Oil Cake recipe with Strawberries and Whipped Cream
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Lemon Olive Oil Cake recipe with Strawberries and Whipped Cream

This Lemon Olive Oil Cake recipe with Strawberries and Whipped Cream is moist, citrusy, and topped with fresh berries, homemade whipped cream, and a limoncello glaze. This cake is great for brunch, spring desserts, and summer entertaining.
Course: Desserts
Servings: 11

Ingredients

Ingredients for Olive Oil Cake:

  • 1 ¼ cups good extra virgin olive oil we used Corto Olive Oil
  • 1 cup sugar
  • 2 tbsp olive oil or melted butter for brushing the bottom and sides of the springform cake pan
  • 1/2 cup whole milk
  • 2 cups Bob's Red Mill Organic all-purpose flour
  • ⅓ cup almond flour we used the Bob's Red Mill brand
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 1/2 tbsps Grand Marnier
  • 1 1/2 tbsp amaretto
  • 1 tbsp grated lemon zest
  • 4 tbsps freshly squeezed lemon juice roughly the juice of one ripe lemon
  • 1 tablespoon of pure vanilla extract
  • 3 fresh eggs

Limoncello Glaze for the Olive Oil Cake Ingredients:

  • 1 cup organic confectioners' sugar
  • 1 tablespoon of freshly squeezed lemon juice
  • 1 tablespoon of limoncello liqueur
  • 1 tablespoon of pure vanilla extract

Ingredients for the Whipped Cream

  • 2 1/2 cups heavy whipping cream
  • 5 tbsp powdered sugar
  • 2 teaspoons of vanilla pure extract

Instructions

Directions for Olive Oil Cake

  • Step 1. Preheat the oven to 350 degrees.
  • Step 2. Prep the 9-inch springform pan by lining it with parchment paper, crumpling it, and coating the sides with 2 tablespoons of olive oil or melted unsalted butter. Set the pan aside.
  • Step 3. Into a medium mixing bowl, add the dry ingredients: 2 cups Bob's Red Mill Organic all-purpose flour (sifted), ⅓ cup almond flour Bob's Red Mill (sifted), 2 teaspoons baking powder , 3/4 teaspoon baking soda and ½ teaspoon sea salt Use a whisk or a fork to combine the ingredients thoroughly. Set the bowl aside.
  • Step 4. Next, into a small bowl, add: 1 1/2 tbsps Grand Marnier, 1 1/2 tbsp amaretto, 4 tbsps freshly squeezed lemon juice, roughly the juice of two ripe lemons and 1 tablespoon of pure vanilla extract
  • Step 5. In a stand mixer fitted with the paddle attachment, add 1 cup of granulated sugar, 3 fresh eggs, and 1 tbsp of grated lemon zest, and beat on medium speed until well incorporated. With the mixer still running, slowly add the 1 1/4 cups of extra-virgin olive oil, beating until incorporated.
  • Step 6. In batches, alternate adding the dry ingredients and the wet ingredient mixture into the stand mixer, beginning and ending with the dry ingredients.
  • Step 7. With the stand mixer set to low to medium speed, add half of the dry ingredients, then half of the wet ingredients, followed by 1/4 cup of whole milk. Repeat with the remaining dry ingredients, wet ingredients, and the remaining 1/4 cup of whole milk. Mix just until combined, being careful not to overmix the batter.
  • Step 8. Pour the cake batter into the prepared springform pan, and sprinkle the top with 2 tablespoons of granulated or superfine sugar, then place it on the middle rack of the preheated oven.
  • Step 9. Bake until golden brown (approx 45-55 minutes), and a toothpick or cake tester inserted into the middle comes out clean.
  • Step 10. Remove the cake from the oven and allow it to cool in the springform pan for 10-15 minutes.
  • Step 11. Run a sharp paring knife along the sides of the cake, and release the spring, then transfer the cake onto a cake holder or larger flat platter.

Limoncello Glaze for the Olive Oil Cake Directions:

  • Add all the ingredients into a small bowl and combine using a whisk. Set aside.
  • Poke holes throughout the cake. This will allow the cake to be infused with the lemon flavor glaze.
  • Ladle the glaze onto the cake. (Make sure you allow the cake to cool- about 10- 15 minutes.)
    Top the olive oil cake with whipped cream and cut fresh strawberries; fresh berries work, too.
    Serve. 

Directions for making the homemade whipped cream:

  • Chill the mixing bowl and the whisk attachment in the freezer for 15-20 minutes.
  • Add the 2 1/2 cups of heavy cream to the stand mixer and mix at medium speed until the cream forms stiff peaks.
  • Add the 5 tbsp of powdered sugar and 2 teaspoons of vanilla pure extract, then continue mixing until stiff peaks form. Do not overmix the whipped cream.
  • Use immediately or refrigerate until ready to use.