Meyer Lemon Olive Oil Cake
Happy March!! Let’s celebrate with a cake shall we? I know you just nodded yes and that’s exactly why you are my favorite kind of human 🙂
I made this meyer lemon olive oil cake last weekend after I secured a little more than one needs in meyer lemons. See, this was my first time A) finding them in my grocery store and B) actually trying meyer lemons. I’ve always heard of how they are a special breed of lemons (a cross between lemons and mandarin oranges) with a sweet citrus flavor. So all the citrus you want without the pucker in the face that lemons bring. When I finally found them at Wegmans, I was a bit too excited and grabbed three bags. Of course, now I HAVE to use them all. (Pssst: you may have a few more meyer lemon desserts coming your way! #sorrybutnotsorry)
After this meyer lemon buttermilk pie, my next experiment with these beauties was to make a cake of course. Though not any ordinary cake but a super moist, flavorful bundt cake that is easy to whip up and brings out the sunshine in your tastebuds. Like seriously!! This olive oil cake is soft, crumbly moist and bursting with fresh lemon zest and juice. Glazed ever so slightly with a sweet lemon icing, it is just what every snack/tea time needs. Well breakfast too if you are adventurous and have your cake in the morning; no judgement here!
So my friends as you are getting ready to bid winter farewell (lucky you if you live NOT in the Northeast), I urge you to make this simple lemon cake to get ready for Spring and all the new beginnings that comes with it.
Happy Monday!!
Meyer Lemon Olive Oil Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¾ teaspoons salt
- ¼ cup (1/2 stick) unsalted butter, room temperature
- 1 cup sugar
- ¼ cup extra virgin olive oil
- zest of 1 meyer lemon
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- juice of 1 meyer lemon
- ½ cup buttermilk, room temperature
- For Lemon Glaze
- 1½ cups confectioners’ sugar
- 2 tablespoons meyer lemon juice
- 1 to 2 tablespoons milk, as needed
Instructions
- Preheat oven to 350 degrees F. Grease a nonstick 6-cup Bundt pan. In a medium bowl, whisk together flour, baking powder and salt.
- In the bowl of an electric mixer, beat together the butter, sugar, oil and lemon zest on medium-high speed until fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Add in the eggs, one at a time and beating until combined. Beat in vanilla extract and lemon juice.
- Add in a third of the flour mixture and half of the buttermilk. Mix until just combined. Then add another third of flour and the rest of the buttermilk. Mix again until just combined. Scrape down the side of the bowl as needed. Add the rest of the flour and mix for 30 seconds. Finish incorporating the flour into the batter by hand with a rubber spatula to avoid over mixing.
- Pour the batter into the prepared pan. Smooth the top.
- Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 30-35 minutes.
- Transfer to a cooling rack and allow cake to cool in pan for at least 20 minutes. Using a small sharp knife, run it around the edge of the pan to loosen the cake and then invert the cake onto a cooling rack (lined with parchment paper) to cool completely.
- For the glaze: Whisk together all the ingredients in a small bowl. If the glaze is too thick, whisk in a tablespoon of milk, a little at a time.
- Just before serving, pour the glaze over the cake and allowing it to drip down the sides. Enjoy!
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More Meyer Lemon Recipes from Across the Web:
Meyer Lemon and Thyme Pots de Creme – Baking A Moment
Meyer Lemon Macadamia Nut Tart – Love and Olive Oil
Meyer Lemon Madeleine Cookies – The Little Kitchen
Meyer Lemon Creme Brulee– She Wears Many Hats
This cake is sooo brightening up my day. I just love olive oil cakes. They are a fave of mine for sure!
I’m soooooooo ready for spring, sister!! ok, I LOVE this cake!!! I can’t believe this was your first time trying Meyer lemons?!!! Don’t you love them?! Bring on the Meyer lemon dessert recipes. . all of them! 😛 can’t wait, Z! Welcome back home!
Yesssss! Lemon = one of my favorite flavors. Olive oil = deliiiish in cake. This has me nearly pulling out my bundt pan and preheating the oven!
I love this so much! Quesiton — could this be made in a regular cake pan, or will there be too much batter? I don’t have a bundt pan 🙁
What a stunning cake! I love the combination of flavors! This is just perfect for spring!
I need to make an olive oil cake stat! I love the flavor of meyer lemon and can only imagine how wonderful it pairs with fruity olive oil.
Bring on March and delicious bundt cakes!
I love Meyer lemons — they’re so sweet! This cake looks so sunny and delicious, and I have yet to bake with olive oil. Pinning to try!
I am on a lemon kick lately so this is right up my alley! I could really use a slice right about now. 🙂
This cake is too beautiful and screaming my name. I love the combination and your cake platter is so lovely!
I would love to have more meyer lemon desserts from your blog. This cake looks delicious.
You brightened my day!
Pure sweetness and citrus sunshine…in a delightful cake! I love that you used olive oil in this recipe, Z. Just brilliant. Your cake is gorgeous!
I love lemon cakes! This bundt cake looks just perfect!
Meyers are my favorite and I love simple cakes like this that really let them shine! Perfect for some tea dunking…or breakfast eating. No judgment, right?
This is the perfect cake to welcome spring! I’m sure it’s delicious 🙂
Meyer lemons truly are the best! I adore them and always keep my eye out for them. I love the use of olive oil in this cake. I bet it melt in your mouth moist! Pinning!
Bring on the meyer lemon recipes! YES this is just the way to transition into spring!
This gorgeous cake is the perfect way to get ready for spring! Meyer lemons are my favorite and I could seriously just drink up all that glaze!
I would be ever so grateful if you would come and teach me how to bake such beautiful cakes! I will continue living my life vicariously through you! Pinning for later!
I would gladly take a slice off of your hands 😉 I LOVE Meyer lemons, especially baking with them.
What a lovely cake! I also bought 3 bags of Meyer lemons and it proved to be way more than any sane person could ever need. I may have to whip up this beauty! Thank you for linking to my pots de creme too sweetie <3
What a delicious cake, I have never used olive oil in it before 😀
Cheers
Choc Chip Uru
I’m not sure I’ve ever seen a Meyer lemon over here in the UK, Zainab, so I know how you feel. Still, no reason why I couldn’t have a go at this lovely cake using normal lemons. I like that you’ve used olive oil – a ‘healthy’ cake – yaay!
I am so sorry! Wish you can find some at some point but you are right, no reason why regular lemons wouldn’t work here.
The second lines in our posts are almost identical. Great minds, girlfriend! You know my deep love for Meyer lemons, so I’m pretty sure you made this cake for me and it’s currently in the mail. Right? 🙂
This looks so yummy
The cake looks so good! I love lemon desserts, but I don’t have very many lemon recipes. I need to try making this 🙂
I just clicked on the lemon buttermilk pie link and now I want to make BOTH these things! Citrus is so good right now.
Citrus is the BEST right now 🙂
I love olive oil cakes! Before I was into food the way I am now, my friend’s mom made a lovely cardamom and olive oil cake, and I was beyond skeptical. One bite, and my life was changed forever. This meyer lemon bundt looks so pretty 🙂
Ok cardamon just sounds amazing!!
What I wouldn’t give to have a slice of that right now – I definitely want to try this!
Oh gosh, I love olive oil cakes! What a great idea to flavor one with meyer lemons! I can’t believe this is the first time your grocery store had them!? Can’t wait to see what else you made with them!
My grocery store is seriously whack sometimes but they just gave me key limes too…so we are all good!!
This cake is so simply yet gorgeous in its own right. March calls for lemon. It makes the snow melt faster right?
When do you add the zest? It’s mentioned in the ingredients, but not in the recipe instructions.
I would add it in while creaming the butter and sugar. Sorry for that confusion. Hope you enjoyed the recipe!