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lemon olive oil cake on a white cake plate
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4.34 from 3 votes

Lemon Olive Oil Cake

Baking this lemon and olive oil cake in the classic method of upside down cakes makes for a pretty presentation. Simple, light and fresh, this cake stores well in the fridge for a 2-3 days, making it a perfect afternoon pick-me-up alongside a cup of tea or coffee.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Keyword: cake, lemon recipe, summer
Servings: 10
Author: Jess Smith via Inquiring Chef
Cost: $4.00

Equipment

  • 8" or 9" Cake Pan
  • Mixing Bowls
  • Whisk

Ingredients

For Topping:

  • 1/4 cup Butter
  • 2/3 cup Light Brown Sugar
  • 1 Lemon, very thinly sliced (see note)

For Cake:

  • Zest of 2 Large Lemons
  • 1 cup Granulated Sugar
  • 1/2 cup Buttermilk
  • 3 Tbsp Lemon Juice
  • 3 Eggs
  • 1 3/4 cup All-Purpose Flour
  • 1 1/2 Tbsp Poppy Seeds
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 2/3 cup Extra-Virgin Olive Oil

Instructions

  • Heat oven to 350 F / 177 C degrees.
  • Place butter in the center of a 9-inch cake pan (an 8-inch pan will work too) and set the pan in the oven. Leave the pan in the oven for a few minutes, and remove it as soon as the butter melts. Swirl the pan so that the butter coats the bottom of the pan.
  • Sprinkle light brown sugar over the top of the melted butter, breaking up any large pieces with your fingers. Place lemon slices in a single layer over brown sugar. (Be a little artistic here - this will be the top of the cake!)
  • In a large mixing bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, lemon juice, and eggs until evenly combined.
  • In a second bowl, combine flour, poppy seeds, baking powder, baking soda, and salt.
  • Add dry ingredients to wet ingredients in three increments, stirring between each addition. Add oil and whisk to combine.
  • Pour batter over lemon slices in prepared pan.
  • Bake until center is set, 45 to 50 minutes. Let cake cool at room temperature before inverting the pan over a plate or cutting board. Slice and serve!
  • Cake will stay moist if stored in the fridge, covered, for 2 to 3 days.

Notes

Meyer lemons are slightly sweeter and have less bitter pith than regular lemons. Any type of lemon will work for this recipe though. Just make sure to slice the lemon for the top of the cake very thin so that they can soak up all of the sweet topping and will be tender enough to eat. Cake recipe adapted from Melissa Clark's Lemon Pound Cake via The New York Times.

Nutrition

Calories: 419kcal | Carbohydrates: 54g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 300mg | Potassium: 169mg | Fiber: 1g | Sugar: 35g | Vitamin A: 236IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 2mg