Lemony Olive Oil Cake – Another Riverside Classic
Lemony Olive Oil Cake
I’m not the dessert maker in my house. But sometimes I do like a little something sweet to close out the evening. Nothing too sugary, mind you.
On those occasions when I do make dessert, it has to be simple. Flexible enough to complement fresh berries, caramel, or something citrusy. And it needs to travel well—whether it’s headed to a friend’s dinner table, packed for a day on the old wooden boat, or en route to the lodge or Steelhead Camp. Ideally, it’s also something that pairs with hot coffee for an early morning bite before loading the drift boat.
This lemony olive oil cake from Mina Stone checks all those boxes. It’s ridiculously easy. If you prefer orange over lemon? Do that. And if you’re thinking, wait, olive oil? In cake?—trust me on this. The ancient Greeks and Romans knew how to eat. This centuries-old approach proves they understood something essential: life is meant to be savored. Count me in.
INGREDIENTS
- 1½ cups extra-virgin olive oil, plus more for pan
- 3 large eggs
- 1¼ cups (250 g) plus 1 tbsp. granulated sugar
- 1¼ cups whole milk
- 2 tsp. vanilla extract
- Zest and juice of 2 lemons; plus more zest for serving (optional)
- 2 cups (250 g) all-purpose flour
- 1 tsp. kosher salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- Powdered sugar (for serving)
INSTRUCTIONS
Fire up the oven to 350°. Give your cake pan a little love by lightly oiling the sides and bottom. Cut out a round of parchment paper for the bottom, press it in, then brush that with a little more oil. Now, grab a medium bowl and whisk together the eggs, 1½ cups of olive oil, and 1¼ cups of sugar until it’s looking smooth and glossy. Add the milk, vanilla, and the zest and juice of two bright lemons. Whisk it all together. Smell that? We’re off to a good start.
In another big bowl, whisk together your flour, salt, baking powder, and baking soda. Make a little well in the center, like a tiny flour back eddy. Slowly pour your egg mixture into the well, and whisk in circular motions, gently bringing the dry ingredients into the mix. It doesn’t have to be perfect—a few lumps are totally fine. Scrape that batter into your prepped pan, smooth the top, and give it a final sprinkle of the remaining 1 tablespoon of sugar.
Pop your cake into the oven and let it do its thing for about 50 minutes, or until the top is golden brown and a tester (a toothpick, knife, whatever you have) comes out clean. Let the cake cool in the pan on a wire rack—patience, my friend. It’s worth the wait.
Right before serving, give it a dusting of powdered sugar. Feeling extra? Add a little more fresh lemon zest on top. And hey, if you made this ahead of time (good thinking), just keep it tightly wrapped at room temp—it’ll stay delicious for about three days or so.
Yet another amazing food masterpiece from our favorite riverside chef Eric Hillerns.
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