Lemon Olive Oil Cake


This is a truly awesome cake. You’ll want to make it like, every week (Recently, I have.) And your life is basically meaningless if you haven’t tried it at least once. Here’s my recipe!


3 large eggs, beaten
2 cups granulated sugar
10 oz. Olive Oil (We use Queen Creek Meyer Lemon Olive Oil to intensify the lemon flavor)
10 oz. milk (or almond/soy milk)
2 oz. fresh squeezed lemon juice (Go away if you think that bottled junk is edible!)
3 tsp. chopped thyme (I grow lemon thyme in my garden and it’s perfect for this recipe. Get some at a nursery, put it in the ground, and it will grow back each year)
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt



Mix together 1 cup powdered sugar and 1 tsp. milk. It should be thick.



Preheat overn to 350 degrees (325 if convection oven). Grease a 10 inch pan (or Bundt). Whisk the eggs, sugar, olive oil, milk, lemon juice, and thyme. Sift the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet mixture. Whisk until blended. (Do not over mix as it will make a tough, dense cake.) Pour into the prepared pan. Bake for 1 hour.


Allow to rest until cool enough to remove from pan. Set on cake tray or cooling rack. Pour icing over cake.


Eating this cake means you’re LIVING. It’s EVERYTHING. Your mouth will be so overcome with happiness you’ll barely be able to utter “I CAN’T.”


Post a pic of yours and let me know how it turns out for you!