Olive Oil Cake with Lemon Curd

Slice of olive oil cake topped with a dollop of lemon curd on a white plate with red dots and squiggle of berry coulis

Using extra-virgin olive oil in this olive oil cake results in a fruity and rich flavor. The Seven-Minute Curd is so delicious, so luscious and so versatile spread on anything. The cool, satiny texture of the curd is wonderful on scones hot from the oven or as a delicious filling for cakes, cookies and tarts, but my favorite is spooning it over this olive oil cake.–Jamie Gwen

Olive Oil Cake with Lemon Curd Recipe

  • Quick Glance
  • 25 M
  • 1 H, 25 M
  • Serves 6


  • For the lemon curd
  • 1/2 cup freshly squeezed lemon juice
  • 1 stick (4 ounces) unsalted butter
  • 1/2 cup granulated sugar
  • 1 whole egg
  • 3 egg yolks
  • Pinch of salt
  • For the olive oil cake
  • 3 large eggs, beaten
  • 2 cups granulated sugar
  • 12 ounces extra-virgin olive oil
  • 10 ounces milk
  • 2 ounces orange liqueur
  • 2 ounces fresh orange juice
  • 3 teaspoons lemon zest
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 ounces blanched almonds, finely chopped
  • Powdered sugar, for garnish


  • Make the lemon curd
  • 1. Combine the lemon juice and butter in as saucepan over low heat and stir intil the butter is melted.
  • 2. Whisk the sugar, whole egg, and yolks well and pout the mixture into the melted butter. Stir constantly until the lemon curd thickens and coasts the back of a spoon, about 7 minutes. Season with a pinch of salt.
  • 3. Ladle the lemon curd into canning jars or store the lemon curd in an airtight container in the refrigerator until ready to use.
  • Make the olive oil cake
  • 4. Preheat oven to 350°F (175°C). Butter a 10-inch cake pan with straight side. Set aside.
  • 5. In a large bowl, whisk together the eggs, sugar, olive oil, milk, orange liqueur, orange juice, and lemon zest. Set aside.
  • 6. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Slowly mix the dry mixture into the wet mixture. Whisk until well blended, then fold in the almonds.
  • 7. Pour the mixture into the buttered cake pan. Bake the cake for 1 hour. Place the olive oil cake on a rack to cool completely. Run a knife around the edges to remove the cake and place it on a serving platter. Sprinkle the cake with powdered sugar and serve it the lemon curd.
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  1. I needed a dessert to bring to a PTA meeting. Quickly I flipped through Good Food For Good Times given to me by my best friend. The book is filled with beautiful pictures and lovely recipes. I made the Olive Oil Cake with Lemon curd, and now I’m the chef of the day for the PTA. It was easy, and the taste, was out of this world. The thing I liked most about the cake was that the lemon curd could be used on anything. My girls loved it on their bagels the following morning!

  2. David Leite, Thank you so much for the wonderful receitas. Eu usei a voce receita de bolo de laranja Uma delicia. Obrigada mais uma vez. Eu tenho agora o seu Web sites; eu gosto muito de espermemtair boas receitas.

    Thank you again.

    Maria J.

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