Olive Oil Cake with Lemon Curd

Olive Oil Cake with Lemon Curd Recipe

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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