Meyer Lemon Olive Oil Cake

Recipe Author:

Tree-Ripe Fruit Co.

Prep time: 30 Mins
Cook time: 50 Minutes
Inactive time: 1 1/2 Hours
Total time: 2 hr 50 mins
Number of servings: 8

This recipe features our organic Meyer lemons from California available from late February to early March. 🍋


▪1 ¾ cups all-purpose flour

▪1 teaspoon baking powder

▪1 teaspoon kosher salt

▪3 large eggs

▪1 ¼ cups plus 1 tablespoon sugar, divided

▪¼ cup Meyer lemon juice 

▪1 tablespoon Meyer lemon zest, divided

▪1 ½ teaspoons vanilla extract

▪¾ cup extra-virgin olive oil

▪¾ cup milk

▪2 tablespoons powdered sugar


  1. Heat oven to 350 degrees and grease a 9-inch springform pan. 
  2. In a large bowl whisk flour, baking powder, and salt thoroughly.
  3. In a mixer with a whisk, whisk eggs on medium speed until they are foamy. 
  4. Continue whisking and add 1 ¼ cups sugar, vanilla extract, ½ tablespoon lemon zest, and lemon juice. Whisk on high for 3 minutes until the mixture is fluffy.
  5. Reduce the mixer speed to medium and slowly stream in the olive oil. Continue for a minute until oil is thoroughly combined.
  6. Reduce mixer speed to low and add ½ of the flour mixture. Mix for one minute until combined.
  7. While still mixing stream in milk, mix until combined.
  8. Add the remaining flour mixture. Mix batter for one minute. 
  9. Scrape batter into springform pan and sprinkle1 tablespoon sugar evenly on top of batter. 
  10. Bake on the middle rack in the oven for 40-50 minutes until the cake is a golden brown. The cake is done when a toothpick is inserted in the center and is removed with little crumb. 
  11. Cool cake in pan on rack for 15 minutes. Remove cake from pan and let cool for an additional 1 hour 15 minutes.
  12. Dust the top of the cake with powdered sugar and top with remaining lemon zest. Cut and serve.