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Lemon Olive Oil Cake w/ Lemon Whipped Cream by @theshadesofpeach

Posted by Melanie Balke Consulting on
Lemon Olive Oil Cake w/ Lemon Whipped Cream by @theshadesofpeach

Refreshing citrus-y lemon cake topped with a dreamy lemon whipped cream - a summertime treat. Enjoy more this summer thanks to Samantha!


  • 3 large eggs (room temperature)
  • ¾ (150g) cup Granulated Sugar 
  • 3 tbsp. Lemon Juice (about 1 lemon)
  • Zest from 1 lemon
  • 1 cup (215g) O.Live Co. Olive Oil (use the organic one!) 
  • ½ cup (120g) Whole Milk (room temperature)
  • 1 ¾  cups (225g) Cake Flour 
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt

 Whipped Cream:

  • 1 cup (240ml) Heavy whipping cream (35%)
  • ½ cup (58g) Powdered Sugar 
  • 3 tsp. Lemon juice 



  1. Preheat oven to 350°F
  2. Prepare your pan. Grab a 9” round cake pan and line the bottom with parchment. Spray with cooking spray and lightly coat with flour. Set aside
  3. Sift the cake flour, baking powder, and baking soda. Add salt and whisk until incorporated.
  4. Add the room temp eggs and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment.
  5. Beat on medium high speed (speed 4) for 2 minutes, then increase to speed 6 for 2 minutes (the mixture should be light in color and fluffy).
  6. Add the lemon juice and lemon zest and beat on low speed for 30 seconds or until incorporated.
  7. On medium high speed, slowly add the olive oil in a steady stream. 
  8. Once the olive oil is incorporated, on low speed, begin alternating the dry ingredients and the milk. 
  9. Add 1/3rd  of the dry ingredients, ½ of the milk, and repeat, ensuring to end with the dry ingredients. 
  10. Turn mixer off and give the batter a brief mix with a spatula, ensuring to scrape the bottom and sides.
  11. Pour batter into prepared pan and bake for 40-45 minutes. Using a skewer, check at the 40 minute mark for doneness. 
  12. Once done, allow to cool in pan for 10 minutes before removing.
  13. Remove from pan and allow to completely cool on cooling rack. 
  14. Prepare the lemon whipped cream topping.
  15. Add the heavy whipping cream and powdered sugar to the bowl of a stand mixer fitted with a whisk attachment.
  16. Beat on high speed for 3 minutes until stiff peaks form.
  17. Add in the lemon juice and beat on high speed for another 30 seconds 
  18. Using an offset spatula, spread the whipped cream onto cooled cake and top with lemon rind shavings or lemon slices (if desired). 

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