06/22/2026
Bright, tender, and barely sweet—the kind of cake that disappears one quiet slice at a time. 🍋
Olive oil keeps the crumb impossibly soft while fresh lemon zest and juice do the brightening, all of it crowned with a salted honey cream that melts the moment it meets a fork. A ZLINE oven at 350°F bakes it golden and even in about fifty minutes, so the whole thing comes together without any fuss.
Lemon Olive Oil Cake with Salted Honey Cream Frosting ↓
Serves: 8
Lemon Olive Oil Cake:
1 cup whole milk
1 cup extra virgin olive oil
3 eggs, room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
4 tablespoons lemon zest
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Salted Honey Cream Frosting:
1 cup cold heavy cream
1/4 cup honey
Salt, to taste
Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment.
Whisk together the flour, salt, baking powder, and baking soda.
In a separate bowl, whisk the eggs, olive oil, granulated sugar, and brown sugar until smooth.
Add the milk, lemon zest, lemon juice, and vanilla, mixing until fully combined.
Fold the dry ingredients into the wet, stirring just until smooth—don't overmix.
Bake about 50 minutes, until golden and a toothpick inserted in the center comes out clean. Let it cool completely.
For the frosting, beat the cold cream until it begins to thicken, then slowly add the honey and a pinch of salt. Keep beating until light, fluffy, and holding soft peaks, tasting for salt as you go.
Top the cooled cake with the frosting and finish with lemon zest, a drizzle of honey, or a few edible flowers.
