Making Lemon Olive Oil Cake from New York Times Cooking

It’s Day Who Even Knows Anymore here in Corona Times, which means I’ve spent more time in my house then ever and believe it or not, am still coming up with fun food projects to keep me entertained.  While the Quaran-beans and sourdough phase has long since passed and I’ve cut back on my baking streak pretty significantly and returned to a generally balanced diet and lifestyle, sometimes a craving for cake sneaks in there that must be satisfied.  So, this weekend I whipped up my favorite cake, a lemon olive oil cake, using a recipe from the New York Times.

This cake is my favorite for several reasons: it’s not overly sweet, has plenty of richness from olive oil but brightness from the lemons, and is moist and fluffy and perfect for both dessert or breakfast.  It can all be whipped up in one bowl, uses ingredients that I keep stocked in my house, and requires only one simple layer and no frosting to make this cake sing.  The batter took me about a half hour to assemble, and it bakes up in about 45 minutes, so it’s the perfect Sunday afternoon bake that is about as effortless as baking gets.  Plus, it’s an excuse to use my Kitchenaid mixer, which I’m always here for (I’ve made this before using a hand mixer which also worked great, so no Kitchenaid required!).

My Dad always used to make this when I was a kid, so it brings back that nostalgia factor for me as well.  It pairs well with summer fruits, tea, and coffee, so if you have a cake itch that needs to be scratched, I would definitely recommend this recipe!  Recipe linked below, photos of my cake above and below!

Recipe: Olive Oil Cake from New York Times Cooking


8 comments on “Making Lemon Olive Oil Cake from New York Times Cooking”
  1. Mmm love a good olive oil cake! Thanks for sharing this recipe 🙂 – Danielle


    1. aucellc says:

      You’re welcome, enjoy!


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