Mimi's Organic Eats » Recipes » Cakes & Cupcakes » Lemon Olive Oil Snack Cake

Lemon Olive Oil Snack Cake

Name: Lemon Olive Oil Snack Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: ¾ cup extra virgin olive oil; ½ cup coconut milk; ¼ cup lemon juice; 326 grams cane sugar; 3 large eggs; 390 grams cake flour; 1 teaspoon baking powder; ¾ teaspoon fine sea salt; 1 lemon ((zest)); 113 grams salted butter ((softened)); 212 grams powdered sugar ((sifted)); 1 tablespoon coconut milk; 1 teaspoon lemon flavor; Candied Lemons ((optional))

Spring • Cakes & Cupcakes • Naturally Colorful Desserts • Gluten Free • High Altitude | Published June 21, 2023 by Mimi Council

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This Lemon Olive Oil Snack Cake is the best not too sweet lemon cake! I use extra virgin olive oil for a simple one bowl cake recipe that you will love!

If you love lemon cake as much as I do, be sure to check out some of my other favorite lemon desserts like my Vegan Lemon Chamomile Tea Cake, Meyer Lemon Pound Cake, or Earl Grey Lemon Cupcakes.

not too sweet lemon cake, lemon olive oil snack cake

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker's Tips
FAQ's
Craving More?

This is my favorite lemon cake I’ve ever made and that’s saying a lot! This Lemon Olive Oil Snack Cake is the perfect not too sweet lemon cake. This is a moist and fluffy lemon cake and it’s topped lemon buttercream and candied lemons.

This organic cake has a larger cake to frosting ratio, which is something I prefer. Growing up, I never liked frosting, I always thought it was too sweet. On the occasions we did get cake, I would trade my brother his cake for my frosting. While I have grown up since then, and I do enjoy frosting, I love that this is a not too sweet lemon cake!

This is an easy one bowl cake, meaning you can make it in one bowl with a wooden spoon, whisk or whatever you have. You can also use your mixer to make this cake as well, it’s super flexible!

Why You'll Love This Recipe

EVOO: I use extra virgin olive oil in this lemon cake. I love this savory oil with the sweet lemons. Oil based cakes are also incredibly easy to mix up in just one bowl.

One Layer: This easy lemon cake is just one layer. This makes it simple and easy! If you are a beginner cake baker, then this lemon cake is a great recipe to start.

Organic Cake: I use organic ingredients in this lemon cake, making it better than any store bought cake!

Ingredients

EVOO: I use organic extra virgin olive oil. This ma
Coconut Milk: I use organic coconut milk for flavor, as I love lemon and coconut together. You can also use cow's milk if you prefer.
Cane Sugar: I use organic cane sugar.
Eggs: Use large eggs so you have the right size.
Lemon: I use the juice and zest of fresh lemons inside this organic cake.
Cake Flour: I use organic cake flour, pastry flour will also work.
Baking Powder: Be sure to use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Salt: Use fine sea salt.
Butter: I use Organic Valley Salted Butter, you can use your favorite.
Powdered Sugar: I use organic powdered sugar, just be sure to sift it properly so you have smooth frosting with no lumps.
Lemon Flavor: I use organic lemon flavor in the frosting. This is a concentrated sweet lemon flavor that makes the best lemon frosting. If you don't have this, you can also use fresh lemon juice but it will have a more tart lemon flavor.
Candied Lemons: I use my homemade Candied Lemons. This is optional, but I love the way they look on top of this organic cake!

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: This organic cake recipe is so easy you can just use a mixing bowl to mix it up. But, for the frosting you'll need a mixer of some kind. I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
Cake Pan: I use a 9-inch round cake pan for this organic cake. You can also use a 9-inch square pan if you prefer.
Parchment Paper: I always use nontoxic parchment paper so the cake can be removed easily.

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.

Step 2

make the batter: In a large mixing bowl, add the olive oil, coconut milk, lemon juice, cane sugar, and eggs. Whisk to combine. (You can also do this with a stand mixer or hand mixer if you prefer).

Add the cake flour, baking powder, sea salt, and lemon zest in that order. Fold together with a spatula until combined into a smooth cake batter. Transfer to the prepared cake pan and spread evenly.

Step 3

Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan. (Be sure to check the high altitude conversion at the bottom of the recipe in the Notes section for high altitude baking time!)

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl with a hand mixer, or whisk), add the butter, powdered sugar, coconut milk, and lemon flavor. Mix on low until combined and then speed mixer up to high and mix for 1 minute or until light and fluffy.

Step 5

Remove the cake from the pan and spread the frosting on top. Top with candied lemons (optional).

Baker's Tips

This is a very simple cake recipe as it is oil based. You can do this in a bowl with a wooden spoon or whisk, with a hand mixer, or even in your stand mixer! It’s that easy.
Feel free to use a hand mixer for the frosting if you prefer.
If you don’t have extra virgin olive oil, you can avocado oil or canola oil instead.
If you prefer to use cow’s milk you can use that in place of coconut milk. Either will work! I just love the lemon flavor paired with coconut milk, but I’ve made this both ways and it is delicious either way!
If you don’t have cake flour, you can easily make your own with my simple recipe for Homemade Cake Flour. This is what I used in this recipe!
If you don’t have lemon flavor, you can substitute the coconut milk for fresh lemon juice in the frosting. This will yield a different flavored cake as lemon flavor is a sweet lemon flavor and real lemon juice is fairly tart. If you prefer the tart lemon flavor, then opt for lemon juice!
I top this with Candied Lemons, but you can also use naturally colored yellow sprinkles or fresh fruit as well. This would be delicious with blueberries, strawberries, raspberries, or blackberries too!
Make sure to store extra cake in an airtight container so it stays moist and fluffy. A cake dome is the best option for this, but you can also use a Tupperware if you cut up slices or plastic wrap in a pinch (though this is not the best option as it’s not totally airtight and it’s not eco friendly).

FAQ's

Can I use another kind of oil?

Yes, if you prefer to use canola oil or sunflower oil you can also use these. Avocado oil would also work and have a similar flavor to the olive oil.

Can I use another kind of milk?

Yes! If you prefer to use cow's milk that will work, so will almond milk or oat milk. I just love the combination of coconut and lemon together so I used coconut milk in this recipe. This applies to the cake and the frosting, you can use any kind of milk you like.

Can I make this cake gluten free?

Yes, there's a simple adjustment for gluten free in the Notes at the bottom of the recipe. I even link the gluten free flour that was tested!

What else can I do with Candied Lemons?

If you have extra Candied Lemons, you can half dip them in chocolate, add on top of cupcakes or even just eat on their own as a sweet treat.