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–+ servings
lemon olive oil snack cake on a marble counter with fresh flowers and cake plates.

Lemon Olive Oil Snack Cake

Mimi Council
This not too sweet lemon cake is a simple 9-inch cake for any occasion! This Lemon Olive Oil Snack Cake is light, fluffy, and zesty!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 520 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 9-inch Cake Pan
  • Parchment Paper Cake Rounds

Ingredients
 
 

Batter

  • 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)

Frosting

  • 113 grams salted butter (softened)
  • 212 grams powdered sugar (sifted)
  • 1 tablespoon coconut milk
  • 1 teaspoon lemon flavor

Topping

Instructions
 

  • Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
  • To 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.
  • 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.
  • 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.
  • Remove the cake from the pan and spread the frosting on top. Top with candied lemons (optional).
  • Serve immediately, or store in the fridge for up to 3 days.

Video

Notes

Tips
  • Always use a digital food scale for the best results.
  • 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.
  • You'll need a mixer for the frosting, stand or hand is fine, whatever 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 Organic 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 more tart lemon frosting as opposed to sweeter.
  • 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.
Gluten Free — Replace the cake flour with 390 grams (heaping 2 ½ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 50 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 520kcalCarbohydrates: 70gProtein: 6gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 61mgSodium: 262mgPotassium: 92mgFiber: 1gSugar: 45gVitamin A: 298IUVitamin C: 7mgCalcium: 38mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!