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Stunning plated serving of Meyer Lemon Olive Oil Cake, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Meyer Lemon Olive Oil Cake

This Meyer Lemon Olive Oil Cake offers a whisper of sunshine, combining fragrant citrus with a tender, moist crumb kissed by the subtle richness of olive oil. A bright, glossy lemon glaze cascades over the top, creating an irresistible treat for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Ingredients Method

Ingredients
  

The Dry Ingredients
  • 1 cup all-purpose flour
  • ½ cup pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
The Wet Aromatics
  • 1 cup natural cane sugar
  • ½ cup olive oil
  • 2 large eggs
  • ¼ cup fresh Meyer lemon juice, from about 2 lemons
  • Zest of 2 Meyer lemons, about 1 tablespoon
  • 2 teaspoons chopped, fresh thyme, plus sprigs for garnish
  • 1 teaspoon pure vanilla extract
  • ½ cup whole milk
The Citrus Glaze
  • ¾ cup confectioners’ sugar
  • 2 tablespoons fresh Meyer lemon juice, from 1 medium lemon

Method
 

The Dry Foundation
  1. Preheat the oven to 350°. Coat a 9 x 5 x 3-inch loaf pan with vegetable oil spray. Line the pan with parchment paper and spray again.
  2. Whisk together the flours, baking powder and salt in a small bowl.
Beat the Wet Ingredients
  1. Use an electric mixer to combine the cane sugar, olive oil, eggs, lemon juice, lemon zest, thyme and vanilla until creamy.
  2. Mix in ⅓ of the flour, followed by ⅓ of the milk.
The Batter Assembly & Bake
  1. Continue until all the flour and milk is incorporated into the batter.
  2. Pour the batter into the loaf pan.
  3. Bake until a tester comes out clean, about 40 to 50 minutes.
  4. Remove the cake from the oven and cool completely.
  5. Remove the cake from the pan and place onto a serving platter
The Glaze & Finish
  1. Place the confectioners’ sugar into a small bowl.
  2. Whisk in 2 tablespoons lemon juice until smooth. Pour the glaze over the cake.
  3. Garnish the platter with fresh lemon slices and thyme sprigs.