This Lemon and Cardamon Olive Oil Cake is the most delightful and tasty loaf cake. It's incredibly simple to make, and it's perfect for breakfast or tea in the afternoon. The cardamom and lemon give the cake the most amazing light citrus and floral flavor. I just topped this with fresh lemons and powdered sugar, but a lemon glaze would also be amazing and would turn it into an incredible dessert.
What is an Olive Oil Cake?
Olive oil cakes are moist and tender cakes that use olive oil as the fat needed in the cake. The olive oil replaces the butter needed in traditional cake recipes, and it provides more flavor than vegetable oil or shortening. Most are also use a combination of honey and sugar to ensure that the cake is very moist and has an interesting depth of flavor.
The method:
This cake is incredibly easy to throw together. It's as simple as mixing all the wet ingredients in a bowl attached to a stand mixer then add the eggs and the dry ingredients. Pour it into a loaf pan and bake at 325 for 50-55 minutes. It's pretty hard to mess this cake up since you don't even need to cream butter and sugar to get a light and fluffy texture.
Tips for a good Lemon and Cardamon Olive Oil Cake:
- Have all your ingredients at room temperature. This helps the cake to not split, and it helps to create an even texture.
- Use
the good olive oil. The cake will have an ever so slight olive oil flavor so use one you really like.
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Thanks so much for reading about this lemon and cardamom olive oil cake! See below for more recipes you might love!
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Print
Lemon and Cardamon Cake
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 1 8in loaf 1x
Ingredients
- 2 Cups All-Purpose Flour
- 3 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Ground Cardamom
- Zest and juice from 1 lemon
- ½ Cup Olive Oil
- ½ Cup Honey
- ½ Cup Milk
- 2 Eggs
- ¼ Cup Granulated Sugar
Instructions
- Preheat oven to 325 F and prepare the loaf tin with a thin coating of olive oil and flour.
- In a medium bowl whisk together flour, baking powder, baking soda, cardamom, and lemon zest.
- In the bowl of a stand mixer fitted with the paddle attachment, add the honey, olive oil, milk, sugar, lemon juice, and eggs. Mix on medium until smooth and well combined.
- Slowly mix in the flour mixture until the batter comes together and is thoroughly combined.
- Pour the mixture into the loaf tin and bake for 50-55 minutes or until the top of the cake spring back when touched and toothpick comes out clean.
Daniela says
Hi. I love this cake, along with the fact that is sweetened with lemon! If I make it in a bundt cake,how should the amounts change? In addition, is there a frosting that you would recommend, to make it more festive? I want to make it for my birthday. Thank yoy so much!
pate giltner says
Thanks SO much and happy birthday! I would keep the amounts the same for the bunt, but it will have a shorter back time. Probably about 30-40 minutes. Also a lemon glaze with just powdered sugar and lemon juice or a lemon cream cheese icing would be amazing on this guy! Let me know how it goes!!
Daniela says
Thanks, Pat! I meant to say sweetened with honey in my first comment above! I can't wait to make the recipe and let you know how it went. My son is a picky eater but he loves the honey lemonade, so I am hoping he will like this (with the lemon icing on top). I just discovered your blogg and now it's constantly open on my computer (I have about a hundred of bloggs saved on my computer, but only two of them are always open). Your style is unique and verry... boutique-like 🙂
I will make today the feta and olive dip. I love greek and eastern mediteranean influences, they are my roots! Any more recipes for lunch and dinner? Thank you soo much!
Daniela says
I made the recipe in a 9" spring form and my extremely picky son stated it's the best cake ever! Moist, beatifully flavored... and SO easy to make!
I used 1 and 1/2 cups spelt flour + 1/2 cup sorghum flour + 1 tsp psyllyum husk instead of the 2 cups AP flour. Texture and taste are perfect!
FYI: the recipe doesn't tell when to add the lemon juice. I added it at the very end, after the flour mix, when I realized I forgot about it and the recipe didn't say anything either. The cake was still perfect 🙂
I'll try it next time with oranges, since they are in season too. Oh, and I loved the hint of cardamom - I only used 1/8 of a teaspon, again because of my picky son, but I'll get more curageous next time!
pate giltner says
OMG yay!!! I'm so glad you and he liked it! And thanks for mentioning that I left out the lemon juice in the recipe!
Megztrix says
Can we substitute the eggs with flaxseed?
Pate Giltner says
Unfortunately, I am not a vegan baker and I am not sure. But please let me know if you try and it works!
JoKaren says
This simple cake was a BIG hit with my coffee clatch. I was requested to put in my regular rotation of "goodies". I used a good lemon olive, omitted the juice from the lemon (used the zest), and it was so delicious. I used the juice of the lemon in a simple glaze. I will be making this cake again, and again.
Pate Giltner says
I'm so glad you liked it! I have to try it with lemon olive oil!