Tender, moist, and lemony—Pastry Chef Wilson’s olive oil cake is like a pound cake, but even better. It’s perfect with a cup of tea.
You guys!! I think I have found a solution to my Starbucks lemon loaf obsession. Not really a solution to get me away from eating it, more of a solution to my excessive spending at Starbucks on this particular loaf.
I am going to make it at home. With this Olive Oil Cake recipe that I got from The Wickaninnish Cookbook, aka: my new favourite cookbook for cooking Canadian cuisine.
Did you know that there is such thing as Canadian cuisine?? I can remember last year when I travelled to Japan, they would always ask me what it was that made Canadian cuisine special. What were some signature dishes?
I dreaded these questions, because I honestly didn’t have an answer for them. I think I said poutine and nanaimo bars, but other than that I was drawing a blank. I later looked it up on Wikipedia and reading that I should add Kraft Dinner and butter tarts to that list as well.
Still, no real “cuisine” that I can see someone abroad making a restaurant for it.
But when I got sent this book from Penguin Random House, I though: this is Canadian Cuisine! If anyone ever asks me again, I may just buy them this cookbook. I can finally pinpoint what a Canadian restaurant should look like. All in one book.
This cookbook is inspired by dishes from The Wickaninnish Inn in Tofino: one of my favourite places in the world! Actually, anywhere in BC is my favourite because of all the memories I have growing up there. And this book sends memories flooding back, of good food, amazing views and unforgettable moments.
There are so many great savoury Canadian dishes in this book, but I chose the least Canadian of the recipes: this Olive Oil Cake. Something that you can get in Starbucks. But now, you can spend less money on it!
The cookbook doesn’t have many images, but they DID have an image of what this Olive Oil Cake should look like. And mine looked nothing like it. Mainly because I like a really thick icing on my cake, so I didn’t thin it out too much with lemon juice. But feel free to add more lemon juice for a thinner, glossier glaze.
This is definitely happening monthly at my house, so that I can spend less money on Starbucks, but also have the pleasure of making this fantastic Olive Oil Cake recipe from an equally amazing book. Buy the book on Amazon, or enter below for your chance to win one of your own!
If you make this recipe, let me know how you liked it! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Olive Oil Cake
Ingredients
Cake
- 3 Tbsp invert sugar or light corn syrup
- 4 eggs
- 7/8 cup sugar
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- finely grated zest of 1 lemon
- 7/8 cup olive oil
Lemon Syrup
- 1 cup sugar
- 1 cup water
- 1 1/2 cups lemon juice
Lemon Glaze
- 3 to 4 Tbsp lemon juice
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (180°C) and line two large loaf pans with parchment
- In a food processor, place the invert sugar (or corn syrup) and eggs and blend until the mixture is light and frothy. (Alternatively, you can use a stand mixer fitted with a paddle attachment.) Once the mixture starts to get fluffy, slowly stream in the sugar and continue to blend until almost white.
- In a separate bowl, mix together the flour, baking powder, and salt, then sift twice to make sure everything is well combined. Slowly pour the dry ingredients into the food processor, add the lemon zest, and process until everything is combined. Continue to process and slowly add in the olive oil until fully emulsified.
- Scrape the batter into the parchment-lined loaf pans and bake for 20 to 25 minutes or until golden brown and a wooden skewer inserted into the cake comes out clean.
- While the cake is baking, make the lemon syrup: In a small pot, bring the sugar and water just to a boil, stirring often, until the sugar is fully dissolved. Pour into a heatproof bowl and allow to cool to room temperature. Stir in the lemon juice. (The lemon syrup can be made ahead of time and will keep for several weeks in the refrigerator.)
- Remove the loaves from the oven and brush with the lemon syrup while still hot. Allow to cool completely.
- Make the lemon glaze: Whisk the lemon juice and icing sugar together until fully blended. The glaze should be thick but still pourable. If necessary, add more sugar or lemon juice until you reach the desired consistency. Drizzle the glaze over the cooled loaves and allow to set for about an hour before slicing and serving.
Notes
Nutrition
Giveaway time!!
One lucky reader will have the opportunity to win The Wickaninnish Cookbook. Enter below, and good luck! Open to residents of North America.
Amazing cake with simple ingredients. And lemon desserts are always a favorite of mine!
Me too! So glad you liked it 🙂
Wow – this olive oil cake is so tasty and moist! I doubled the lemon zest for that extra flavor and it was so good!
Can’t have too much lemon zest!!
wow this olive oil cake melts in your mouth. It is so moist and the lemon glaze is the perfect touch. I baked a second loaf because one was not enough.
One is never enough 😉
I remember the first time I made an olive oil cake and oh my goodness what a delicious and moist cake it was! This looks wonderful with the icing…definitely a dessert to make again!
It’s one of my favorites 🙂
I loved how moist this cake was – and delicious, of course! Mine even looks as pretty as the pictures! Saving to make again soon!
Love when it both looks pretty AND is easy to make 😉
This olive oil cake is made to impress! Love the lemon flavors and that icing is perfection!
So glad you like it 🙂
SO many people have never tried an olive oil cake and I wish they would this one is as good as an Olive Oil Rosemary cake that I bake quite often.
Okay I am going to have to try that combo next time!
I love baking with olive oil and I’ve made this cake many times! It’s so moist, fluffy, and perfectly lemony.
Yay! That makes me so happy to hear 🙂