French Lemon Olive Oil Cake with Strawberries

lemon cake with strawberries
Lemon Olive Oil Cake with Strawberries. Joe Vaughn - Getty Images
Ratings (5)
  • Total: 12 hrs 45 mins
  • Prep: 12 hrs
  • Cook: 45 mins
  • Yield: 1 cake (9 servings)
Nutritional Guidelines (per serving)
459 Calories
23g Fat
62g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 cake (9 servings)
Amount per serving
Calories 459
% Daily Value*
Total Fat 23g 30%
Saturated Fat 4g 21%
Cholesterol 51mg 17%
Sodium 193mg 8%
Total Carbohydrate 62g 22%
Dietary Fiber 3g 11%
Protein 5g
Calcium 91mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This French olive oil cake recipe comes from the Provence region of France, famous for its olive oil. The recipe makes a tangy, simple cake from ingredients already in most kitchens. A little lemon and a bit of olive oil create a lusciously light texture in this recipe, which is derived from a classic pound cake.

Serve the cake ​with coffee or tea for a simple sweet, or as part of a breakfast buffet. It's guaranteed to be a hit at the dessert table and its preparation is amazingly effortless.

The macerated strawberries as a lovely accompaniment and can also be used in other dishes or over ice cream. See the note below for alternative fruits to use. 

Ingredients

  • 6 ounces olive oil (extra light)
  • 2 eggs
  • 1/4 cup lemon juice
  • 1 tablespoon zest (lemon)
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cup yogurt (plain)
  • 1 2/3 cup sugar (granulated)
  • 3 cups flour (self-rising)
  • Macerated Strawberries:
  • 2 pounds strawberries (hulled and sliced or chopped)
  • 1/3 cup sugar
  • 1 tablespoon lemon juice (fresh)

Steps to Make It

How to make fresh strawberry sauce:

Toss the strawberries with the sugar and lemon juice and allow them to marinate in the refrigerator for up to 24 hours but no longer or they will go soggy. 

How to make olive oil cake:

Preheat the oven to 350F. Grease a 9-inch by 5-inch loaf pan and set it aside.

Whisk the olive oil, eggs, lemon juice, lemon zest, yogurt, and sugar together until the mixture is light and fluffy. Stir in the flour until it is completely incorporated.

Pour the batter into the prepared loaf pan, smooth the surface with a palette knife  and bake the cake for 45 minutes, until the surface is light golden brown and the cake tests done with a wooden pick in the center; the wooden pick shoudl come out dry with perhaps a few crumbs. If it comes out sticky, the cake is not cooked. 

Allow the olive oil cake to cool in the pan for 10 minutes, and then loosen the sides and remove the cake from the pan. Allow the cake to continue cooling on a wire rack. Serve it cold with the macerated strawberries drizzled over. 

Alternatives: 

By far the best fruit for this cake is the strawberries, it is not, however, always easy to get good flavored ones out of season. In this case, you may want to consider using other fruits. Raspberries work well, as do brambles (blackberries) or even a simple compote or sauce of blueberries. You can be adventurous as long as the fruits are juicy to work with the cake.