Not a fan of peaches?
Top the cake with your favorite summer fruit.
This is my all-time favorite olive oil cake, plus whatever fruit is in season.
Credit:Kelsey Hansen
Im partial to peaches, Hayden says.
Its so tasty, and the lemon makes it so bright.
Keep these helpful tips in mind when making Meredith’solive oil cake recipe.
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Coat the inside of the pan with 1 Tbsp.
of flour, turning pan over and tapping out excess.
Use your fingers to massage the zest into the sugar to bring out the oils in the lemon zest.
Add the eggs and beat on high speed until light and fluffy, 3 to 5 minutes.
Switch the speed to medium and slowly stream in the 3/4 cup olive oil.
Beat until fully incorporated, about 2 minutes.
Add the milk and lemon juice and beat on low until just combined.
Stop the mixer, and add the remaining dry ingredients.
Beat on low until just combined.
(Do not overmix or your cake will be tough.)
Bake the Cake
Pour the batter into the prepared pan and sprinkle 2 Tbsp.
of sugar evenly over the top.
Bake until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes.
Cool the Cake
Allow the cake to cool in the pan for about 10 minutes.
Allow the cake to cool for at least 1 hour before slicing or serving.
Toss to coat and let sit for 10 to 15 minutes before serving.
Whip on high speed until stiff peaks form, 2 to 3 minutes.
Transfer to the fridge until youre ready to use.
This will stay good and fluffy in the fridge for a few hours.
To Serve
Top cake with whipped cream and fruit.
Credits
Recipe excerpted fromThe Wishbone Kitchenby Meredith Hayden.
Text copyright 2025 by Meredith Hayden.
2,000 calories a day is used for general nutrition advice.
