Meyer Lemon Olive Oil Cake

Easy. Moist. Lemony. These are words that describe this cake, but they in no way do it justice.

Amazing? Now, that’s more like it.

Meyer Lemon Olive Oil Cake

I made this cake over the weekend with the intention of including it in part 2 of my “When Life Gives You Meyer Lemons” series. But then I decided this cake needed its own post. It is that special.

Meyer Lemon Olive Oil Cake

This lemon cake recipe is adapted from Molly Wizenberg’s French Style Yogurt Cake with Lemon. It appears on her blog, as well as in her fantastic book A Homemade Life.

Molly’s recipe calls for traditional lemons and you can most certainly use them. It’s just that I won 5 pounds of Meyer lemons recently, so I’ve been kind of Meyer lemon crazy. I’m completely addicted to these lemons and I’m not sure what I’ll do when I have no more left. I’m definitely going to get a dwarf tree this spring…one that can come inside for the winters so I’ll always have some of these wonderful fruits here in New York.

Molly mentions in the book that you could substitute 1/2 cup ground almonds for 1/2 cup of the flour. I think that if you’re gluten-free, you could use all almond flour. The texture will change, of course, but I think it will still work.

In the ingredients department, I made three changes to Molly’s recipe: I substituted white spelt flour for the all purpose flour, I used olive oil instead of the canola oil, and I added my candied Meyer lemon peel with lavender instead of the lemon zest. As far as technique goes, I used a springform pan (she recommends a 9 inch round one) and I pricked the cake all over before drizzling the syrup. Everything else is pretty much the same. It’s a great recipe…

[cft format=0]

Meyer Lemon Olive Oil Cake

This post is linked to Amy Green’s Slightly Indulgent Tuesday!


Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /nfs/c06/h07/mnt/155735/domains/ on line 74


  1. 1

    Kat — February 23, 2010 @ 7:30 am

    Oh, yum. This looks absolutely delicious!

  2. 2

    gfe--gluten free easily — February 23, 2010 @ 7:35 am

    Oh, that is fabulous! I remember reading about it in Molly’s book (I agree that it’s wonderful!). Must make using almond flour … SOOOON.

    Thanks, Winnie!


  3. 3

    sally — February 23, 2010 @ 8:47 am

    Yum! I love lemon desserts–especially ones made with Meyer lemons!

  4. 4

    Shelly — February 23, 2010 @ 12:57 pm

    I wondering if I could use coconut oil instead of the olive oil?? May try and see what happens. Coconut oil and lemon sounds good together!

  5. 5

    drwinnie — February 23, 2010 @ 1:04 pm

    I think that sounds great. Please try and report back!

  6. 6

    Alta — February 23, 2010 @ 2:30 pm

    Oh my, this sounds THAT good. I bought a bunch of regular lemons the other day and ended up not using them. I think maybe I need to make this. I love the idea of your using some lavender candied lemon peel – I have lavender salt, I bet I could incorporate a touch of that somehow. And I’ll have to gluten-free-ize it with the almond flour – I’ve made a gluten-free orange cake before using all almond flour, so it ought to work! Making this ASAP.

  7. 7

    Ari-Food Intolerances Cook — February 23, 2010 @ 4:52 pm

    Oh wow! This looks amazing! I am going to have to figure out a way to make this refined sugar-free and with whole grain wheat flour! Mmmmm…….thanks!

  8. 8

    Amanda — February 23, 2010 @ 8:23 pm

    I’ve seen a couple of olive oil cakes and they sound really good, this looks great!

  9. 9

    Olive Oil — February 23, 2010 @ 8:36 pm

    Lemons are one of our favorite fruits too. Old ways do bring better results. Using olive oil allows the flavor of the other ingredients to come forth and helps to naturally maintain the freshness for baked cakes.

  10. 10

    megan — February 23, 2010 @ 8:48 pm

    I get fresh Meyer lemons every winter fron my MIL’s tree and I’m bookmarking this recipe for sure. It looks delicious and very special! I also need how to learn to make the candied lemon peel or even how to perserve the whole lemon!

  11. 11

    Chelsey — February 23, 2010 @ 9:12 pm

    Oh this post is such a tease! I envy your meyer lemon acquiring abilities. I am calling around tomorrow to see if I can find any locally. If I do, by happen chance land great fortune, this cake will be mine! All mine…

  12. 12

    deeba — February 23, 2010 @ 9:56 pm

    Love how good the crumb looks. I have a Homemade Life. Time I picked it up! Maybe this will work with oranges too!

  13. 13

    Almost Slowfood — February 24, 2010 @ 10:43 am

    I’ve been meyer lemon crrrraazzzy this season too!! If this is half as luscious and tasty as it looks, I’m sure I’ll be hooked.

    Great idea to use spelt and almond flours instead.

  14. 14

    When Life Gives You Meyer Lemons Part 2 | Healthy Green Kitchen — February 25, 2010 @ 1:38 pm

    […] seen this pudding, this tart, this cake, and these recipes; here’s what else I made with the 5 pound box of Meyer lemons I won from […]

  15. 15

    Shawna — February 26, 2010 @ 6:15 pm

    What’s the nutritional information for this cake?

  16. 16

    Lynda — February 26, 2010 @ 7:04 pm

    This looks like a beautiful cake. I’ve made an olive oil cake with orange before, but not meyer lemon. I will definitely try this! (And your photos are great, too!)

  17. 17

    drwinnie — February 27, 2010 @ 12:15 pm

    Thanks everyone for the nice comments…I am going to give this a try with blood oranges too and will report back on that.

    Shawna- I’ve no idea about the nutritional info…I’m not set up to calculate that sort of info for the blog. I’m very much a “balance and moderation” person, so I just don’t pay attention to numbers. Sorry!

  18. 18

    Slightly Indulgent Tuesday – 2/23/10 : Simply Sugar & Gluten-Free — March 1, 2010 @ 8:39 pm

    […] Amber: Easy Mexican Rice13. Hallie @ Daily Bites (Turkey Burgers with Quick Pickled Vegetables)14. Healthy Green Kitchen (Wheat-Free Meyer Lemon Olive Oil Cake)15. Newlyweds (Hearts of Palm Salad)16. Family Stamping and FOOD! (Crispy Potato Cake)17. live once […]

  19. 19

    Jesse — March 3, 2010 @ 10:37 pm

    Do you have any suggestions of how to make this dairy-free (i.e. without the yoghurt)? It looks so good I want to make it but I can’t have yoghurt! Maybe coconut milk instead?

  20. 20

    drwinnie — March 4, 2010 @ 11:11 am

    Jesse- I think coconut milk is a fine idea…I would try it myself but I’ve run out.
    Let me know if you give it a try and how it comes out!

  21. 21

    Gluten-Free Blood Orange Cardamom Cake | Healthy Green Kitchen — March 7, 2010 @ 3:54 pm

    […] doing a salad. But that seemed so obvious. So I pondered some more and decided to adapt this Meyer Lemon Cake to feature blood oranges instead. My entry for the contest ended up being this Blood Orange Cake […]

  22. 22

    Rebecca — March 8, 2010 @ 8:41 am

    Looks amazing! totally bookmarked for making soon. Thanks for posting!

  23. 23

    Meyer Lemon Olive Oil Cake « bex bakes — March 13, 2010 @ 11:28 am

    […] Adapted from Healthy Green Kitchen […]

  24. 24

    Sixty Recipes in Sixty Days » Blog Archive » Day 5: Rustic Meyer Lemon Cake (Gluten-Free, Dairy-Free, Egg-Free, Soy-Free) — March 19, 2010 @ 4:04 am

    […] recipes: Meyer Lemon Olive Oil Cake Lemon Cornmeal Cake With Lemon Glaze Orange Cornmeal Cake Poppyseed Crazy Cake Meyer Lemon Bundt […]

  25. 25

    colleen — March 21, 2010 @ 1:19 pm

    just made the lemon cake and it was delcious and easy! thanks winnie for sharing such a tasty cake!

  26. 26

    Rustic Meyer Lemon Cake (Gluten-Free, Dairy-Free, Egg-Free, Soy-Free) | Tilth — August 20, 2010 @ 5:33 pm

    […] recipes: Meyer Lemon Olive Oil Cake Lemon Cornmeal Cake With Lemon Glaze Orange Cornmeal Cake Poppyseed Crazy Cake Meyer Lemon Bundt […]

  27. 27

    شات كتابي — November 17, 2010 @ 2:29 pm

    The pictures are stunning

  28. 28

    Tweets that mention Meyer Lemon Olive Oil Cake | Healthy Green Kitchen -- — January 21, 2011 @ 8:56 am

    […] This post was mentioned on Twitter by Irin Carmon, mollie chen. mollie chen said: @jasminemoy nah i just pick good recipes. and @irincarmon's cake ( was the star. finished it off myself […]

  29. 29

    megan @ whatmegansmaking — February 9, 2011 @ 8:11 am

    I love the glaze on this! And lemon cake is one of my favorites…makes me think of spring :)

  30. 30

    Lindsey @ Gingerbread Bagels — February 9, 2011 @ 8:15 am

    What a gorgeous lemon cake. I absolutely adore lemon cake so I’m very glad you shared this. It looks soo moist and flavorful! :)

  31. 31

    Ethan — February 9, 2011 @ 12:22 pm

    I’m a fan of the word lemony. This just calls for a cup of tea!
    I like going back into the archives and seeing what friends were writing about before I knew them!

  32. 32

    SMITH BITES — February 9, 2011 @ 6:23 pm

    you know that i’m all over anything w/Meyer Lemon, right? and this is perfect because it’s a single layer which means smaller pieces which means this is a cake i can bake!

  33. 33

    Shelby — February 9, 2011 @ 7:59 pm

    This is so simple and delicious looking!

  34. 34

    How to Make Your Own Cake Flour & the Scoop on Lemon Chiffon Cake Day — Reluctant Entertainer — March 30, 2011 @ 1:03 am

    […] Buttermilk Cake Two Peas and Their Pod makes Lemon Ricotta Pound Cake Healthy Green Kitchen makes Meyer Lemon Olive Oil Cake Like this post? Print, email or share […]

  35. 35

    Mimi — April 3, 2011 @ 7:43 pm

    You say the word “lemon” and I’m sold. Extra sold on this one, though! (;

  36. 36

    Rebecca — June 12, 2011 @ 6:43 pm

    Made this today with regular spelt flour (didn’t know until after baking that white spelt was different), sucanat instead of white sugar & goat’s milk yogurt. I only had regular lemons for the juice & rind, & used butter as my olive oil wasn’t fruity even though I was tempted to try coconut oil instead. It’s darker in color due to the sucanat & didn’t rise much but it appears similar to yours in height. Even though I used a spring form pan, it didn’t have the “well” in the middle like your…which could be due to the fact the I accidentally ran into the oven knob & increased the baking temperature, but I think it was near the end! It’s very moist & lemony & I think it would make a good bundt if you doubled the recipe. I should’ve waited more than 30 minutes to ice it so it wouldn’t be runny, but I am an impatient baker & couldn’t wait to try the finished product! I wonder where I can find white spelt flour – maybe whole foods?

  37. 37

    Lemon Thyme Pots de Creme | TasteFood — February 19, 2013 @ 12:47 pm

    […] you like this, you might enjoy these lemony recipes: Meyer Lemon Olive Oil Cake from Healthy Green Kitchen Lemon Cake Pie from Sippity Sup French Lemon Yogurt Cake from Liz the […]

  38. 38

    Lemon Yogurt Poppy Seed Cake « bumbleberry breeze — February 22, 2013 @ 2:29 am

    […] site led me to another wonderful find,  Winnie of Healthy Food Kitchen, where I discovered her Meyer Lemon Olive Oil Cake. Share […]

  39. 39

    Becky Baer — April 16, 2013 @ 7:02 pm

    Since I found this recipe, it has become my “go-to” dessert for entertaining and taking to friends. We have two Meyer lemon trees, so I am always looking for lemon recipes. I use boutique olive oils from Northern California where I live. I really think the olive oil is non-negotiable because it lends such a distinctive flavor to the cake. Another bonus is that since hubby had triple by-pass surgery he has to watch his saturated fat intake and olive oil is one of the good fats. I make the cake with all purpose organic flour. We love it and so do all our friends. Everywhere I take it I have to also give the recipe!
    Thanks for sharing it.

  40. 40

    Winnie — April 16, 2013 @ 8:31 pm

    Thank you so much for letting me know you love the cake. This comment makes me SO happy :)

  41. 41

    Melissa Wright — May 9, 2013 @ 6:14 pm

    My husband’s birthday is coming up and his favorite cake is a lemon cake that came from his grandma. He says he doubts I can come close to what she baked for him in the past, but I just see that as a challenge. : ) This cake looks yummy and I can’t wait to bake it for him!

  42. 42

    Beth Heaton — May 15, 2013 @ 10:34 pm

    Like you I love lemon desserts, and when I was craving something lemon tonight I remembered seeing this a few months ago. I set out to make it and ended up discovering I was short on on white sugar, olive oil, and yogurt. No springform pan, no Meyer lemons. A little bit of brown sugar, buttermilk, butter, a Bundt pan, regular lemons and a swap of half a cup of cornmeal for unbleached flour and voila–very moist and incredibly yummy lemon cornmeal cake! Thanks for the recipe and the inspiration to wing it a bit, Winnie!

  43. 43

    kate — July 15, 2013 @ 5:49 am


    I am so disappointed in this cake, it does not at all look like the picture. Very misleading. What were you thinking, honestly/

  44. 44

    kate — July 15, 2013 @ 5:51 am

    I am so sorry, I have posted on the wrong cake, I look forward to trying this one.

  45. 45

    Winnie — July 15, 2013 @ 8:34 am


  46. 46

    Healthy Green Kitchen Meyer Lemon Curd and Meyer Lemon Frozen Yogurt — July 27, 2013 @ 10:25 pm

    […] might remember that I was a little obsessed with Meyer lemons last winter. Remember this post? Or this one? How ’bout this […]

  47. 47

    Grain free Chocolate Chip Cookies + Book Giveway “One Simple Change” + Chat with the author!! | The Clean Dish — February 26, 2014 @ 12:37 pm

    […] The most popular recipe on my blog is a homemade protein bar recipe. Other reader favorites include a Chickpea, Squash, Kale and Coconut Milk recipe and a Meyer Lemon Olive Oil Cake. […]