Lemon Olive Oil Cake

Made especially for Father’s Day ♥ (which my family celebrated yesterday hehe) My family loved it, so I’m sure yours will too!


4 eggs
1 cup sugar
1/2 cup olive oil
juice of 2 lemons
1 cup flour
1/2 tsp baking powder
dash of salt
zest of 1 lemon


  1. In a large bowl, beat eggs and sugar for ~5 mins until pales and fluffy. Fold in oil and juice.
  2. In another bowl, combine flour, baking powder, salt, and zest.
  3. Fold dry mixture into wet mixture.

350F, Prep Time: 30 mins, Bake Time: 30 mins, Serves >10.


Eat, Live, Run – Lemon Olive Oil Cake


Eyes – dark chocolate goji raspberry
Beard – blueberry whipped cream (good, but can be better! :: bowl & beaters refrigerated for 15 mins. 1/2 cup heavy cream beat until stiff peaks, 1/2 cup blueberries chopped in blender, fold in blueberries and 2 tbsp honey::)
Mouth – halved raspberries

I was afraid the blueberry whipped cream wouldn’t be that great (from past experience). Tried to pipe rosettes using a star tip in a ziplock bag, but failed. Thus, I spread the cream on only half the cake. Thankfully, this time the cream complimented the cake well, despite tasting mediocre. It’s the thought that counts though, right? 😉

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