• Marnie

Lime Olive Oil Cake

If you love a light and fluffy cake with a tantalizing buttery lime flavor, then this cake is for you! You can swap out the lime zest If you prefer lemon or orange -any way you do it, your taste buds will thank you.

Here's how to make it:


  • 7 TBS melted unsalted butter, plus more to grease the pan

  • 1 3/4 cups all-purpose flour, plus more for the pan

  • 1 1/2 TSP baking powder

  • 1/4 TSP kosher salt

  • 3/4 cup extra-virgin olive oil

  • 3 TBS whole milk (or almond milk if you prefer non-dairy), at room temperature

  • 4 large eggs, at room temperature

  • 1 cup granulated sugar

  • 2 limes, zested (or lemon, orange)


  1. Preheat your oven to 350° F. Butter and flour a 10-inch round cake pan.

  2. In a medium bowl, sift the flour, baking powder and salt. In another bowl, whisk the melted butter with the olive oil and milk.

  3. In a large bowl, using a hand mixer, beat the eggs with the sugar and lime zest for about 3 minutes until the mixture thickens. Alternate beating the dry and wet ingredients, starting and ending with the dry.

  4. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake is golden brown and the side pulls away from the pan. Transfer the cake to a cooling rack and let it cool completely before serving.

  5. If you want to add the curled lime peel, simply slice through one side of the peel and remove the pulp so you have one long strip of peel. Twist it into a curly-Q shape. It should naturally hold its shape.

Did you make it? Post pics in the comments!

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