The Ultimate Lemon and Olive Oil Cake with Toasted Meringue: Your New Favorite Showstopping Dessert

Indulge in the tender, moist, and wonderfully aromatic experience of this Lemon and Olive Oil Cake, elevated to a showstopping masterpiece with a crown of perfectly toasted Swiss meringue. This recipe transforms a simple, delicious snack into an unforgettable dessert, perfect for any occasion, from a casual afternoon treat to the grand finale of a celebratory meal. Its vibrant citrus notes and the unique richness of olive oil create a flavor profile that is both sophisticated and deeply comforting, promising a delightful culinary adventure for your taste buds.

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A Love Affair with Lemon and Meringue: My Enduring Culinary Passions

As a devoted food enthusiast, my palate embraces a vast spectrum of flavors and textures, always eager to discover new delights. However, when pressed to choose my absolute favorites—the items that would undoubtedly grace my “last meal” menu—two distinct elements consistently rise to the top: lemon and meringue. Lemon, with its unparalleled zest and bright acidity, reigns supreme as my ultimate favorite flavor. Its incredible versatility captivates me, enhancing dishes equally in savory applications, like a vibrant dressing over a fresh salad or a squeeze over grilled seafood, and in sweet creations, providing that refreshing tang that cuts through richness and leaves a clean, invigorating sensation. There’s an inherent freshness to lemon that instantly brightens and enlivens any dish it touches, making it indispensable in my kitchen.

Then there’s meringue. Ah, meringue—my delightful Achilles’ heel. I generally maintain a composed demeanor around desserts, appreciating them without succumbing to overwhelming temptation. But place a bowl of thick, impossibly fluffy, cloud-like meringue before me, and all self-control dissipates. The ethereal texture, the delicate sweetness that melts on the tongue, and the sheer visual appeal of perfectly whipped egg whites are simply irresistible. Whether it’s crisp and delicate or soft and marshmallow-like, meringue represents a confectionery marvel that I find utterly captivating in its simplicity and elegance.

Considering my profound affection for both, it’s only logical that my ultimate culinary fantasy would involve a dessert thoughtfully combining these two harmonious elements. And as fate would have it, lemon and meringue are indeed a match made in culinary heaven! Their complementary flavors and textures create an irresistible symphony that truly excites the palate. While Lemon Meringue Pie remains my timeless, all-time favorite dessert, a classic for a reason, I continuously explore innovative ways to bring this dynamic duo together. From delightful cupcakes that offer a burst of citrus in every bite, to more elaborate creations, their combined magic is undeniable. This joyful pursuit of the perfect lemon and meringue fusion ultimately led me to develop this truly stunning Lemon and Olive Oil Cake, crowned with a glorious, perfectly toasted meringue. It’s a combination that promises to impress and delight every single time.

The Origin Story: A Parisian Culinary Revelation and a Beloved Recipe

My journey to perfecting this Lemon and Olive Oil Cake began back in 2009, during a transformative six-month residency in the enchanting city of Paris. During my time there, I eagerly immersed myself in the vibrant culinary scene, enrolling in several cooking classes to hone my skills and discover new techniques. Among these enriching experiences, a particular class stood out, taught by the incredibly talented Alba Pezone. A native of Naples, Alba had established herself as a renowned chef, an inspiring teacher, and a celebrated cookbook author within Parisian gastronomic circles. Her classes offered a wonderful blend of traditional Italian techniques, such as the art of authentic pasta-making, alongside innovative dishes that showcased a modern culinary perspective, always with a deep respect for ingredients.

It was in Alba’s class that I experienced a true culinary epiphany: I learned to create what I still consider to be the best, most tender, and intensely lemony Lemon and Olive Oil Cake imaginable. The recipe immediately resonated with me, becoming an instant staple in my baking repertoire. This wasn’t just any cake; it quickly evolved into my go-to comfort bake—the one I instinctively turn to when I feel blue and need a little cheer, the one I lovingly prepare for friends and family for special gatherings, and the one that graces countless other occasions with its simple elegance and profound flavor. Its consistent deliciousness and ease of preparation make it endlessly adaptable and always appreciated, never failing to bring a smile.

While this Lemon and Olive Oil Cake is exquisitely suited for a casual afternoon slice—it can be baked in advance, frozen, and retrieved whenever a little pick-me-up is desired, offering convenience and consistent quality—its true potential as a celebratory dessert shines through when adorned with a stunning, yet surprisingly simple, toasted meringue. The addition of meringue elevates its presentation and texture to a spectacular degree, promising a truly memorable ending to any festive meal. And rest assured, making this Swiss meringue is a one-step, foolproof process that adds a professional flourish without the fuss, making you look like a pastry pro with minimal effort.

Versatility in Baking: Customize Your Lemon Olive Oil Cake Experience

One of the many charms of this lemon and olive oil cake recipe is its incredible adaptability when it comes to presentation and serving. I often prefer baking this cake in a loaf pan, primarily for its convenience and rustic charm. Loaf cakes are wonderfully easy to wrap, store, and freeze, making them ideal for meal prep, spontaneous entertaining, or for those moments when a sudden craving strikes. Moreover, baking mini loaf cakes allows for delightful, edible gifts that are always warmly received. Imagine sharing a perfectly packaged, fragrant lemon cake with a loved one, a neighbor, or as a thoughtful hostess gift!

However, your creativity doesn’t have to stop there. For a more classic and festive presentation, you can bake this exquisite cake in a 9-inch (23 cm) round springform pan. This traditional shape is perfect for layering with a generous amount of meringue or other toppings, and it truly shines as the elegant centerpiece of any dessert table. Alternatively, a 9-inch (23 cm) square baking pan will yield a beautiful coffeecake-style dessert, easy to slice into neat portions and serve for brunches, casual gatherings, or afternoon tea. And for birthday parties, school events, or individual portions, don’t hesitate to transform the batter into charming cupcakes, each a bite-sized burst of lemony goodness that’s perfect for little hands. The possibilities are truly endless, and I wholeheartedly encourage you to experiment with different forms to suit your needs and desires! Believe me, once you’ve experienced the tender crumb, the unique moisture, and the intoxicating aroma of this lemon and olive oil cake, you’ll be eager to bake it in every conceivable form, sharing its joy far and wide.

Essential Tips for Crafting Your Perfect Lemon and Olive Oil Cake

To ensure your Lemon and Olive Oil Cake turns out perfectly every single time, I’ve gathered some essential tips and tricks gleaned from years of baking this beloved recipe. These insights will help you maximize flavor, achieve the ideal texture, and even conquer meringue-making with confidence, transforming you into a baking star.

• Prioritize Organic Lemons for Optimal Flavor: This recipe truly highlights the bright, citrusy essence of lemon, calling for both a generous amount of juice and zest. Therefore, if there’s ever a moment to splurge on organic lemons, this is it. Organic, unwaxed lemons offer the purest, most intense lemon flavor, free from any chemical residues or waxy coatings that can dull the zest’s aroma and potentially impart an off-flavor. Always give all lemons a thorough wash before zesting, but for conventional or waxed organic fruits, be extra diligent with vigorous scrubbing under running water to ensure all wax and potential pesticides are removed. The effort invested in sourcing and preparing quality lemons will undeniably translate into a superior, more fragrant, and truly delicious cake. The difference in taste is surprisingly noticeable!
• Don’t Hesitate if Organic Isn’t Available: While organic lemons are ideal for that peak citrus experience, don’t let their absence deter you from making this delightful cake. More often than not, I find myself reaching for good old regular lemons simply because they’re readily available and convenient. The most crucial step remains: thoroughly wash and scrub your lemons before extracting their zest and juice. A little extra care here ensures that your cake will still be packed with fantastic lemon flavor and aroma, even with conventional fruit. The joy of baking this cake shouldn’t be overshadowed by ingredient availability; use what you have and make it delicious!
• Embrace the Meringue: It’s Easier Than You Think! If the idea of making a cooked meringue seems intimidating, I’m here to tell you it’s incredibly achievable, even for novice bakers. My foolproof, one-step method for Swiss meringue simplifies the process considerably, removing much of the apprehension. Forget complex sugar syrups or delicate temperature readings; this technique is as straightforward as combining all the ingredients (egg whites, sugar, water, and cream of tartar) and letting your mixer do the heavy lifting over a double boiler. The Swiss meringue method involves gently heating the egg whites and sugar over simmering water until the sugar dissolves and the mixture is warm to the touch, then whipping them until they transform into a glossy, stable, and wonderfully voluminous cloud that holds stiff peaks. The only “challenge” is the beating time—expect to work that mixer for about 12 minutes in total, allowing the meringue to achieve its full potential and cool down. But fear not! This is the perfect opportunity to catch up on your favorite podcast, enjoy an episode of Netflix, or simply lose yourself in the meditative rhythm of baking. The stunning result—a towering, perfectly toasted meringue that adds a sophisticated finish—is absolutely worth the minimal effort and will undoubtedly impress your guests.
• Incorporate Fresh or Frozen Fruits for Extra Delight: This Lemon and Olive Oil Cake boasts a robust, yet tender crumb, making it an excellent canvas for various mix-ins. Its sturdy structure can beautifully hold added ingredients without them sinking to the bottom. During the festive holiday season, I absolutely love folding in fresh cranberries. Their bright, tartness beautifully complements the lemon’s tang, and their vibrant red hue adds a wonderfully festive and eye-catching touch to each slice. In the warmer months of summer, plump fresh blueberries are a natural and perennial favorite choice, pairing exquisitely with the bright lemon flavor for a classic combination. You can also experiment with raspberries or blackberries; both fresh and frozen fruits integrate beautifully into the batter, adding delightful bursts of flavor, additional moisture, and appealing color. Just remember that if using frozen fruits, there’s no need to thaw them first—simply toss them with a tablespoon of flour before gently folding them into the batter. This light coating helps prevent them from sinking to the bottom of the cake during baking.
• Bake Ahead and Enjoy Stress-Free Entertaining: One of the most wonderful and practical aspects of this Lemon and Olive Oil Cake is its ability to be made significantly in advance. In fact, its flavors tend to deepen and meld beautifully after an overnight rest, making it even more delicious and complex on the second day. So, there’s absolutely no need to rush your baking on the day you plan to serve it. Once completely cooled, simply wrap the cake carefully and tightly in plastic wrap and refrigerate it for up to 4 days. For even longer storage, this cake freezes exceptionally well for up to 2 months; just ensure it’s stored in a heavy-duty freezer bag or an airtight container to protect it from freezer burn and preserve its delicate texture. And because Swiss meringue is a cooked meringue, it’s remarkably stable and can also be prepared up to 2 days ahead of time without any compromise in texture or quality. This advanced prep strategy means that on serving day, all you’ll need to do is apply and toast the meringue—a quick, easy, and visually impressive step that I highly recommend doing right in front of your guests for a guaranteed “wow” factor and a truly interactive dessert experience!

Discover More Zesty Delights with My Citrus Desserts Cookbook!

Do you share my passion for vibrant, zesty, and utterly irresistible citrus-centric dessert recipes? If so, you are absolutely going to adore my Citrus Desserts Cookbook! This comprehensive collection is a treasure trove of meticulously tested recipes, each bursting with bright, refreshing flavors and designed to captivate your senses. Inside, you’ll find a colorful array of treats that go beyond the ordinary, including decadent cakes, elegant tarts, delightful breakfast pastries, satisfying bars perfect for lunchboxes or picnics, indulgent spoonable delights, and even homemade candies—all centered around the invigorating and refreshing power of citrus fruits.

Beyond the mouthwatering recipes, the Citrus Desserts Cookbook is richly illustrated with stunning photography that will inspire your baking adventures and guide you visually through each creation. It’s also packed with countless clever tips, invaluable techniques, and creative variation ideas, ensuring that each recipe is as versatile and enjoyable as possible, allowing you to adapt them to your taste and occasion. Whether you’re a seasoned baker looking for new inspiration or just starting your culinary journey, this beautifully curated eBook will help you infuse your kitchen with the cheerful, sunny spirit of citrus all year round. LEARN MORE AND GET YOUR COPY TODAY to unlock a world of zesty sweetness!

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Lemon and Olive Oil Cake with Toasted Meringue

This tender and aromatic lemon and olive oil cake is the perfect snack, any time of day. Just add toasted meringue to create a showstopping dessert!

Prep Time:50 minutes mins

Cook Time:1 hour hr 10 minutes mins

Total Time:3 hours hrs

Servings 10 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

For the Lemon and Olive Oil Cake

• 3/4 cup 150 g granulated sugar
• Finely grated zest from 2 scrubbed clean lemons
• 4 large eggs
• 1 3/4 cup 219 g all-purpose flour
• 2 tsp 10 ml baking powder
• 3/4 cup 180 ml light-tasting extra-virgin olive oil
• 2 tbsp 30 ml honey
• 1/4 cup 57 g unsalted butter, melted
• 3 tbsp 45 ml freshly squeezed lemon juice (about 1 lemon)
• For the lemon syrup see note
• 1/4 cup 60 ml freshly squeezed, strained lemon juice
• 1/4 cup 50 g granulated sugar

For the Swiss Meringue

• 3 egg whites at room temperature
• 1 cup 200 g granulated sugar
• 3 tbsp 45 ml cold water
• 1/4 tsp 1 ml cream of tartar

Instructions

• For the Lemon and Olive Oil Cake: Begin by preheating your oven to 350°F (180°C). Prepare a 9 x 5-inch (23 x 12 cm) loaf pan by lightly greasing it, then lining it with a sling of parchment paper. This crucial step will make unmolding your tender lemon and olive oil cake much easier once it’s baked, ensuring it comes out cleanly and beautifully intact.
• In a small, clean bowl, combine the granulated sugar with the finely grated lemon zest. Now, using the back of a spoon or your fingertips, vigorously rub the lemon zest into the sugar for approximately 2 minutes. You’ll notice the sugar becoming moist and releasing an incredibly fragrant, intense lemon aroma. This technique is known as ‘zest-infusion’ and is key to producing a stronger, more aromatic lemon flavor throughout your finished cake, as it extracts the essential oils from the zest.
• Transfer this aromatic lemon sugar mixture into the bowl of a stand mixer fitted with the paddle attachment. If you’re using a hand mixer, simply use a large mixing bowl. Add the large eggs to the lemon sugar. Beat the mixture at medium-high speed for a minimum of 4 minutes. Continue beating until the batter has visibly doubled in volume, appears wonderfully creamy and light in texture, and has transformed into a very pale yellow hue. This aeration creates the cake’s signature tender crumb and light structure.
• In a separate small bowl, whisk together the all-purpose flour and baking powder to ensure they are well combined and evenly distributed. Gradually add this dry mixture to your aerated egg and sugar batter. Mix in at low speed just until the flour is incorporated and no dry streaks remain; be careful not to overmix, as this can lead to a tough cake. Next, pour in the light-tasting extra-virgin olive oil, honey, melted unsalted butter, and the freshly squeezed lemon juice. Mix again on low speed until all ingredients are just combined, creating a smooth, luscious batter. The olive oil will lend incredible moisture and a subtle richness, distinguishing this cake from traditional butter cakes.
• Carefully transfer the prepared batter into your lined loaf pan, smoothing the top gently with a spatula. Bake for approximately 60 minutes, or until a wooden toothpick inserted into the very center of the cake comes out completely clean. This indicates that the cake is fully cooked through and wonderfully moist, without being underbaked.
• While your beautiful cake is baking, take this opportunity to prepare the simple yet essential lemon syrup: In a small saucepan, combine the freshly squeezed, strained lemon juice and the granulated sugar. Place the saucepan over medium-low heat and whisk gently until the sugar has completely dissolved, forming a clear, bright syrup. Alternatively, for a quicker method, you can prepare this syrup in the microwave until the sugar crystals are no longer visible, stirring frequently. Set the finished syrup aside to cool slightly.
• Once the cake is out of the oven, immediately transfer the hot cake (still in its pan) to a wire rack. Using a clean toothpick or a thin skewer, poke numerous holes all over the top surface of the cake. Now, using a pastry brush, slowly and evenly brush the prepared lemon syrup all over the warm cake. Allow the cake to fully absorb each application of syrup before adding more. Repeat this process until all of the flavorful syrup has been absorbed, infusing the cake with extra moisture and intense lemon flavor, creating a delightful glaze. Let the cake cool completely in its pan before proceeding.
• At this stage, your Lemon and Olive Oil Cake is ready for optional freezing. To do so, carefully unmold the completely cooled cake from its pan. Wrap it tightly in several layers of plastic wrap, then place it inside an airtight container or a heavy-duty freezer bag. This will protect it from freezer burn and maintain its freshness for up to 2 months. Simply thaw at room temperature before serving, or warm slightly for a comforting treat.
• On the day you intend to serve the cake (or up to 2 days beforehand for convenience), it’s time to prepare the glorious Swiss meringue: In a meticulously clean, dry stainless steel bowl, combine the room temperature egg whites, granulated sugar, cold water, and cream of tartar. Now, in a saucepan that is slightly smaller in diameter than your stainless steel bowl, pour about an inch of water and bring it to a gentle simmer over medium heat. Carefully set the stainless steel bowl containing the meringue ingredients over the simmering water, ensuring that the bottom of the bowl does not directly touch the water—you’re creating a double boiler. With a hand mixer, begin beating the mixture on low speed. Continue to beat consistently for about 4 minutes, allowing the sugar to fully dissolve and the egg whites to warm. After this time, increase the speed to high and continue beating for another 4 minutes, until the meringue transforms into a bright white, very thick, and glossy consistency. Carefully remove the bowl from the heat (it will still be warm) and continue beating at high speed until the meringue is wonderfully fluffy, holds stiff peaks, and has cooled down to room temperature to the touch. This final cooling process, crucial for stability, will take an additional 4 to 6 minutes.
• If you are making the meringue ahead of time, immediately transfer it to an airtight container and store it in the refrigerator until you are ready to use it. Its cooked nature makes it remarkably stable for pre-preparation, allowing you to prepare components of your dessert in stages.
• SERVING YOUR SHOWSTOPPER CAKE: At least 1 hour before you plan to serve, bring the lemon and olive oil cake back to room temperature for the best flavor and texture. If your meringue was made ahead of time and refrigerated, give it a good whisk or beat it briefly with your hand mixer to loosen it up and restore its fluffiness. Carefully place the cooled lemon and olive oil cake onto your chosen serving plate or stand. Generously pile the prepared Swiss meringue on top of the cake, creating beautiful swirls or elegant peaks with a spoon or spatula. For that dramatic, professional finish, use a kitchen torch to toast the meringue all over until it achieves a gorgeous golden-brown hue and slightly caramelized crust. The slightly toasted exterior adds another layer of flavor and stunning visual appeal. Serve the cake cut into thick, inviting slices, perhaps accompanied by fresh berries for an added touch of color and brightness, if desired.
• STORAGE: Any leftover lemon and olive oil cake, especially when topped with meringue, should be stored properly to maintain its freshness. Place it under a cake dome or in an airtight container at room temperature for up to 2 days. For extended freshness, particularly in warmer climates or if your home is warm, you can store it in the fridge for up to 4 days, ensuring the meringue stays perfectly fluffy.

NOTES:

• For an adult twist and an extra citrusy kick, you can substitute the lemon syrup with 1/4 cup (60 ml) of Limoncello liqueur. Simply brush it over the warm cake as directed in the recipe for a boozy, aromatic treat that’s perfect for grown-up gatherings.
• This versatile lemon and olive oil cake batter adapts beautifully to different baking pans, offering flexibility for various occasions. Beyond the standard loaf pan, consider baking it in a 9-inch (23 cm) round springform pan for a traditional, elegant cake presentation, a 9-inch (23 cm) square baking pan for a more casual coffeecake style that’s easy to slice, or even a 12-cup muffin pan for individual cupcakes. Always ensure your chosen pan is properly greased and lined with parchment paper (muffin pans can simply be lined with parchment paper cups) and adjust the baking time accordingly. A round or square cake will typically require 30 to 35 minutes of baking, while cupcakes will be ready in approximately 20 minutes. Always use the toothpick test to confirm doneness, as oven temperatures can vary.
• Recipe Credits: The base cake recipe is lovingly adapted from the teachings of Alba Pezone, a renowned chef and culinary instructor, while the foolproof one-step meringue recipe draws inspiration from David Joachim’s excellent resource, Brilliant Food Tips & Cooking Tricks, ensuring a reliable and impressive result.

Did you make this?

We’d love to hear about your experience! Share your thoughts and tell us how you liked it by leaving a comment below. You can also capture a picture of your beautiful creation and tag it with @foodnouveau on Instagram. We can’t wait to see your delightful Lemon and Olive Oil Cake with Toasted Meringue!

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