Mediterranean Lemon Olive Oil Cake

Recipe Source: 
Recipe courtesy of Madison Cowan, Grand Champion of the Food Network’s “Chopped.”


  • 1 cup extra-virgin olive oil
  • 1 14 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 14 tsp baking soda
  • 3 eggs, room temperature
  • 34 cup organic cane sugar
  • 2 tsp vanilla extract 
  • 4 lemons, 3 zested and 1 juiced (reserve an extra Tbsp of juice)
  • 12 cup icing sugar
  • 1 container fresh berries (optional)


  1. Preheat oven to 350F. Lightly brush a 9-inch cake pan with olive oil.
  2. Sift flour, baking powder, baking soda into a mixing bowl and set aside.
  3. In another bowl, vigorously whisk eggs and sugar together for 3 to 4 minutes. Whisk in vanilla extract, lemon juice, and zest. Whisk in olive oil.
  4. Stir in flour until just smooth and combined, don't overmix.
  5. Pour batter into prepared pan and bake 25 to 30 minutes.
  6. Cool the cake 10 minutes in pan then remove to cooling rack for another 5 minutes. Stir the icing sugar and extra tablespoon of juice in a small bowl until smooth. Glaze the cake top and serve with berries.


Extra-virgin olive oil, which is the least processed olive oil, is a heart-healthy alternative to butter that aids in reducing cholesterol levels and the risk of hypertension, associated with cognitive decline.