Jennifer Garner’s Anytime Lemon Olive Oil Cake is the perfect dessert for any occasion—whether it’s a special gathering or just a treat to enjoy at home. This simple yet flavorful cake combines the richness of olive oil with the bright, tangy taste of lemon, creating a dessert that’s both moist and full of character. The cake’s combination of citrusy freshness and light sweetness makes it an ideal choice for a snack, breakfast, or dessert. Plus, it’s easy to make with just a few ingredients, and you likely already have most of them in your pantry.
Why Everyone Will Love This Recipe
What makes Jennifer Garner’s Anytime Lemon Olive Oil Cake so irresistible is its balance of flavors and textures. The olive oil gives the cake a tender crumb and a slight richness, while the lemon zest and juice add a refreshing burst of citrus. The cake is not overly sweet, making it a perfect treat to enjoy with a cup of tea or coffee. The addition of a light dusting of powdered sugar and extra lemon zest on top elevates it to a beautiful, Instagram-worthy dessert. Whether you’re serving it at a gathering or indulging on a cozy afternoon, this cake is sure to please everyone.
What Is Jennifer Garner’s Anytime Lemon Olive Oil Cake?
Jennifer Garner’s Anytime Lemon Olive Oil Cake is a simple, citrusy cake made with olive oil, fresh lemon juice, and lemon zest. The olive oil helps create a moist, tender texture, while the lemon gives it a vibrant, fresh flavor. The cake is baked in a springform pan, topped with a sprinkling of raw sugar for a crunchy finish, and dusted with powdered sugar before serving. This cake is perfect for any occasion—easy enough for a weeknight dessert and impressive enough for a special event.
Cooking Tips
- Use a good-quality olive oil: Since olive oil is a key ingredient in this cake, be sure to use a good-quality extra virgin olive oil for the best flavor and texture.
- Zest the lemons carefully: Be sure to zest the lemons without hitting the bitter white pith, as this can affect the flavor of the cake. A microplane zester works best for this.
- Don’t overmix: When combining the wet and dry ingredients, mix just until incorporated. A few lumps are okay—this will help keep the cake light and fluffy.
- Make it gluten-free: If you need a gluten-free option, try substituting the all-purpose flour with a 1:1 gluten-free flour blend.
- Serve with fresh berries: This cake pairs beautifully with fresh berries or a dollop of whipped cream for extra indulgence.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors have had time to meld. Simply store it in an airtight container at room temperature for up to 3 days.
Can I use a different type of oil?
While olive oil gives this cake its signature flavor and texture, you can substitute it with a mild oil like vegetable oil or canola oil if needed. However, this will change the flavor slightly.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. You can also gently press the top of the cake; if it springs back, it’s ready.
Can I add other flavors to the cake?
You can experiment with adding different citrus fruits like orange or lime. Simply replace some of the lemon juice and zest with your preferred fruit for a fun twist on the flavor.
Can I make this cake without the springform pan?
Yes, if you don’t have a springform pan, you can use a regular round cake pan, but be sure to grease it well or line it with parchment paper to avoid sticking.
How to Store
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week.
How to Freeze
To freeze the cake, allow it to cool completely. Wrap it tightly in plastic wrap and then aluminum foil, and store it in the freezer for up to 1 month. To thaw, remove it from the freezer and let it sit at room temperature for a few hours before serving.
Ingredients
For the Cake:
- 1 ½ cups good olive oil, plus more for greasing the pan
- 3 large eggs
- 1 ¼ cups granulated sugar
- 1 ¼ cups whole milk
- ⅔ cup fresh lemon juice
- Zest of 2 large lemons
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon Amaro del Capo (optional)
- 1 teaspoon orange zest
- 1 teaspoon kosher salt
For the Topping:
- ¼ cup Sugar in the Raw (for topping)
- Powdered sugar, for dusting
Step-by-Step Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with olive oil and line it with parchment paper.
- Mix the wet ingredients: In a medium bowl, whisk together the eggs, olive oil, and granulated sugar until smooth. Add the whole milk, Amaro del Capo (if using), lemon juice, lemon zest, vanilla extract, and orange zest. Whisk until fully combined.
- Mix the dry ingredients: In a separate large bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
- Combine the wet and dry ingredients: Make a well in the center of the dry ingredients and slowly incorporate the wet ingredients. Mix until smooth—it's okay if there are a few lumps.
- Bake the cake: Pour the batter into the prepared pan and sprinkle the Sugar in the Raw over the top. Bake for 50 minutes to 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cake from the oven and let it cool completely. Once cooled, dust with powdered sugar and a scrape of fresh lemon zest before serving.
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