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Two plates of sage and lemon olive oil cake with forks on top of a striped napkin

Sage and Lemon Olive Oil Cake

by 12 Kitchens
A super easy and quick dessert that packs a zingy punch! This sage and lemon olive oil cake is moist, super lemony, full of flavor in every forkful, and is essentially a lemon cake with oil, not butter. It also happens to be a dairy free dessert.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Category Cakes & Cupcakes
Difficulty Easy
Servings 10 Slices
Calories 239 kcal

Equipment

  • Hand or stand mixer
  • 9" Cake Pan

Ingredients
  

Lemon Olive Oil Cake

  • 261 g Granulated sugar
  • 2 ea Lemon zest
  • 132 g Olive oil
  • 3 ea Whole eggs
  • 230 g All purpose flour
  • ¾ tsp Baking powder
  • 2 pinch Kosher salt
  • 2 ea Lemon juice
  • 66 g Marsala Or Madeira

Sage Glaze

  • 50 g Heavy cream Substitute water or dairy alternative for a dairy free dessert
  • 2 Splash Lemon juice
  • 10-15 leaves Fresh sage
  • 100 g Powdered sugar

Instructions
 

To prepare the lemon olive oil cake

  • Preheat the oven to 325℉ and prepare your cake pan (not a dark coated one) with pan spray and lined with parchment paper.
  • Add you sugar to the bowl of your hand or stand mixer. Zest two lemons into the sugar and rub the zest into the sugar.
  • Add in the olive oil and eggs and, using the whip attachment for a stand mixer or beaters for a hand mixer, whip on high speed until pale and fluffy.
  • Bring the mixer down to low speed and alternately add in the dry ingredients and wet ingredients starting and ending with the dry (dry, wet, dry, wet, dry). Mix just until combined.
  • Pour your cake batter into your prepared cake pan and bake for 45 minutes minutes or until a nice inserted comes back clean.
  • Allow to cool for about 10-15 minutes in the pan before transferring to a wire rack top side up to fully cool.

To prepare the sage glaze and finish

  • While your cake is baking, prepare the glaze by combining all ingredients except the sugar in a pot. Bring to a boil and allow the sage to steep for about 30 minutes.
  • Strain out the sage and whisk in the powdered sugar. If the consistency is too loose, add more sugar. If it's too thick, add more liquid.
  • Transfer the cake to your serving platter and top with the glaze. Serve and store at room temperature.

Nutrition

Calories: 239kcalCarbohydrates: 57gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 262mgPotassium: 36mgFiber: 2gSugar: 26gVitamin A: 112IUVitamin C: 0.3mgCalcium: 37mgIron: 1mg
Keyword Boozy recipes, Citrus desserts, Dairy free recipe, Easter dessert, Easy dessert, Herby bakes, Holiday baking, Nut free recipes, Quick dessert
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!