Litha Olive Oil Cake with Fresh Peaches & Drizzled Honey (or carmel)

Litha Olive Oil Cake with Fresh Peaches & Drizzled Honey (or carmel)

Tip: don't use the cheap stuff! Use the top shelf olive oil for this cake! 


You have a choice for the topping.

Mascarpone cheese

(Mascarpone is a soft Italian acid-set cream cheese.)

Greek Yogurt

Or whipped cream


Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Servings: 10 

Author: this recipe was adapted by me from the original. Hip Foodie Mom gets full credit!

I find recipes (like spells) and adapt them to my preferences. This cake is no different. In fact I encourage you to do the same!



For the olive oil cake:

4 large eggs

3/4 cup granulated sugar

2/3 cup good quality olive oil

1/3 cup unsalted butter; melted

Finely grated zest from one lemon + the juice

1 1/2 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon fine sea salt or iodized salt


For the topping:

Your choice: 2-3 cups of Greek yogurt, or mascarpone cheese or fresh whipped cream.

2 to 3 sliced peaches. 

honey OR caramel sauce drizzled on top.


I used an 8" round cake pan and preferred the marscapone cheese cause I love the textures together and the richness. If you want to go lighter…whipped cream is the way to go.


Special equipment suggested:

A springform cake pan with removable bottom


Make the Cake:

Preheat the oven to 325˚F.  butter or spray a 9-in/23-cm springform pan with a removable bottom. (OR a 8 or 9" round cake pan.)

Use an electric mixer to combine the eggs and sugar and beat on high speed until the eggs are thick and pale yellow, about 3 minutes. Pour in the olive oil and melted butter and continue to beat. Next, fold (I chuckle…anyone see the episode of Schitt's Creek? I'll drop a link below)  in the lemon zest and juice.

Whisk together flour, baking powder, & salt in a separate bowl. Add all the dry ingredients SLOWLY to the egg mixture and mix until fully combined, scrape down the sides of the bowl to make sure everything is combined. Don't you leave anything left on those sides. 


Pour the cake batter into the prepared pan of choice. Bake until the top is lightly brown, and a tester inserted into the center comes out clean, for about 40 to 45 minutes (rotating the pan after about 20 minutes to ensure the cake cooks evenly). Cool the cake on a wire rack for about 10 minutes. *If using spring pan- When cool enough, remove the cake from the pan and cool the cake completely on a wire rack. If you have chosen to use an 8" round pan like this lazy witch, just let it cool longer! Another 15-20 should do it.


Lets dress it up!

After the cake has cooled, top with 2-3 cups of the cream of your choice, arrange fresh peach slices on top and drizzle with honey (or carmel sauce!) Yeah that good too!


*If NOT using a spring pan…slice first THEN drizzle.

Slice and enjoy with a flower crown upon your head after ritual to replenish your energy.

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