Key Lime and Olive Oil Cake with Key Lime Pie Drizzle

Inspired by a classic Italian lemon and olive oil cake, this Key Lime and Olive Oil Cake is light, flavorful, and made decadent with a condensed milk glaze!

Key Lime and Olive Oil Cake with Key Lime Pie Drizzle

Key Lime and Olive Oil Cake with Key Lime Pie Drizzle

A while back, I visited an Italian bakery called Fatto In Casa (“Italian for Homemade”) here in Orlando.  I was smitten with their lemon and olive oil cake, and after I got home, I tried recipe after recipe in an attempt to duplicate it.  After 4 different recipes, I was a little tired of lemon, so I pulled out a jar of key lime juice that my mom gave me.

I swapped in key lime juice for lemon juice,  and then once the cake was cool, I stirred some more key lime juice into a cup of sweetened condensed milk and drizzled it over the top.  The combination of the lightly sweet cake plus the creamy sweet/tart drizzle made my day.

The original recipe for Olive Oil Cake and a lemon variation came from the Boston Globe, but as you’ll see in my version, I’ve made several changes.

Also, be sure to check out my guide to olive oil, How to Buy Olive Oil and Enjoy It!

Tips for Making Olive Oil Cake

  • Choose a delicate flavored extra virgin olive oil, and avoid olive oils with a “peppery” finish.  If you’re not sure, taste the oil straight.  If it’s mostly buttery tasting with a touch of grassiness or olive taste, you’re set.  If it bowls you over with strong olive flavor and/or spiciness, it’s too strong.  Look for a bottle that mentions “mild” flavor, but do stick to extra virgin olive oil, not the lower grades.
  • Let this cake cool completely before serving, and wrap it up airtight at room temperature to store.  It actually keeps very well if wrapped tightly, improving in flavor over time.
  • If you prefer a more tart drizzle, you can add more key lime juice; just keep in mind that the more juice you add, the runnier it will get.

Key Lime and Olive Oil Cake with Key Lime Pie Drizzle

Key Lime and Olive Oil Cake with Key Lime Pie Drizzle
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Key Lime and Olive Oil Cake with Key Lime Pie Drizzle

This key lime and olive oil cake is delicious served plain, but out of this world with a simple key lime pie drizzle!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Katie Moseman

Ingredients

For the Cake

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup key lime juice
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 3/4 cup extra virgin olive oil mild or fruity flavor

For the Drizzle

  • 1 cup sweetened condensed milk
  • 2 teaspoons key lime juice

Instructions

For the Cake

  1. Preheat oven to 350 and prepare a 9 inch round cake pan by buttering it and lining the bottom with parchment paper, or by spraying it with a flour/shortening baking spray.
  2. In a medium sized bowl, combine the flour, baking powder, baking soda, and salt, then whisk until thoroughly combined. Set aside.
  3. In a large mixing bowl, combine the eggs and sugar. Beat with an electric mixer on medium speed until smooth and pale in color, about 5 minutes.
  4. Combine the lemon juice, milk, and vanilla in a pourable container. Add to the egg and sugar mixture a little at a time until smoothly combined.
  5. Add about a third of the flour mixture to the batter, and gently stir to combine. Add about half of the olive oil to the batter and stir gently to combine. Add half of the remaining flour mix and stir again. Add the remaining oil and stir again, then finish with the remaining flour mix and stir carefully until smooth.
  6. Pour the batter into the prepared pan and place the pan in the oven. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The top will be almost entirely yellow with small brown dots just beginning to appear. Let cool completely.

For the Drizzle

  1. In a bowl, combine the condensed milk and the key lime juice and stir until smooth. When ready to serve the cake slices, drizzle some over each cake slice and serve immediately.

 

12 Comments

  1. Ali @ Home & Plate July 16, 2015
    • Katie July 16, 2015
    • Katie July 16, 2015
  2. Alisa Fleming July 16, 2015
    • Katie July 16, 2015
  3. Laura July 16, 2015
  4. Susan | LunaCafe July 17, 2015
  5. JC Muffett February 27, 2016
    • Katie February 27, 2016
  6. Kinch 22 March 4, 2016
    • Katie March 4, 2016

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