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
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
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
- 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.
- In a medium sized bowl, combine the flour, baking powder, baking soda, and salt, then whisk until thoroughly combined. Set aside.
- 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.
- 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.
- 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.
- 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
- 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.
Ali @ Home & Plate
I’ve never made an olive oil cake before but your recipe looks easy to make and what’s not to love with the addition of a key lime drizzle. Looks delish!
Katie
I tend to use drizzles and sauces because I’m not a huge frosting fan. I like frosting, but I prefer something a little less heavy most of the time.
Kacey @ The Cookie Writer
Okay, totally making this! I love baking and have never made an olive oil cake (yet, that is!) Love your idea of using lime.
Katie
Citrus and olive oil just seem to go together! 🙂
Alisa Fleming
What a stunning cake! I have to admit, though I bake mostly with oil, I only use olive oil in chocolate desserts. I’ll have to branch out!
Katie
I was really surprised by how well it can work in cakes.
Laura
I LOVE that drizzle! I am a huge fan of sweetened condensed milk–I bet it is great on this cake! And love the lime–I love lemons, but everyone always chooses lemon. Lime is a wonderful change!
Susan | LunaCafe
Lime is one of my favorite flavors in the universe. And this cake looks sooo moist. I’m going to have to make it tomorrow. 🙂
JC Muffett
I own a olive oil store!! Curious about using Persian Lime olive oil instead of the regular EVOO?!?!? Wondering how that would change the recipe? Any ideas i can try?
Thanks, JC
ZiOliveKnox.com
Katie
Might add an interesting flavor dimension! Let me know if you try it. I’d love to hear the results. Have you read my guide to buying olive oil? I’m a real olive oil fan.
Kinch 22
This recipe sounds amazing, but I am a little confused about the pan prep. Butter the whole pan and THEN put the parchment paper in?
Katie
Yes. The butter makes the parchment stick to the pan; otherwise, it just rolls up.
Helene Galet
I bake with olive oil, since I am sensitive to canola oil and cannot have dairy. What you suggest to use for the drizzle ?
Katie Moseman
Good question. I have read that you can make sweetened condensed milk coconut milk, but I haven’t tried that method myself. Maybe try that? Or warm some good honey and stir in a bit of key lime juice, to make the honey lime-flavored, then drizzle it over your cake slice. Of course, the cake is delicious by itself as well, so if you want to omit the drizzle, you could certainly do that.
Jackie Johnson
I only have an 8 inch round cake pan, I can’t seem to find a 9 inch. Would an 8 inch pan work?
Katie Moseman
You have two options. 1) You can use one 8-inch pan and leave out some of the batter so it doesn’t overflow when it rises. 2) You can use two 8-inch pans and divide the batter equally to make two layers for the cake.
For a single pan with less batter, you’ll need to watch the cake to avoid overcooking. For two pans, the cook time might be significantly shortened, so you’ll want to be very watchful.
Hope this helps!