This lime olive oil cake is bright, tender, and full of zesty flavor. Made with olive oil, fresh lime juice, and zest, it’s topped with whipped cream and finished with a glossy layer of homemade lime curd. Every bite is refreshing, balanced, and perfect for spring, summer, or anytime you want a citrusy showstopper.
Equipment
- 9-inch round baking pan
- Mixing Bowls
- Whisk
- Spatula
- Microplane/Zester
- Juicer
- Measuring Cups
- Measuring Spoons
- Mixer
Ingredients
LIME CURD
- ⅓ cup fresh lime juice about 4 small limes
- 1 tablespoon lime zest about 4 small limes
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter cut into small cubes
CAKE
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 2 tbsp lime zest about 7-8 small limes
- 2 large eggs
- ½ cup olive oil
- ⅓ cup fresh lime juice
- ¼ cup buttermilk
- 2 tbsp sour cream
- 1 tsp vanilla extract
WHIPPED TOPPING
- 4 oz cream cheese room temperature
- 3 tbsp powdered sugar
- 1 tsp vanilla
- 1 ½ cups heavy whipping cream cold
Instructions
- Start by making your lime curd. Place your cut butter into a heat-safe bowl and put a fine mesh sieve over top, set aside. Separately, in a medium pot, whisk together your lime zest, lime juice, sugar, and eggs and place over medium-low heat. Whisk constantly until the mixture thickens, about 6-10 minutes, without letting it boil. Pour your mixture through the strainer into the bowl with the butter. Throw away any of the bits left in the strainer and use a clean whisk or spatula to stir your mixture into your butter until smooth. Set aside to cool completely
- Preheat oven to 350°F and grease and line a 9-inch round pan with parchment paper
- In a mixing bowl, whisk together your flour, baking powder, baking soda, and salt, and set aside
- In a separate large bowl, add your sugar and lime zest. Rub the zest into the sugar with your fingers to release the oils, until fragrant (about a minute)
- Crack in your eggs and whisk for 2 minutes until pale. Pour in your olive oil, lime juice, buttermilk, sour cream, and vanilla, and whisk until smooth
- Add in your dry ingredients, mixing until just combined
- Pour your cake batter into your greased and lined pan and bake for 25 minutes, or until a toothpick inserted comes out clean
- Let your cake cool in the pan for 10 minutes
- After 10 minutes, use a knife to loosen the sides of your cake from the pan before inverting onto a wire rack to cool completely
- For your whipped topping, add your softened cream cheese to a bowl and sift in your powdered sugar, then beat with a hand mixer until smooth. Add in your vanilla and heavy cream and beat until fluffy. You want the mixture to be able to hold on the end of your spatula without running off
- Place your cake on a plate, topped with your whipped cream, and then use a spoon to create a well in the center, leaving about an inch lip from the edge
- Spoon half of your lime curd into the well and spread evenly within. Save the rest of your curd in a sealed container and use it for extra topping, in parfaits, or freeze it for later!
- Top with extra lime zest, slice, and enjoy!
