When Olive Oil Makes All the Difference

We're leaving summer behind. The crumpled browning leaves tell the story of a fading season. And it's right about now that I start to get kitchen antsy. Autumn and winter bring so many beautiful food options – soups, spices, baked goods, breads, roasts, and rues.

It's coziness translated into food and personally I couldn't think of anything better.

Today's post is having an in-between moment. It's the coziness of a fresh-based cake combined with the bright, summer flavor of lemon.

And on that note I want to mention the hero product of this post – VOMFASS Lemon Olive Oil. It's a must have in any kitchen and the number of dishes that have been transformed with it is astounding.

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While this post is not sponsored by the brand VOMFASS I recently received a care package from them with so many of their beautiful olive oils and balsamic vinegars. I shared a photo on Instagram of this cake and got so many recipe questions I decided to take it further and create a blog post. Bon appetit!


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I started seeing olive oil cakes on Pinterest last year sometime. Apparently, they were made popular by the Kardashians who rave about a particular olive oil cake. Or was it they bought an olive oil cake bakery? Or invented olive oil? Who knows.

The point is, olive oil cake is in. So for a family gathering I decided to test my baking skills and put one together. I am far from a baker. I fancy myself a chef, but baking is not my forte. It doesn't help that sweet treats are not my favorite. Potato chips over brownies every day!

But because I had a box of this gourmet, fancy fancy lemon infused olive oil from VOMFASS I decided to look up a recipe for a lemon olive oil cake. It then quickly spiraled into a lemon rosemary olive oil cake and the rest is history.

Lemon Olive Oil Cake Recipe

PS – I did not invent this recipe or the proportions for this recipe. I did adapt it because no one called for lemon infused olive oil.

Cake Ingredients Needed:

  • 1 cup lemon olive oil
  • 3 eggs
  • 2 egg whites
  • 1 cup honey
  • 2/3 cup heavy cream * or whole milk
  • 1 teaspoon lemon juice
  • Zest of 1 lemon
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • pinch of salt
  • 1 tablespoon fine chipped rosemary
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Lemon Filling

  • 4 eggs
  • 4 egg yolks
  • 2/3 cups honey
  • 1 cup fresh lemon juice
  • zest from 4 lemons
  • 1/8 teaspoon salt
  • 3/4 cup ghee or butter

Whisk all ingredients together in a small saucepot. Stir constantly for 5 to 7 minutes until the mixture thickens. Chill in fridge.

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Assembling the Ingredients

  1. Preheat oven to 325F. Flour two 8″ or 9″ round cake pans.
  2. Beat olive oil, eggs, honey, milk, lemon juice and lemon zest in the bowl of a standing mixer with the whisk attachment until creamy.
  3. Combine the remaining ingredients and fold into the egg mixture until fully combined.
  4. Pour batter into the prepared cake pans.
  5. Bake for 25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  6. Let the cakes cool completely on a rack then spread your lemon filling in between the layers.
  7. Ice with a basic icing recipe if desired
  8. Decorate with fresh rosemary.
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Notes and Thoughts

  • VOMFASS is the brand I have bought and will continue to buy my olive oil through. I also have the Basil Olive Oil and it's delicious.
  • You can also use lemon olive on chicken and fish. It's delicious on a baked chicken with mushroom risotto on the side.
  • Pasta with lemon olive oil drizzled as a finish is also an amazing summer into fall dish. Add a squash, cherry tomato, and fresh mozzarella medley to finish it off.

You can find me on Instagram at
Emily Lewandowski @emilyjlewandowski