Aromatic Meyer Lemon Olive Oil Cake with Velvety Bavarian Cream and Zesty Raspberry Agrodolce

As the vibrant colors of spring emerge, so does a bounty of fresh, flavorful produce, with citrus fruits often taking center stage. Among our favorites, the delightful Meyer lemon stands out, offering a unique sweetness and aromatic zest that elevates any culinary creation. This season, we’re celebrating these beautiful lemons by showcasing them in a truly exquisite dessert: a light and luscious Meyer Lemon Olive Oil Cake, beautifully paired with creamy Bavarian Cream and a tangy-sweet Raspberry Agrodolce. This sophisticated yet approachable cake is perfect for brightening up a weekend brunch, accompanying an elegant afternoon tea, or serving as a refreshing dessert for any special occasion.

Discover the Charm of Meyer Lemons: A Citrus Gem

Often hailed as the darling of the citrus world, Meyer lemons are a fascinating hybrid, believed to be a cross between a traditional lemon and a mandarin orange. This unique lineage imbues them with characteristics distinct from their more common Lisbon or Eureka lemon cousins. Visually, Meyer lemons typically boast a slightly deeper, more golden-yellow rind, often with subtle hints of orange, making them as appealing to the eye as they are to the palate. Their skin is also notably thinner and smoother.

The true magic of the Meyer lemon lies in its flavor profile. Unlike the sharp, bracing tartness of conventional lemons, Meyer lemon juice offers a milder, sweeter, and more aromatic taste. It’s less acidic, with a delicate floral essence and an almost honeyed undertone, making it incredibly versatile in both sweet and savory applications. In the United States, these seasonal treasures are typically available from December through March, making them a true winter and early spring delight. Their limited availability only adds to their allure, so be sure to snatch them up when you see them!

Beyond baking, Meyer lemons are a culinary powerhouse. Their balanced flavor makes them ideal for brightening seafood dishes, infusing richness into pasta sauces, and adding a zesty kick to marinades and salad dressings. They can be candied, preserved, or simply sliced and added to beverages for a burst of fresh flavor. However, if Meyer lemons are out of season or unavailable in your area, don’t despair! You can absolutely substitute regular lemons in this recipe. While the flavor will be slightly tarter, your cake will still be wonderfully delicious.

The Art of Olive Oil Cakes: A Mediterranean Tradition

An olive oil cake is precisely what its name suggests: a cake where olive oil takes the place of butter or other cooking oils. This ancient and beloved dessert hails from the Mediterranean region, where olive oil has been a dietary staple for centuries. Traditionally, these cakes are celebrated for their distinctive flavor, exceptional moisture, and tender crumb, qualities that butter-based cakes often struggle to maintain over time.

Why Bake Cakes with Olive Oil? The Benefits Unveiled

There are compelling reasons to embrace olive oil in your baking, especially when it comes to cakes. Foremost among them is the health aspect. Extra Virgin Olive Oil (EVOO) is widely recognized as one of the healthiest fats, brimming with monounsaturated fatty acids and antioxidants. Incorporating EVOO into your cakes not only makes them a healthier alternative to butter-laden versions but also contributes to a delightful culinary experience.

Beyond health, olive oil imparts remarkable structural benefits to baked goods. Cakes made with EVOO typically exhibit a supremely soft, moist, and tender texture that can last for days, often improving in flavor and texture overnight. Unlike butter, which can solidify and make cakes dense or dry out quickly, olive oil remains liquid at room temperature, contributing to that enduring moistness and delicate crumb. This means your olive oil cake will stay fresh and delicious for longer, making it an excellent choice for entertaining or meal prepping throughout the week.

Furthermore, the distinctive flavor of a high-quality olive oil adds an intriguing layer of complexity to your cakes. Rather than overpowering other ingredients, it introduces subtle, fruity, and sometimes peppery notes that can beautifully complement and enhance the primary flavors. Rest assured, your cake will not taste overtly like olives; instead, it will possess a sophisticated depth that will intrigue and delight your taste buds. The choice of olive oil is crucial here – a good quality, mild, or fruity extra virgin olive oil will integrate seamlessly, while a very strong or bitter one might alter the intended balance.

Crafting Your Meyer Lemon Olive Oil Cake: A Step-by-Step Guide

For anyone familiar with basic cake baking, preparing this Meyer Lemon Olive Oil Cake will feel like a breeze. The process is straightforward and yields incredibly satisfying results. We find that a stand mixer makes the job particularly effortless, ensuring a consistently smooth batter. However, if you don’t own one, an electric hand mixer will perform just as admirably for this recipe.

The single most vital ingredient for an exceptional olive oil cake is, undoubtedly, a high-quality extra virgin olive oil. For this recipe, we heartily recommend Filippo Berio’s Organic Extra Virgin Olive Oil. This particular EVOO is widely available in most grocery stores and online here. We choose it for its intensely fruity flavor profile and subtle herbaceous notes, which beautifully harmonize with the bright, sweet-tart essence of Meyer lemons, creating a truly memorable taste experience in every bite.

A charming feature of this cake is the layer of sugar-glazed Meyer lemon slices baked directly into the bottom of the cake pan. This “upside-down” technique creates a stunning presentation once the cake is inverted, revealing caramelized, translucent lemon slices. It’s an easy method that never fails to impress and adds another dimension of flavor and texture to the cake. The slight bitterness of the lemon rind is mellowed by the sugar, transforming into a tender, candied delight.

Creating the Irresistible Sugar Glazed Meyer Lemon Layer

The sugar-glazed Meyer lemon layer is what truly sets this cake apart visually and texturally. At its simplest, this layer requires just granulated sugar and water to form a basic simple syrup. However, to introduce an extra layer of sophisticated flavor and a beautiful pink hue, our version incorporates Chambord raspberry flavored liqueur. If you prefer to omit alcohol, simply replace the Chambord with an equal amount of water. While the cake will still be delicious, we genuinely believe the liqueur adds a special depth that enhances the lemon’s brightness.

The process is essentially making a flavorful simple syrup, which is then poured over thinly sliced Meyer lemons arranged at the bottom of your cake pan. As the cake bakes, this syrup caramelizes around the lemon slices, transforming them into tender, candied pieces. The key to success here is to slice your lemons as thinly and uniformly as possible. Thicker slices can result in chewier, potentially bitter pieces, whereas thin slices will melt beautifully into the cake, becoming almost jam-like.

Before arranging your lemon slices and pouring the syrup, it’s crucial to thoroughly grease your cake pan(s) with olive oil. This step is vital to prevent the delicate lemon layer from sticking and ensures a clean release once the cake is inverted. For this recipe, we prefer using two 6-inch round cake pans to create two smaller, elegant layer cakes. However, a single large 9-inch round cake pan will work equally well if you’re baking for a larger gathering. Feel free to get creative with your lemon slice arrangement; overlapping them slightly is recommended as they tend to spread during baking. Once arranged, gently pour the prepared syrup directly over the lemons before adding your cake batter.

The cake bakes at a moderate 325°F (160°C) for approximately 45-60 minutes. To confirm doneness, insert a toothpick into the center of the cake. It should emerge clean and dry. If it’s still wet, continue baking in 5-minute increments until fully cooked. The low and slow baking temperature ensures a perfectly tender crumb and even caramelization of the lemon layer.

The Sweet and Sour Harmony of Raspberry Agrodolce

Agrodolce is a captivating Italian term that literally translates to “sour-sweet,” perfectly encapsulating the balanced complexity of this traditional sauce. Originating from ancient Roman cuisine, agrodolce sauces are renowned for their intriguing blend of contrasting flavors, typically achieved by reducing a sweetener (like sugar or honey) with an acidic component (such as vinegar or citrus juice). The result is a versatile condiment that can elevate a wide array of dishes.

For our Meyer Lemon Olive Oil Cake, we’ve crafted a delightful Raspberry Agrodolce. This sauce begins with a classic agrodolce base: caramelized sugar deglazed with Filippo Berio’s White Wine Vinegar. The vinegar’s subtle acidity beautifully cuts through the sweetness of the caramel, creating a vibrant foundation. To this, we incorporate fresh raspberries, gently cooked with a touch of water and sugar, then strained to remove any seeds, leaving behind a smooth, intensely fruity syrup. This raspberry syrup is then blended with the agrodolce base, resulting in a luscious, tangy-sweet sauce that provides the perfect counterpoint to the rich cake and creamy Bavarian cream. We love to drizzle this exquisite agrodolce generously between the cake layers and over the top just before serving, adding both visual appeal and a burst of refreshing flavor.

Indulge in the Velvety Smooth Bavarian Cream

To provide a luxurious and creamy contrast to the bright, citrusy olive oil cake layers, we’ve chosen to fill our cake with a homemade Bavarian Cream. While the Meyer Lemon Olive Oil Cake is absolutely delicious on its own, the addition of this classic pastry cream elevates it to an entirely new level of indulgence. Bavarian Cream, also known as Bavarois, is a light yet rich dessert that offers a delightful texture and decadent flavor.

At its heart, Bavarian Cream is a custard-based preparation. It starts with a rich créme anglaise, made by gently cooking a mixture of milk, heavy cream, sugar, and egg yolks until it thickens to a smooth, velvety consistency. Once the custard is prepared, gelatin is dissolved and incorporated, which gives the cream its characteristic stability and smooth texture when chilled. Finally, this luscious custard base is carefully folded into freshly whipped cream, imparting a cloud-like lightness while maintaining its rich flavor.

Once chilled and allowed to set, the Bavarian Cream transforms into a truly luscious, yet surprisingly light, filling that melts in your mouth. Its smooth, delicate sweetness perfectly balances the vibrant notes of the Meyer lemon and the tang of the raspberry agrodolce. Beyond being a fantastic cake filling, Bavarian Cream is versatile. You can also use it as a decadent topping for the cake, spoon it into individual serving dishes as a standalone dessert, or pair it with fresh berries and an extra drizzle of the raspberry agrodolce for an elegant treat.

Assembling Your Masterpiece: The Finishing Touches

Once your individual components – the Meyer Lemon Olive Oil Cake, the Raspberry Agrodolce, and the Bavarian Cream – have cooled and set, it’s time for the exciting final step: assembling your magnificent cake. Begin by carefully inverting your baked and slightly cooled cake onto a wire rack. Allow it to cool completely to room temperature. This is crucial; attempting to assemble a warm cake will lead to a messy disaster as the cream will melt and the cake might crumble.

Once fully cooled, use a sharp serrated knife to carefully slice the cake horizontally, creating two even layers. For precision and ease, especially if you’re aiming for a professional finish, we highly recommend investing in a cake slicer tool. This gadget ensures perfectly uniform layers every time and is also fantastic for leveling off any domed tops that might occur during baking.

With your cake layers ready, place the bottom layer on your serving plate or cake stand. Generously drizzle some of the Raspberry Agrodolce over this layer, spreading it almost to the edges. This infuses each bite with its delightful sweet and sour notes. Next, carefully spread an even layer of the creamy Bavarian Cream over the agrodolce. Finally, gently place the top cake layer, with its beautiful caramelized lemon slices facing up, on top of the cream. To ensure the cream filling sets properly and prevents any squishing when sliced, we highly recommend refrigerating the assembled cake for at least 30 minutes to an hour before serving.

When you’re ready to serve your masterpiece, bring it out of the fridge, drizzle any remaining Raspberry Agrodolce artistically over the top, slice with a sharp knife, and prepare to delight your guests with this stunning and flavorful dessert.

Savor the Flavors of Spring and Summer!

We are incredibly excited for you to experience this extraordinary Meyer Lemon Olive Oil Cake with Bavarian Cream and Raspberry Agrodolce. Its harmonious blend of bright citrus, rich olive oil, creamy texture, and tangy-sweet berry notes makes it the quintessential dessert for welcoming the warmer months of spring and summer. This cake is not just a treat for the taste buds, but also a feast for the eyes, promising to be a show-stopping centerpiece at any gathering, from casual backyard barbecues to elegant garden parties. It truly embodies the joy and vibrancy of the season in every delicious slice.

We pour our passion into developing these recipes, and nothing makes us happier than hearing about your culinary adventures! If you decide to give this Meyer Lemon Olive Oil Cake a try, please don’t hesitate to leave us a comment below and share your experience. Even better, snap a photo and tag us on Instagram @cooking_with_wine! We love seeing your creations and connecting with our amazing community of food enthusiasts.

If this recipe has captured your heart, we encourage you to explore some of our other popular and equally delightful recipes. Expand your baking repertoire or find new savory inspirations by checking out these favorites:

• White Chocolate Raspberry Bundt Cake
• Meyer Lemon Elderflower Cake
• Blood Orange Elderflower Rosé Granita
• Spinach and Sun Dried Tomato Pesto Stuffed Pork Tenderloin
• Crunchy Chicken with White Wine Lemon Butter Sauce

📖 Recipe: Meyer Lemon Olive Oil Cake with Bavarian Cream and Raspberry Agrodolce

Meyer Lemon Olive Oil Cake with Bavarian Cream and Raspberry Agrodolce

This light and flavorful Meyer Lemon Olive Oil cake, enhanced with a creamy Bavarian Cream and tangy Raspberry Agrodolce, is the perfect dessert to complement a weekend brunch, afternoon tea, or cocktail hour. It also serves as a refreshing treat for any occasion. This recipe makes two 6-inch layer cakes or one larger 9-inch round layer cake.

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Recipe Details

• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours
• Course: Dessert
• Cuisine: Italian
• Servings: 12 servings
• Calories: 723 kcal

Ingredients

For the Raspberry Agrodolce

• 2 pints fresh raspberries
• 1 tablespoon sugar
• 1 tablespoon water
• additional sugar (for caramelization)
• ½ cup Filippo Berio White Wine Vinegar

Meyer Lemon Olive Oil Cake

• 1 teaspoon Meyer Lemon zest (***see note)
• 1 tablespoon Meyer lemon juice (***see note)
• ¼ cup whole milk
• 3 Meyer Lemons, thinly sliced (***see note)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups sugar
• 2 large eggs
• 2 large egg yolks
• 1 cup Filippo Berio Organic Extra Virgin Olive Oil
• 1 teaspoon almond extract

Sugar Syrup Glaze

• ⅓ cup sugar
• 3 tablespoons Chambord (Raspberry Liqueur ****see note)
• 1 tablespoon water

Bavarian Cream Filling

• 7 oz Whole milk
• 7 oz Heavy Cream
• 8 oz sugar – divided in half
• 1 teaspoon vanilla extract (or 1 vanilla bean, split and scraped)
• 4 egg yolks
• .25 oz gelatin (1 packet or 7 grams)
• 1 pint heavy cream (for whipping)
• 2 tablespoons sugar (for whipping cream)

Instructions

Make the Agrodolce (*see note)

1. Wash the raspberries and add them to a saucepan with 1 tablespoon of sugar and 1 tablespoon of water. Cook on medium-low heat for about 10 minutes. Use a potato masher or fork to crush the raspberries into a pulp. Continue to cook for an additional 5 minutes or so, then strain the mixture through a fine-mesh sieve into a clean bowl, pressing to extract as much liquid as possible. The goal is to remove the small raspberry seeds for a smooth sauce.
2. To make the agrodolce base, heat the ¼ cup of additional sugar in a shallow pan, skillet, or saucepan over medium heat. Do not stir the sugar; instead, gently move the pan to help the sugar melt and caramelize evenly. If some sugar browns too quickly while other parts are still solid, reduce the heat.
3. Once all the sugar is melted and has transformed into a light amber caramel, reduce the heat to low. Carefully pour in the ½ cup of Filippo Berio White Wine Vinegar and stir immediately with a spoon (a wooden spoon is preferred). The sugar will seize and harden into a candy-like mass, but continue to stir patiently. As the vinegar evaporates and melds with the sugar, the hardened caramel will gradually dissolve. Keep stirring until the mixture is cohesive and smooth.
4. Once the agrodolce base is combined, add the prepared raspberry mixture. Start by adding half of the raspberry syrup, tasting as you go, until you achieve your desired raspberry flavor and balance of sweet and sour. Save any remaining raspberry syrup for other uses, such as cocktails, drizzling over desserts, pancakes, waffles, or yogurt.

Meyer Lemon Olive Oil Cake

1. Preheat your oven to 325°F (160°C). Grease one 9-inch round cake pan or two 6-inch round cake pans thoroughly with olive oil.
2. In a small saucepan, combine the ⅓ cup sugar, 3 tablespoons Chambord (or water), and 1 tablespoon water for the sugar syrup glaze. Heat on low until the sugar is completely dissolved, which typically takes about 5-7 minutes. Set aside to cool slightly.
3. Zest one Meyer lemon and set the zest aside. Juice the zested lemon and measure out 1 tablespoon of juice, adding it to the ¼ cup of whole milk. Set this milk mixture aside. Thinly slice the remaining Meyer lemons and arrange them in a single layer at the bottom of your prepared cake pan(s), overlapping the slices slightly. The lemon slices will spread as the cake bakes. Pour the prepared sugar syrup glaze evenly over the lemon slices in the cake pan(s).
4. In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Set the dry ingredients aside.
5. In the bowl of a stand mixer (or a large bowl with an electric hand mixer), add 1 ¼ cups sugar, 2 large eggs, 2 large egg yolks, and the reserved Meyer lemon zest. Beat until thoroughly combined and slightly lightened in color. Slowly pour in 1 cup of Filippo Berio Organic Extra Virgin Olive Oil, continuing to mix until fully incorporated. Next, add the milk and lemon juice mixture along with 1 teaspoon of almond extract, mixing until just combined. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed for about 2 minutes until the batter appears smooth and slightly thickened. Be careful not to overmix.
6. Carefully pour the cake batter into the prepared cake pan(s) over the lemon slices. Bake on the center rack of your preheated oven for 45-60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
7. Remove the cake from the oven and allow it to cool briefly in the pan for about 5 minutes. Then, invert the cake(s) onto a wire rack to cool completely to room temperature.

Make the Bavarian Cream (**see note)

1. In a saucepan, combine 7 oz whole milk, 7 oz heavy cream, and half of the 8 oz sugar. Stir frequently over medium heat until the mixture comes to a boil, then immediately reduce the heat to low.
2. In a separate medium bowl, whisk together the 4 egg yolks, 1 teaspoon vanilla extract (or scraped vanilla bean), and the remaining half of the 8 oz sugar until the yolks form ribbons, the sugar is dissolved, and the mixture is light yellow. To temper the egg yolks, gradually add about a quarter cup of the hot milk mixture at a time to the egg mixture, whisking constantly. Continue adding the hot milk until you’ve incorporated about half of the milk mixture into the eggs. Pour the tempered egg mixture back into the saucepan with the remaining hot milk and cream. Stir constantly over low heat until the mixture thickens and reaches 185ºF (85°C). Do not boil.
3. Strain the custard through a fine-mesh strainer into a clean bowl to ensure a perfectly smooth consistency. Add the .25 oz (1 packet or 7 grams) of gelatin and stir until it is completely dissolved. Once incorporated, place the bowl in an ice bath (a larger bowl filled with ice and a little water) to cool the custard quickly to about 70ºF (21°C) while you prepare the remaining ingredients.
4. In a separate clean bowl, add 1 pint of heavy cream and 2 tablespoons of sugar. Whip until soft peaks form.
5. Once the custard base has cooled to 70ºF, gently fold the whipped cream into the custard until evenly combined.
6. Cover the Bavarian cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place it in the refrigerator for at least an hour, or until the cake is completely cooled and ready for assembly.

Assemble the Cake

1. Once the baked cake has cooled completely on a wire rack, use a sharp serrated knife or a cake slicer tool to carefully slice the cake horizontally, creating two even layers.
2. Place one cake layer on your serving plate. Drizzle a generous amount of the Raspberry Agrodolce over this bottom layer, spreading it almost to the edges. Next, add an even layer of the prepared Bavarian cream over the agrodolce. Gently place the second cake layer on top, ensuring the lemon slices are facing upwards for a beautiful presentation.
3. To help the cream filling set and prevent it from squishing when you slice the cake, we recommend placing the assembled cake in the refrigerator for about 30 minutes to an hour before serving.
4. To serve, remove the cake from the refrigerator, drizzle any remaining Raspberry Agrodolce artfully over the top, slice, and enjoy!

Notes

*The Raspberry Agrodolce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to a week. It’s incredibly versatile and can be drizzled over a variety of desserts, or even used as a unique sauce for savory dishes like duck breast or grilled pork.

**Similarly, the Bavarian Cream can be made in advance. Store it in an airtight container in the refrigerator for 1-3 days before you plan to use it in the cake. Ensure it is covered properly to prevent it from absorbing odors or forming a skin.

***If fresh Meyer Lemons are not available in your region, you can easily substitute them with regular lemons. Keep in mind that regular lemons are tarter, so you might consider slightly increasing the sugar in the cake batter or the glaze to balance the acidity, according to your preference.

****While Chambord raspberry liqueur adds a wonderful depth of flavor and a beautiful color to the sugar syrup glaze, it is entirely optional. You can substitute it with a different flavored liqueur that complements lemon, or simply use water for a non-alcoholic version without compromising the cake’s overall deliciousness.

Nutrition

Calories: 723 kcal

Carbohydrates: 78g

Protein: 8g

Fat: 43g

Saturated Fat: 17g

Polyunsaturated Fat: 4g

Monounsaturated Fat: 20g

Trans Fat: 0.003g

Cholesterol: 190mg

Sodium: 149mg

Potassium: 256mg

Fiber: 6g

Sugar: 56g

Vitamin A: 1053IU

Vitamin C: 22mg

Calcium: 124mg

Iron: 2mg

Keywords

bavarian cream, meyer lemon, olive oil, spring dessert, homemade cake, raspberry agrodolce, healthy cake recipe, upside-down cake

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