Jennifer Garner turns “when life gives you lemons” into a bright, bakery-worthy lemon olive oil cake on her playful #PretendCookingShow. Teaming up with LA pros (think the Son of a Gun/Jon & Vinny crew), she shares an ultra-moist, citrusy bake that’s simple enough for weeknights yet special for company. The vibe: Mediterranean flavors, easy technique, and a caramelized sugar top that crackles with every bite. 🍰
Instead of butter, this recipe leans on heart-healthy olive oil for a plush crumb and sunny flavor. A splash of Italian amaro (or rum/bourbon) adds depth, but the cake still shines with just lemon zest and juice. Baked in a springform pan, it releases cleanly and presents like a showpiece—no advanced pastry skills required. 🌿
Sprinkle raw sugar before baking, and you’ll get that golden, gently crackled finish. Swap part of the flour for whole-wheat pastry flour if you want a nuttier, more nutritious twist (without losing tenderness). Pre-measure your ingredients, whisk with confidence, and you’ll have a crowd-pleaser that tastes like spring any time of year. 🌸
Helpful Notes & Pro Tips 🧠
Why olive oil works: Olive oil stays liquid at room temp, so the crumb stays soft even the next day. Its fruitiness complements lemon’s acidity, giving flavor without heaviness. Use a mild, good-quality extra-virgin for balance. 😊
Smart swaps & make-ahead: No amaro? Use rum, bourbon, or skip alcohol and add 1–2 tsp of pure vanilla. The cake keeps covered at room temperature for 1–2 days or refrigerated up to 4 days; the flavor often blooms on Day 2. For a bakery finish, dust with powdered sugar and serve with berries or lightly sweetened whipped cream. 🍓
Ingredients 📝
(9-inch / 23-cm springform pan)
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1½ cups (190 g) flour — use all-purpose or 1 cup AP + ½ cup whole-wheat pastry flour
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1 cup (200 g) granulated sugar, plus 1 tbsp raw (turbinado) sugar for topping
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1½ tsp baking powder
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¼ tsp baking soda
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½ tsp fine sea salt
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3 large eggs, room temperature
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¾ cup (180 ml) extra-virgin olive oil
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½ cup (120 ml) whole milk or plain yogurt (for extra tenderness)
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¼ cup (60 ml) amaro del capo (optional; sub rum or bourbon, or add 1–2 tsp vanilla if skipping alcohol)
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Zest of 2 lemons (about 2 tbsp)
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¼ cup (60 ml) fresh lemon juice
Instructions 👩🍳
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Prep. Heat oven to 350°F (175°C). Grease a 9-inch springform pan, line the base with parchment, and lightly oil the sides.
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Mix dry. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
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Mix wet. In a second bowl, whisk eggs until smooth, then stream in olive oil. Whisk in milk (or yogurt), amaro/rum (or vanilla), lemon zest, and lemon juice.
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Combine. Add dry to wet and whisk gently just until no dry pockets remain (avoid overmixing).
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Top & bake. Pour batter into the pan, smooth the surface, and sprinkle with 1 tbsp raw sugar. Bake 40–50 minutes, until golden and a tester comes out clean or with a few moist crumbs.
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Cool & serve. Cool 10 minutes, release the springform, then cool to room temp on a rack. Dust with powdered sugar if you like, slice, and enjoy. 🍽️
Quick Serving Ideas 🍊
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Add a dollop of yogurt or mascarpone and a drizzle of honey.
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Pair with macerated strawberries or blueberries.
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For a brunch vibe, serve thin slices with hot tea or espresso. ☕️
