No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lemon-Fig Cake

Olive oil has a subtle fruitiness that works suprisingly well in desserts. You can substitute vegetable oil in this recipe, but the flavor will not be the same.

  • Prep:
  • Total Time:
  • Servings: 8
Lemon-Fig Cake

Source: Everyday Food, June Summer 2005


  • 1/2 cup olive oil, plus more for pan
  • 1/2 cup milk
  • 1 large egg
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 package (10 ounces) dried figs, stemmed and coarsely chopped (about 1 1/2 cups)
  • 1 1/2 teaspoons finely grated lemon zest (from 1 lemon)


  1. Preheat oven to 350 degrees. Brush a 9-inch tart pan with a removable bottom (or a cake pan lined with parchment paper) with oil; set aside.

  2. In a medium bowl or liquid measuring cup, whisk together oil, milk, and egg; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt; add milk mixture, and stir with a rubber spatula just until smooth (do not overmix). Gently fold in figs and lemon zest.

  3. Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick
    inserted in center comes out clean, 35 to 40 minutes.

  4. Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. To serve, cut into wedges.


You can substitute other dried fruit, such as raisins, cherries, cranberries, or chopped prunes.

Cook's Note

Dried figs: Using a sharp paring knife, remove any tough stems before chopping the fruit.

Reviews (6)

  • elomariola 24 Oct, 2012

    Lemon-Fig cake

  • annaleeduffield 10 Jul, 2010

    I enjoyed this recipe. I was hesitant about the olive oil-- but it turned out delicious. This cake is very dense and reminds me of stollen. It wasn't too sweet (I think it could be eaten for an energy-rich breakfast), but it was a little dry, so next time I make it I'll serve it with a lemon sherbet.

  • reerah 10 Dec, 2008

    GLUTEN FREE VARIATION: -Preheat oven to 325 degrees. (gluten free mixes tend to burn on the outside and be mushy on the inside if cooked at recommended temperature.)- INCREASE THE TIME YOU BAKE BY 10 MIN OR MORE... You can test doneness by the toothpick method- color is not a great indicator on it's own because gluten free flours bake up a different hue then all purpose flour.-Use a 9 inch tart pan -Use Pamela's gluten free Baking and Pancake mix in place of flour. -Omit baking powder.

  • dmf4414 24 Sep, 2008

    PLEASE, PLEASE, PLEASE start putting nutritional information on your recipes...I am diabetic and NEED TO KNOW...>

  • delidelikatie 6 Sep, 2008

    this is great! i didn't have a lemon on hand but it still turned out very tasty. just like a turkish cake i love.

  • delidelikatie 6 Sep, 2008

    this is great! i didn't have a lemon on hand but it still turned out very tasty. just like a turkish cake i love.

Related Topics