What is the best way to get sunshine in your life? What is better than a slice of lemon Olive Oil Cake? Is it like the sophisticated older cousin of your average lemon cake, boasting an incredibly moist crust? What are some of the best flavors to try? What is my go-to cake when I need something impressive but don’t want to spend all day in the kitchen. Is it easier to make a batch of chocolate chip cookies?
What is lemon olive oil cake?
Think of it as a Mediterranean twist on the classic citrus cake. I used Olive Oil instead of butter for this recipe. It’s a simple cake batter. What gives it a unique texture – unbelievably moist and tender, almost like it’s melting in your hands. The olive oil adds a subtle savory note that perfectly complements the bright, tangy lemon. Is this lemony? What makes a cake so forgiving? It’s about capturing that sunny, happy flavor!
Why you’ll love this recipe?
Oh, where do I even begin? There are SO many reasons why I absolutely adore this recipe! First off, the **flavor** is just out of this world. You get that bright, refreshing lemon paired with the subtle fruitiness of the olive oil – it’s a match made in heaven. It’s the kind of cake that wakes up your taste buds and leaves you feeling satisfied but not overly heavy. Seriously, the aroma that fills your kitchen while it bakes is worth making it for that alone! What I love most about this is how **simple** it is to make. Seriously, you probably have most of the ingredients in your pantry right now. It comes together in under an hour, from start to finish, which is a lifesaver when you’re craving something sweet but don’t want to spend hours in the kitchen. And let’s talk about **cost-efficiency**. Olive oil cakes are surprisingly budget-friendly. No fancy butter needed here! The **versatility** of this cake is another huge plus. It’s amazing on its own with a simple dusting of powdered sugar, but you can also dress it up with a lemon glaze, fresh berries, or even a dollop of whipped cream. I often make a smaller version in muffin tins, which are perfect for snacking. If you love easy baking recipes like a simple vanilla loaf or quick Coffee Cake, then this Lemon Olive Oil Cake is definitely going to become a new favorite.
How do I make lemon olive oil cake?
Quick Overview
How do I make lemon Olive Oil Cake? You’ll simply whisk together your dry ingredients, then combine the wet ingredients (including that of your choice) (except for the dry ones). What is the best olive oil and lemon juice combination? ), and gently fold them together. Bake until golden brown and a toothpick comes out clean. Is it so easy to make a cake? This recipe is special because it requires no fancy equipment and delivers a beautifully moist and delicious dough. What a delicious cake!
Ingredients
For the Main Batter:
* 2 cups all-purpose flour: I usually use unbleached, but either works! * 2 teaspoons baking powder: Make sure it’s fresh for the best rise. * 1/2 teaspoon salt: What is the flavor of lemon? * 1 1/2 cups granulated sugar: If you prefer a less sweet cake, you can reduce it slightly. Bring them to room temperature for better emulsification. Extra virgin Olive Oil is best for flavor. I’ve tested it with milder olive oils too, and it still turns out great. Is it safe to use whole milk or almond milk? Freshly squeezed is a must! * Zest of 2 lemons: Adds so much citrusy flavor. * 1 teaspoon vanilla extract: Rounds out the flavor profile.
For the Glaze:
* 1 cup powdered sugar: Sift it to avoid lumps in your glaze. * 2-3 tablespoons lemon juice: Adjust to reach your desired consistency.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. I always line the bottom with parchment paper, just to be extra safe. How do I remove cake from pan? This step is crucial, so don’t skip it!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. How do I make sure the baking powder is evenly distributed? How do I remove baking powder from cake? I find it’s also the perfect time to loosen any flour clumps that might have accumulated in the bag. What is the difference?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar, eggs, olive oil, milk, lemon juice, and lemon zest. Set aside. What is vanilla extract? Make sure the eggs are fully incorporated and the mixture is smooth. I always use a whisk for this step because it helps to create an airy batter. Sometimes I like to warm the milk up just a tiny bit – it seems to help everything combine better, if not better. Why is my kitchen cold?
Step 4: Combine
Add the wet ingredients to the dry ingredients, mixing until just combined. How do I not overmix? Overmixing can develop the gluten in the flour, resulting in a tough cake. A few streaks of flour are okay, but make sure there are no large clumps. I usually stop mixing when I see the last bit of flour disappear. I’m not sure why.
Step 5: Bake
How do I prepare a cake pan? Pour the batter into the prepared pan and bake for 35-40 minutes, or until toothpick inserted in center comes out clean? In the center comes out clean. Start checking for doneness around 30 minutes. Every oven is different, and you don’t want to end up with a dry cake. The cake should be golden brown on top and spring back lightly when touched.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice. Once the cake is cool, drizzle the glaze over the top. I like to let the glaze set for about 30 minutes before slicing and serving.
Step 7: Slice & Serve
Use a serrated knife to slice the cake for clean, even slices. Serve at room temperature. Is it good to serve vanilla Ice Cream with a scoop? I like to add fresh berries or mint for a pretty presentation. Is it good to eat straight from the fridge the next day?
What is the best way to serve it?
Lemon Olive Oil Cake is incredibly versatile and pairs well with so many things! Is it perfect anytime?For Breakfast:What is the best way to start the day with a cup of coffee? I love to dust it with lemon zest for a pop of color! What are some good side dishes to serve with fresh fruit?For Brunch:Dress it up by serving it with a dollop of mascarpone cheese and drizzle of honey. What is a good sparkling wine cocktail?As Dessert:After dinner, this cake is lovely with a scoop of vanilla bean Ice Cream or whipped topping. What is a good pairing of limoncello and dessert wine?For Cozy Snacks:What is a good cake to serve as an afternoon snack? Serve with a glass of lemonade or tea. I often bake a mini version in muffin tins, perfect for little hands (and big ones too!). I have fond memories of enjoying this cake on cozy evenings, reminiscing with my family over a good meal. What are some of the
How do you make lemon olive oil cake?
How do you make lemon olive oil cake? What are some of my top baking tips?What are the ingredients ofWhat is the best olive oil to use? Extra virgin olive oil is a good choice for skin care.What is the ZestWhen zesting lemons, make sure to only zest the yellow part of the peel and avoid the white part. Is pith bitter? I use a microplane zester for the finest zest.What is mixing matter?Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.Oven Temperature:Every oven is different, so keep an eye on the cake while it’s baking. Is it possible to check for doneness within 30 minutes? If the top is browning too quickly, tent it with foil.Cooling Completely:Make sure the cake is completely cool before glazing. If the glaze is too thick, it will slide off. I usually let it cool for at least an hour.Glaze ConsistencyHow much lemon juice should be added to a glaze? If you want a thicker glaze, use less lemon juice. For thinner glaze use more. I personally like mine on the thicker side, so it creates a nice, opaque coating.
What are some tips for Storing and Reheating
How do you store lemon olive oil cake?Room Temperature:Can you store the cake at room temperature for up to 3 days? Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. I find that it actually tastes better the next day, as the flavors have had time to meld together.Refrigerator Storage: For longer storage, you can store the cake in the refrigerator for up to a week. Again, make sure to wrap it tightly or store it in an airtight container. The cake will be slightly denser when cold, but it will still be delicious.
Freezer Instructions: You can also freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then in a layer of foil. To thaw, let it sit at room temperature for several hours.
Glaze Timing Advice: I recommend glazing the cake right before serving. If you’re storing the cake for more than a day, it’s best to store it unglazed and then add the glaze when you’re ready to serve. This will prevent the glaze from becoming sticky or melting. When stored in the fridge, always make sure to use an airtight container.
Frequently Asked Questions
Final Thoughts
This Lemon Olive Oil Cake isn’t just a recipe; it’s an experience. It’s the perfect blend of simplicity and sophistication, and it’s guaranteed to brighten up any day. I hope this recipe brings as much joy to your kitchen as it has to mine. If you enjoyed this cake, be sure to check out my other citrus-inspired recipes! Happy baking, friends! I’m so excited to hear how yours turns out. Don’t forget to leave a comment and rating below, and share your own variations – I’d love to see them!
Lemon Olive Oil Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup olive oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup lemon juice freshly squeezed
- 1 tablespoon lemon zest
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together olive oil, eggs, lemon juice, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
