If you’re craving a dessert that’s as fresh and vibrant as a sunny Mediterranean afternoon, let me introduce you to the Lemon Olive Oil Cake Recipe. This cake is an absolute delight—moist and tender with that perfect balance of zesty lemon brightness and the subtle, fruity richness of extra-virgin olive oil. It’s the kind of cake that feels both indulgent and wholesome, making it a go-to for brunches, afternoon coffee breaks, or a light dessert that will impress everyone without a fuss.
Ingredients You’ll Need
Gathering your ingredients for this Lemon Olive Oil Cake Recipe is simple, yet each one is essential to create that perfect harmony of flavors and textures. The combination of zesty lemon, velvety olive oil, and fluffy eggs guarantees a cake that’s gloriously moist, tender, and full of character.
- 1 1/2 cups all-purpose flour: Provides the cake’s structure—make sure to measure it properly for a tender crumb.
- 1/2 teaspoon baking powder: Helps the cake rise gently for a light texture.
- 1/2 teaspoon baking soda: Works alongside baking powder for an even, airy crumb.
- 1/4 teaspoon salt: Enhances all the other flavors, especially the lemon’s brightness.
- 3 large eggs: Bind ingredients together and add richness and moisture.
- 3/4 cup granulated sugar: Brings sweetness and helps achieve that tender texture.
- 1/2 cup extra-virgin olive oil: The star ingredient adding fruity depth and a moist crumb.
- 1/2 cup whole milk (or plain yogurt): Adds moisture and tenderness to the cake.
- 2 tablespoons lemon zest: Bursts of aromatic citrus flavor that make every bite sing.
- 1/4 cup fresh lemon juice: Provides natural acidity and juicy tang.
- 1 teaspoon vanilla extract: Balances the tartness with a warm, sweet aroma.
- Powdered sugar (for dusting, optional): Adds a pretty, sweet finish before serving.
How to Make Lemon Olive Oil Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). While it’s warming up, get your 9-inch round cake pan ready by greasing and dusting it with flour, or line it with parchment paper for an easy release later. This step ensures your cake pops out effortlessly once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple blend is the backbone that will give your cake the perfect rise and tender crumb, so make sure they’re combined thoroughly.
Step 3: Whip the Eggs and Sugar
Grab a large bowl and beat the eggs along with the granulated sugar until the mixture turns light and slightly thickened—about 2 to 3 minutes. This air incorporation adds fluffiness to your cake that you’ll love.
Step 4: Blend in the Liquids and Flavorings
Slowly whisk in the olive oil, followed by the milk (or yogurt), fresh lemon zest, lemon juice, and vanilla extract. Mixing these gently until smooth marries the flavors, and the olive oil ensures every slice will be moist and tender.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix here, as that can toughen the cake. The batter should be smooth and slightly thick.
Step 6: Bake the Cake
Pour the batter into your prepared cake pan, smoothing the top gently. Pop it into the oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
How to Serve Lemon Olive Oil Cake Recipe
Garnishes
A simple dusting of powdered sugar on top is all you need to make this cake look stunning and taste even sweeter. If you want to get fancy, bright lemon slices or a few fresh mint leaves add a lovely touch of elegance and aroma.
Side Dishes
This cake pairs wonderfully with fresh berries like blueberries or raspberries. A dollop of whipped cream or a scoop of vanilla ice cream on the side lifts the cake into a truly indulgent dessert perfect for warmer days or celebrations.
Creative Ways to Present
Why not serve wedges of this Lemon Olive Oil Cake with a drizzle of honey or a spoonful of lemon curd? Layered with mascarpone and fresh fruit for an impromptu trifle, it transforms into a special treat that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, keep your leftover cake in an airtight container at room temperature for up to 2 days to maintain its moistness and fresh lemony flavor.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months, making it convenient to enjoy whenever the craving strikes.
Reheating
To enjoy your Lemon Olive Oil Cake fresh from the freezer, thaw it in the refrigerator overnight and then warm slices briefly in the microwave or oven. This revives the cake’s softness and enhances the citrus aroma just like when it was freshly baked.
FAQs
Can I substitute the olive oil with another oil?
While you can use neutral oils like vegetable or canola oil, the olive oil adds a distinctive fruitiness and richness that make this cake special. Extra-virgin olive oil works best to bring out the Mediterranean charm.
Is it necessary to use fresh lemon juice and zest?
Absolutely! Fresh lemon juice and zest provide vibrant, natural citrus flavors that bottled lemon juice or dried zest can’t match. They’re key to the glorious brightness of the Lemon Olive Oil Cake Recipe.
Can I make this cake dairy-free?
Yes, simply substitute the milk with a plant-based milk like almond or oat. If you choose yogurt, look for a dairy-free version to keep it vegan-friendly. The olive oil ensures the cake remains moist even without dairy.
What’s the best way to check if the cake is done baking?
The best and most foolproof method is using a toothpick inserted into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is perfectly baked and ready to cool.
Can this cake be made gluten-free?
To make this cake gluten-free, swap the all-purpose flour for a gluten-free flour blend designed for baking. Keep the other ingredients the same, but know that the texture might be slightly different—still deliciously moist and lemony!
Final Thoughts
Now that you know how easy and satisfying it is to create this bright and luscious Lemon Olive Oil Cake Recipe, I hope you give it a try soon. It’s truly one of those recipes that feels like a warm hug in dessert form, perfect for sharing with friends and family. Happy baking!
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Lemon Olive Oil Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Lemon Olive Oil Cake is a moist, citrus-infused dessert that combines the richness of extra-virgin olive oil with the brightness of fresh lemon zest and juice. Perfect for brunch or a light dessert, this Mediterranean-inspired cake is easy to prepare and offers a delicate balance of flavors with a tender crumb, making it an all-time favorite for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup extra-virgin olive oil
- 1/2 cup whole milk (or plain yogurt)
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For Serving (optional)
- Powdered sugar for dusting
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, setting this mixture aside.
- Combine Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together using a mixer or whisk until the mixture is light and slightly thickened, about 2–3 minutes. Gradually whisk in the olive oil, whole milk (or yogurt), lemon zest, fresh lemon juice, and vanilla extract, mixing until smooth and fully incorporated.
- Incorporate Dry Ingredients: Slowly add the dry ingredients into the wet mixture, stirring gently just until all the ingredients are combined. Be careful not to overmix to keep the cake tender.
- Pour Batter and Bake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes to set, then carefully turn it out onto a wire rack to cool completely. This prevents the cake from becoming soggy in the pan.
- Serve: Once cooled, dust the cake with powdered sugar if desired, and slice to serve. This cake pairs wonderfully with fresh berries or a dollop of whipped cream for added indulgence.
Notes
- This cake is moist and bright, offering a perfect balance of richness and citrus freshness, making it ideal for brunch or a light dessert.
- For a tangier taste, use plain yogurt instead of milk to add extra moisture and tang.
- Dusting with powdered sugar is optional but adds a lovely finishing touch and slight sweetness.
- Pair this cake with fresh berries or whipped cream to enhance the flavor experience.
- Make sure not to overmix the batter to maintain a tender crumb texture.
