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
Scale
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.
