Welcome to a delightful journey where citrus meets cake in the most harmonious way possible. This lemon olive oil cake is not just any dessert; it’s a moist, flavorful masterpiece that will leave your taste buds dancing.
Why This Recipe Works
- The combination of lemon and olive oil creates a uniquely moist and tender crumb that’s hard to resist.
- Using olive oil instead of butter makes this cake a healthier option without sacrificing flavor.
- The zesty lemon glaze adds an extra layer of tangy sweetness that perfectly complements the cake’s richness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
- Juicer
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your 9-inch cake pan with a bit of olive oil and line the bottom with parchment paper for easy removal. This ensures your cake won’t stick and comes out perfectly shaped.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents, ensuring your cake rises beautifully.
Combine Wet Ingredients
In another bowl, beat the eggs and sugar until light and fluffy. Gradually add the olive oil, milk, lemon zest, and juice, mixing until well combined. The olive oil adds moisture and a subtle fruitiness that butter can’t match.
Bake to Perfection
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience ensures the cake sets properly and makes slicing easier.
Tips and Tricks
For an extra lemony kick, add more zest to the batter or brush the warm cake with a lemon syrup. Always use fresh lemon juice for the brightest flavor. If you’re short on time, a simple dusting of powdered sugar works instead of the glaze. Remember, the quality of olive oil matters; opt for a fruity, high-quality extra virgin olive oil for the best results.
Recipe Variations
- Add a handful of blueberries to the batter for a berry twist.
- Swap lemon for orange or lime for a different citrus flavor.
- Incorporate a teaspoon of vanilla extract for added depth.
- Top with whipped cream and fresh berries for a decadent dessert.
Frequently Asked Questions
Can I use vegetable oil instead of olive oil?
While you can substitute vegetable oil, the unique flavor and moisture olive oil provides will be missed. Olive oil gives the cake a distinct richness and depth that’s hard to replicate with other oils.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to a month. Thaw at room temperature before serving.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with your favorite gluten-free blend. Ensure the blend contains xanthan gum for the best texture, or add 1/4 teaspoon per cup of flour.
Summary
This lemon olive oil cake is a testament to the magic of simple ingredients coming together to create something extraordinary. Moist, flavorful, and with just the right amount of zest, it’s sure to become a favorite.
