Lemon Olive Oil Cake: A Delightful Spring Dessert
This lemon olive oil cake recipe is incredibly moist and filled with bright, fruity flavor. Made with simple ingredients, it’s an easy, delicious treat!
About Lemon Olive Oil Cake
This cake has become my new favorite spring dessert, boasting a moist and tender texture alongside a fruity, citrusy flavor thanks to lemon juice, zest, and a generous amount of olive oil. It’s so delicious that I’ve baked it three times just this spring!
Perfect for everyday enjoyment or special occasions, I love to pair it with coffee or tea. Top it with powdered sugar or indulge in whipped cream and fresh strawberries to elevate the experience!
Baking with olive oil is something I adore, as it keeps the cake moist for days, longer than butter-based cakes, and imparts a rich, floral flavor. If you’re like me, you won’t be able to resist!
Ingredients
Here’s what you’ll need to make this lemon olive oil cake:
| Ingredient | Description |
|---|---|
| Extra-virgin olive oil | Enhances richness and fruity flavor; use virgin or light for a mellower taste. |
| All-purpose flour | Spoon and level to avoid packing too tightly in your measuring cup. |
| Fresh lemons | Juice and zest add brightness; consider substituting with oranges for variety. |
| Baking powder & baking soda | Leavening agents for cake rise. |
| Cane sugar | Adds mild sweetness. |
| Milk | Provides moisture; whole milk is best, but alternatives work. |
| Vanilla extract | Adds warm depth of flavor. |
| Sea salt | Enhances all flavors. |
Find the complete recipe with measurements below.
How to Make Lemon Olive Oil Cake
This recipe is straightforward, requiring no mixer—just a few tools and basic ingredients!
1. Prepare the Batter
- In a medium bowl, whisk together the dry ingredients.
- In a separate large bowl, combine lemon zest and sugar, rubbing together to release fragrant oils.
- Add wet ingredients to the sugar mixture, whisking until combined.
- Combine dry and wet ingredients, mixing gently to avoid overmixing for a light texture.
2. Bake the Cake
Transfer the batter to a greased 9-inch round cake pan, smoothing the top with a spatula. Bake at 350°F for 40-50 minutes or until the top springs back when touched. Cool in the pan for 15 minutes before transferring to a wire rack.
3. Tips for Success
- Tap the pan before baking to release air bubbles.
- If the top darkens too quickly, tent with foil.
- For serving, dust with powdered sugar or top with lemon glaze or whipped cream and fresh strawberries.
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. It also freezes well for longer storage.
Frequently Asked Questions
What makes olive oil cake different from other cakes?
Olive oil cake is notably moist and flavorful due to the use of olive oil, which provides a rich, fruity taste and keeps the cake fresh for days.
Can I use other oils instead of olive oil?
Yes, you can substitute with vegetable oil or other lighter oils, but this may change the flavor slightly.
What variations can I try with this recipe?
You can experiment with different citrus flavors, such as orange or lime, using their juice and zest instead of lemon.