Lemon Olive Oil Cake Recipe

There’s something magical about a Lemon Olive Oil Cake. The combination of the fresh, zesty lemon and the rich, velvety olive oil creates a cake that’s both light and indulgent at the same time. Picture this: a tender crumb that practically melts in your mouth, with a burst of citrusy goodness in every bite. Whether you’re hosting a brunch, celebrating a special occasion, or just treating yourself, this cake will elevate any moment. Trust me, you’ll want to keep this one on repeat. It’s simple, elegant, and oh-so-delicious!

Why You’ll Love Lemon Olive Oil Cake

Here’s why this cake is about to become your new go-to:

Light Yet Moist

This cake strikes the perfect balance—light and fluffy, yet incredibly moist, thanks to the olive oil. It’s soft but not too heavy, so you can indulge without feeling weighed down.

Perfectly Citrusy

The lemon flavor is bright, fresh, and tangy, making every bite feel like sunshine. The lemon zest and juice are what really make this cake shine.

Olive Oil Brings a Subtle Richness

The olive oil doesn’t just make this cake moist; it also gives it a subtle richness and depth of flavor. It’s not greasy, but rather, it adds a sophisticated taste that complements the lemon perfectly.

Easy to Make

This is a one-bowl recipe that’s quick and easy to put together. No complicated steps or fancy ingredients—just straightforward, simple baking that anyone can master.

Versatile and Adaptable

Serve it on its own, or dress it up with a dusting of powdered sugar, a glaze, or even fresh berries. This cake can go from simple to showstopper in no time.

Ingredients

Here’s everything you’ll need to make this zesty, flavorful cake:

For the Cake:

• All-Purpose Flour: The foundation of your cake. It creates the perfect texture.
• Baking Powder: Gives the cake a nice rise and fluffiness.
• Salt: Enhances the flavors and balances the sweetness.
• Granulated Sugar: Sweetens the cake just enough to complement the tartness of the lemon.
• Olive Oil: Adds moisture and richness. Use a mild, good-quality olive oil for the best flavor.
• Lemon Zest: The essential ingredient for that bold, citrusy aroma.
• Lemon Juice: Fresh lemon juice adds that tangy kick that’s the heart of this cake.
• Eggs: Bind the ingredients together and help the cake rise.
• Milk: Keeps the cake moist and tender.
• Vanilla Extract: Adds a subtle warmth to balance the citrus.

For the Glaze (Optional):

• Powdered Sugar: To sweeten the glaze.
• Lemon Juice: To enhance the citrus flavor in the glaze.

Note: Full ingredient measurements are in the recipe card below.

Instructions

Let’s get baking! Here’s how you can make this delicious cake:

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper. This will ensure your cake comes out perfectly every time!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agents throughout the flour, ensuring an even rise.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, combine the sugar, eggs, olive oil, lemon zest, lemon juice, milk, and vanilla extract. Whisk everything together until smooth and well combined.

Step 4: Add the Dry Ingredients to the Wet

Slowly add the dry ingredients to the wet ingredients, stirring gently to combine. Be careful not to overmix—just mix until everything is incorporated, and the batter is smooth.

Step 5: Pour into the Pan

Pour the batter into your prepared cake pan and spread it out evenly. The batter will be slightly thick, but that’s exactly what you want for a moist cake.

Step 6: Bake to Perfection

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top of the cake should be golden and slightly spring back when touched.

Step 7: Cool and Remove from Pan

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to remove from the pan.

Step 8: Optional Glaze

If you want to add a simple glaze, whisk together powdered sugar and fresh lemon juice until smooth. Drizzle over the cooled cake for an extra touch of sweetness and a pop of citrus flavor.

How to Serve Lemon Olive Oil Cake

This cake is delicious on its own, but here are some ideas to take it to the next level:

Top with Fresh Berries

Fresh raspberries, blueberries, or sliced strawberries make a beautiful and flavorful topping. Add them on top of the cake or serve them alongside for a refreshing contrast.

Serve with Whipped Cream

For an extra indulgent treat, serve this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. It adds a rich, creamy contrast to the zesty cake.

Dust with Powdered Sugar

If you want to keep it simple, just dust the top of the cake with a little powdered sugar for a clean, elegant finish.

Additional Tips

• Use Fresh Lemons: Fresh lemon zest and juice are key to the best flavor. Bottled lemon juice just won’t give you the same vibrant taste.
• Olive Oil: Choose a mild-flavored olive oil for baking. You want the olive oil’s richness to complement the lemon, not overpower it.
• Make Ahead: This cake actually gets better the next day as the flavors continue to meld together. It’s a great make-ahead option!
• Glaze Variations: Feel free to experiment with the glaze! You can add a little honey or even a splash of vanilla extract for a personalized touch.

Nutrition Facts

• Serving Size: 1 slice (based on 8 servings)
• Calories: 290
• Total Fat: 16g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 170mg
• Total Carbohydrates: 36g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 3g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes

FAQ

Q1: Can I use a different oil instead of olive oil?
A1: Olive oil gives this cake a unique flavor, but you can substitute it with another mild oil, such as canola or vegetable oil, if you prefer.

Q2: Can I make this cake without eggs?
A2: Yes! You can try using flax eggs or another egg substitute to make this cake vegan-friendly. Just note that the texture may vary slightly.

Q3: How do I store leftover cake?
A3: Store leftover cake in an airtight container at room temperature for up to 3 days. If you have a lot of leftovers, you can refrigerate it for up to a week.

Q4: Can I freeze this cake?
A4: Yes! Wrap the cooled cake tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw at room temperature when ready to enjoy.

Q5: Can I add nuts to this cake?
A5: Absolutely! Chopped almonds, pistachios, or even walnuts would make a great addition. Add them to the batter for a delightful crunch.

Q6: Can I make this in a loaf pan instead of a round cake pan?
A6: Yes, you can! Just adjust the baking time slightly. It will likely need about 40-45 minutes to bake through.

Q7: How do I know when the cake is done baking?
A7: The cake should be golden on top, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.

Q8: Can I add a different citrus flavor to the cake?
A8: Yes! You can substitute the lemon zest and juice for orange or lime to create a citrus variation of this cake.

Q9: Can I make the cake without a glaze?
A9: Absolutely! The cake is delicious on its own without the glaze, but the glaze does add a lovely sweetness and extra lemon flavor if you choose to add it.

Q10: Can I use store-bought lemon juice instead of fresh?
A10: Fresh lemon juice provides the best flavor, but if you must, store-bought lemon juice can be used as a substitute. Fresh zest, however, is highly recommended.

Conclusion

This Lemon Olive Oil Cake is a simple yet show-stopping dessert that will leave everyone craving more. With its tender crumb, refreshing lemon flavor, and subtle richness from the olive oil, it’s the kind of cake that makes any occasion feel extra special. Whether you keep it simple or fancy it up with a glaze, it’s sure to impress. Happy baking!

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