Lemon Olive Oil Cake Recipe

If you are looking for a delightful treat that’s both light and bursting with bright, fresh flavors, this Lemon Olive Oil Cake Recipe is about to become your new favorite. It marries zesty lemon with the rich, fruity undertones of olive oil, creating a tender crumb and a moist texture that simply melts in your mouth. Whether it’s a sunny afternoon tea or a special occasion dessert, this cake brings a wonderful balance of sweet and tangy that feels effortlessly elegant yet wonderfully homey.

Ingredients You’ll Need

The magic of this Lemon Olive Oil Cake Recipe lies in its simplicity. Each ingredient plays a key role: the flour and baking powder build the perfect fluffy structure, the olive oil adds moistness and a subtle depth of flavor, and the fresh lemons bring vibrancy that awakens the palate.

• 1 1/2 cups all-purpose flour: The foundational base that provides structure and tenderness.
• 1 1/2 tsp baking powder: Acts as the leavening agent, helping the cake rise beautifully.
• 1/4 tsp salt: Enhances all the flavors and balances the sweetness.
• 1/2 cup extra virgin olive oil: Adds moisture and a fruity richness that makes the cake unique.
• 1 cup granulated sugar: Sweetens the cake perfectly without overpowering the lemon.
• 2 large eggs: Bind everything together and contribute to a tender crumb.
• 1/2 cup whole milk (or buttermilk): Brings additional moisture and a slight tang if buttermilk is used.
• Zest of 2 lemons: Packs intense citrus aroma and flavor directly into the batter.
• 1/4 cup fresh lemon juice: Freshly squeezed juice keeps the cake bright and tangy.
• 1 tsp vanilla extract: Adds warmth and depth that balances the lemon zing.
• 1/2 cup powdered sugar: For the optional glaze, creating a glossy, sweet finish.
• 2 tbsp fresh lemon juice: Combined with powdered sugar for a tangy glaze.

How to Make Lemon Olive Oil Cake Recipe

Step 1: Preheat and Prepare Your Pan

Get things started by heating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or oil and dust it lightly with flour, or simply line it with parchment paper. This ensures your cake will release easily after baking.

Step 2: Whisk Dry Ingredients

In a medium-sized bowl, combine the flour, baking powder, and salt. Whisking them together ensures even distribution of the rising agents and seasoning throughout the cake.

Step 3: Combine Olive Oil and Sugar

In a large bowl, whisk the olive oil and sugar together until the mixture is smooth and slightly glossy. This step helps dissolve the sugar and infuses the batter with olive oil’s lovely aroma.

Step 4: Add Eggs One at a Time

Crack in the eggs, beating well after each addition. This process helps incorporate air for a lighter texture while thoroughly combining the eggs into the batter.

Step 5: Stir in Lemon Zest, Juice, and Vanilla

Mix the lemon zest, lemon juice, and vanilla extract into the wet ingredients. These bright citrus flavors and warm vanilla note will make your cake irresistible and fragrant.

Step 6: Alternate Mixing Dry Ingredients and Milk

Add the flour mixture and milk to the wet ingredients in alternating batches—starting and ending with the dry. Stir gently until just combined to keep the cake tender and avoid toughening.

Step 7: Pour Batter into Prepared Pan

Transfer the batter into your prepared cake pan and smooth the top evenly with a spatula to ensure uniform baking.

Step 8: Bake Until Perfect

Put the cake in the oven for about 30-35 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready. If the top browns too quickly, cover it loosely with foil to prevent burning.

Step 9: Cool Before Glazing

Allow the cake to cool in its pan for 10 minutes, then gently transfer it to a wire rack to cool completely before glazing.

Step 10: Make the Tangy Glaze

Whisk the powdered sugar and fresh lemon juice until smooth. Adjust the thickness by slowly adding more lemon juice if needed for a perfect pourable consistency.

Step 11: Drizzle the Glaze

Once fully cooled, drizzle the glaze evenly over the cake. This adds a shiny, tangy finish that perfectly complements the lemony crumb. If you prefer a simpler touch, feel free to skip this step.

Step 12: Slice and Enjoy!

Cut your cake into 8 to 10 slices and serve it as a sweet highlight to your day. Pair it with a hot beverage or enjoy it on its own for a moment of pure bliss.

How to Serve Lemon Olive Oil Cake Recipe

Garnishes

Add a sprinkle of fresh lemon zest or a few thin lemon slices on top to enhance the cake’s zing visually and aromatically. Fresh mint leaves also make a lovely fresh garnish that adds contrasting color and a subtle herbal note.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch. A fresh berry compote or lightly sweetened Greek yogurt also complements the citrus flavor while adding a cool element.

Creative Ways to Present

For a stunning centerpiece, serve the cake on a rustic wooden platter with assorted citrus fruits around it. You can also serve individual slices with a drizzle of honey and crushed pistachios for texture and a sophisticated twist.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container at room temperature for up to 2 days to maintain freshness. If your kitchen feels warm, keeping it in the fridge is fine, but let the cake come to room temperature before serving for best texture.

Freezing

You can freeze this cake wrapped tightly in plastic wrap and then foil for up to one month. Thaw it overnight in the fridge and bring it to room temperature before serving to preserve its tender crumb and moistness.

Reheating

To refresh your cake, warm individual slices in the microwave for 15 to 20 seconds. This brings back that freshly baked softness and enhances the olive oil’s luscious mouthfeel without drying it out.

FAQs

Can I substitute olive oil with another oil in this Lemon Olive Oil Cake Recipe?

While you can swap olive oil for another mild-flavored oil like vegetable or canola, the rich, fruity depth owed to extra virgin olive oil is key to the cake’s unique flavor. Using a different oil will change the character of the cake.

Is it necessary to use fresh lemon juice and zest?

Absolutely! Fresh lemon juice and zest give vibrant, authentic citrus notes that bottled lemon juice cannot replicate. They elevate the flavor and freshness of the cake, so it’s worth the extra squeeze.

What if I don’t want to make the glaze?

The cake is delicious on its own, thanks to the bright lemon and olive oil in the batter. The glaze is optional and adds extra sweetness and shine, but skipping it leaves you with a lovely, understated treat.

Can I make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free blend, but make sure it contains xanthan gum or another binder to preserve the cake’s texture. The results will still be wonderfully tender and flavorful.

How long does it take to prepare and bake this cake?

The prep time is about 15 minutes, and the baking takes 30 to 35 minutes. It’s a quick but rewarding recipe that fills your kitchen with an irresistible aroma in under an hour.

Final Thoughts

This Lemon Olive Oil Cake Recipe is truly a gem that combines simple ingredients into a beautifully balanced dessert you’ll want to make again and again. Its moist texture, bright citrus notes, and subtle olive oil richness make it perfect for sharing with loved ones or treating yourself. Give it a try, and I promise it will become a cherished staple in your baking repertoire!

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