Description
This Lemon Olive Oil Cake is a light, moist, and flavorful dessert that combines the bright zestiness of fresh lemons with the rich, fruity notes of extra virgin olive oil. It’s an easy-to-make cake perfect for any occasion, featuring a tender crumb with a tangy lemon glaze for an added burst of citrusy sweetness.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup extra virgin olive oil
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk (or buttermilk for extra richness)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp vanilla extract
Glaze (Optional)
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat the Oven: 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 the cake does not stick.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the extra virgin olive oil and granulated sugar until smooth and fully combined, creating a silky base.
- Add the Eggs: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure the mixture is smooth and emulsified.
- Add Flavorings: Stir in the fresh lemon zest, lemon juice, and vanilla extract, which will infuse the cake with bright and aromatic citrus notes.
- Combine Wet and Dry Ingredients: Gradually add the prepared dry ingredients to the wet mixture in two batches, alternating with the milk. Start and finish with the dry ingredients. Gently mix until just combined to avoid overmixing and maintain a tender crumb.
- Pour Batter into Pan: Transfer the batter to the prepared cake pan and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the cake browns too fast, tent with foil and continue baking until done.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then remove it and place on a wire rack to cool completely to room temperature.
- Prepare the Glaze (Optional): While the cake cools, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust consistency by adding additional lemon juice, one teaspoon at a time, if needed.
- Glaze the Cake: Once fully cooled, drizzle the lemon glaze over the top of the cake to add a glossy, tangy finish. This step is optional but enhances flavor and presentation.
- Serve: Slice the cake into 8 to 10 pieces and serve as a delightful treat with tea or coffee, perfect for gatherings or everyday enjoyment.
Notes
- Using buttermilk instead of whole milk will add extra richness and a slight tang to the cake.
- Ensure not to overmix the batter to keep the cake light and tender.
- The glaze is optional; the cake is delicious on its own but the glaze adds a beautiful shine and extra lemony flavor.
- If you prefer a less intense lemon flavor, reduce the amount of lemon juice in the batter slightly.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
