Lemon Olive Oil Cake Recipe
If you’re looking for a cake that feels like a warm hug from the Mediterranean sun, this Lemon Olive Oil Cake is exactly what you need. It’s incredibly moist and delicate, thanks to the olive oil that creates a tender crumb, while the fresh lemon zest infuses every bite with a bright, fragrant zing. Finished simply with a dusting of powdered sugar or a light lemon glaze, this cake is the perfect balance of elegance and simplicity. Trust me, once you try this Lemon Olive Oil Cake, it might just become your go-to for any occasion when you want something comforting yet refined.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but pack a punch individually, coming together to make this cake a delightful treat. Each element plays a unique role in building the perfect balance of texture, taste, and aroma.
- 1 ½ cups flour: Provides structure to the cake while keeping it light and tender.
- ¾ cup sugar: Sweetens the cake delicately without overpowering the lemon’s brightness.
- ½ cup olive oil: The secret to moisture and a silky crumb with a subtle fruity note.
- 2 eggs: Bind everything together and add richness.
- Juice & zest of 1 lemon: Packs that zesty citrus punch that defines the cake’s refreshing flavor.
- 1 tsp baking powder: Helps the cake rise beautifully, giving it a soft and airy texture.
- Pinch of salt: Enhances all the flavors, balancing sweetness and citrus.
How to Make Lemon Olive Oil Cake
Step 1: Whisk the wet ingredients
Start by combining the eggs, sugar, and olive oil in a large bowl. Whisk them together until the mixture turns creamy and slightly pale. This step is crucial because it creates the foundation for a smooth, tender crumb in your Lemon Olive Oil Cake.
Step 2: Add the lemon and dry ingredients
Next, stir in the fresh lemon juice and zest. Their fragrant oils will infuse the batter with bright citrus notes. Then fold in the flour, baking powder, and a pinch of salt. Be gentle during this step to keep the mixture airy, which helps maintain the cake’s delicate texture.
Step 3: Bake the cake
Pour the batter into a greased or parchment-lined cake pan and smooth the top. Place it in a preheated oven at 180°C (350°F) and bake for about 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the top has a lovely golden hue.
Step 4: Cool and finish
Once baked, let your Lemon Olive Oil Cake cool completely in the pan. Cooling helps the crumb set, making it easier to slice. Finish it off with a simple dusting of powdered sugar or drizzle a thin lemon glaze on top for that extra touch of elegance and tang.
How to Serve Lemon Olive Oil Cake
Garnishes
Keeping garnishes simple really lets the natural flavors shine. Try a light dusting of powdered sugar or a drizzle of lemon glaze made with lemon juice and icing sugar. For a bit of texture and visual appeal, you can add candied lemon slices or a few fresh berries.
Side Dishes
This cake pairs beautifully with a variety of accompaniments. A scoop of vanilla ice cream or a dollop of lightly whipped cream complements the citrus notes perfectly. You can also serve it alongside fresh fruit or a cup of herbal tea for a light afternoon treat.
Creative Ways to Present
For a show-stopping dessert, slice the Lemon Olive Oil Cake into petite squares and skewer them with fresh mint and berries for individual servings. Alternatively, cut it into wedges and serve with a side of lemon curd or mascarpone to add richness and different layers of flavor.
Make Ahead and Storage
Storing Leftovers
Your Lemon Olive Oil Cake keeps beautifully for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. The olive oil helps retain moisture, so it won’t dry out easily.
Freezing
If you want to save some for later, this cake freezes wonderfully. Wrap it tightly with plastic wrap and then foil before popping it into the freezer. It will keep well for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
To refresh the cake’s soft texture, warm individual slices in the microwave for about 15 seconds or in a warm oven at 160°C (320°F) for 5-7 minutes. Avoid overheating to keep it moist and tender, as intended.
FAQs
Can I use a different type of oil instead of olive oil?
While you can substitute other oils like vegetable or canola, olive oil gives the cake its unique moist texture and subtle fruity flavor, which really complements the lemon zest, so it’s best not to skip it.
Is this cake gluten-free?
This recipe uses regular wheat flour. However, you can experiment with gluten-free flour blends, keeping in mind that the texture might vary slightly from the original Lemon Olive Oil Cake.
Can I make this cake vegan?
To make a vegan version, try replacing the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and ensure your sugar is vegan-friendly. The olive oil and lemon will still shine through beautifully.
How long does the cake keep fresh?
Stored properly at room temperature in an airtight container, the cake stays fresh for about 3 days. Beyond that, it may start to lose its moistness, so enjoy it sooner rather than later!
What type of lemons work best for this cake?
Fresh, fragrant lemons with a bright zest are ideal. Meyer lemons can add a sweeter, slightly floral note, while regular Eureka or Lisbon lemons will give that classic tart and zesty punch perfect for this Lemon Olive Oil Cake.
Final Thoughts
This Lemon Olive Oil Cake is such a joy to bake and eat because it captures the essence of fresh, simple ingredients coming together to create something truly special. It’s perfect for sharing with loved ones or savoring on a cozy afternoon. Give it a try, and I promise it will brighten your baking repertoire with its sunny flavors and delightful texture.
