Lemon Olive Oil Cake

Craving something refreshing and full of flavor? This Lemon Olive Oil Cake is a simple yet irresistible dessert that combines the zesty brightness of lemons with the smooth richness of olive oil.

A perfect balance of tangy and sweet, it’s the ideal treat for any occasion, from an afternoon tea to a celebratory gathering. Its tender crumb, combined with a subtle olive oil flavor, makes it a memorable cake that will have everyone asking for the recipe.

Ingredients List

Creating this delicious Lemon Olive Oil Cake requires a few key ingredients to bring out its full flavor. Here’s what you’ll need for this irresistible dessert:

Cake Ingredients

• 2 cups (240 g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups (300 g) granulated sugar
• 3 tablespoons lemon zest (from about 3 lemons)
• 3 large eggs (room temperature)
• 1 cup (240 ml) olive oil
• ¾ cup (180 ml) whole milk (room temperature)
• ½ cup (120 ml) freshly squeezed lemon juice (recommended)

Optional Toppings

• 2 tablespoons (25 g) granulated sugar (for topping)
• 2 tablespoons (15 g) powdered sugar (for topping)

Required Kitchen Tools

Having the right kitchen tools will make the preparation of this cake even easier and more enjoyable. Here are the essential tools you’ll need:

1. 9-inch Springform or Cake Pan: This will allow for easy release and perfect baking.
2. Whisk or Stand Mixer: To mix the wet ingredients and achieve the right consistency.
3. Mixing Bowls: For combining your dry ingredients and wet ingredients separately.
4. Citrus Zester and Juicer: To get the lemon zest and juice you need.
5. Spatula: For scraping the sides of the bowl and folding the batter together.
6. Toothpick or Cake Tester: To check if the cake is fully baked.

Cake Preparation

Now that you have your ingredients and tools ready, it’s time to start preparing the cake. Follow these easy steps to create a light and moist Lemon Olive Oil Cake.

Mixing the Ingredients

1. Prepare the Dry Ingredients:
   In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This will ensure that the leavening agents are evenly distributed throughout the flour. Set aside.
2. Prepare the Wet Ingredients:
   In another large mixing bowl (preferably fitted with a whisk attachment if using a stand mixer), whisk together the sugar and lemon zest. Continue whisking until the mixture has a sand-like consistency, which will help to release the lemon oils and make the cake fragrant. Next, add the eggs, one at a time, whisking on low speed until each egg is fully incorporated. Once all the eggs are added, increase the speed to high and whisk for 4-5 minutes. This will allow the egg and sugar mixture to become thick and light yellow in color.
3. Incorporate the Olive Oil:
   With the mixer on medium speed, slowly stream in the olive oil. Once all the oil has been added, increase the speed to high and whip for another minute. The mixture should become smooth and emulsified. This step is key to ensuring the cake has a tender texture, thanks to the olive oil.
4. Add Lemon Juice and Milk:
   Lower the speed to low and mix in the freshly squeezed lemon juice and whole milk. This will add a fresh citrus flavor while keeping the cake moist. Be sure to mix until just combined.
5. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients into the wet ingredients, mixing until just incorporated. Be careful not to overmix, as this can result in a dense cake. The batter should be smooth and slightly thick.

Baking the Cake

Now that your batter is ready, it’s time to bake the cake to perfection. The next steps will ensure that your Lemon Olive Oil Cake comes out light, golden, and delicious.

Pouring and Topping the Batter

1. Prepare the Pan:
   Grease and line the bottom of a 9-inch springform or cake pan with parchment paper. This will prevent the cake from sticking and allow for easy removal once baked.
2. Pour the Batter:
   Evenly pour the lemon olive oil cake batter into the prepared pan. Use a spatula to smooth out the top of the batter to ensure even baking.
3. Add the Sugar Topping (Optional):
   If you’d like a thin, crackly sugar crust on top of your cake, sprinkle 2 tablespoons of granulated sugar over the surface before baking. This will create a beautiful golden-brown finish that adds a touch of sweetness to every bite.

Baking the Cake

1. Bake:
   Place the pan in the preheated oven at 350°F (177°C) and bake the cake for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The crust should be golden, and the top of the cake should bounce back when gently pressed.
2. Cool the Cake:
   Once the cake is baked, let it cool in the pan for about 10 minutes. Then, gently release the sides of the springform pan and allow the cake to cool for another 5-10 minutes. This ensures the cake retains its structure while cooling and makes it easier to transfer.

Serving and Decoration

Your Lemon Olive Oil Cake is almost ready to be enjoyed! With its delicate flavor and golden crust, this cake doesn’t need much to shine, but there are a few ways you can elevate its presentation and flavor.

Suggested Toppings and Coatings

1. Powdered Sugar:
   Once the cake has cooled, dust the top with a light layer of powdered sugar. This simple topping adds a touch of elegance and sweetness, making the cake look as beautiful as it tastes.
2. Lemon Zest:
   For an extra burst of citrus, sprinkle a bit of fresh lemon zest over the powdered sugar. This adds vibrant color and an aromatic citrus kick that complements the flavors of the cake.
3. Whipped Cream or Fresh Berries:
   Serve the cake with a dollop of freshly whipped cream or a handful of fresh berries like raspberries, blueberries, or strawberries. The creaminess of the whipped cream and the tartness of the berries create a perfect balance with the cake’s flavor.

Storage Instructions

Now that you’ve baked and served this delightful Lemon Olive Oil Cake, it’s time to think about storing any leftovers (if there are any!). Proper storage will keep your cake fresh for as long as possible.

How to Keep the Cake Fresh

To keep your cake fresh, store it in an airtight container at room temperature for up to 2 days. Be sure to place the container in a cool, dry spot away from direct sunlight or heat sources to maintain its flavor and texture.

Freezing the Cake

If you’d like to keep the cake for a longer period, freezing is a great option. Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe bag. You can store the cake in the freezer for up to 1 month. When ready to enjoy, simply thaw the cake at room temperature or warm it slightly in the oven for a fresh taste.

Conclusion

This Lemon Olive Oil Cake is the perfect combination of light and flavorful, with the bright zest of lemon and the richness of olive oil creating a moist and delicious treat. If you’re serving it for a special occasion or just enjoying a slice with a cup of tea, it’s sure to be a hit.

With a few simple tips for topping, serving, and storing, you can enjoy this cake fresh or saved for later. So, get baking and treat yourself to this delightful, citrus-packed cake!