Ready in: 1 hour · Serves: 8 · Technique: Baking · Storage: Covers at room temperature for up to 3 days.
Quick Answer
To create a delightful Lemon Olive Oil Cake, whisk together eggs and sugar, incorporate lemon juice and zest, mix in the dry ingredients, and bake until golden.
As the holidays approach, I find myself in the cozy confines of my kitchen in New York City, eagerly testing new recipes that will impress my family at Thanksgiving and Christmas gatherings. Recently, I stumbled upon a delightful Lemon Olive Oil Cake, and trust me when I say, it’s the perfect companion for those festive tables. The radiant zest of lemon, combined with the rich depth of extra virgin olive oil, creates a cake that is both refreshing and indulgently moist. Let’s talk about how to make this cake a star at your next gathering.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Bright and vibrant flavor from fresh lemons gives a refreshing twist to your desserts.
- Extra virgin olive oil keeps the cake moist and adds a unique depth of flavor.
- This cake is easy to make and perfect for holiday gatherings or any special occasion.
- Pairs wonderfully with berries or whipped cream for an elegant dessert presentation.
- Store leftovers easily and enjoy the deliciousness for days!
Ingredients
Gather these simple yet delightful ingredients to create your Lemon Olive Oil Cake:
Wet Ingredients
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 2 tablespoons lemon zest (from 1-2 lemons)
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting (optional)
How to Make Lemon Olive Oil Cake (Step-by-Step)
Follow these easy steps to create a delightful Lemon Olive Oil Cake that will impress everyone at your gathering.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). I always find this initial step creates a cozy atmosphere in the kitchen, as the heat begins to build.
Step 2: Prepare the Pan
Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper. This small effort ensures a clean release once the cake is baked.
Step 3: Mix the Sugar and Eggs
In a large mixing bowl, whisk together the granulated sugar and the eggs until the mixture is pale and slightly thickened, which should take about 2-3 minutes. The sugar will dissolve, and the whisking incorporates air, lending some lightness to your cake.
Step 4: Add the Flavor
Add the lemon juice, lemon zest, olive oil, and vanilla extract to the egg mixture. I love the vibrant aroma that fills the air at this stage – the fragrance of fresh lemons blended with the earthy notes of olive oil is simply divine.
Step 5: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients using a spatula. Be gentle here; we want to keep that airy texture, avoiding overmixing.
Step 6: Bake the Cake
Pour the batter into your prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. I always watch for that lovely golden color on the edges!
Step 7: Cool and Dust
Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Just before serving, dust the top with powdered sugar for an elegant finish.
Common Mistakes to Avoid
- Skipping the zest; it adds a burst of flavor that is essential for the cake.
- Overmixing the batter can lead to a dense cake; mix just until incorporated.
- Not letting the cake cool properly can affect its structure, ensuring a lovely slice every time.
Tips and Tricks for Success
- For an extra layer of lemon flavor, consider making a simple lemon syrup to brush over the cooled cake.
- This cake pairs beautifully with fresh berries or a dollop of whipped cream for a perfect balance of flavors.
- Ensure your ingredients are at room temperature for better mixing and texture.
- Beware of baking time; check for doneness with a toothpick to prevent overbaking.
Variations
- Substitute regular olive oil with flavored olive oils for a unique twist.
- Use different citrus zest; lime or orange can offer a different flavor profile.
- Replace refined sugar with coconut sugar or honey for a different sweetness.
- Add poppy seeds to the batter for added texture.
How to Serve
- Dust the top with powdered sugar for an elegant finish before serving.
- Serve with a side of fresh whipped cream for a luxurious touch.
- Pair with seasonal fruits like berries or figs for a beautiful presentation.
- Offer a drizzle of lemon glaze for an extra pop of sweetness.
Make Ahead and Storage
- Make Ahead: The cake can be made a day in advance, wrapped tightly and stored at room temperature.
- Storage: Store at room temperature, covered, for up to three days. For longer storage, wrap and refrigerate.
- Reheating: Serve at room temperature or warm slightly in the microwave for about 10-15 seconds.
- Freezing: The cake freezes well for up to three months. Ensure it is tightly wrapped to avoid freezer burn.
Recipe Notes / What I Learned
While testing this cake, I discovered the beauty of olive oil’s depth; it truly elevates a simple dessert. It’s a conversation starter, especially during the holiday season, bridging flavors that evoke warmth and joy. Plus, the vibrant lemon notes will surely leave your guests coming back for seconds!
Yield and Serving Size
Yield: 1 cake · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 4g protein · 30g carbs · 14g fat
Delightful Lemon Olive Oil Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the granulated sugar and the eggs until pale and slightly thickened, about 2-3 minutes.
- Add the lemon juice, lemon zest, olive oil, and vanilla extract to the egg mixture.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
FAQs
Can I substitute the olive oil with another oil?
While olive oil gives this cake its unique flavor, you can use a light-flavored oil like canola or vegetable oil as a substitute. However, the taste may not be as rich.
How do I know when the cake is done baking?
The cake is done when it turns golden brown, and a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the sides of the pan.
Can I make this cake ahead of time?
Yes, you can make this Lemon Olive Oil Cake a day in advance. Store it covered at room temperature. For longer storage, wrap it tightly and freeze for up to three months.
