Description
This Lemon Olive Oil Cake is a moist, tender, and flavorful dessert perfect for any occasion. Infused with fresh lemon zest and juice, and enriched with extra virgin olive oil, it offers a delicate citrus aroma and a light crumb. The optional lemon glaze adds a glossy, tangy finish, making it an irresistible sweet treat to enjoy with tea or coffee.
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 prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Mix the Wet Ingredients: In a large bowl, whisk together the extra virgin olive oil and granulated sugar until the mixture is smooth and fully combined, ensuring a homogenous texture.
- Add the Eggs: Incorporate the eggs into the olive oil and sugar mixture one at a time, beating well after each addition to ensure they are fully integrated.
- Flavor the Batter: Stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with citrus and aromatic vanilla notes.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients in two batches, alternating with the milk—starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can make the cake tough.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking. Place in the oven.
- Monitor Baking: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake top browns too quickly, cover it loosely with foil to prevent burning and continue baking.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, which helps set the crumb and makes it easier to glaze.
- Prepare the Glaze: While the cake cools, whisk together powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice a teaspoon at a time if needed, to achieve a pourable glaze.
- Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze over the top for a shiny, tangy finish. This step is optional depending on your preference for sweetness and appearance.
- Serve and Enjoy: Slice the cake and serve at room temperature. This cake pairs wonderfully with tea or coffee for a delightful dessert experience.
Notes
- Using buttermilk instead of whole milk adds extra richness and a slight tang to the cake.
- To keep the cake moist, avoid overmixing the batter once the dry ingredients are added.
- For a dairy-free variation, substitute milk with almond or oat milk and ensure the glaze uses a milk-free powdered sugar.
- The glaze is optional; the cake is delicious on its own if you prefer a less sweet finish.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
