This Lemon Olive Oil Cake is a perfect blend of zesty lemon and rich olive oil, making it a moist and flavorful dessert. The recipe combines simple ingredients to create a cake that’s both tender and packed with the fresh taste of lemon, highlighted by a subtle olive oil aroma that enhances the texture and flavor. Whether you’re a novice or an experienced baker, this cake promises to deliver a delightful experience with its golden crust and soft, fluffy interior.
Why You’ll Love This:
You’ll adore this Lemon Olive Oil Cake for its bright, refreshing flavor and moist texture. The olive oil not only adds a healthful twist but also ensures the cake remains wonderfully moist even days after baking. Its lemon zest and juice infusion provide a perfect balance of tanginess and sweetness, making every bite irresistibly delicious. This cake is straightforward to make, yet the results are sophisticated enough to impress at any gathering.
Perfect Occasion:
This cake is ideal for a variety of occasions. Serve it at brunches, tea parties, or as a summery dessert at picnics. It’s also perfect for celebratory moments like birthdays and anniversaries or as a comforting treat to brighten up a regular weekday. Its elegant appearance and refreshing taste make it a fantastic option for holiday gatherings or any event where you want to offer something special yet understated.
Decoration Tips:
For a simple yet elegant finish, dust the cake with powdered sugar just before serving. Enhance the decoration by adding lemon slices, mint leaves, or edible flowers for a more festive look. If you’re feeling creative, a drizzle of lemon glaze or a sprinkle of candied lemon zest can add extra charm and flavor to this delightful cake.
Ingredients:
- 260 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups granulated sugar
- 3 large eggs
- ¾ cup olive oil
- 2 large lemons (juiced and zested)
- ¾ cup milk (2% or whole)
- Optional: powdered sugar for dusting
Instructions:
- Start by preheating your oven to 175 degrees Celsius (350 degrees Fahrenheit). Prepare a 9-inch round springform pan by greasing it with nonstick spray and lining the bottom with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the granulated sugar with eggs and olive oil until just combined. Mix in the lemon juice and zest.
- Gradually incorporate about a third of the dry ingredients into the egg mixture, alternating with half of the milk. Continue adding the dry ingredients and milk, ending with the flour mixture.
- Pour the batter into the prepared pan and place it on the center rack of the oven. Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. If necessary, cover the cake with foil to prevent excessive browning.
- Allow the cake to cool in the pan on a wire rack for about 15 minutes. Use a knife to loosen the edges of the cake from the pan before removing the collar. Let the cake cool completely.
- Optionally, dust the top of the cake with powdered sugar before serving.
Enjoy this wonderfully moist and flavorful Lemon Olive Oil Cake at your next gathering or as a delightful treat for yourself!
