This delightful lemon cake is incredibly fluffy and moist, thanks to the combination of butter, olive oil, and homemade buttermilk. The bright lemon flavor shines through in every bite, making it a refreshing and satisfying dessert. Perfect for any occasion, this lemon cake is sure to become a favorite in your baking repertoire. Try it and enjoy the burst of citrus goodness!
Why You’ll Love This: You’ll love this lemon cake for its perfect balance of tart and sweet flavors, combined with an incredibly soft and moist texture. The use of both butter and olive oil ensures a rich, tender crumb, while the homemade buttermilk adds an extra layer of moisture and tanginess. This recipe is straightforward and rewarding, giving you a delicious cake that’s sure to impress family and friends. Whether you’re a lemon lover or simply looking for a delightful dessert, this cake will not disappoint.
Perfect Occasion: This lemon cake is perfect for a variety of occasions, such as afternoon tea, birthday parties, or a weekend treat. It’s also great for potlucks, picnics, and family gatherings. Its refreshing citrus flavor and beautiful presentation make it an excellent choice for spring and summer events. Serve it as a light dessert or a sweet snack, and watch it disappear quickly!
Decoration Tips: For an elegant touch, you can glaze the cake with a simple lemon glaze made from powdered sugar and lemon juice. Sprinkle some lemon zest on top for extra flavor and visual appeal. You can also dust the cake with powdered sugar or decorate it with fresh lemon slices and edible flowers. If you want to add a bit of color, consider using fresh berries as a garnish.
Ingredients (for a 24×10 cm pan):
- 120g butter
- 25g mild olive oil
- 200g sugar
- Zest of 1 lemon
- 3 medium eggs
- 50g lemon juice
- 120g milk + 1 tablespoon lemon juice
- 200g all-purpose flour
- 10g baking powder
- Pinch of salt
Instructions:
Prepare the Buttermilk:
- Add a tablespoon of lemon juice to the milk, stir, and let it sit until it curdles (about 15 minutes).
Make the Cake Batter:
- In a large mixing bowl, cream the butter with the sugar and lemon zest until pale and fluffy. Slowly drizzle in the olive oil while mixing.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the butter mixture in two batches, alternating with the curdled milk and lemon juice. Mix gently with a spatula until just combined.
Bake the Cake:
- Preheat your oven to 180°C (356°F), with heat from both top and bottom.
- Pour the batter into a greased 24×10 cm loaf pan, spreading it evenly.
- Bake for about 40 minutes, or until a skewer inserted into the center comes out clean.
Enjoy your fluffy and moist lemon cake!
