Lemon Olive Oil Cake

Lemon Olive Oil Cake: A Zesty, Moist Delight

Are you looking for a dessert that’s both unique and satisfying, with a hint of Mediterranean flair? Look no further than this Lemon Olive Oil Cake. Olive oil in a cake not only adds a wonderful depth of flavor but also ensures a beautifully moist texture. Paired with the bright zest of lemon, this cake promises to be a refreshing end to any meal or a splendid companion to your afternoon tea. Let’s delve into this easy-to-follow recipe and start baking!

Ingredients:

• 1 cup olive oil (Choosing a good quality olive oil is key; see notes below)
• 3 large eggs
• 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
• 2 tsp vanilla extract
• 1/2 cup lemon juice
• Zest from 3 lemons
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 cups all-purpose flour
• 1 cup whole milk
• Powdered sugar for dusting (optional)

Directions:

Prep Time: 20 minutes

Cooking Time: 55 minutes

Total Time: 75 minutes

Calories per Serving: 420 kcal

Servings: 8

Step 1: Start by preheating your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it well and lining the bottom with parchment paper. For extra security against leaks, wrap the outside of the pan in foil.

Step 2: In a large mixing bowl, combine the olive oil, eggs, and 1 1/2 cups of sugar. Whisk them together until they are well blended and the mixture becomes slightly pale.

Step 3: Stir in the vanilla extract, lemon zest, and lemon juice. These ingredients will infuse the cake with a burst of citrus that’s truly refreshing.

Step 4: Sift together the salt, baking powder, baking soda, and flour. This ensures there are no lumps and helps incorporate the raising agents evenly. Add these dry ingredients to the wet mixture in batches, alternating with the milk. Stir just until combined—over-mixing at this stage can make the cake tough.

Step 5: Pour the batter into your prepared pan. Smooth the top with a spatula, and then sprinkle the remaining 2 tablespoons of granulated sugar evenly over it. This will create a lovely, crisp top on your cake.

Step 6: Bake for about 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Oven times may vary, so keep an eye on your cake and adjust the time as necessary.

Step 7: Let the cake cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack. For a touch of extra sweetness and a professional look, dust the cake with powdered sugar before serving.

Baking Tips:

• Choosing the Olive Oil: For this cake, a lighter olive oil is preferable as it provides the moisture without overpowering the other flavors. However, if you love the robust flavor of extra-virgin olive oil, feel free to experiment!

Conclusion:

Lemon Olive Oil Cake is a simple yet sophisticated dessert that combines the richness of olive oil with the vibrant zest of lemon. It’s perfect for any season and any reason—whether you’re hosting a dinner party, enjoying a family meal, or simply indulging in a treat. Enjoy the baking and even more, the eating!

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