Description
This Lemon Olive Oil Cake is a light, moist, and flavorful dessert perfect for any occasion. Made with extra virgin olive oil, fresh lemon juice, and zest, it combines a subtle citrus tang with a tender crumb. The optional lemon glaze adds a glossy, sweet, and tangy finish that enhances the cake’s brightness. This easy-to-make cake is perfect for afternoon tea, casual gatherings, or as a delightful treat any time of the day.
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 the flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt.
- Mix the Wet Ingredients: In a large bowl, combine the olive oil and granulated sugar by whisking until smooth and fully incorporated.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and build structure.
- Add Flavoring: Stir in the fresh lemon zest, lemon juice, and vanilla extract, blending all the wet flavors together.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in two batches, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the surface with a spatula for even cooking. Place in the preheated oven.
- Baking Time: 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, loosely cover with foil and continue baking.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to firm up, then transfer to a wire rack to cool completely to room temperature.
- Make the Glaze (Optional): While the cake cools, whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding more lemon juice one teaspoon at a time if needed.
- Glaze the Cake: Once fully cooled, drizzle the lemon glaze evenly over the top of the cake to add a glossy, tangy finish.
- Serve and Enjoy: Slice and serve this bright, moist cake with tea or coffee, or at your next gathering for a delightful treat.
Notes
- You can substitute buttermilk for whole milk to add a richer flavor and more tender crumb.
- Use a high-quality extra virgin olive oil for the best flavor and moist texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake light and tender.
- The lemon glaze is optional but strongly recommended for an extra burst of citrus flavor.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be made dairy-free by substituting almond milk or another plant milk for the whole milk.
