Lemon Olive Oil Cake

Picture this: a moist, tender cake with the perfect balance of citrusy brightness and a slight richness from olive oil. It’s a cake that’s simple yet sophisticated, and totally satisfying. Trust me, once you take that first bite, you’re going to fall in love. The zesty lemon shines through, while the olive oil adds a lovely depth of flavor and texture that’s anything but ordinary. This cake is perfect for a cozy afternoon with tea or as the finishing touch to a dinner with friends. It’s a classic that feels modern and fresh, and I can’t wait for you to try it!

Why You’ll Love Lemon Olive Oil Cake

This cake isn’t just about the ingredients—it’s about creating moments that feel special every time you enjoy a slice. Here’s why it’s a fan favorite:

• Versatile: Whether it’s a casual weekend treat or something you serve at a gathering, this cake is perfect for any occasion. It’s light enough for a brunch, and elegant enough to shine at a dinner party.
• Budget-Friendly: This cake doesn’t require fancy ingredients—most of the components are simple pantry staples. You don’t have to spend a ton of money to make something that tastes like a million bucks.
• Quick and Easy: The beauty of this cake is in its simplicity. It doesn’t take long to mix up, and the baking process is quick. You can have a fresh, delicious dessert in no time.
• Customizable: Add a handful of fresh berries on top, a drizzle of glaze, or even a sprinkle of powdered sugar. It’s easy to tweak based on what you have or what you’re in the mood for.
• Crowd-Pleasing: There’s something about this cake that everyone loves. The lemony tang is bright and refreshing, and the olive oil adds a richness that’s unexpected but totally delicious. It’s a cake that wins over everyone at the table.

Ingredients

Here’s the secret behind this moist and flavorful cake:

All-Purpose Flour:

The base of the cake, helping to give it structure while keeping it light and airy. It’s the perfect canvas for the bright, lemony flavor.

Granulated Sugar:

Sweetness that perfectly balances the citrusy zing of the lemon. It’s the backbone of the cake’s flavor, giving it just the right amount of sweetness without overpowering the freshness.

Baking Powder:

This is the key to getting that perfect rise and fluffiness. The baking powder ensures the cake has a light, tender crumb.

Salt:

Just a pinch of salt enhances all the flavors and balances the sweetness, making every bite taste even better.

Eggs:

They provide richness and help bind everything together. The eggs contribute to the cake’s tender, moist texture.

Olive Oil:

The secret ingredient! Olive oil adds moisture and depth of flavor. It makes the cake rich without being heavy and gives it that subtle, fruity richness that pairs so beautifully with lemon.

Lemon Zest:

This is where the magic happens. The zest brings all that wonderful citrus flavor and fragrance. It adds a fresh, vibrant note to the cake that you’ll adore.

Lemon Juice:

Bright, tangy lemon juice gives the cake a refreshing zing and helps balance out the richness of the olive oil.

Whole Milk:

A little milk helps the cake batter come together smoothly, making it just the right consistency to bake into a soft, tender cake.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get baking! This cake is simple but so rewarding:

Preheat Your Oven:

Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and gives it that perfect golden-brown crust.

Prepare Your Pan:

Grease and flour your cake pan to prevent sticking. You can also line it with parchment paper for an easy release once the cake is done.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed and will help the cake rise evenly.

Beat the Wet Ingredients:

In a separate large bowl, beat together the sugar, eggs, and olive oil. Once combined, add the lemon zest and lemon juice, and mix until everything is smooth and well incorporated.

Combine Wet and Dry Ingredients:

Add the dry ingredients to the wet ingredients in batches, alternating with the milk. Mix gently until everything is just combined—don’t overmix or the cake may turn out dense.

Bake the Cake:

Pour the batter into your prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden and spring back when touched.

Cool the Cake:

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. The cooling process allows the cake to set and makes it easier to slice.

Serve and Enjoy:

Once it’s cooled, slice and enjoy! You can serve it as is, or top it with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.

Nutrition Facts

Servings: 12
Calories per serving: 230

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Lemon Olive Oil Cake

This cake is lovely on its own, but here are some ideas to make it even more special:

With Fresh Berries:

Top your cake with fresh berries like raspberries or blueberries for a burst of color and extra freshness. The sweetness of the fruit pairs perfectly with the citrusy cake.

With Whipped Cream:

A dollop of freshly whipped cream adds a creamy contrast to the light, airy texture of the cake. You could even add a little vanilla or honey to the whipped cream for extra flavor.

With a Lemon Glaze:

For an extra lemony punch, drizzle a simple lemon glaze over the cake. Just mix powdered sugar and lemon juice until smooth, and drizzle over the cooled cake.

As a Brunch Treat:

Serve a slice with your morning coffee or tea for a refreshing and light brunch. The lemon is bright and uplifting, perfect for starting the day.

As a Dessert:

This cake makes an elegant dessert for dinner parties. Serve it with a glass of Prosecco or iced tea for a light and refreshing finish to the meal.

Additional Tips

Here are a few tips to ensure your cake turns out perfectly every time:

• Use Fresh Lemons: For the best flavor, make sure to use fresh lemons for the zest and juice. The bottled stuff just doesn’t compare!
• Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in a dense cake.
• Customize the Flavor: Feel free to experiment with other citrus fruits, like orange or lime, for a different twist on the cake.
• Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week.
• Make It Ahead: This cake keeps well for a day or two, making it a great make-ahead option. You can bake it the night before and serve it the next day.

FAQ Section

Q1: Can I use a different oil instead of olive oil?
A1: While olive oil is key to the flavor of this cake, you can use a mild oil, like vegetable or canola oil, if you prefer. The texture will still be great, but the olive oil flavor will be less pronounced.

Q2: Can I make this cake without eggs?
A2: Yes! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a store-bought egg replacer. The texture may vary slightly, but it will still be delicious.

Q3: Can I freeze this cake?
A3: Absolutely! You can freeze the cake (without the glaze or topping) by wrapping it tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months. Just thaw at room temperature before serving.

Q4: How do I store leftovers?
A4: Store leftover cake in an airtight container at room temperature for up to 3 days. If you have extra cake, refrigerating it can help keep it fresh for up to a week.

Q5: Can I add a glaze or frosting to this cake?
A5: Yes, a simple lemon glaze made from powdered sugar and lemon juice would be a perfect addition. If you’re in the mood for something more decadent, cream cheese frosting would be an excellent pairing too!

Q6: Can I use a different type of citrus?
A6: Yes, feel free to swap the lemon for oranges, limes, or even grapefruits for a fun twist. Just adjust the zest and juice quantities to match the size of the fruit.

Q7: How can I make this cake gluten-free?
A7: You can swap the all-purpose flour for a gluten-free flour blend. Make sure the blend contains xanthan gum to help the cake hold together.

Q8: Can I use less sugar?
A8: You can reduce the sugar by up to 1/4 cup, but keep in mind it might affect the cake’s texture. The sugar helps with moisture and structure, so reducing it too much may result in a slightly drier cake.

Q9: Can I make mini cakes instead of one large one?
A9: Absolutely! You can divide the batter into muffin tins or smaller cake pans. Just adjust the baking time, and start checking for doneness at around 15 minutes.

Q10: Can I add other flavors to this cake?
A10: Definitely! You can experiment with different flavor additions like a dash of vanilla extract, ground cinnamon, or even poppy seeds for some added texture.

Conclusion

This Lemon Olive Oil Cake is a delightful treat that’s bright, flavorful, and incredibly easy to make. Whether you’re looking for a light dessert to end a meal or a simple treat to enjoy with your afternoon tea, this cake hits all the right notes. The lemon adds a refreshing zing, while the olive oil brings a beautiful richness that makes this cake stand out from the crowd. Serve it as is or dress it up with a glaze, whipped cream, or fresh fruit—no matter

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