Lemon Olive Oil Cake Recipe
User Reviews
5
Lemon Olive Oil Cake Recipe
Description
The cake's preparation starts with whisking eggs and sugar until pale and thick, then incorporating olive oil, lemon zest, juice, and vanilla to infuse citrus flavor and richness. Flour, baking powder, baking soda, and salt are sifted into the wet mixture alternately with yogurt to ensure even, light mixing without overworking the batter, preserving tenderness.
Baked in a greased springform pan at 350°F, the cake develops a golden brown crust and a fragrant, moist crumb inside. The subtle olive oil flavor complements the lemon brightness, adding complexity beyond a typical butter cake. Powdered sugar glazing is optional for added sweetness and presentation.
The notes advise precise measuring, using room temperature ingredients, avoiding overmixing for texture, and checking doneness with a toothpick. Cooling the cake properly and storing it airtight preserves moisture. Olive oil choice affects flavor, so a mild fruity oil is recommended.
Ingredients
- 1 cup extra virgin olive oil See the recipe post for choosing an olive oil
- 3 large egg room temperature
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract pure
- ½ cup lemon juice
- lemon zest from 3 fresh lemons
- 2 cups all-purpose flour organic
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup yogurt or whole milk, plain, Greek
- powdered sugar see the optional glaze in the instructions, for dusting
- *you can swap orange juice and zest and make an orange-scented olive oil cake
Instructions
- Preheat oven to 350 degrees F. Prepare a 9" springform pan by greasing the bottom and the sides with cooking spray. Line the bottom with parchment paper.
- In a large mixing bowl or bowl of a stand mixer, whisk together the eggs and sugar, thick and pale yellow in color, about 3-4 minutes with an electric mixer, more if whisking by hand.
- Add the olive oil and whisk to combine.
- Add the vanilla, lemon zest, and lemon juice. Whisk briefly to combine.
- Place a sifter or mesh strainer on top of the wet ingredients bowl. Sift in the flour, baking powder, baking soda, and salt. Sift about half of the dry ingredients and stir to combine.
- Add yogurt (or milk if using) and sift in the rest of the flour mixture. Mix to combine.
- Do not over-mix the cake batter. Mix until no streaks of dry flour remain. Pour the batter into the prepared pan. Gently tap the pan on the countertop to remove air bubbles and even out the batter.
- Bake for 45-55 minutes until golden brown and fragrant. Cover the cake loosely with foil if it starts to brown too much at the end.
- Allow the cake to cool for about 10 minutes. Remove the cake from the springform pan and let it cool on a baking rack. Dust with powdered sugar! Enjoy warm or room temperature.
Optional Lemon Glaze:
- Mix 1 cup of powdered sugar with 2-3 tablespoons of lemon or orange juice for a simple glaze until you achieve a smooth, pourable consistency. Drizzle the glaze over the cooled cake. You can also serve with fresh fruit, fresh berries, or whipped cream.
Notes
- Use room temperature ingredients to promote even mixing and baking.
- Choose a mild, high-quality extra virgin olive oil for balanced flavor without bitterness.
- Mix ingredients gently and stop when combined to avoid a tough cake texture.
- Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool the cake thoroughly before wrapping or storing to maintain moisture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 1048 kcal
% Daily Value*
| Calories | 1048kcal | 52% |
| Carbohydrates | 127g | 42% |
| Protein | 14g | 28% |
| Fat | 55g | 85% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 40g | 200% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 834mg | 35% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 78g | 156% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 14mg | 16% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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