Lemon olive oil cake is a delicious and unique twist on a classic dessert. Made with a combination of fresh lemon juice, zest, and fragrant olive oil, this cake offers a refreshing and light flavour that is perfect for any occasion. The use of olive oil not only adds a subtle richness to the cake but also makes it a healthier alternative to traditional butter-based cakes. Whether you’re looking for a tasty treat to enjoy with your afternoon tea or a show-stopping dessert for a special gathering, this lemon olive oil cake is sure to impress.
Ingredients:
- 1 cup extra virgin olive oil (use a mild, fruity one)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 ½ tsp vanilla extract
- ½ cup lemon juice (freshly squeezed)
- Zest of 2-3 lemons
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Powdered sugar for dusting (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan.
- In a large bowl, whisk together olive oil, sugar, eggs, vanilla, lemon juice, and lemon zest.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined (don’t overmix)
- Pour batter into the prepared pan. Bake for 35-45 minutes (the loaf pan may take longer) until a toothpick inserted into the centre comes out with a few moist crumbs.
- Let cake cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
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Lemon Olive Oil Cake
Experience the unique taste of Lemon Olive Oil Cake. A light, airy cake with a perfect balance of lemon zest and smooth olive oil
Ingredients
- 1 cup extra virgin olive oil (use a mild, fruity one)
- 1½ cups granulated sugar
- 3 large eggs
- 1½ tsp vanilla extract
- ½ cup lemon juice
- Zest of 2-3 lemons
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or a loaf pan.
- In a large bowl, whisk together olive oil, sugar, eggs, vanilla, lemon juice, and lemon zest.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined (don’t overmix)
- Pour batter into the prepared pan. Bake for 35-45 minutes (the loaf pan may take longer) until a toothpick inserted into the centre comes out with a few moist crumbs.
- Let cake cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar before serving, if desired.