The moment I sliced into this Lemon Olive Oil Cake, the sun-kissed aroma of citrus filled my kitchen, whisking me away to Mediterranean markets overflowing with fresh lemons. This delightful cake, with its moist texture and zesty flavor, is a perfect antidote to the monotony of fast food. It captures the essence of simple elegance, making it a versatile dessert suitable for both casual afternoons and special occasions.
With a few pantry staples and a generous splash of extra-virgin olive oil, you can create an irresistible treat that impresses at potlucks or brings joy during quiet evenings at home. It’s a cake that not only nourishes the body but also delights the soul, especially when adorned with a dollop of whipped cream and fresh berries. So, let’s embrace this uplifting dessert that celebrates the bright flavors of lemon and the richness of olive oil—trust me, it’s a delicious escape you won’t want to miss!
Why is Lemon Olive Oil Cake a Must-Try?
Simplicity: This delightful dessert requires minimal ingredients, making it accessible even for novice bakers.
Fresh Flavors: The combination of lemon and olive oil adds a fragrant twist that’s hard to resist.
Versatility: Perfect for any occasion, from casual family dinners to fancy gatherings, it suits any palate!
Time-Saving: Ready in under an hour, you’ll have a delectable cake with little effort.
Crowd-Pleaser: The moist, tender texture guarantees it will quickly become a favorite among friends and family.
Elevate Your Experience: Serve it simply, or try dressing it up with our suggested toppings for an impressive finish!
Lemon Olive Oil Cake Ingredients
For the Batter
- All-purpose flour (2 cups, 255 grams) – Structure for the cake; ensure to dust the pan to prevent sticking.
- Salt (1 teaspoon) – Enhances flavor; no alternatives necessary.
- Baking powder (1 teaspoon) – Leavening agent for a light cake; do not substitute with baking soda.
- Baking soda (1 teaspoon) – Works with acidic ingredients to help the cake rise; don’t omit this ingredient.
- Granulated sugar (1 ½ cups, 300 grams) – Sweetness and moisture; can substitute with coconut sugar for a less refined option.
- Large eggs (3, room temperature) – Binding and moisture; room temperature is essential for better emulsification.
- Lemon zest and juice of 1 large lemon – Adds brightness and acidity; Meyer lemons can be used for a sweeter flavor.
- Extra virgin olive oil (1 cup) – Adds moistness and flavor; avoid substituting with vegetable oil as it alters the taste.
- Whole milk (1 ¼ cup, at room temperature) – Hydration and richness; use buttermilk for a tangier flavor.
For the Topping
- Heavy whipping cream (2 cups) – For topping with a light texture; optional, can use dairy-free alternatives.
- Powdered sugar (2 teaspoons) – Sweetener for whipped cream; omit if not desired.
- Vanilla extract (1 teaspoon) – Flavor enhancer; ensure it’s pure for best results.
- Fresh berries and edible flowers – Garnish for presentation; use only edible flowers like violets or pansies.
How to Make Lemon Olive Oil Cake
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Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to ensure the cake releases easily once baked.
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Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
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Mix sugar and zest: In a large mixing bowl, combine granulated sugar and lemon zest, rubbing them together to release the oils and enhance flavors. This will create a fragrant base for your cake.
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Beat in olive oil: Add the extra virgin olive oil to the sugar mixture and beat using a mixer or whisk until the mixture becomes light and creamy, about 3 minutes.
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Incorporate the eggs: Add the large eggs one at a time to the batter, mixing well after each addition; then pour in the lemon juice to brighten the flavor.
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Gradually mix the flour and milk: Alternate adding the flour mixture and whole milk to the batter, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
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Pour the batter into the prepared pan and bake for 35-40 minutes. Check for doneness by inserting a toothpick; it should come out with moist crumbs but not wet batter.
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Cool in the pan for 10 minutes, then gently transfer to a wire rack to cool completely. This step ensures your cake maintains its lovely texture.
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Whip the cream: While the cake cools, whip the heavy whipping cream in a separate bowl to medium peaks, adding powdered sugar and vanilla extract if desired for sweetness.
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Top the cooled cake with whipped cream and decorate with fresh berries and edible flowers for a beautiful presentation.
Optional: Serve with a dusting of powdered sugar for added elegance.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Lemon Olive Oil Cake preparations are perfect for busy weeknights and can save you precious time! You can mix the batter up to 24 hours in advance; just refrigerate it in an airtight container to keep that fresh flavor intact. Alternatively, you can bake the cake and let it cool completely, then wrap it well and store in the refrigerator for up to 3 days. When you’re ready to serve, simply whip the heavy cream, top the cake, and garnish with fresh berries right before enjoying. This way, you’ll have a delightful dessert that’s just as delicious and ready to impress with minimal effort!
What to Serve with Lemon Olive Oil Cake?
Indulging in a slice of moist, zesty lemon cake is a delightful experience, but pairing it with the right accompaniments can elevate your dessert game to new heights.
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Fresh Berries: Bright, juicy berries enhance the cake’s citrusy flavor, creating a refreshing contrast that delights the palate.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds a luxurious touch, making each bite feel indulgent and airy.
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Mint Leaves: A sprig of fresh mint not only adds a pop of color but also elevates the fragrant notes of lemon in the cake.
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Earl Grey Tea: The floral and citrus notes of this tea harmonize beautifully with the cake, making it an ideal pairing for an afternoon treat.
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Lemon Sorbet: For a refreshing twist, serve a scoop of lemon sorbet alongside the cake to complement its flavor while adding an icy, tart element.
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Limoncello: A splash of this Italian lemon liqueur enhances the lemon zestiness, perfect for serving at a festive gathering.
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Poppy Seed Muffins: The nutty crunch of poppy seeds can be a perfect companion, echoing a traditional pairing that beautifully ties together these flavors.
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Almond Biscotti: These crunchy cookies can inspire a delightful textural contrast to the moist cake, ideal for dipping into coffee or tea.
Let these suggestions invigorate your next gathering, ensuring that every bite of your lemon olive oil cake is surrounded by delicious companions!
How to Store and Freeze Lemon Olive Oil Cake
Room Temperature: Keep the Lemon Olive Oil Cake covered at room temperature for up to 3 days to maintain its freshness and moisture.
Fridge: If you need to store it for longer, place it in an airtight container in the fridge for up to a week. Be sure to wrap it well to prevent it from drying out.
Freezer: For longer preservation, freeze the wrapped cake for up to 1 month. Slice it beforehand for easier thawing, and just let it come to room temperature before serving.
Reheating: To enjoy the cake warm, gently heat individual slices in the microwave for about 10-15 seconds.
Expert Tips for Lemon Olive Oil Cake
- Room Temperature Ingredients: Always use room temperature eggs and milk to ensure a stable and well-emulsified batter for your Lemon Olive Oil Cake.
- Use a Springform Pan: Investing in a springform pan makes it easier to remove the cake without damaging its delicate structure.
- Watch the Baking Time: If your cake starts to brown too quickly, use an oven thermometer to check accuracy or lower the temperature to prevent burning.
- Moisture Check: Test for doneness with a toothpick; it should come out with moist crumbs—not wet batter. Adjust your baking time as needed.
- Storing Leftovers: Wrap any leftover cake in plastic wrap to maintain its freshness, and remember it can be frozen for up to a month!
Lemon Olive Oil Cake Variations
Feel free to get creative with this delightful cake recipe and make it your own!
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Citrus Swap: Substitute lemon with orange or lime for a fresh twist that brings new brightness to your cake.
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Grain-Free: For a gluten-free option, replace all-purpose flour with almond flour or a gluten-free baking blend for a nutty flavor.
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Add Herbs: Incorporate fresh herbs like rosemary or thyme to add an unexpected, fragrant flavor that complements the citrus beautifully.
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Nutty Crunch: Mix in chopped walnuts or almonds for added texture and a delightful nutty flavor that pairs well with the moist cake.
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Poppy Seeds: Add poppy seeds to the batter for a classic touch and a bit of crunch that takes your cake to another level.
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Coconut Bliss: Sprinkle shredded coconut into the batter for a tropical flair, or top with toasted coconut for a delicious finish.
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Spice It Up: Add a pinch of ground ginger or cardamom to the batter for a warm, aromatic kick that enhances the lemon flavor beautifully.
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Vegan Delight: Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and almond milk to create a vegan version without sacrificing flavor!
Lemon Olive Oil Cake Recipe FAQs
How do I choose the right lemons for my cake?
Absolutely! Look for lemons that are bright yellow with a firm skin; avoid any that have dark spots all over or feel soft. Meyer lemons are a fantastic option as they offer a sweeter flavor and can enhance the overall taste of your Lemon Olive Oil Cake.
What’s the best way to store leftovers?
Very! Wrap your leftover Lemon Olive Oil Cake in plastic wrap or place it in an airtight container. This way, it can stay fresh at room temperature for up to 3 days. If you need to keep it longer, store it in the fridge where it can last up to a week. Just remember to rewrap it if it’s in a container that’s not completely airtight!
Can I freeze my Lemon Olive Oil Cake?
Absolutely! To freeze your cake, slice it beforehand for convenient thawing. First, wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 1 month. When you’re ready to enjoy a piece, simply let it come to room temperature—there’s no need to thaw it overnight!
Why did my cake not rise properly?
Very! If your Lemon Olive Oil Cake didn’t rise as expected, it could be due to a few reasons. First, ensure that your baking powder and baking soda are fresh and not expired. Also, using room temperature eggs is crucial for creating an emulsion. Lastly, make sure not to overmix your batter as this can lead to a dense texture. Mix until just combined, and you’ll be on the right track!
Are there any dietary considerations I should know?
Absolutely! If you or your guests have allergies, it’s important to note that this recipe contains eggs and dairy. For a dairy-free version, you can substitute the whole milk with almond milk or oat milk, and use coconut cream for the whipped topping. Always double-check that your olive oil and other ingredients align with dietary preferences.
How do I enhance the flavor of my cake?
Very! You can elevate the flavor of your Lemon Olive Oil Cake by adding poppy seeds for a delightful crunch or infusing the batter with fresh herbs like rosemary or thyme for a fragrant twist. You could even try drizzling a simple lemon glaze on top for added sweetness and a professional finish!
Irresistibly Moist Lemon Olive Oil Cake That’s So Easy to Make
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, combine granulated sugar and lemon zest, rubbing them together to release the oils.
- Add the extra virgin olive oil to the sugar mixture and beat until light and creamy, about 3 minutes.
- Add the large eggs one at a time, mixing well after each addition; then pour in the lemon juice.
- Alternate adding the flour mixture and whole milk, stirring gently until just combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes. Check for doneness with a toothpick.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whip the heavy whipping cream to medium peaks, adding powdered sugar and vanilla extract if desired.
- Top the cooled cake with whipped cream and decorate with fresh berries and edible flowers.