As I stood in my kitchen, the bright sunshine streamed through the window, illuminating the fresh lemons just waiting to be transformed into something magical. I couldn’t help but feel the excitement bubbling up inside me, especially knowing that I was about to make a Lemon Olive Oil Cake—a delightful dessert that perfectly balances sweetness with a hint of zest.
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What makes this cake stand out? Not only does it infuse the comforting flavors of home with the refreshing brightness of lemon, but it also uses the richness of extra virgin olive oil, giving it a lush texture and depth that is simply irresistible. Perfect for those moments when you crave a light yet indulgent treat, this recipe is a crowd-pleaser, whether you’re hosting friends for afternoon tea or simply looking to elevate your weeknight dessert routine.
In just 50 minutes, you can whip this delightful cake into existence, and I assure you, the first slice will disappear faster than you can say “lemony goodness!” Let’s get started!
Why You'll Love This Lemon Olive Oil Cake
- This Lemon Olive Oil Cake is incredibly easy to make, requiring just 15 minutes of prep time, making it perfect for even the busiest of days.
- Bursting with bright lemon flavor and the richness of olive oil, it delivers a delightful taste that keeps everyone coming back for more.
- The versatility of this cake allows it to shine at any occasion, whether it’s a casual brunch or a festive celebration.
- With its stunning golden appearance topped with a light glaze, it’s sure to impress your guests and elevate any dessert table.
Lemon Olive Oil Cake Ingredients
• Prepare to create culinary magic with these simple yet flavorful ingredients!
For the Cake Batter
- 1.5 cups all-purpose flour – This provides the structure for our Lemon Olive Oil Cake.
- 1 cup granulated sugar – A touch of sweetness that balances the tartness of the lemon.
- 0.5 cups extra virgin olive oil – Adds moisture and a unique richness that enhances the cake’s flavor.
- 3 large eggs – These bind all the ingredients together while adding fluffiness.
- 1 tablespoon lemon zest – Infuses the cake with vibrant lemon flavor and aromatic oils.
- 0.5 cups fresh lemon juice – This gives the cake its signature zesty kick.
- 1 teaspoon baking powder – Essential for helping the cake rise beautifully.
- 0.25 teaspoon salt – Enhances the overall flavor and balances the sweetness.
For the Glaze
- 1 cup powdered sugar – This creates a sweet finishing touch that pairs perfectly with lemon.
- 2 tablespoons fresh lemon juice – The perfect addition to make the glaze bright and tangy.
Now you’re all set to whip up an unforgettable Lemon Olive Oil Cake that will leave your taste buds dancing!
How to Make Lemon Olive Oil Cake
Preheat the oven. Set your oven to 350°F (175°C). While it warms up, prepare a 9-inch round cake pan by greasing it lightly or lining it with parchment paper to ensure easy removal later.
Combine the dry ingredients. In a mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 0.25 teaspoon of salt until well blended. This dry mix forms the base of your cake.
Whisk the wet ingredients. In a separate bowl, whisk together 3 large eggs, 0.5 cups of extra virgin olive oil, 1 tablespoon of lemon zest, and 0.5 cups of fresh lemon juice. Mix until smooth and frothy; this blend brings moisture and flavor to our cake.
Mix the wet and dry ingredients. Pour the wet mixture into the dry ingredients. Gently combine using a spatula until just mixed, ensuring not to overmix—this will keep your cake tender!
Pour the batter and bake. Transfer the batter into the prepared pan and spread it evenly. Bake in the preheated oven for about 35 minutes, or until it’s golden brown and a toothpick inserted into the center comes out clean.
Cool and glaze the cake. Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For icing, whisk together 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice, and drizzle over the cooled cake for a tangy finish.
Optional: Garnish with lemon slices or a sprinkle of powdered sugar for an extra touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Lemon Olive Oil Cake
Room Temperature: Keep your Lemon Olive Oil Cake at room temperature, wrapped in plastic wrap or stored in an airtight container, for up to 3 days to maintain its fresh flavor.
Fridge: To enjoy the cake longer, store it in the refrigerator for up to a week. Just be sure to cover it well to prevent drying out.
Freezer: Freeze individual slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container. This will keep them fresh for up to 3 months.
Reheating: When ready to enjoy, simply thaw the slices in the fridge overnight and then warm them in the microwave for a few seconds or at room temperature for a delightful treat!
What to Serve with Lemon Olive Oil Cake?
Elevate your dessert experience with delightful accompaniments that echo the bright and zesty notes of this cake.
Fresh Berries: A medley of mixed berries adds a pop of color and a sweet-tart contrast that complements the lemon perfectly.
Whipped Cream: Lightly sweetened whipped cream enhances the cake’s moistness, adding a delightful, airy texture to each bite.
Mint Tea: A cup of soothing mint tea refreshes the palate, making it an ideal drink pairing for this lemony delight.
Vanilla Ice Cream: The creamy vanilla ice cream provides a luscious counterpoint to the tartness of the cake, creating a heavenly balance.
Lemon Sorbet: For an extra zing, a scoop of lemon sorbet will echo the cake’s bright flavors while refreshing your taste buds.
Honey Drizzle: A drizzle of honey adds natural sweetness and a floral note that harmonizes beautifully with the cake’s essence.
Pistachio Crumble: This crunchy topping introduces a nutty flavor and texture that contrasts nicely with the cake’s smoothness.
Indulging in any of these pairings will create an unforgettable culinary experience around the cherished Lemon Olive Oil Cake!
Make Ahead Options
These Lemon Olive Oil Cakes are fantastic for meal prep aficionados and busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance by mixing together the dry and wet ingredients separately and storing them in airtight containers in the refrigerator. To maintain freshness and prevent browning, cover the bowls tightly with plastic wrap or lids. When you’re ready to bake, simply combine the wet and dry mixes and pour the batter into the prepared pan. Bake as directed, and you’ll enjoy a delicious cake with minimal effort—perfect for unexpected guests or a sweet treat anytime!
Lemon Olive Oil Cake Variations
Feel free to play with this recipe and create your own unique twist on a classic delight!
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a deliciously light cake that everyone can enjoy.
Honey Sweetened: Replace granulated sugar with 3/4 cup of honey to add a floral sweetness and moisture to the cake. Just reduce the lemon juice slightly to maintain the balance.
Citrus Twist: Try adding lime or orange zest along with the lemon for a delightful citrus medley that brightens the flavor profile even more.
Nutty Addition: Incorporate 1/2 cup of chopped almonds or walnuts into the batter for a lovely crunchy texture and nutty flavor that pairs beautifully with lemon.
Herb Infusion: Fold in 1 tablespoon of fresh chopped rosemary or thyme for an unexpected herbal note that brings savory depth to your cake.
Chocolate Drizzle: Enhance the sweetness by drizzling melted dark chocolate over the cooled cake for an exquisite contrast of flavors; chocolate and lemon are a match made in heaven!
Spiced Variation: Add a pinch of cinnamon or nutmeg into the dry ingredients for a warm, comforting twist that’s perfect for cozy gatherings.
Berry Boost: Toss in a cup of fresh blueberries or raspberries to the batter before baking for a fruity burst that makes each bite extra special.
Chef's Helpful Tips
- For the best Lemon Olive Oil Cake, ensure all your ingredients are at room temperature before mixing to achieve a smoother batter.
- Avoid overmixing when combining wet and dry ingredients, as this can lead to a dense cake instead of a light and airy texture.
- When zesting lemons, use a microplane for finely grated zest which imbues the cake with intense citrus flavor without large pieces.
- Remember to check your cake a few minutes before the suggested bake time, as ovens can vary in temperature and you want to catch it at that perfect golden brown stage.
Lemon Olive Oil Cake Recipe FAQs
What type of lemons should I use for the best flavor?
Absolutely! For optimal flavor, use fresh, ripe lemons that are heavy for their size. Look for bright yellow lemons without any dark spots or blemishes, as these indicate freshness. Organic lemons are also a great choice since they come without the wax coating often found on non-organic varieties.
How can I store leftovers of the Lemon Olive Oil Cake?
Very easily! To keep your cake fresh, wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you prefer a longer shelf life, you can refrigerate it for up to a week—just remember to cover it well to prevent it from drying out.
Can I freeze Lemon Olive Oil Cake, and if so, how?
Absolutely! To freeze your Lemon Olive Oil Cake, cut it into individual slices for easy serving. Wrap each slice tightly in plastic wrap and then place them into a freezer-safe container. This method will keep your cake fresh for up to 3 months. When you’re ready to enjoy, let the slices thaw in the fridge overnight, and warm them slightly in the microwave for the perfect taste!
What should I do if my cake doesn’t rise properly?
If your cake doesn’t rise as expected, it typically points to a couple of common issues. First, check that your baking powder is fresh—old baking powder can lose its leavening power. Ensure you’re measuring accurately, too; even a slight amount can affect the cake’s rise. Remember, when mixing, avoid overmixing your batter, as doing so can lead to a denser cake. Always trust the toothpick test—if it comes out clean, your cake is likely perfect!
Is this cake suitable for those with gluten allergies?
For a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking powder is also gluten-free. While I often encourage everyone to try it first, this cake’s delightful lemon flavor and moistness still carry through beautifully with these substitutions!
Lemon Olive Oil Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing or lining it with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
- In a separate bowl, whisk together the eggs, olive oil, lemon zest, and lemon juice until smooth and frothy.
- Pour the wet mixture into the dry ingredients and gently combine using a spatula until just mixed.
- Transfer the batter into the prepared pan and spread it evenly. Bake for about 35 minutes, or until golden brown.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Whisk together the powdered sugar and lemon juice for the glaze, and drizzle over the cooled cake.
