Lemon Olive Oil Cake is a delightful and aromatic dessert that artfully combines the bright citrusy notes of lemons with the rich and fruity essence of extra-virgin olive oil. This cake stands out for its moist and tender crumb, owing to the inclusion of olive oil in the batter.
The star of the show is the fresh lemon flavor, derived from both lemon zest and juice, infusing the cake with a zesty and refreshing taste. The olive oil not only adds a unique depth but also contributes to the cake’s moist texture.
Lemon Olive Oil Cake is often dusted with powdered sugar or glazed with a lemony icing for an extra burst of sweetness and visual appeal. This dessert captures the perfect balance of citrusy brightness and the richness of olive oil, resulting in a sophisticated and flavorful treat that is both comforting and elegant.
This incredibly decadent and moist cake is made with olive oil instead of butter as the primary fat. The oil adds a subtle fruity flavor and plenty of moisture. The combination of the lemon, vanilla, and a hint of olive oil makes for a simple but complexly flavored cake.
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Lemon Olive Oil Cake
- 1 9" springform pan
- 1 cup olive oil
- 3 large eggs
- 1-1/2 cups granulated sugar plus 2 tbsp for sprinkling the top
- 2 tsp vanilla extract
- 1/2 cup lemon juice
- zest from 3 lemons
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all purpose flour
- 1 cup whole milk
- powdered sugar for dusting optional
- Preheat oven to 350°F. Prepare a 9" springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.
- In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
- Add the vanilla, lemon zest, and lemon juice. Whisk briefly to combine.
- Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
- Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.
- Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top.
- Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack
- When cool, dust the top with powdered sugar, if desired.