Oh my goodness, you guys, are you ready for this? This lemon olive oil cake recipe is, without a doubt, my absolute favorite. It’s the kind of cake that evokes sunshine-filled afternoons and lazy Sunday brunches. It’s far superior to any standard Pound Cake I’ve ever had – lighter, brighter, and bursting with that incredible, almost floral lemon zest flavor. Think of it as the sophisticated cousin of a classic lemon poppy seed loaf, but so much more elegant and intensely flavorful.
What is lemon olive oil cake?
A lemon olive oil cake is, simply put, a moist, intensely flavorful cake made with olive oil instead of butter. The olive oil lends a subtle richness and a beautiful, almost buttery texture without the heaviness. The bright citrus notes of the lemon zest and juice perfectly complement the delicate olive oil, creating a truly unforgettable flavor combination. It’s not overly sweet, which I love – it’s more about that bright, refreshing lemon flavor taking center stage. I always make it when I want something that isn’t overly sugary for dessert or for breakfast. This lemon olive oil cake is truly unique. You’ve gotta try it!
Why you’ll love this recipe?
Okay, let me tell you why this lemon olive oil cake has earned its place as a staple in my kitchen. First, the flavor is simply divine. That vibrant lemon zest, combined with the subtle fruitiness of the olive oil, creates a taste explosion that’s both sophisticated and utterly satisfying. It’s not too sweet, it’s perfectly moist, and it’s just… dreamy. Second, it’s unbelievably easy to make. I’m talking seriously simple – no complicated techniques or obscure ingredients. This one’s a lifesaver on busy nights. Third, it’s incredibly cost-effective! The ingredients are all readily available and inexpensive. And lastly, it’s incredibly versatile. It’s perfect for breakfast with a cup of coffee, a delightful brunch treat, a sophisticated dessert, or even a comforting snack. What I love most about this is that it’s just *so* adaptable – you can really make it your own!
How do I make lemon olive oil cake?
Quick Overview
This recipe is all about simplicity. We’re going to whisk together the dry ingredients, then combine them with the wet ingredients, gently fold in the lemon zest and juice, and bake until golden. It’s a one-bowl wonder, leaving you with minimal cleanup! The end result is a light, fluffy cake with a beautiful lemon flavor and a lovely, moist crumb. This cake is so easy to make, I promise!
Ingredients
For the Main Batter: What are some examples?
2 cups all-purpose flour (or gluten-free blend – see FAQ)
1 ½ cups granulated sugar
1 teaspoon baking powder. 1 tablespoon baking soda.
1 teaspoon baking soda. 12 teaspoon salt.
14 teaspoon salt. 1 tablespoon
34 cup extra virgin olive oil (good quality makes a difference!)
I’ve used almond milk and it was great!
2 large eggs
1 teaspoon vanilla extract. 1 tablespoon sugar.
What is the lemon filling?
Zest and juice of 2 large lemons.
I always use Meyer lemons if I can find them – so fragrant!
For the Glaze (optional): For
12 cup powdered sugar. 1 cup
2-3 tablespoons lemon juice. 2-3 teaspoons.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. If you have a bundt pan, just make sure to grease and flour it well to prevent sticking. I prefer a 9×13 for even baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is well combined – no lumps!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the olive oil, milk, eggs, and vanilla extract until well combined. Set aside.
Step 4: Combine
Gently pour the wet ingredients into the dry ingredients and fold until just combined. Don’t overmix, a few lumps are okay. Overmixing will result in softer cake. Trust me on this one.
Step 5: Prepare Filling
How do you juice lemons?
Step 6: Layer & Swirl
Gently fold in the lemon zest and juice into the batter. Use a spoon or spatula to create swirls in the batter. Don’t worry if it’s not perfect, the imperfections are part of the charm.
Step 7: Bake
If you have a toothpick, pour the batter into your prepared pan and bake for 30-35 minutes, or until inserted into the center of the cake comes out clean. In the center comes out clean. Oven temperatures vary so keep a close eye on it!
Step 8: Cool & Glaze
Let the cake cool completely in the pan before glazing. Once cooled, whisk together the powdered sugar and lemon juice. Do not overdo the glaze on the top of the cake. Pour it down the sides.
Step 9: Slice & Serve
What is the best way to serve a cake at room temperature? I like to serve it in big, generous slices, maybe with a dollop of whipped cream on the side.
What is the best way to serve it?
For Breakfast:A cup of coffee or a glass of orange juice is the perfect pairing. Is powdered sugar a good touch?
For Brunch:What is a great cake to serve for brunch? What are some good side dishes to serve with a mimosa or fruit salad?
As Dessert:What makes a delicious vanilla cake?
For Cozy Snacks:A slice of this cake with a warm cup of tea makes for the perfect afternoon pick-me-up. What does it taste like to have a glass of milk after school?
How do I make lemon olive oil cake?
Mixing Advice:Do not overmix the batter. Gentle folding is key to a light and fluffy cake. Overmixing can cause gluten to develop, leading to a harder texture.
Swirl Customization Experiment with different swirling techniques to create unique visual patterns. You can use a toothpick or knife to create elegant swirls.
Ingredient Swaps: While extra virgin olive oil is recommended, you can try other mild-flavored oils, but the flavor might be slightly altered.
Baking Tips: For even baking, rotate the pan halfway through. Keep an eye on your cake – ovens vary! A cake tester is your best friend here.
Glaze Variations: Add a pinch of vanilla extract to the glaze for an extra touch of sweetness and flavor. A little lemon zest also takes it to the next level.
Storing and Reheating Tips
Room Temperature: Store at room temperature, covered, for up to 3 days.
Refrigerator Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezer Instructions: Wrap the cake tightly in plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Glaze Timing Advice: Add the glaze just before serving for the freshest taste and best appearance.
Frequently Asked Questions
Final Thoughts
This lemon olive oil cake is more than just a recipe; it’s a little slice of sunshine on a plate. It’s the perfect blend of sweet and tart, simple yet elegant, and endlessly adaptable to your taste. I hope you love it as much as I do. Seriously, give this a try! Let me know in the comments how yours turns out, and feel free to share your own variations. Happy baking!
Lemon Olive Oil Cake
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup olive oil
- 2 large eggs
- 0.75 cup buttermilk
- 2 tablespoons lemon zest
- 0.25 cup lemon juice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, cream together sugar and olive oil. Add eggs one at a time, then stir in buttermilk, lemon zest, and lemon juice.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
