Lemon Olive Oil Cake
This Mediterranean-style Lemon Olive Oil Cake is light, not too sweet and yields delicious fruity notes from the olive oil combined with citrusy flavors from the lemon zest and its juice. It keeps moist for days and bears a just so slightly crunchy top, which reminds of fried doughs. A perfect cake for an afternoon tea! I am stepping away from my love of butter today to share with you this staple cake recipe in my kitchen – a Lemon Olive Oil Cake. I love its light and moist texture…
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (200g) sugar
- Zest from 2 lemons
- 1 cup (235ml) extra virgin olive oil
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (125ml) lemon juice
- 1 cup (235ml) milk (2% m.f.)
- 2 cups (250g) all purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- Icing sugar, for sprinkling
Instructions
- 1
Pre-heat your oven to 350F (180C) with a rack in the middle. Grease a 9-inch circular cake pan with butter, sprinkle the sides with flour, line the bottom with a circle of parchment paper and set aside.
- 2
Step 1 - In a medium mixing bowl, combine the sugar with the zest of the two lemons and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy. Whisk in the olive oil, the eggs, the vanilla extract, the lemon juice and the milk.
- 3
Step 2 - In a separate mixing bowl, combine the all-purpose flour, salt, baking powder and baking soda. Whisk in the wet ingredients until just incorporated. Switch to a spatula and scrape the bowl to ensure no unevenly mixed areas remain.
- 4
Transfer the batter to the pan and bake for 40 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack. Allow the cake to cool for about 20 minutes in the pan before attempting to release it. Run a thin butter knife around the edges if it seems a bit stuck.
- 5
Serve warm or at room temperature, with a sprinkling of powdered sugar.