Description
Lemon Olive Oil Cake finds its roots in the Mediterranean region, particularly in countries like Italy, Spain, and Greece, where both olive oil and citrus fruits are staples. Olive oil has been used in Mediterranean cooking for thousands of years, often as the primary fat in both savory and sweet dishes. When combined with lemons, another fruit native to the region, this cake becomes a perfect representation of Mediterranean culinary traditions.
Ingredients
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1½ cups all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 cup granulated sugar
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Zest of 2 lemons
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3 large eggs
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½ cup extra virgin olive oil (preferably high-quality)
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¼ cup fresh lemon juice (about 2 lemons)
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1 cup buttermilk (or plain yogurt for a thicker texture)
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Optional: Powdered sugar for dusting, whipped cream, or berries for serving
Instructions
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure that the cake doesn’t stick. This will also make it easier to remove the cake once it’s baked.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed before they are incorporated into the wet ingredients. Set aside.
In a separate bowl, rub the lemon zest into the granulated sugar using your fingers. This step is essential as it helps release the oils from the lemon zest, infusing the sugar with a beautiful citrus fragrance.
Add the eggs to the lemon-infused sugar and whisk until the mixture is light and fluffy. Then, add the olive oil, lemon juice, and buttermilk (or yogurt). Mix everything together until well combined.
Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix the batter; stop as soon as the ingredients are just combined. Overmixing can lead to a dense cake, and we want the texture to be light and airy.
Pour the batter into your prepared cake pan and smooth the top with a spatula. Place the pan in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden-brown color on top.
Once the cake is baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This ensures that the cake maintains its shape. If you’d like, dust the cooled cake with powdered sugar for a simple, elegant touch. You can also serve the cake with whipped cream or fresh berries to add an extra layer of flavor and visual appeal.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch. A sprinkle of toasted almonds can add extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mediterranean
Keywords: The Ultimate Lemon Olive Oil Cake Recipe