When it comes to creating a delicious, moist, and flavorful cake that feels both sophisticated and homely, the Lemon Olive Oil & Thyme Cake is the answer. This delightful dessert is perfect for brunches, afternoon tea, or just as a sweet treat after dinner. The combination of zesty lemon, fresh thyme, and extra virgin olive oil offers a flavor profile that is distinctly Mediterranean, making it a hit for anyone who loves bright, fresh flavors.
In this post, we’ll walk you through every detail of this Lemon Olive Oil & Thyme Cake, from its origin and ingredients to the step-by-step instructions. By the end, you’ll be ready to bake this perfectly moist, flavor-packed cake that will surely become a staple in your recipe collection.
What Is Lemon Olive Oil & Thyme Cake?
The Lemon Olive Oil & Thyme Cake is a unique twist on the traditional cake recipes that rely heavily on butter. Instead, this cake uses extra virgin olive oil, which makes it rich and moist while offering a subtle yet delicious earthy flavor. The addition of fresh lemon zest and juice balances the cake’s richness with a refreshing citrusy tang. Finally, fresh thyme leaves add an aromatic, herbal note that complements the citrus perfectly, creating a beautiful, flavorful balance in every bite.
This cake is typically served with a lemon glaze made from powdered sugar and lemon juice, which adds an extra layer of sweetness and tang. For those who are a fan of Mediterranean flavors, this cake is an absolute treat.
The Origin of Lemon Olive Oil & Thyme Cake
The concept of using olive oil in cakes is deeply rooted in Mediterranean and Southern European baking traditions. Olive oil has been a staple in Mediterranean cooking for centuries due to its health benefits and rich, fruity flavor. In many regions, especially in Spain, Greece, and Italy, olive oil cakes are a traditional treat that is enjoyed throughout the year.
While lemon olive oil cakes have become popular worldwide, the addition of thyme to this cake is a modern twist that elevates the flavor profile, adding a layer of complexity and depth. This cake draws inspiration from the Mediterranean’s love for simple, natural ingredients and is perfect for anyone looking to bake something both unique and timeless.
Ingredients for Lemon Olive Oil & Thyme Cake
To make this Lemon Olive Oil & Thyme Cake, you will need the following ingredients:
For the Cake:
- 1¼ cups (160g) all-purpose flour
- ½ cup (60g) almond flour (optional, for texture)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¾ cup (150g) granulated sugar
- Zest of 2 lemons
- ½ cup (120ml) extra virgin olive oil
- ½ cup (120ml) plain Greek yogurt (or plant-based yogurt for a dairy-free option)
- ¼ cup (60ml) fresh lemon juice
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Optional: 1 tsp vanilla extract
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- ½ tsp thyme leaves (for garnish)
These simple ingredients come together beautifully, creating a cake that is both rich and refreshing. You can even adjust the herbs or sweeteners to suit your preferences.
Step-by-Step Directions for Preparation
Now, let’s walk through the process of making this Lemon Olive Oil & Thyme Cake. Each step is easy to follow, ensuring that even novice bakers can create this cake with confidence.
Step 1: Preheat the Oven and Prepare Your Pan
Start by preheating your oven to 175°C (350°F). Grease and line a 9-inch round or loaf pan with parchment paper. This will prevent the cake from sticking and make it easy to remove once it’s done.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Make sure the ingredients are well combined so that the dry mixture is evenly distributed.
Step 3: Whip the Eggs and Sugar
In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer or whisk. Whip the mixture for 2–3 minutes until it becomes light, fluffy, and pale in color. This step will incorporate air into the batter, making the cake light and airy.
Step 4: Add the Wet Ingredients
To the egg-sugar mixture, stir in the lemon zest, olive oil, Greek yogurt, lemon juice, and fresh thyme leaves. If you’re using vanilla extract, add that as well. Mix everything until smooth, ensuring all the wet ingredients are well combined.
Step 5: Combine the Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Be careful not to overmix; fold until the ingredients are just combined. Overmixing can lead to a dense cake.
Step 6: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake the cake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top, and the edges should start to pull away from the sides of the pan.
Step 7: Cool the Cake
Once the cake is done, allow it to cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely. This helps prevent the cake from becoming soggy.
Step 8: Make the Glaze (Optional)
While the cake is cooling, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl. Stir until smooth, adding more lemon juice if necessary to achieve a drizzly consistency. If desired, sprinkle a few fresh thyme leaves into the glaze for added flavor and decoration.
Step 9: Glaze the Cake
Once the cake has completely cooled, drizzle the lemon glaze over the top. You can also garnish the cake with additional fresh thyme or candied lemon slices for a beautiful, springtime look.
Variations of Lemon Olive Oil & Thyme Cake
While the classic Lemon Olive Oil & Thyme Cake is delicious on its own, you can easily customize it to suit different tastes and preferences. Here are a few fun variations:
1. Lemon Rosemary Cake
Swap the thyme for rosemary for a slightly different herbal twist. Rosemary’s piney, aromatic flavor will pair wonderfully with the lemon and olive oil.
2. Vegan Lemon Olive Oil & Thyme Cake
To make this cake vegan, simply substitute the eggs with a flax egg or chia egg. Use a plant-based yogurt and ensure the powdered sugar is vegan (it’s typically refined with bone char).
3. Lemon Lavender Cake
Add a little dried lavender to the batter for a fragrant, floral twist. Lavender pairs beautifully with lemon, creating a subtly luxurious flavor.
4. Lemon Blueberry Olive Oil Cake
Add fresh or frozen blueberries to the batter for a fruity, burst of flavor. The blueberries will add a juicy sweetness to balance the cake’s zesty lemon profile.
5. Lemon Olive Oil & Thyme Cupcakes
If you’re in the mood for individual servings, try making cupcakes instead of a full cake. The baking time will be reduced to 18–22 minutes, so keep an eye on them as they bake.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes, this cake stores beautifully. You can make it up to 3 days ahead and store it in an airtight container at room temperature. For longer storage, freeze the cake for up to 3 months.
2. Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular plain yogurt, but Greek yogurt adds a little more richness and tang. If you’re looking for a dairy-free option, opt for coconut yogurt or another plant-based alternative.
3. Is it possible to make this cake without the glaze?
Absolutely! The cake is perfectly delicious on its own without the glaze. The glaze simply adds an extra touch of sweetness and visual appeal.
4. How do I make the cake gluten-free?
To make a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Be sure to check that the baking powder and baking soda you use are gluten-free as well.
5. Can I use dried thyme instead of fresh thyme?
Yes, you can use dried thyme, but use about 1 tsp as dried herbs are more concentrated in flavor. Fresh thyme will give the cake a lighter, more aromatic flavor.
Conclusion:
The Lemon Olive Oil & Thyme Cake is a delightful and sophisticated dessert that blends the refreshing zest of lemon, the earthiness of olive oil, and the **aromatic
freshness of thyme**. Whether you’re making it for a special brunch, a weekend treat, or just because you deserve a slice of something sweet, this cake will impress.
By following the simple, step-by-step instructions, you can easily bake a moist, flavorful cake that’s full of Mediterranean charm. Customize it with your favorite herbs or fruits for a unique spin, and don’t forget the glaze for that extra touch of sweetness!
So grab your ingredients, preheat the oven, and let’s bake this deliciously fragrant Lemon Olive Oil & Thyme Cake that’s sure to become a new favorite in your recipe repertoire.
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Lemon Olive Oil & Thyme Cake: A Mediterranean-Inspired Delight
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
The Lemon Olive Oil & Thyme Cake is a unique twist on the traditional cake recipes that rely heavily on butter. Instead, this cake uses extra virgin olive oil, which makes it rich and moist while offering a subtle yet delicious earthy flavor. The addition of fresh lemon zest and juice balances the cake’s richness with a refreshing citrusy tang. Finally, fresh thyme leaves add an aromatic, herbal note that complements the citrus perfectly, creating a beautiful, flavorful balance in every bite.
Ingredients
- 1¼ cups (160g) all-purpose flour
- ½ cup (60g) almond flour (optional for texture)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¾ cup (150g) granulated sugar
- Zest of 2 lemons
- ½ cup (120ml) extra virgin olive oil
- ½ cup (120ml) plain Greek yogurt or plant-based yogurt
- ¼ cup (60ml) fresh lemon juice
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Optional: 1 tsp vanilla extract
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- ½ tsp thyme leaves
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9-inch round or loaf pan.
- Mix dry ingredients: In a bowl, whisk flour, almond flour, baking powder, baking soda, and salt.
- Whip eggs & sugar: In a separate bowl, beat eggs and sugar until pale and fluffy (2–3 min).
- Add wet ingredients: Stir in lemon zest, olive oil, yogurt, lemon juice, thyme, and vanilla.
- Combine: Fold dry ingredients into wet mixture until just combined.
- Bake: Pour into prepared pan and bake for 40–45 min, or until a toothpick comes out clean.
- Cool: Let cool in pan for 10 min, then transfer to wire rack.
- Glaze (optional): Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake and sprinkle with thyme.
Notes
This lemon olive oil and thyme cake is fragrant, moist, and perfectly balanced with a subtle herbal twist. It’s ideal for afternoon tea, a light dessert, or even a special breakfast treat. Serve it with fresh berries or a dollop of whipped cream for an extra touch of indulgence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: Low
Keywords: Lemon olive oil cake, Thyme lemon cake, Olive oil thyme cake, Mediterranean lemon cake, Zesty olive oil cake
