If you’re looking for a fragrant, moist, and elegant dessert to enjoy with a cup of tea or as a light after-meal treat, the Olive Oil Lavender & Lemon Loaf Cake is the perfect choice. This delicate and aromatic loaf cake blends the rich, fruity flavor of extra virgin olive oil with the refreshing zest of lemons and the calming floral notes of lavender. The result is a cake that is not only delicious but also incredibly fragrant, making it a true treat for the senses.
In this article, we will take a closer look at this delightful recipe, its origins, the ingredients needed to make it, step-by-step instructions, and some variations you can try. We will also answer some frequently asked questions to help you master this recipe.
What is Olive Oil Lavender & Lemon Loaf Cake?
Olive Oil Lavender & Lemon Loaf Cake is a unique twist on a traditional loaf cake. The use of olive oil instead of butter adds a rich depth of flavor while also making the cake more moist and tender. The lavender provides a subtle floral aroma, and the lemon zest and lemon juice bring a refreshing citrusy punch. The cake is light, airy, and bursting with flavors, making it perfect for both special occasions and casual treats.
This cake’s fragrance is what sets it apart from other cakes, with the infusion of lavender giving it an aromatic appeal that’s both calming and uplifting. The cake’s texture is soft and moist, and when served with a light drizzle of glaze, it becomes an irresistible dessert.
The Origin of Olive Oil Lavender & Lemon Loaf Cake
The tradition of using olive oil in cakes has its roots in Mediterranean cooking, where olive oil has been a staple for centuries. Olive oil-based cakes are common in southern European cuisines, particularly in Spain, Italy, and Greece. In these regions, olive oil was used not only for cooking but also in baking to create moist and flavorful cakes.
The addition of lavender in desserts is also rooted in European culinary traditions. Lavender has long been a favorite herb in both savory and sweet dishes, especially in Provence, France. In this cake, lavender is used to infuse the sugar and enhance the overall flavor profile, giving the loaf cake its unique floral fragrance.
Combining these two ingredients—olive oil and lavender—along with the bright zest of lemon creates a sophisticated and elegant dessert that pays homage to Mediterranean flavors.
Ingredients for Olive Oil Lavender & Lemon Loaf Cake
Before you begin, make sure you have the following ingredients on hand for your Olive Oil Lavender & Lemon Loaf Cake:
Dry Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 tsp dried culinary lavender (finely ground, or whole buds for more texture)
Wet Ingredients:
- ¾ cup (150 g) sugar
- Zest of 2 lemons
- 3 large eggs (room temperature)
- ½ cup (120 ml) extra virgin olive oil (use a fruity, mild variety for the best flavor)
- ½ cup (120 ml) whole milk (or almond milk if you prefer)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Optional Glaze:
- ½ cup (60 g) powdered sugar
- 1–2 tbsp lemon juice
- Tiny pinch of dried lavender (for garnish)
Step-by-Step Directions and Preparation Method
Now that we have all the ingredients, let’s walk through the preparation process.
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease and line a 9×5 inch loaf pan with parchment paper, ensuring that it is well-prepared for the batter to avoid sticking.
Step 2: Infuse the Sugar
- In a bowl, combine the sugar and lemon zest. Rub the lemon zest into the sugar with your fingers until the sugar becomes fragrant and well-infused with the zest’s oils.
- Add the dried lavender to the sugar and zest mixture. If you like a more textured lavender flavor, leave the buds whole; otherwise, grind them finely for a smoother taste.
Step 3: Mix the Wet Ingredients
- In a separate large bowl, whisk the eggs with the infused sugar mixture until it becomes pale and fluffy.
- Gradually whisk in the olive oil, followed by the milk, fresh lemon juice, and vanilla extract. This will create a smooth, wet batter base.
Step 4: Mix the Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and salt until well combined.
Step 5: Combine Wet and Dry Ingredients
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can result in a dense cake. The batter should be thick and well-mixed but still slightly lumpy.
Step 6: Bake
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7: Cool and Glaze (Optional)
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the optional glaze by mixing powdered sugar with lemon juice. Drizzle the glaze over the cooled cake.
- If desired, garnish the cake with a small pinch of dried lavender for a final touch of elegance.
Variations of Olive Oil Lavender & Lemon Loaf Cake
While the original recipe is absolutely delicious, there are a few variations you can try to personalize the cake or adapt it to your taste preferences:
- Lavender Lemon Bundt Cake: Instead of using a loaf pan, you can use a bundt pan for a more decorative shape. The cake will have the same great flavor but with a more elegant presentation.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose contains a binding agent like xanthan gum or guar gum for the right texture.
- Vegan Version: Replace the eggs with a flaxseed egg substitute (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). Use almond or soy milk in place of whole milk, and ensure that your olive oil is plant-based.
- Citrus Twist: Add some orange zest along with the lemon zest for a citrusy twist. This will enhance the flavor and add a bit more complexity.
- Herb Variation: If lavender isn’t your favorite, try using rosemary or thyme. Both herbs pair beautifully with the citrus and olive oil.
Frequently Asked Questions
1. Can I use a different oil in this recipe?
Yes, you can use other oils like canola or vegetable oil, but extra virgin olive oil is preferred for its fruity flavor and aroma.
2. Can I make this cake ahead of time?
Absolutely! This cake actually becomes more flavorful as it sits. Store it at room temperature, wrapped in plastic, for up to 3 days. It can also be refrigerated for a longer shelf life.
3. Can I use fresh lavender instead of dried?
Fresh lavender can be used, but it should be finely chopped to avoid large, tough bits. Dried lavender buds tend to work better for flavor infusion.
4. Can I freeze this cake?
Yes, you can freeze this cake. After it has cooled completely, wrap it tightly in plastic wrap and store it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
5. What can I serve this cake with?
This cake pairs wonderfully with a cup of tea or a glass of champagne. It’s also a great addition to a brunch spread or served alongside fresh berries for a light dessert.
Conclusion
The Olive Oil Lavender & Lemon Loaf Cake is a delightful dessert that combines the delicate flavors of lavender and lemon with the richness of extra virgin olive oil. It is simple to make, yet it exudes elegance and sophistication with every bite. Whether you enjoy it with tea, serve it as a dessert, or gift it to a loved one, this cake is sure to be a hit. With the fragrant lavender, zesty lemon, and moist olive oil base, this cake is a unique treat that offers a new twist on classic flavors.
Give it a try, and enjoy the sweet and aromatic experience that this cake brings to your kitchen!
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Olive Oil Lavender & Lemon Loaf Cake Recipe: A Fragrant Delight
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Olive Oil Lavender & Lemon Loaf Cake is a unique twist on a traditional loaf cake. The use of olive oil instead of butter adds a rich depth of flavor while also making the cake more moist and tender. The lavender provides a subtle floral aroma, and the lemon zest and lemon juice bring a refreshing citrusy punch. The cake is light, airy, and bursting with flavors, making it perfect for both special occasions and casual treats.
Ingredients
1 ½ cups (190 g) all-purpose flour
2 tsp baking powder
¼ tsp salt
2 tsp dried culinary lavender (finely ground, or whole buds if you like more texture)
¾ cup (150 g) sugar
Zest of 2 lemons
3 large eggs (room temperature)
½ cup (120 ml) extra virgin olive oil (fruity, mild variety works best)
½ cup (120 ml) whole milk (or almond milk)
2 tbsp lemon juice (freshly squeezed)
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment.
Infuse sugar: In a bowl, rub lemon zest and lavender into the sugar with your fingers until fragrant.
Mix wet ingredients: Whisk eggs with sugar mixture until pale and fluffy. Slowly whisk in olive oil, then milk, lemon juice, and vanilla.
Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
Combine: Gently fold dry into wet until just combined (do not overmix).
Bake: Pour into prepared pan and bake 40–45 minutes, until a toothpick comes out clean.
Cool & glaze (optional): Let cake cool 15 minutes, then drizzle with glaze made from powdered sugar and lemon juice. Garnish with a light sprinkle of lavender.
Notes
This Olive Oil Lavender & Lemon Loaf Cake is light, fragrant, and subtly sweet, perfect for afternoon tea or a special treat. Its delicate floral and citrus notes make it an elegant addition to any dessert table, and it pairs beautifully with a cup of tea or coffee
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert / Cake
- Method: Baked
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: Low
Keywords: Lavender Lemon Cake, Olive Oil Lemon Loaf, Lavender Cake, Lemon Olive Oil Loaf, Lavender Lemon Dessert
