Olive Oil Cake Recipe Lemon

This olive oil cake recipe lemon is the perfect option if you want a moist, light, and full of fresh flavors cake.

A summary cake that brings the deep, fruity flavor of olive oil and the sunny zing of lemon together in unison resulting in a dessert that is less cloyingly sweet but just as good.

Enjoy it with a cup of refreshing tea or coffee; makes for an incredible breakfast, brunch, or light dessert! We will provide you with the few necessary ingredients as well as the full method including storage suggestions, and some tips from our experts to get it right along with replies to all your common queries about this cake.

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What Makes an Olive Oil Cake with Lemon Special?

The olive oil gives this cake a wonderfully moist, tender crumb and just a hint of fruitiness. A touch of lemon brightens the flavor and refreshes this cake with a summertime vibe.

But can be embraced throughout every season. This cake is lighter than the standard butter-based cakes because of a combination of olive oil and lemon, which gives it that special Mediterranean flavor profile.

Olive Oil Lemon Cake – Ingredients

This olive oil lemon cake is that it relies on a few core ingredients to bring out the flavor and texture of the cake.

Best Oil: A nice quality extra virgin olive oil will taste the best. Olive Oil imparts a moistness and slight fruitiness to the cake. It is also better for your cake because of the healthy fats that olive oil includes.

The zest and juice of lemons to be exact, Your life is not too short to use lemon zest? The zest gives a YUMMY bright, citrus aroma while the juice is tangy and well-balanced with super sweet cake.

All-purpose flour: All I use for this recipe, which provides a soft and tender crumb.

Lemon pound cake: Sugar granulated sugar sweetens the cake and compliments the tartness of the lemon.

Steps to Make Olive Oil Cake with Lemon

Creating an olive oil cake with lemon is easy and needs no special equipment. Here’s how to make it:

To prepare, start by pre-heating the oven to 350°F (175°C). Brush the bottom of a 9-inch round cake pan with olive oil or line it with parchment paper to avoid sticking.

For the dry ingredients: using a medium bowl, whisk together flour baking powder, and 1 pinch of salt. This will distribute the baking powder evenly so you won’t get lumps in your batter.

Mix Wet Ingredients: In a large bowl, whisk together eggs and sugar until well combined and slightly frothy Whisking constantly, gradually combine the olive oil with garlic in a slow but steady stream until extremely smooth and completely emulsified. Do the same with lemon zest + juice, milk or yogurt, and vanilla extract.

How to Make the Batter: Add dry ingredients gradually to the wet mixture and stir with a gentle hand using a spatula or wooden spoon until just combined. Mix slowly, overmixing will make the cake less fluffy. The mixture will be thick and smooth.

Pour the batter into the prepared cake pan and smooth it out to make it even. Pour into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cover with aluminum foil if the top starts to turn brown too early.

Cool: Let the cake cool in the pan on a wire cooling rack for 10 minutes, then turn it out to finish cooling directly atop another rack. Powdered sugar dusted over the top or even drizzled with a simple lemon glaze is optional, but great for extra sweetness once cooled.

How to Store Olive Oil Cake with Lemon

Well stored and your Olive Oil Cake with Lemon will remain fresh, and delicious! Here’s how to store it:

You can store it at room temperature in an airtight container or tightly covered with plastic wrap to eat within 1-2 days. This stops it drying out and ensures the cake is nice + juicy.

Storing: Wrap the cake using plastic wrap and store it in the fridge for a longer time. Locks flavor well. It will last fresh for 5 days. Then do not forget to properly warm your cake before serving it (or at least bring back its temperature closer to room one, or just reheat slightly in a microwave for about 10 seconds).

It Freezes Well: Olive oil cake freezes beautifully, making it ideal for prep-ahead desserts. Once the cake is cooled completely, cut it into servings then wrap each slice in plastic and put them all inside a freezer bag or container. Freeze for up to 3 months. For serving, thaw slices in the fridge overnight and warm slightly before eating.

Expert Tips for the Best Olive Oil Cake with Lemon

How to get this gorgeous olive oil cake with lemon right every time Tip:

Go for Good Olive Oil — Seeing as olive oil is a star ingredient in this recipe, it bears saying that using quality extra virgin will make your cake taste better. Use a light, not too heavy, or very bitter oil that is fruity.

Do It For the Lovely Lemon Essence: The lemon zest is where all of those wonderful oils live that will heighten your cake to the ultimate winter perfection land. Lemon Peel: Zest lemon using the fine grater/zester only removing the very outside yellow part but not down to the white pith.

Increase Sweetness: Want a sweeter cake, you may bump up the sugar slightly or drizzle some lemon glaze over top. Leave it as it is for a more mellow sweetness.

Fresh Lemons: Fresh lemon juice, unlike bottled in which the flavor becomes a bit sour and metallic even if far out from date — fresh squeezed is always best.

Try out some add-ins: Throw in a few blueberries, raspberries, or chopped nuts into the batter! These are great with the lemon and olive oil.

Frequently Ask Questions

Can I use a different type of oil in this recipe?

The olive oil of course is key to the distinctive flavor, but you could use another bland vegetable oil in exchange if needed. Since the olive oil adds flavor, do consider that as you plan. Another oil might bring out an undesirable taste in your cake.

Is it possible to make this cake gluten-free?

Make a gluten-free version by using an all-purpose gluten-free flour blend that is compatible with baking in place of the pastry/whole wheat/ bread flour. Verify that all other ingredients like baking powder are also gluten-free. But let me tell you, because the texture may be different but still delicious.

What can I use instead of yogurt in the recipe?

If you are out of yogurt, feel free to substitute buttermilk or sour cream OR mix 1 tablespoon of lemon juice with milk equal to the amount needed in the recipe. These substitutes impart similar moisture and tanginess to the cake.

How to Keep Your Cake From Sticking on the Pan

Do not forget to coat your pan with Resting olive oil, so nothing makes a sticky mess, or line it like we did! (If using parchment paper, slice it to fit snugly on the bottom of the pan and lightly grease the sides also.)

Can I make this cake ahead of time?

Believe it or not olive oil cake can also be a terrific make-ahead sweet, (try this recipe made with flirtingly bitter lemons.) Many times the flavor and texture can be even better after a day or so as the cake gets more moist and flavors meld together. Keep it in an airtight container and then refrigerate until ready to serve.

Conclusion: Enjoy Your Refreshing Olive Oil Cake with Lemon

An olive oil cake recipe with lemon is a deliciously light and flavorful sweet treat that will have you sneaking back for just one more slice.

This sourdough coffee cake recipe is the lightest and most tender crumb perfect for brunch, snacking, or morning slices with your cup of joe.

If you follow the steps, opt for premium ingredients and throw in a few extras of your own voilà! You should be able to make a cake that tastes good but is also distinctly yours.

Be sure to keep that in mind and store How To Make Lemon Vinaigrette, make it your preferred sweetness level then savor the fresh lemon paired with olive oil. Happy baking!

Olive Oil Cake Recipe Lemon