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Lemon Olive Oil Cake Recipe

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This Mediterranean-inspired Lemon Olive Oil Cake is a moist, tender, and fragrant dessert bursting with fresh citrus flavor. Made with extra-virgin olive oil for a rich but light texture, it’s topped with a tangy lemon glaze that perfectly balances the sweetness. Ideal for gatherings or a special treat, this cake combines simple ingredients into an elegant and refreshing finish.

Ingredients

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 3/4 cup extra-virgin olive oil, mild and fruity
  • 3/4 cup whole milk, room temperature
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1 teaspoon pure vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper. Cover the bottom and sides of the pan with foil to prevent leaks during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, granulated sugar, baking soda, baking powder, and salt until well combined to ensure even distribution throughout the cake batter.
  3. Combine Wet Ingredients: In a separate large bowl, whisk the eggs until smooth. Gradually whisk in the extra-virgin olive oil until fully emulsified. Add the whole milk, lemon zest, fresh lemon juice, and vanilla extract, blending everything into a smooth mixture.
  4. Combine Wet and Dry: Slowly fold the dry ingredients into the wet ingredients using a spatula. Stir gently until no streaks of flour remain; the batter will be slightly thin and glossy.
  5. Pour and Bake: Pour the batter evenly into the prepared springform pan. Bake on the center rack for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Run a thin knife around the edges to loosen, then release the springform ring. Transfer the cake to a wire rack and cool completely, about 30 minutes.
  7. Make the Lemon Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Adjust consistency by adding a few more drops of lemon juice if necessary. Stir in the finely grated lemon zest for added flavor.
  8. Glaze the Cake: Spoon the lemon glaze over the cooled cake, allowing it to drip down the sides elegantly. Let the glaze set for at least 15 minutes before slicing and serving to allow flavors to meld.

Notes

  • Topping options: Instead of lemon glaze, you can top the cake with powdered sugar, fresh berries, and whipped cream for a different presentation.
  • Add poppy seeds: Incorporate 1 tablespoon of poppy seeds into the batter to add a subtle crunch and extra texture.
  • Go nuts: Replace 1/2 cup of the all-purpose flour with almond flour and add 1 teaspoon of almond extract to the batter for a lovely nutty twist.

Find it online: https://bitezly.com/lemon-olive-oil-cake-recipe/