Wanna Try This Lemon Olive Oil Cake Recipe?
If you're looking for a dessert that is both simple to make and impressively flavorful, this cake is your answer. By using a blend of extra virgin olive oil, fresh lemon juice, and zest, along with a hint of vanilla, olive oil cake captures the essence of Mediterranean baking. It's the perfect balance of rich and light, sweet and tart. Whether you're an experienced baker or just starting out, you'll find this recipe straightforward and rewarding.
- 240 milliliters extra virgin olive oil
- 3 large eggs
- 1 1/2 cup granulated sugar (plus 2 tbsp for sprinkling the top)
- 2 teaspoons vanilla extract
- 1/2 cup fresh lemon juice
- 3 lemons' zest
- 1 tablespoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup whole milk
- Powdered sugar for dusting (optional)
- Prepare for Baking:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly, line the bottom with parchment paper, and wrap the outside with foil to prevent leaks.
- Mix the Batter:
In a large mixing bowl, combine 1 cup of olive oil with granulated sugar and eggs. Whisk until smooth and creamy. Add vanilla extract, the lemon zest, and 1/2 cup of lemon juice. Mix until well combined.
- Incorporate Dry Ingredients:
In a separate bowl, sift together salt, baking powder, baking soda, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of whole milk. Mix until just combined, ensuring there are no streaks of dry flour.
- Bake the Cake:
Pour the batter into the prepared springform pan. Evenly sprinkle granulated sugar over the top of the batter.
Place the pan in the preheated oven and bake for 50-55 minutes, or until the cake is risen and golden brown on top. Use a toothpick inserted into the center to check for doneness—it should come out clean when the cake is fully baked.
- Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, carefully remove it from the springform pan and transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving. Enjoy your homemade lemon olive oil cake!
- Use a good quality olive oil for best results; extra virgin olive oil will impart a stronger olive flavor.
- Ensure to zest the lemons finely to extract maximum flavor without bitterness.
- Mix the batter gently after adding the flour to avoid a dense texture.
Have Fun Baking!