Olive Oil Lemon Cake Fresh and Flavorful Delight

Name: Olive Oil Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.75 cups granulated sugar; 0.5 cups extra virgin olive oil; 3 large eggs; 1 teaspoon vanilla extract; 0.5 cups plain Greek yogurt; 2 lemons zest; 0.25 cups fresh lemon juice; to taste powdered sugar for dusting

by Emily on December 9, 2024

Are you ready to elevate your dessert game? This Olive Oil Lemon Cake is a fresh and flavorful delight that will impress everyone. With a perfect balance of zesty lemon and rich olive oil, you’ll crave every bite. I’ll guide you step-by-step through simple ingredients and easy instructions. Let’s make a cake that’s moist, tender, and bursting with flavor. Get your apron on—let’s bake something amazing together!

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup granulated sugar - ½ cup extra virgin olive oil - 3 large eggs - 1 teaspoon vanilla extract - ½ cup plain Greek yogurt - Zest of 2 lemons - ¼ cup fresh lemon juice - Powdered sugar for dusting For the flour, you can use whole wheat flour if you want. Make sure the measurements stay the same. The baking powder and baking soda are key for lift, so don’t skip them. If you need a dairy-free option, use a plant-based yogurt instead of Greek yogurt. You can also use lemon zest from just one lemon if you prefer a lighter flavor. Using high-quality olive oil makes a big difference. Extra virgin olive oil adds rich flavor. Fresh lemons are also key for the best taste. The zest gives your cake a bright aroma, while the juice brings acidity. Good sugar helps the cake rise and gives it sweetness. Quality ingredients lead to a delicious cake that everyone will love. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. Grease a 9-inch round cake pan. Line the bottom with parchment paper. This helps the cake come out easily when baked. In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this bowl aside. Mixing these ingredients together helps the cake rise well. In a large mixing bowl, combine ¾ cup of granulated sugar and ½ cup of extra virgin olive oil. Beat them together until they blend well. This should take a minute. Next, add 3 large eggs, one at a time. Mix well after each one. Then, stir in 1 teaspoon of vanilla extract, ½ cup of plain Greek yogurt, the zest of 2 lemons, and ¼ cup of fresh lemon juice. Mix until smooth. The mixture should be creamy and fragrant. Now, it's time to bring these mixtures together. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until everything combines. Be careful not to over-mix. Over-mixing can make the cake tough. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Place it in the preheated oven. Bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. After baking, let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. Enjoy the fresh lemon aroma as it cools! To get a great texture, use fresh ingredients. Use room temperature eggs for better mixing. Mix the sugar and olive oil until it feels fluffy. Be gentle when you fold the dry mix into the wet mix. Over-mixing can make the cake tough. The batter should be just combined, with no dry spots. Use fresh lemon juice and zest for the best taste. The zest adds a bright, aromatic flavor. I love adding a touch of vanilla extract to boost the cake’s depth. If you want more flavor, try adding a pinch of salt. Salt enhances sweetness and balances the tartness of the lemon. One common mistake is not greasing the pan well. Make sure to grease and line the bottom with parchment paper. This helps the cake come out easily. Another mistake is not checking the cake in time. Always use a toothpick to check doneness. If it comes out clean, your cake is ready! Pro Tips Use Fresh Ingredients: Always use fresh lemons for zest and juice to enhance the cake's flavor significantly. Monitor Baking Time: Every oven is different; start checking the cake a few minutes before the recommended time to prevent overbaking. Cool Completely: Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting and becoming sticky. Experiment with Flavors: Feel free to add herbs like rosemary or thyme to the batter for a unique twist on the classic lemon flavor. {{image_2}} You can brighten the flavor of your Olive Oil Lemon Cake by adding other citrus zests. Try orange, lime, or even grapefruit zest. Each fruit brings its own unique twist. For a fresh taste, use the zest of one orange along with lemon. It adds a lovely sweetness. Adding nuts or fruits can give your cake extra texture and taste. Walnuts or almonds work great in this recipe. Chop them finely and fold them into the batter for a crunchy bite. You can also use fresh blueberries or raspberries. They add a sweet and tart flavor that pairs well with lemon. You can change up the look and taste of your cake with different toppings. A simple dusting of powdered sugar is classic. For a special touch, try a lemon glaze. Mix powdered sugar with fresh lemon juice until smooth. Drizzle it over the top for a sweet and tangy finish. You can even top it with fresh berries or whipped cream for an elegant dessert. After baking your olive oil lemon cake, allow it to cool completely. This step is key to keeping it fresh. Once cooled, wrap it tightly in plastic wrap. You can also store it in an airtight container. This keeps the cake moist and flavorful. If you plan to eat it within a few days, store it at room temperature. For longer storage, refrigeration is best. To enjoy your cake warm, preheat your oven to 300°F (150°C). Place the cake on a baking sheet. Cover it loosely with foil to prevent it from drying out. Heat for about 10 to 15 minutes. You can also use a microwave. Slice a piece, place it on a microwave-safe plate, and cover it with a damp paper towel. Heat for about 15-20 seconds. Enjoy it warm! Freezing this cake is easy and great for meal prep. First, let the cake cool completely. Then, slice it into portions. Wrap each slice in plastic wrap, then place the slices in a freezer bag. Make sure to remove excess air. You can freeze it for up to three months. When you want to enjoy a slice, take it out and thaw it in the fridge overnight. You can use sour cream as a good substitute for Greek yogurt. It has a similar texture and tangy flavor. If you want a dairy-free option, try using unsweetened coconut yogurt. Both options will keep your cake moist and tasty. Yes, you can use other oils. Canola oil or avocado oil works well in this recipe. They have a mild flavor that won't change the cake's taste. However, using olive oil adds a lovely richness that you might miss with other oils. The cake can last about 3 days at room temperature. Just keep it covered to keep it fresh. If you live in a hot place, store it in the fridge to prevent spoilage. It stays moist and delicious even when chilled. Yes, you can make this cake gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure it contains xanthan gum for the best texture. Your cake will still be light, fresh, and flavorful with this swap. This article covered making a delicious Olive Oil Lemon Cake. We discussed key ingredients and their quality. You learned step-by-step instructions for mixing and baking. I shared tips for the best texture and flavor. We also explored fun variations and how to store your cake. Involving quality ingredients and following the steps leads to great results. Enjoy creating your cake, and share it with others!$

Why I Love This Recipe

Moist and Flavorful: This cake is incredibly moist thanks to the olive oil and Greek yogurt, which also add a delightful richness to every bite.
Simple Ingredients: With just a few common ingredients, this cake comes together effortlessly, making it perfect for both novice and experienced bakers.
Bright Lemon Flavor: The combination of fresh lemon juice and zest gives this cake a refreshing, zesty flavor that’s perfect for any occasion.
Versatile Presentation: This cake can be dressed up or down; serve it plain, with powdered sugar, or add a drizzle of glaze for a more festive touch!

Ingredients

List of Ingredients

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– ¾ cup granulated sugar

– ½ cup extra virgin olive oil

– 3 large eggs

– 1 teaspoon vanilla extract

– ½ cup plain Greek yogurt

– Zest of 2 lemons

– ¼ cup fresh lemon juice

– Powdered sugar for dusting

Measurements and Substitutes

For the flour, you can use whole wheat flour if you want. Make sure the measurements stay the same. The baking powder and baking soda are key for lift, so don’t skip them. If you need a dairy-free option, use a plant-based yogurt instead of Greek yogurt. You can also use lemon zest from just one lemon if you prefer a lighter flavor.

Importance of Quality Ingredients

Using high-quality olive oil makes a big difference. Extra virgin olive oil adds rich flavor. Fresh lemons are also key for the best taste. The zest gives your cake a bright aroma, while the juice brings acidity. Good sugar helps the cake rise and gives it sweetness. Quality ingredients lead to a delicious cake that everyone will love.

Step-by-Step Instructions

Preheat and Prepare Your Baking Pan

Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. Grease a 9-inch round cake pan. Line the bottom with parchment paper. This helps the cake come out easily when baked.

Mixing Dry Ingredients

In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this bowl aside. Mixing these ingredients together helps the cake rise well.

Combining Wet Ingredients

In a large mixing bowl, combine ¾ cup of granulated sugar and ½ cup of extra virgin olive oil. Beat them together until they blend well. This should take a minute. Next, add 3 large eggs, one at a time. Mix well after each one. Then, stir in 1 teaspoon of vanilla extract, ½ cup of plain Greek yogurt, the zest of 2 lemons, and ¼ cup of fresh lemon juice. Mix until smooth. The mixture should be creamy and fragrant.

Folding Dry Ingredients into Wet Mixture

Now, it’s time to bring these mixtures together. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until everything combines. Be careful not to over-mix. Over-mixing can make the cake tough.

Baking Instructions and Checking for Doneness

Pour the batter into your prepared cake pan. Smooth the top with a spatula. Place it in the preheated oven. Bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. After baking, let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. Enjoy the fresh lemon aroma as it cools!

Tips & Tricks

Tips for Achieving the Perfect Texture

To get a great texture, use fresh ingredients. Use room temperature eggs for better mixing. Mix the sugar and olive oil until it feels fluffy. Be gentle when you fold the dry mix into the wet mix. Over-mixing can make the cake tough. The batter should be just combined, with no dry spots.

Secrets to Enhancing Flavor

Use fresh lemon juice and zest for the best taste. The zest adds a bright, aromatic flavor. I love adding a touch of vanilla extract to boost the cake’s depth. If you want more flavor, try adding a pinch of salt. Salt enhances sweetness and balances the tartness of the lemon.

Common Mistakes to Avoid

One common mistake is not greasing the pan well. Make sure to grease and line the bottom with parchment paper. This helps the cake come out easily. Another mistake is not checking the cake in time. Always use a toothpick to check doneness. If it comes out clean, your cake is ready!

Pro Tips

Use Fresh Ingredients: Always use fresh lemons for zest and juice to enhance the cake’s flavor significantly.
Monitor Baking Time: Every oven is different; start checking the cake a few minutes before the recommended time to prevent overbaking.
Cool Completely: Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting and becoming sticky.
Experiment with Flavors: Feel free to add herbs like rosemary or thyme to the batter for a unique twist on the classic lemon flavor.

Variations

Adding Different Citrus Zests

You can brighten the flavor of your Olive Oil Lemon Cake by adding other citrus zests. Try orange, lime, or even grapefruit zest. Each fruit brings its own unique twist. For a fresh taste, use the zest of one orange along with lemon. It adds a lovely sweetness.

Incorporating Nuts or Fruits

Adding nuts or fruits can give your cake extra texture and taste. Walnuts or almonds work great in this recipe. Chop them finely and fold them into the batter for a crunchy bite. You can also use fresh blueberries or raspberries. They add a sweet and tart flavor that pairs well with lemon.

Alternative Toppings and Glazes

You can change up the look and taste of your cake with different toppings. A simple dusting of powdered sugar is classic. For a special touch, try a lemon glaze. Mix powdered sugar with fresh lemon juice until smooth. Drizzle it over the top for a sweet and tangy finish. You can even top it with fresh berries or whipped cream for an elegant dessert.

Storage Info

Best Practices for Storing Olive Oil Lemon Cake

After baking your olive oil lemon cake, allow it to cool completely. This step is key to keeping it fresh. Once cooled, wrap it tightly in plastic wrap. You can also store it in an airtight container. This keeps the cake moist and flavorful. If you plan to eat it within a few days, store it at room temperature. For longer storage, refrigeration is best.

Reheating Instructions

To enjoy your cake warm, preheat your oven to 300°F (150°C). Place the cake on a baking sheet. Cover it loosely with foil to prevent it from drying out. Heat for about 10 to 15 minutes. You can also use a microwave. Slice a piece, place it on a microwave-safe plate, and cover it with a damp paper towel. Heat for about 15-20 seconds. Enjoy it warm!

How to Freeze the Cake

Freezing this cake is easy and great for meal prep. First, let the cake cool completely. Then, slice it into portions. Wrap each slice in plastic wrap, then place the slices in a freezer bag. Make sure to remove excess air. You can freeze it for up to three months. When you want to enjoy a slice, take it out and thaw it in the fridge overnight.

FAQs

What can I substitute for Greek yogurt?

You can use sour cream as a good substitute for Greek yogurt. It has a similar texture and tangy flavor. If you want a dairy-free option, try using unsweetened coconut yogurt. Both options will keep your cake moist and tasty.

Can I use different oils instead of olive oil?

Yes, you can use other oils. Canola oil or avocado oil works well in this recipe. They have a mild flavor that won’t change the cake’s taste. However, using olive oil adds a lovely richness that you might miss with other oils.

How long does the cake last at room temperature?

The cake can last about 3 days at room temperature. Just keep it covered to keep it fresh. If you live in a hot place, store it in the fridge to prevent spoilage. It stays moist and delicious even when chilled.

Can I make this recipe gluten-free?

Yes, you can make this cake gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure it contains xanthan gum for the best texture. Your cake will still be light, fresh, and flavorful with this swap.

This article covered making a delicious Olive Oil Lemon Cake. We discussed key ingredients and their quality. You learned step-by-step instructions for mixing and baking. I shared tips for the best texture and flavor. We also explored fun variations and how to store your cake.

Involving quality ingredients and following the steps leads to great results. Enjoy creating your cake, and share it with other

Olive Oil Lemon Cake

A moist and flavorful cake made with olive oil and fresh lemon juice, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.75 cups granulated sugar
0.5 cups extra virgin olive oil
3 large eggs
1 teaspoon vanilla extract
0.5 cups plain Greek yogurt
2 lemons zest
0.25 cups fresh lemon juice
to taste powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and olive oil. Beat together until well combined and slightly fluffy.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, Greek yogurt, lemon zest, and lemon juice until smooth.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. Be careful not to over-mix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake is completely cooled, dust the top with powdered sugar before serving.

Notes

Serve the cake on a lovely cake stand, garnished with fresh lemon slices and sprigs of mint for color. Consider adding a drizzle of lemon glaze for extra flavor and decoration!

Keyword cake, dessert, lemon, olive oil