Lemon-olive oil cake might just be your new favorite. This dessert combines the tangy brightness of fresh lemon with the smooth richness of olive oil, creating a perfectly balanced flavor profile that’s not too sweet and not too dense.
Whether you’re planning a cozy family gathering or just want something special with your afternoon tea, this cake is the perfect choice.
Why Lemon-Olive Oil Cake Is a Must-Try
Lemon-olive oil cake is a beautiful blend of flavors that you won’t find in your typical cake. The citrusy zing of fresh lemon juice and zest cuts through the rich, almost buttery texture provided by the olive oil. It’s a sophisticated cake that manages to be both light and moist at the same time.
The secret here is using olive oil instead of butter, which not only makes the cake moist but also gives it a luxurious, velvety texture. If you’ve never tried baking with olive oil, you’re in for a pleasant surprise. It keeps the cake tender and adds a subtle richness without overpowering the fresh, lemony flavor.
Perfect for Any Occasion
This lemon-olive oil cake is an all-season star. In the warmer months, it’s the perfect light dessert to pair with fresh fruit or a scoop of vanilla ice cream. When the weather cools, it’s a cozy treat that goes perfectly with a warm cup of tea or coffee.
- Family Gatherings: Its light citrus flavor is a crowd-pleaser.
- Afternoon Tea: The perfect companion for a relaxing moment.
- Holiday Desserts: Dress it up with a dusting of powdered sugar for an elegant touch.
Easy Tips for a Flawless Cake
If you want your lemon-olive oil cake to come out perfectly every time, keep these tips in mind:
- Use High-Quality Olive Oil: Extra-virgin olive oil provides the best flavor without being too strong. A mild, fruity variety works best for this dessert recipe.
- Don’t Skip the Zest: Fresh lemon zest is where a lot of the citrusy aroma comes from. Make sure to zest the lemons before juicing them.
- Room Temperature Ingredients: Make sure your eggs and other ingredients are at room temperature. This helps them blend better and creates a smoother batter.
- Avoid Overmixing: Once you add the dry ingredients, mix just until combined. Overmixing can result in a dense cake.
Variations to Try
If you love this dessert recipe but want to experiment a little, try one of these variations:
- Lemon-Orange Olive Oil Cake: Replace half of the lemon juice with fresh orange juice for a sweeter, slightly less tart flavor.
- Herb-Infused Twist: Add a tablespoon of finely chopped fresh rosemary or thyme for an earthy, aromatic twist.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend, but make sure it includes a binding agent like xanthan gum.
How to Serve Lemon-Olive Oil Cake
This cake is versatile enough to be served in a variety of ways. For a simple, elegant presentation, dust it with powdered sugar. If you’re feeling a bit more indulgent, drizzle it with a light lemon glaze. Here are a few serving ideas:
- With Fresh Berries: The bright, tart berries complement the rich olive oil flavor.
- A Dollop of Whipped Cream: Light, airy whipped cream pairs perfectly with the moist texture.
- A Scoop of Ice Cream: Vanilla or lemon ice cream adds a refreshing contrast.
Storing & Reheating Tips
Keep your lemon-olive oil cake fresh and moist with these storage tips:
- Room Temperature: Store the cake in an airtight container at room temperature for up to three days.
- Refrigeration: For longer storage, keep it in the fridge for up to a week. Let it come to room temperature before serving.
- Freezing: Wrap individual slices in plastic wrap and store them in a freezer-safe bag. Defrost at room temperature before enjoying.
Lemon-olive oil cake is more than just a treat—it’s a delightful twist on a classic dessert. With its perfect balance of citrus brightness and rich, velvety texture, this cake is sure to become a family favorite.
Grab your lemons, your best olive oil, and get baking. You’re in for a truly unforgettable treat.
Lemon-Olive Oil Cake Dessert Recipe
Equipment
- 9-inch round cake pan
- Parchment paper
- Stand mixer with whisk attachment
- Silicone spatula
Ingredients
- 3/4 cup extra-virgin olive oil plus more for greasing
- 1 1/4 cups granulated sugar
- 2 large eggs room temperature
- 1 tablespoon lemon zest about 1 lemon
- 1/4 cup fresh lemon juice from 1-2 lemons
- 1/2 cup milk dairy or non-dairy of your choice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 1/3 cups all-purpose flour
- 1/2 cup almond flour superfine
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Confectioners’ sugar for dusting, optional
Instructions
Prepare the Oven and Pan:
- Set your oven to preheat at 350°F.
- Line a 9-inch round cake pan with parchment paper, then lightly coat the sides with olive oil for easy removal.
Combine Wet Ingredients:
- In a stand mixer bowl, beat together the sugar, eggs, and lemon zest until the mixture becomes light and slightly fluffy.
- Gradually drizzle in the olive oil while mixing at low speed, allowing it to blend in smoothly.
Incorporate Liquids:
- Add the fresh lemon juice, milk, vanilla extract, and lemon extract to the batter.
- Mix gently until everything is fully combined and smooth.
Mix Dry Ingredients Separately:
- In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually add this dry mix to the wet ingredients, folding gently with a spatula to avoid overmixing.
Bake the Cake:
- Pour the batter evenly into the prepared cake pan.
- Bake in the preheated oven for around 35-40 minutes. It should be golden, and a knife inserted in the center should come out clean or with just a few crumbs.
Cool and Serve:
- Allow the cake to cool in the pan for a few minutes, then run a knife along the edges.
- Carefully flip the cake out onto a wire rack, peel off the parchment paper, and let it cool completely.
- Before serving, dust with a light layer of confectioners’ sugar if desired.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.