Lemon-Olive Oil Cake Dessert Recipe
This Lemon-Olive Oil Cake is a beautifully moist and tender dessert, combining the bright, zesty flavor of fresh lemons with the smooth richness of olive oil. A perfect balance of tangy citrus and mild sweetness, this cake is an elegant treat for any occasion.
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
Flavor Boost: Swap regular lemons with Meyer lemons for a more floral and slightly sweeter flavor profile.
Topping Ideas: This cake is delicious served plain, but you can also pair it with fresh berries, a drizzle of honey, or a dollop of whipped cream.
Storage: Keep the cake covered at room temperature for up to three days or refrigerate for a longer shelf life.
Tried this recipe?Let us know how it was!