Olive Oil Lemon Cake

$- 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 It is key to measure your ingredients properly. For flour, use a spoon to scoop it into the measuring cup. Then, level it off with a knife. If you need a substitute for all-purpose flour, try almond flour for a nutty taste. You can replace Greek yogurt with sour cream if needed. This swap keeps the cake moist. For the eggs, applesauce can work as a vegan option. Use ¼ cup of applesauce for each egg. Using fresh ingredients makes a big difference in flavor. Fresh lemons give the best zest and juice. Olive oil should be high quality; it adds richness to the cake. In baking, fresh eggs lead to better texture. This cake relies on these fresh flavors for its rich taste. Always choose the best ingredients you can find for the best results. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, take a 9-inch round cake pan. Grease it lightly with olive oil. Line the bottom with parchment paper. This helps the cake come out easily after baking. In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these together until they are mixed well. Set this bowl aside for now. In a large mixing bowl, add ¾ cup of granulated sugar and ½ cup of extra virgin olive oil. Use an electric mixer or a whisk to beat this mixture until it’s fluffy. Now, add 3 large eggs one at a time. Mix well after each egg. Then add 1 teaspoon of vanilla extract, ½ cup of Greek yogurt, the zest of 2 lemons, and ¼ cup of fresh lemon juice. Blend everything until smooth. Now, take the bowl with dry ingredients. Gently fold it into the wet mixture using a spatula. Be careful not to over-mix; just combine until you don’t see any dry flour. This helps keep the cake light and airy. Pour the batter into your prepared cake pan. Use a spatula to smooth the top. Place the cake in the oven and bake for 25-30 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean when the cake is ready. Once the cake is baked, remove it from the oven. Let it cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack. Remove the pan gently. After it cools completely, dust the top with powdered sugar for an elegant finish. Enjoy your Olive Oil Lemon Cake! To get a light texture, use room temperature eggs. Cold eggs can make your cake dense. Mix the wet ingredients well before adding the dry ones. This helps create a fluffy batter. When folding in the dry mix, do it gently. Over-mixing can ruin the soft texture you want. A common mistake is not measuring flour correctly. Use a spoon to scoop flour into your measuring cup. Then level it off with a knife for accuracy. Another mistake is opening the oven door too soon. This can cause the cake to sink. Wait until the last few minutes to check for doneness. Use fresh lemons for the best zest and juice. The flavor from fresh lemons is much stronger. You can also add a bit of lemon extract for an extra kick. Another tip is to let the zest sit in the sugar for a few minutes. This helps release the oils and boosts the lemon flavor in your cake. Pro Tips Use Fresh Ingredients: Always opt for fresh lemons and high-quality extra virgin olive oil to enhance the flavor of your cake. Measure Accurately: Ensure you level off your flour when measuring to prevent a dense cake. Use a kitchen scale for precision if possible. Cool Properly: Allow the cake to cool completely on a wire rack to maintain its texture and prevent sogginess at the bottom. Experiment with Flavors: Feel free to add poppy seeds or a hint of almond extract for a unique twist on the classic lemon flavor. {{image_4}} You can easily make a gluten-free Olive Oil Lemon Cake. Use a gluten-free flour blend instead of all-purpose flour. Mix the flour with baking powder and baking soda, just like the recipe says. Make sure the blend has a good texture for a light cake. Check the package for any binding agents. They help keep the cake from crumbling. Want to switch things up? Try adding other flavors! Almond extract can give a nutty twist. Just swap it with the vanilla extract in the recipe. Orange zest and juice can add a bright citrus punch. Use them in place of lemon for a fun variation too. You can mix lemon and orange for a unique flavor blend. If you want to top your cake, there are many frosting choices. A light lemon glaze is a great match. Just mix powdered sugar with lemon juice until smooth. For a creamy option, try a mascarpone or cream cheese frosting. This adds richness and balances the lemon's brightness. You can also use whipped cream for an airy finish. After making your Olive Oil Lemon Cake, you might have some left. To keep it fresh, place the cake in an airtight container. This keeps it moist and prevents it from drying out. If you do not have a container, wrap the cake tightly in plastic wrap. Store it at room temperature for up to three days. If you want it to last longer, consider freezing it. To freeze your cake, first let it cool completely. Then, wrap slices or the whole cake in plastic wrap. After that, wrap it again in aluminum foil. This extra layer helps prevent freezer burn. Label the package with the date. You can freeze the cake for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight. To reheat your Olive Oil Lemon Cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet. Heat for about 10-15 minutes. This warms the cake without drying it out. If you prefer, you can also microwave a slice. Just heat it for about 20-30 seconds. This keeps the cake soft and tasty, just like when it was fresh. Enjoy your cake as if it just came out of the oven! Yes, you can use oils like canola or sunflower oil. These oils have a mild flavor. However, olive oil gives the cake a unique taste. It adds richness and depth that other oils may lack. The Olive Oil Lemon Cake stays fresh for about 3 to 4 days at room temperature. Keep it covered to prevent drying out. If you want it to last longer, store it in the fridge for up to a week. Serve the cake on a nice cake stand for a pretty look. Dust the top with powdered sugar for sweetness and style. Add fresh lemon slices and mint sprigs for extra color. You can also drizzle a simple lemon glaze for added flavor. Yes, you can make this cake a day or two ahead of time. Just store it in an airtight container to keep it fresh. This way, you'll have one less thing to do on the day of your event! If your cake turns out dense, check your mixing method. Make sure you fold the dry ingredients gently into the wet mixture. Over-mixing can lead to a heavy cake. Also, ensure your baking powder and baking soda are fresh for the best rise. We covered the key steps to make a great Olive Oil Lemon Cake. You learned about ingredients, measurements, and the need for fresh components. I shared clear instructions to mix, bake, and cool your cake. Tips helped you avoid common mistakes and offered ideas for variations. Finally, we discussed storage options to keep your cake fresh. With these skills, you can create a delicious cake that everyone will love. Happy baking!$

A light and refreshing cake infused with the bright flavors of lemon and the richness of olive oil.

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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 cup granulated sugar
0.5 cup extra virgin olive oil
3 large eggs
1 teaspoon vanilla extract
0.5 cup plain Greek yogurt
2 lemons zest
0.25 cup fresh lemon juice
to taste powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with a little olive oil and lining the bottom with parchment paper.
In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.
In a large mixing bowl, pour in the granulated sugar and extra virgin olive oil. Beat the mixture together until it becomes well combined and slightly fluffy.
Add in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Follow this with the vanilla extract, Greek yogurt, lemon zest, and fresh lemon juice. Mix until smooth.
Carefully fold the dry ingredients into the wet mixture using a spatula. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top evenly.
Place the cake in the preheated oven and bake for 25-30 minutes. Check for doneness with a toothpick.
Once baked, remove the cake from the oven and let it cool in the pan for approximately 10 minutes. Invert it onto a wire rack to cool completely.
After cooling, dust the top with powdered sugar before serving.

Notes

Serve on a cake stand and garnish with fresh lemon slices and mint for added color.

Keyword cake, dessert, lemon, olive oil