This Lemon Olive Oil Cake is an actual deal with, baked with additional-virgin olive oil, which not solely is a wholesome fats however a scrumptious taste to bake with leading to an extremely moist cake! The straightforward prep of an olive oil cake is the perfect half. All you want is one bowl, a whisk (no mixer required!), and some substances together with recent lemon juice and zest.
I’ve been making lemon olive oil cake for years and I can’t wait to lastly share it with you! It’s my go-to dessert. My cardamom spiced orange olive oil cake is an enormous hit across the fall and holidays, so I wished to share one other olive oil cake good for hotter climate or Easter dinner.
The olive oil makes this cake keep moist for days, so it’s good to make forward of time. With a lightweight, refreshing style from the lemons, it’s a crowd-pleaser that isn’t too heavy or wealthy.
It’s onerous to mess up an olive oil cake. There’s no butter to melt, no electrical mixer required, no frosting to make (only a dusting of powdered sugar if you would like), and also you in all probability have already got all of the substances you want.
I really like utilizing Meyer lemons for this recipe as a result of they’re nice for baking and a little bit sweeter and juicier than common lemons, however any sort of lemon will do.
Let’s get to it! Be positive to take a look at the video within the recipe card under if you would like a visible for tips on how to make it.
Ingredients and Substitutions
Lemons (the zest and juice) – I used Meyer lemons however any will do. You may also use one other citrus fruit like lime or orange if you wish to experiment.Extra-virgin olive oilSugarEggsPlain yogurt – I used plain complete milk yogurt (Stonyfield Brand). Greek yogurt may even work. I like to recommend complete milk yogurt. You may also use 3/4 of the quantity of buttermilk, common milk, or a plant-based mostly milkAll-purpose flourSalt, Baking Powder, and Baking Soda
How to make Lemon Olive Oil Cake
First, put together your cake pan and preheat your oven to 325 levels F. Line a 9-inch cake pan with parchment paper, greasing each underneath and over the paper and the edges of the pan with olive oil. I hint the define of the pan with a pencil and lower simply inside the road so it suits completely.Prep the lemons. Be positive to zest the lemons first, THEN juice them! If you juice them first, you’ll be unhappy. I’ve executed this earlier than.Then, combine the batter. Whisk collectively lemon zest, lemon juice, sugar, eggs, yogurt, salt, baking powder, and sugar. Add the flour to the batter and whisk till it’s combined nicely.Pour the batter into the ready pan and bake.Allow the cake to chill within the pan earlier than eradicating it. Pop it out onto a reducing board, then flip onto a serving dish.Finally, mud with powdered sugar simply earlier than serving and lower into 8 slices. Serve heat or at room temperature.
It’s straightforward to make this olive oil cake dairy free! Just substitute the yogurt with a plant-based mostly yogurt or with 3/4 cup plant-based mostly milk.
You can add 1-2 teaspoons of lemon extract for an additional lemony taste.
I find it irresistible topped with a dusting of powdered sugar and recent fruit on prime (raspberries are good with the lemon taste). You can prime with whipped cream, some yogurt, or make an icing to go on prime. A lemon glaze icing could be scrumptious!
Other Baking Recipes with Olive Oil
I LOVE baking with olive oil for the flavour, wholesome fats advantages, and that it retains issues tremendous moist! Here are another recipes that bake with olive oil:
Other Lemon Dessert Recipes
Use up any leftover lemons with these delicious lemon recipes, each savory and candy!
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Lemon Olive Oil Cake
This straightforward Lemon Olive Oil Cake comes along with one bowl, no mixer, and is full of wholesome fat, yogurt, and light-weight lemon taste!
Servings: 8 servings
Line a 9″ circular cake pan with parchment paper (I use a pencil to trace an outline of the bottom of the pan on the paper, then cut slightly inside the line) and grease generously with olive oil, under and over the parchment paper and up the sides of the pan. Preheat your oven to 325 degrees F and place an oven rack in the top third of the oven.
In a large bowl, whisk together the olive oil (¾ cup), lemon zest (1 tablespoon), lemon juice (¼ cup), sugar (1 cup), eggs (3), yogurt (1 cup), kosher salt (½ teaspoon), baking powder (½ teaspoon), and baking soda (½ teaspoon).
Add the flour (1 ½ cups) and whisk until well-combined.
Pour the batter into the prepared cake pan. Bake at 325 degrees F in the top third of the oven for 45-60 minutes, or until toothpick inserted in center of the cake comes out clean (see notes).
Allow the cake to cool in the pan on cooling rack for at least 10 minutes. Run knife along the edge to loosen and flip onto a cutting board to remove, then flip back over onto the serving dish.
Dust with confectioners’ sugar. You can do this with a sifter, or by placing a couple of spoonfuls of the powdered sugar in a mesh sieve and tapping the edge of it to dust the top. Do this just before serving, as the sugar will absorb into the cake over time.
Slice into 8 items. Serve heat or at room temperature, with extra powdered sugar, whipped cream, and/or lemon zest, if desired.
For a extra intense increase of lemon taste, add 1-2 teaspoons lemon extract.
Meyer lemons are a bit sweeter than common lemons, and have a deeper orange colour. They are sort of like a cross between a lemon and an orange. Regular lemons will work simply tremendous on this recipe. I normally choose up Meyer lemons at Trader Joe’s.
Troubleshooting undercooked cake: This cake may be very moist. This recipe could have assorted outcomes if you’re at the next elevation, should you use a distinct dimension cake pan, in case your yogurt model is especially watery or decrease in fats, your oven temp, and even relying on the model of flour (I all the time use King Arthur). If your cake looks as if it’s not cooking within the center after 70 minutes or so, I like to recommend tenting with foil, so the highest of the cake doesn’t burn, and turning the temperature of your oven as much as 350 levels F till it’s cooked.
This cake may be saved at room temperature in an hermetic container for about three days. The olive oil makes it keep tremendous moist for a very long time.
For greatest outcomes, mud with confectioners’ sugar simply earlier than serving. Otherwise, it can disintegrate into the moisture of the cake.
In the unlikely occasion you might have any, the leftovers may be frozen and saved in an hermetic bag or wrapped tightly in plastic for as much as 3 months.
Serving: 1slice | Calories: 405kcal | Carbohydrates: 45g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 253mg | Potassium: 130mg | Fiber: 1g | Sugar: 27g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg
Nutrition Information Disclaimer
The offered diet data is my greatest estimate and doesn’t embody any added sodium from seasoning to style, any elective substances, and it doesn’t take manufacturers into consideration. I take advantage of an computerized API to calculate this data. Feel free to calculate it your self utilizing one of these instruments:
Very Well Fit Nutrition Information Calculator