Lemon Olive Oil Cake Recipe
Introduction
This Lemon Olive Oil Cake is a moist, tender treat bursting with bright citrus flavor and a subtle richness from the olive oil. It’s an easy-to-make cake perfect for any occasion where you want something light yet flavorful.
Ingredients
- 1 cup extra-virgin olive oil (plus more for the pan)
- 2 cups all-purpose flour (plus more for the pan)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups granulated sugar (plus 2 tablespoons for sprinkling)
- 3 large eggs (at room temperature)
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice (from about 2 lemons)
- 1 cup plain whole-milk yogurt (at room temperature)
Instructions
- Step 1: Preheat the oven to 350°F.
- Step 2: Grease a 9-inch round cake pan with extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and dust the pan with flour, then tap out any excess flour.
- Step 3: In a medium bowl, whisk together the flour, kosher salt, baking powder, and baking soda.
- Step 4: In a large bowl, whisk the granulated sugar and eggs until the sugar is mostly dissolved and the mixture is pale and frothy, about 1 minute. Add the lemon zest and lemon juice and whisk to combine.
- Step 5: Whisk in the olive oil and yogurt until the batter is smooth and well combined.
- Step 6: Gradually whisk in the flour mixture until no dry streaks remain, being careful not to overmix.
- Step 7: Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle the remaining 2 tablespoons of sugar evenly over the top.
- Step 8: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto the rack and remove the pan. Allow the cake to cool completely before serving.
Tips & Variations
- Use a light or mild-flavored extra-virgin olive oil for a more subtle taste.
- Room temperature eggs and yogurt help create a smooth batter and tender crumb.
- Add a teaspoon of vanilla extract for a hint of warmth that complements the lemon.
- Serve with fresh berries or a dollop of whipped cream for added indulgence.
Storage
Store the cake tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. To keep it moist, cover it with plastic wrap or place it in an airtight container. Warm slices slightly before serving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use Greek yogurt instead of whole-milk yogurt?
Yes, you can substitute Greek yogurt, but it may make the cake a bit denser. Whole-milk yogurt is preferred for a lighter texture.
Does the cake need to be refrigerated?
Refrigeration is not necessary if you plan to eat the cake within a few days. If your kitchen is warm or humid, refrigerate it to maintain freshness, but allow it to come to room temperature before serving.
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Lemon Olive Oil Cake Recipe
- Total Time: 1 hour
- Yield: 8 to 10 servings 1x
- Diet: Vegetarian
Description
This Lemon Olive Oil Cake is a moist and flavorful dessert that combines the bright citrus notes of fresh lemon zest and juice with the rich, smooth texture of extra-virgin olive oil. Enhanced with creamy whole-milk yogurt, this cake offers a tender crumb and a delicate crumbly crust formed by a sprinkle of sugar on top. Perfect for a light afternoon treat or a simple yet elegant dessert.
Ingredients
For the Cake
- 1 cup extra-virgin olive oil (plus more for the pan)
- 2 cups all-purpose flour (plus more for the pan)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups granulated sugar (plus 2 tablespoons for sprinkling)
- 3 large eggs (at room temperature)
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice (from about 2 lemons)
- 1 cup plain whole-milk yogurt (at room temperature)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with extra-virgin olive oil, line the bottom with parchment paper, then oil the parchment. Dust the pan with flour and tap out the excess. This preparation ensures the cake will release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking powder, and ¼ teaspoon baking soda until well combined, ensuring an even rise and texture.
- Cream sugar and eggs: In a large mixing bowl, whisk 1 ½ cups granulated sugar and 3 large eggs until the sugar is mostly dissolved and the mixture becomes pale and frothy, approximately 1 minute. This step incorporates air for a light cake crumb.
- Add lemon flavor: Whisk in 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice into the egg-sugar mixture, infusing the batter with bright citrus flavor.
- Incorporate wet ingredients: Add 1 cup extra-virgin olive oil and 1 cup plain whole-milk yogurt to the lemon mixture, whisking until fully combined. This adds moisture and richness to the cake.
- Combine dry and wet ingredients: Gradually whisk the flour mixture into the wet ingredients until just combined, making sure no dry streaks remain but avoiding overmixing to keep the cake tender.
- Prepare to bake: Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Sprinkle the remaining 2 tablespoons of granulated sugar over the batter surface to create a delicate, slightly crunchy crust.
- Bake the cake: Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked through without drying out.
- Cool and serve: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then invert the cake onto a wire rack and remove the pan and parchment paper. Let the cake cool completely before slicing and serving.
Notes
- Use room temperature eggs and yogurt to help create a smooth batter and better rise.
- Extra-virgin olive oil adds a unique fruity depth, but mild olive oil can be used if preferred.
- Make sure not to overmix the batter once the flour is added to avoid a dense cake.
- The sugar sprinkled on top adds a slight crunch and sweetness to the crust—don’t skip it for best texture.
- The cake holds well at room temperature for up to two days and can be refrigerated for up to a week.
- This cake pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Keywords: Lemon olive oil cake, Olive oil cake, Lemon dessert, Moist cake, Yogurt cake, Mediterranean cake, Citrus cake
