Lemon Olive Oil Cake is the perfect balance of simplicity and sophistication. Light, moist, and bursting with fresh citrus flavour, this cake celebrates the essence of Mediterranean baking — where humble ingredients create extraordinary results. The fruity richness of olive oil pairs beautifully with the zesty brightness of lemon, making every bite both refreshing and comforting.
Lemon Olive Oil Cake:
This elegant cake is ideal for brunches, afternoon tea, or a light dessert after dinner. It’s tender, aromatic, and incredibly versatile — delicious on its own or topped with powdered sugar, whipped cream, or a drizzle of honey. If you love desserts that are not overly sweet but full of character, this Lemon Olive Oil Cake is pure perfection.
History of Oil Cake:
The origins of olive oil cakes can be traced back to the Mediterranean regions of Italy, Spain, and Greece, where olive oil has long been a kitchen staple. Instead of butter, bakers used olive oil for moisture and richness. Over time, lemon became a popular addition, especially in Southern Italy, where citrus fruits thrive. The result was a cake that’s both rustic and refined — with a long shelf life and a flavor that deepens over time. Today, the Lemon Olive Oil Cake is cherished worldwide for its wholesome ingredients and bright, sunny flavour.
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Lemon Olive Oil Cake
Ingredients
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup (200 g) granulated sugar
- ¾ cup (180 ml) extra-virgin olive oil
- ½ cup (120 ml) whole milk or plain yogurt
- 2 tablespoons fresh lemon zest
- ¼ cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the Oven: Set oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Whisk Wet Ingredients: In another bowl, beat eggs and sugar until pale and thick.
- Add Olive Oil: Slowly whisk in olive oil until smooth and emulsified.
- Add Lemon and Vanilla: Stir in lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry: Gently fold in dry ingredients, alternating with milk or yogurt, until fully incorporated.
- Bake: Pour batter into the prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool for 10 minutes in the pan, then transfer to a wire rack.
- Finish: Dust with powdered sugar or drizzle with honey before serving.
Notes
- Use high-quality extra-virgin olive oil for the best flavour.
- The cake stays moist for days — even better on the second day.
- Pair with fresh berries or Greek yogurt for a light dessert.
- For a stronger citrus flavor, add orange zest or juice.
- Avoid overmixing the batter to keep the cake fluffy.
Tips for Lemon Olive:
- Room temperature eggs help achieve a smooth batter.
- Sift the dry ingredients for a lighter texture.
- Use parchment paper for easy removal.
- If using flavored olive oil, choose mild lemon or vanilla notes.
- Serve with a cup of tea or espresso for an authentic Mediterranean experience.
FAQs for Olive Cake:
Q: Can I use another oil instead of olive oil?
Yes, but olive oil adds a unique flavor and richness. Use light olive oil for a milder taste.
Q: How long does the cake stay fresh?
It stays moist for up to 4 days when stored in an airtight container.
Q: Can I make this cake dairy-free?
Yes, substitute milk or yogurt with almond milk or coconut milk.
Q: Can I freeze Oil Cake?
Yes, wrap slices tightly and freeze for up to 2 months.
Q: Why is my cake dense?
Overmixing or adding too much liquid can cause density — mix gently until combined.
Conclusion:
Lemon Olive Oil Cake captures the spirit of Mediterranean baking — simple, wholesome, and full of sunshine. With its fragrant lemon aroma, soft crumb, and subtle olive oil richness, this cake is a timeless treat that’s both refreshing and satisfying. Whether served plain, with cream, or a dusting of sugar, every slice is pure golden bliss.