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Lemon Olive Oil Cake Recipe

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4 from 14 reviews

This Lemon Olive Oil Cake is a bright, moist dessert full of fresh citrus flavor and rich olive oil. Perfectly tender and topped with a tangy lemon glaze, it’s an elegant Mediterranean-inspired treat that’s simple to make and sure to delight your taste buds.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

For the Cake:

  • 1 1⁄2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 3 large eggs, room temperature
  • 3⁄4 cup extra-virgin olive oil, mild and fruity
  • 3⁄4 cup whole milk, room temperature
  • Zest of 2 lemons
  • 1⁄4 cup fresh lemon juice (from about 2 lemons)
  • 1 teaspoon pure vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar, sifted
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper. Cover the bottom and sides with foil to prevent leaks during baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until fully combined and aerated.
  3. Combine wet ingredients: In a large bowl, whisk the eggs until blended. Gradually whisk in the extra-virgin olive oil until fully emulsified, then whisk in the whole milk, lemon zest, lemon juice, and pure vanilla extract to create a smooth mixture.
  4. Combine wet and dry mixtures: Slowly fold the dry ingredients into the wet ingredients using a spatula. Stir gently until the batter is glossy and smooth, with no visible flour streaks. The batter will be slightly thin.
  5. Pour and bake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  6. Cool the cake: Allow the cake to cool in the pan for 15 minutes. Then run a thin knife around the edges and carefully remove the springform ring. Transfer the cake to a wire rack to cool completely for an additional 30 minutes.
  7. Prepare the lemon glaze: In a small bowl, whisk together the sifted powdered sugar and fresh lemon juice until smooth and pourable. Add more lemon juice a few drops at a time if necessary. Stir in the finely grated lemon zest.
  8. Glaze and serve: Spoon the lemon glaze over the cooled cake, letting it drip attractively down the sides. Allow the glaze to set for at least 15 minutes before slicing and serving.

Notes

  • Use mild and fruity extra-virgin olive oil for the best flavor balance.
  • Ensure eggs and milk are at room temperature to help the batter mix smoothly.
  • Covering the pan with foil prevents leaks and keeps the oven clean.
  • The batter is thin; this is normal and will produce a moist, tender cake.
  • You can adjust the glaze thickness by varying the amount of lemon juice.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Find it online: https://zaracooking.com/lemon-olive-oil-cake-recipe/