Description
This Lemon Olive Oil Cake is a moist and flavorful Mediterranean dessert, featuring a tender crumb infused with fresh lemon zest and juice, enhanced by the richness of extra-virgin olive oil. Finished with a tangy lemon glaze, it’s perfect for a bright, citrusy treat that combines simplicity with elegance.
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
- Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan or line it with parchment paper, and cover the bottom and sides with foil to prevent leaks during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Mix Wet Ingredients: In a separate large bowl, whisk the eggs until smooth. Gradually incorporate the extra-virgin olive oil, whisking until the mixture is fully emulsified. Then whisk in the whole milk, lemon zest, fresh lemon juice, and pure vanilla extract to infuse bright, aromatic flavors.
- Combine Batter: Slowly fold the dry ingredients into the wet mixture using a spatula, gently stirring until no streaks of flour remain. The resulting batter will be thin and glossy, indicating proper mixing without overworking.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, signaling doneness.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, carefully run a thin knife around the edges to loosen the cake and release the springform ring. Continue cooling the cake on the rack for another 30 minutes to prevent condensation under the glaze.
- Prepare Lemon Glaze: In a small bowl, whisk together the sifted powdered sugar and 2 to 3 tablespoons of fresh lemon juice until smooth and pourable. Adjust thickness by adding lemon juice a few drops at a time if needed, then stir in the finely grated lemon zest for added brightness.
- Glaze and Serve: Spoon the lemon glaze over the cooled cake, allowing it to drip down the sides naturally. Let the glaze set for at least 15 minutes before slicing. Serve and enjoy this moist, citrus-infused cake.
Notes
- Use mild, fruity extra-virgin olive oil to avoid overpowering the lemon flavor.
- Room temperature eggs and milk help the ingredients blend smoothly for a tender crumb.
- Line the pan with foil under parchment to prevent juice leakage from the lemon in the batter.
- Make sure not to overmix the batter to keep the cake light and moist.
- The lemon glaze can be adjusted for sweetness by varying the amount of lemon juice.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
