Description
This Lemon Olive Oil Cake is a moist, fragrant cake infused with fresh lemon zest and juice, enriched with olive oil, and soaked with a sweet lemon syrup for extra tangy flavor and moisture. Made with buttermilk or kefir, this cake offers a tender crumb and a vibrant citrus taste, perfect for a spring or summer treat.
Ingredients
Cake Batter
- Zest of 3-4 lemons (organic or washed and rubbed to remove the wax)
- 200 g (1 cup) fine granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- 2 large eggs (at room temperature)
- 145 g (⅔ cup) olive oil (preferably one with a flavor you like)
- 225 g (1 ¾ cups) cake flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 195 g (¾ cup) kefir or buttermilk
- 60 g (¼ cup) freshly squeezed lemon juice
Lemon Soak
- 120 g (½ cup) freshly squeezed lemon juice
- 100 g (½ cup) granulated sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan that is about 3 inches high to ensure the cake doesn't stick.
- Zest Sugar: Place the granulated sugar in a large bowl. Zest 3-4 lemons directly over the sugar. Using your fingers, rub the lemon zest into the sugar until fragrant and well incorporated.
- Beat Eggs and Sugar: Crack the eggs into the sugar mixture. Using a hand mixer or stand mixer, beat the mixture until light, fluffy, and pale in color. Add vanilla extract and sea salt while mixing.
- Add Olive Oil: With the mixer running, slowly pour in the olive oil and continue beating until fully combined into a smooth batter.
- Add Dry Ingredients and Liquids: Sift the cake flour over the batter. Add baking powder and baking soda. Turn mixer on and begin to fold in the flour. When about half the flour is mixed in, slowly pour in the kefir or buttermilk, followed by the ¼ cup lemon juice. Mix just until combined; avoid overmixing.
- Pour Batter and Bake: Transfer the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30-40 minutes or until a cake tester inserted into the center comes out clean.
- Prepare Lemon Soak: While the cake bakes, combine ½ cup lemon juice and ½ cup granulated sugar in a small pot over medium heat. Stir until the sugar fully dissolves, then remove from heat.
- Soak the Cake: Once the cake is out of the oven and still in the pan, poke holes all over the top using a cake tester or skewer. Pour the warm lemon soak evenly over the cake, concentrating in the center to ensure thorough absorption.
- Cool and Serve: Allow the cake to cool completely in the pan before serving to let the soak fully absorb and the flavors meld.
- Storage: Store any leftovers in an airtight container. The cake will keep for 2-3 days and remains moist and flavorful.
Notes
- Use a high-quality olive oil with a flavor you enjoy, as it significantly affects the cake's taste.
- Make sure eggs are at room temperature for better emulsification and a lighter batter.
- Do not overmix once the flour and liquids are combined to maintain cake tenderness.
- The lemon soak enhances moisture and intensifies lemon flavor; don’t skip this step.
- Store cake properly to maintain moisture; it is best consumed within a few days.
- For extra zestiness, consider adding a touch of lemon extract to the batter.
