Description
Lemon olive oil cake brings Mediterranean sunshine to your dessert table with its delicate crumb and zesty flavor. Drizzled with honey and garnished with fresh thyme, this elegant Italian-inspired treat promises a delightful balance of citrus brightness and rich olive oil smoothness you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup olive oil
- 1 cup whole milk
- 3 large eggs
- 1 ½ cups (340 grams) granulated sugar
Citrus Elements:
- ½ cup (120 milliliters) lemon juice
- Zest from 3 lemons
Leavening and Seasoning:
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 tablespoons granulated sugar (for sprinkling the top)
Optional Topping:
- Powdered sugar (for dusting)
Instructions
- Prepare the baking equipment by heating the oven to 350°F (175°C) and positioning a 9-inch (23-centimeter) springform pan with a protective foil wrap to prevent any potential leakage.
- Create a parchment paper base for the pan, thoroughly greasing both the bottom and sides to ensure easy cake removal.
- In a spacious mixing vessel, vigorously whisk together extra virgin olive oil, fresh eggs, and granulated sugar until the mixture achieves a smooth, homogeneous consistency.
- Enhance the flavor profile by incorporating pure vanilla extract, freshly grated lemon zest, and fragrant lemon juice, blending briefly to distribute the aromatic elements.
- Meticulously sift the dry ingredients – salt, baking powder, baking soda, and all-purpose flour – creating a light, aerated mixture.
- Gently fold the dry ingredients into the wet mixture, alternating with milk, and mix minimally to maintain the cake’s delicate texture, being careful to avoid over-agitation.
- Transfer the silky batter into the prepared springform pan, creating an even surface.
- Sprinkle two tablespoons of additional granulated sugar across the top, providing a delightful caramelized finish.
- Bake in the preheated oven for 50-55 minutes, monitoring the cake’s golden-brown surface and checking for doneness with a toothpick inserted into the center.
- Once baked, allow the cake to rest in the pan for approximately 10 minutes, then carefully transfer to a cooling rack.
- Complete the presentation by delicately dusting the cooled cake with powdered sugar, creating an elegant, finished appearance.
Notes
- This cake brings a Mediterranean sunshine to your dessert table with its bright, zesty flavor profile.
- Olive oil creates an incredibly moist texture that stays fresh longer than traditional butter-based cakes.
- Use extra virgin olive oil for the most robust and authentic flavor that complements the lemon perfectly.
- Wrapping the pan’s exterior with foil prevents moisture leakage and ensures even baking throughout.
- Room temperature ingredients help create a smoother, more consistently mixed batter with better rise.
- Avoid overmixing the batter to maintain a tender, delicate crumb that melts in your mouth.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 436 kcal
- Sugar: 27 g
- Sodium: 296 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 74 mg