Julie Clark
Posted:
Lemon Olive Oil Cake
Discover the zesty delight of our Lemon Olive Oil Cake recipe, combining the bright flavors of citrus with the richness of olive oil for a moist, delectable dessert.
Welcome to the world of tangy, sweet, and delicious delights! Lemon Olive Oil Cake marries the vibrant lemon flavor with the velvety smoothness of olive oil, resulting in a moist, flavorful cake.
Ideal for all occasions, whether you’re hosting a dinner party, celebrating a special event, or simply indulging in a homemade dessert, this Lemon Olive Oil Cake is guaranteed to impress. And it’s ready for the oven in 20 minutes. What’s not to love?
About this Lemon Olive Oil Cake Recipe:
- Flavor: This cake has the richness of olive oil and the bright, sweet, tangy flavor of fresh lemon. Add other flavor profiles with the fruit you add to the top.
- Texture: Olive oil cakes are dense and moist. They have a firm structure but are tender.
- Method: This cake bakes in a 9″ springform pan. It takes just 20 minutes to prepare for the oven. And you don’t even have to use an electric mixer.
Is olive oil cake healthier than regular cake?
Health food? Probably not. Olive oil cake is still cake that contains sugar and flour.
But olive oil does have some notable differences that contribute to the potential health benefits. Olive oil is full of heart-healthy monounsaturated fats which can reduce the risk of heart disease. It is also full of antioxidants.
But the cake still has sugar and fat, so eat this cake in moderation.
What olive oil is best for cake?
Choose an extra-virgin olive oil that has a mild flavor. They may also be labeled “light” or “delicate”.
Olive oil can also spoil more quickly than other oils. Make sure to check the date on the bottle.
Ingredients
There are only 10 ingredients in this cake, and most of them are pantry ingredients.
- Notice that the recipe calls for 4 large eggs plus another 2 egg yolks. Save those egg whites for your next omelette.
- You can use bottled lemon juice instead of fresh if that’s all you have.
- If you wish to skip the lemon zest, increase the amount of lemon juice used by 2 teaspoons. Or, you can use ½ teaspoon lemon extract instead.
How to Make Lemon Olive Oil Cake
- Prepare. Preheat the oven to 350ºF. Line the bottom of a 9” springform pan with parchment paper and spray with baking spray. Set aside.
- Mix dry ingredients. In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
- Mix wet ingredients. In a large bowl, whisk together the remaining cake ingredients until smooth and well combined.
- Combine the two. Add in the flour mixture and mix only until the flour is incorporated. Do not overmix.
- Bake. Pour the cake batter into the springform pan and smooth out evenly. Place the pan into the preheated oven to bake for 45-55 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs. The cake will be golden brown at this point and the edges will have pulled away from the pan. Once baked, remove the cake from the oven and place onto a cooling rack to cool completely.
- Cool and decorate. Once the cake has cooled, release the springform and remove the cake from the pan. Place the cake onto a cake stand or serving platter. Dust the top of the cake with powdered sugar. Top with dollops of cool whip, fresh berries and lemon slices.
top the cake.
Glaze it. I love sweet glazes drizzled over cakes, especially when they are flavored with citrus like lemon, lime or orange. For a twist on this recipe, make a simple confectioners sugar lemon glaze to drizzle over the top.
Frost it. If you have to have frosting on cake, try a cream cheese frosting or mascarpone frosting to top this delicious cake.
Storage Instructions
- Room temperature: Store in an airtight container on the counter for up to 4 days.
- Refrigerator: Store this cake in an airtight container in the fridge for up to 6 days. Bring to room temperature before eating.
- Freezer: Freeze the cake whole or sliced in an airtight container for up to 2 months. Thaw at room temperature before eating.
Lemon Olive Oil Cake
Discover the zesty delight of our Lemon Olive Oil Cake recipe, combining the bright flavors of citrus with the richness of olive oil for a moist, delectable dessert.
Servings 10
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Ingredients
For the cake:
- 1 ⅔ cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ⅓ cup granulated sugar
- 4 large eggs + 2 yolks
- ⅔ cup mild olive oil
- ¼ cup fresh lemon juice
- 1 ½ teaspoon vanilla extract
- Zest from 2 lemons
For topping:
- 1/2 cup powdered sugar
- Cool whip
- Assorted berries & lemon slices
Instructions
- Preheat the oven to 350ºF. Line the bottom of a 9” springform pan with parchment paper and spray with baking spray. Set aside.
- In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
- In a large mixing bowl, whisk together the remaining cake ingredients until smooth and well combined. Add in the flour mixture and mix only until the flour is incorporated. Do not overmix.
- Pour the cake batter into the prepared pan and smooth out evenly.
- Place the pan into the preheated oven to bake for 45-55 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs. The cake will be golden brown at this point and the edges will have pulled away from the pan. Once baked, remove the cake from the oven and place onto a wire rack to cool completely.
- Once the cake has cooled, release the springform and remove the cake from the pan. Place the cake onto a cake stand or serving platter.
- Dust the top of the cake with powdered sugar. Top with dollops of cool whip, fresh berries and lemon slices.
- Slice and serve.
- Store at room temperature in an airtight container for 4 days.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 361kcal | Carbohydrates: 49g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 406mg | Potassium: 78mg | Fiber: 1g | Sugar: 33g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
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