DELICIOUS LEMON OLIVE OIL CAKE RECIPE

Indulge in the bright and refreshing flavors of citrus with this Delicious Lemon Olive Oil Cake.

Made with the goodness of olive oil and fresh lemon juice, this cake is moist, tender, and bursting with tangy lemon flavor.

The addition of olive oil not only lends a unique richness to the cake but also makes it wonderfully light and delicate.

Perfect for any occasion, from afternoon tea to dessert after dinner, this lemon olive oil cake is sure to impress your taste buds and leave you craving more with every bite.

Ingredients

For the Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 large eggs

1 cup granulated sugar

1/2 cup extra virgin olive oil

1/2 cup plain Greek yogurt

Zest of 2 lemons

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

Instructions

Preparing the Cake Batter:

Preheat your oven to 350°F (175°C).

Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

Mixing the Wet Ingredients:

In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.

Gradually add the olive oil while continuing to beat the mixture.

Stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until well combined.

Combining Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Be careful not to overmix, as this can result in a dense cake.

Baking the Cake:

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Making the Glaze and Serving:

While the cake is baking, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.

Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.

Drizzle the glaze over the cooled cake and serve.

Nutritional Facts

Calories per Serving: Approximately 250 kcal (1 slice)

Total Fat: 12g

Saturated Fat: 2g

Cholesterol: 45mg

Sodium: 180mg

Total Carbohydrates: 32g

Dietary Fiber: 1g

Sugars: 20g

Protein: 4g

FAQs

1. Can I use regular olive oil instead of extra virgin olive oil?

Yes, you can use regular olive oil, but keep in mind that extra virgin olive oil adds a more pronounced olive oil flavor to the cake.

2. Can I substitute sour cream for Greek yogurt?

Yes, you can substitute sour cream for Greek yogurt in equal amounts for similar results.

3. Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make this cake gluten-free.

4. How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for longer storage.

5. Can I freeze this cake?

Yes, you can freeze this lemon olive oil cake for up to 2 months. Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

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