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Lemon Olive Oil Cake: Your New Favorite Treat

When life gives you lemons, transform them into a delightful Lemon Olive Oil Cake. This cake is anything but boring! With its fruity olive oil and zesty lemon flavor, it’s a treat that boasts a moist texture and a refreshing taste. Let’s dive into this recipe that’s perfect for any occasion.

Why You’ll Love This Recipe

Perfect Flavor Combo: The combination of lemon, vanilla, and fruity olive oil creates a balanced and refreshing taste. It’s bright and citrusy, making it a delightful choice for dessert.

So Moist: Thanks to the olive oil, this cake remains soft and tender for days after baking.

Easy and Versatile: You don’t need any fancy tools to whip this up—just a bowl, a whisk, and some pantry staples. Feel free to get creative with different citrus fruits!

Glazed lemon olive oil cake, surrounded by fresh lemons and a slice served on a plate.

Ingredients

All-Purpose Flour: Make sure to measure it correctly to avoid a dense cake.
Granulated Sugar: Essential for sweetness; don’t cut back on the amount!
Baking Soda and Baking Powder: Check their freshness to ensure a perfect rise.
Eggs: Room temperature eggs create a smoother batter.
Extra-Virgin Olive Oil: Go for a mild and fruity option for maximum flavor.
Whole Milk: This adds richness and moisture to the cake.
Lemons (Juice and Zest): Use fresh lemons for that vibrant citrus flavor.
Lemon Glaze: A mix of powdered sugar, lemon juice, and zest for that perfect finish.

A whole lemon olive oil cake garnished with fresh lemon slices.

How to Make Lemon Olive Oil Cake

This delightful cake is simple and beginner-friendly!

1. Prep

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.

2. Whisk the Dry Ingredients

In a bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until everything is well combined.

3. Combine Wet Ingredients

Whisk the eggs and olive oil together until thoroughly combined. Next, incorporate the milk, lemon zest, lemon juice, and vanilla extract.

4. Make the Batter

Gradually mix the dry ingredients into the wet ingredients, stirring until there are no streaks of flour left.

5. Bake and Cool

Pour the batter into the prepared pan and bake for 35-40 minutes. Allow the cake to cool in the pan for about 15 minutes, then remove it and let it cool completely on a wire rack.

6. Make the Glaze

For the glaze, whisk the powdered sugar with lemon juice until you achieve a smooth, pourable consistency. Stir in some lemon zest for extra flavor.

7. Glaze and Serve

Drizzle the glaze over the warm cake and let it set for at least 15 minutes before slicing. Enjoy every bite!

A moist slice of lemon olive oil cake on a plate, topped with a lemon slice and a glossy lemon glaze.

Tips and Variations

Want to customize your cake? Here are some ideas:

Grease the Pan Well: Make sure to grease the pan thoroughly to prevent sticking.
Don’t Overmix: Gently fold the mixture until just combined to ensure a light cake.
Tap the Pan: Gently tap the pan before baking to remove any air bubbles.
Topping Ideas: Consider dusting with powdered sugar, or serve with fresh berries and whipped cream.
Switch the Citrus: Feel free to use lime, orange, or grapefruit instead of lemon.
Add Poppy Seeds: A tablespoon adds a nice crunch and texture.
Incorporate Nuts: Substitute half a cup of flour with almond flour for a nutty flavor, and add a teaspoon of almond extract.

Lemon olive oil cake on a white cake stand, topped with glaze and two lemon slices.

How to Store the Cake

Keep your cake fresh by storing it in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, you can refrigerate it for up to 5 days. Just make sure to bring it back to room temperature before serving for the best flavor!