Lemon Olive Oil Cake

Craving a bright, sophisticated dessert? Dive into the world of Lemon Olive Oil Cake, a delightful Mediterranean-inspired treat that’s sure to impress.

This moist, fragrant cake showcases the perfect harmony between tangy lemon and fruity olive oil.

Ingredients List

Creating a decadent Lemon Olive Oil Cake requires a few key components to achieve the perfect balance of flavors. Let’s break down the ingredients needed for each element of this delicious cake.

Cake Ingredients

• 2 cups (240g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups (300g) granulated sugar
• 3 tablespoons lemon zest (from about 3 lemons)
• 3 large eggs, room temperature
• 1 cup (240ml) extra virgin olive oil
• ¾ cup (180ml) whole milk, room temperature
• ½ cup (120ml) freshly squeezed lemon juice

Optional Toppings

• 2 tablespoons (25g) granulated sugar (for the crackly top)
• 2 tablespoons (15g) powdered sugar (for dusting)

Required Kitchen Tools

When preparing a Lemon Olive Oil Cake, having the right kitchen tools can make the process smoother and more enjoyable. Here are the essential tools you will need:

1. 9-inch (23cm) Springform Pan or Cake Pan: A springform pan makes it easier to release the cake, but a regular cake pan lined with parchment will also work.
2. Mixing Bowls: You’ll need at least two mixing bowls – one for dry ingredients and one for wet ingredients.
3. Stand Mixer or Hand Mixer: While you can mix by hand, using a stand mixer with a whisk attachment will make it easier to achieve the proper aeration in the eggs and sugar mixture.
4. Microplane or Zester: For extracting the maximum flavor from your lemon zest.
5. Citrus Juicer: To efficiently extract fresh lemon juice.
6. Measuring Cups and Spoons: For accurate measurements of both dry and liquid ingredients.
7. Rubber Spatula: To scrape down the sides of the bowl and fold in ingredients gently.
8. Whisk: For combining dry ingredients evenly.
9. Parchment Paper: To line the bottom of your cake pan for easy removal.
10. Cooling Rack: For allowing the cake to cool properly.

Cake Preparation

Preparing the batter for Lemon Olive Oil Cake is a crucial step in achieving the perfect texture and flavor for this delightful treat. Follow the steps below to mix the ingredients properly for a cake that’s moist, tender, and bursting with lemon flavor.

Mixing the Ingredients

1. Prepare the Oven and Pan: Begin by preheating your oven to 350°F (177°C). Grease a 9-inch (23cm) springform or cake pan and line the bottom with parchment paper to ensure easy removal after baking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents throughout the cake.
3. Create Lemon Sugar: In the bowl of your stand mixer fitted with the whisk attachment, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it resembles wet sand. This crucial step releases the essential oils from the zest, infusing the sugar with intense lemon flavor.
4. Aerate the Eggs and Sugar: On low speed, whisk the eggs into the lemon sugar one at a time until combined. Then increase the speed to high and whip for 4-5 minutes. The mixture will become thick, pale yellow, and form ribbons when the whisk is lifted. This aeration is key to a light texture.
5. Add the Olive Oil: With the mixer on medium speed, slowly stream in the olive oil in a steady flow. Once all the oil is incorporated, increase the speed to high for 1 minute to emulsify completely. Scrape down the sides and bottom of the bowl to ensure everything is well mixed.
6. Incorporate Wet and Dry Ingredients: On low speed, add the lemon juice and milk, then gradually add the dry ingredients. Mix just until incorporated – overmixing will develop too much gluten and make the cake tough.

The Importance of Room Temperature Ingredients

Using room temperature eggs and milk is essential for this recipe. Cold ingredients won’t emulsify properly with the olive oil, potentially resulting in a dense or separated batter. Allow eggs and milk to sit at room temperature for at least 30 minutes before beginning the recipe.

Selecting the Right Olive Oil

The olive oil is a starring flavor in this cake, so choose wisely:

• Use extra virgin olive oil for the best flavor
• Select a fruity rather than peppery olive oil
• Consider a mild to medium-intensity olive oil if you’re new to olive oil cakes
• High-quality olive oil will yield the best results and most pleasant flavor profile

Baking the Cake

Baking the Lemon Olive Oil Cake to perfection requires attention to detail regarding temperature, timing, and visual cues. Following these guidelines will ensure your cake has a tender crumb with a beautiful golden crust.

Baking Temperature and Time

Pour the prepared batter into your lined cake pan, spreading it evenly to the edges. If desired, sprinkle the 2 tablespoons of granulated sugar evenly over the top for a delicious crackly crust.

Place the cake in your preheated 350°F (177°C) oven on the middle rack. Bake for 45-50 minutes, but begin checking at the 40-minute mark as oven temperatures can vary. The cake is done when:

• A toothpick inserted into the center comes out clean or with a few moist crumbs
• The top springs back when gently pressed
• The edges have pulled away slightly from the sides of the pan
• The surface has turned a beautiful golden brown color

Avoid opening the oven door during the first 30 minutes of baking, as this can cause the cake to collapse.

Cooling and Removing from the Pan

Once baked, allow the cake to cool in the pan for 10 minutes. This initial cooling period helps the cake structure set. If using a springform pan, carefully release the sides and let the cake cool for an additional 5-10 minutes before transferring to a cooling rack.

If using a regular cake pan, run a thin knife around the edges after the initial 10-minute cooling period, then place a cooling rack on top of the pan and carefully invert. Remove the parchment paper, then place another rack on the bottom of the cake and invert again so the cake is right-side up.

Serving and Decoration

When it comes to serving and presenting your Lemon Olive Oil Cake, attention to detail can elevate the overall experience, turning a delicious cake into a memorable centerpiece. Here are some tips to ensure your cake looks as good as it tastes:

Suggested Toppings and Garnishes

The beauty of a Lemon Olive Oil Cake lies in its simplicity, but there are several ways to enhance its presentation:

• Powdered Sugar: A classic choice for dusting over the cooled cake, providing a sweet, delicate finish and beautiful contrast against the golden cake.
• Lemon Glaze: For added lemon intensity, drizzle a simple glaze made from powdered sugar and fresh lemon juice over the cooled cake.
• Candied Lemon Slices: These make an elegant decoration that hints at the cake’s flavor. Arrange them in a circular pattern or place one slice on each serving.
• Fresh Berries: Serve slices with fresh raspberries, blueberries, or strawberries for a pop of color and complementary flavor.
• Whipped Mascarpone: A dollop of lightly sweetened mascarpone cheese with a hint of vanilla makes a luxurious accompaniment.
• Honey Drizzle: A light drizzle of high-quality honey enhances the Mediterranean feel of this cake.

For special occasions, consider decorating with edible flowers like lavender or pansies, which pair beautifully with the lemon flavor and add a sophisticated touch.

Serving Suggestions

This versatile cake can be enjoyed in various ways:

• Serve slightly warm with a scoop of vanilla ice cream for dessert
• Pair with coffee or tea for breakfast or brunch
• Offer as part of an afternoon tea service
• Include in a Mediterranean-themed dessert spread
• Present as a lighter alternative to traditional birthday cake

Cut into clean slices using a sharp knife dipped in hot water and wiped between cuts for the most professional presentation.

Storage Instructions

Proper storage of your Lemon Olive Oil Cake ensures it maintains its flavor and texture for as long as possible.

How to Keep Your Lemon Olive Oil Cake Fresh

After the cake has completely cooled, store it at room temperature for maximum flavor and texture. The olive oil in the cake helps it remain moist longer than butter-based cakes. To keep it fresh:

1. Cover with a cake dome or place in an airtight container
2. Store away from direct sunlight or heat sources
3. If uncut, the cake will stay fresh at room temperature for up to 4 days
4. Once cut, place a piece of plastic wrap against the exposed cake surface to prevent it from drying out

For longer storage, the refrigerator is an option, though the cake may firm up slightly due to the olive oil. If refrigerated, allow slices to come to room temperature before serving to experience the full flavor and aroma.

Freezing Lemon Olive Oil Cake

This cake freezes beautifully for longer-term storage:

1. Allow the cake to cool completely
2. Wrap the whole cake or individual slices tightly in plastic wrap
3. Add a layer of aluminum foil or place in a freezer-safe container
4. Label with the date and freeze for up to 3 months
5. Thaw overnight in the refrigerator or for 2-3 hours at room temperature
6. If desired, refresh in a 300°F (150°C) oven for 5-10 minutes to restore the texture

Conclusion

Mastering the Lemon Olive Oil Cake opens up a world of delightful possibilities for your baking repertoire. The harmonious balance between bright citrus notes and the rich, fruity essence of olive oil creates a cake that is both sophisticated and comforting.

By following the detailed instructions provided, you can easily recreate this Mediterranean classic in your own kitchen.

The key to success with this cake lies in quality ingredients and technique. Using fresh lemons for both zest and juice makes a noticeable difference in flavor, while selecting a good quality olive oil contributes significantly to the cake’s character.

The careful process of emulsifying eggs, sugar, and oil creates the distinctive tender crumb that makes this cake so special.