Quick & Cozy Lemon Olive Oil Cake Recipe for Sweet Smiles

Sunlight streams through the kitchen window as a delightful lemon olive oil cake recipe fills the air with citrusy warmth.

The Mediterranean-inspired dessert whispers promises of tangy sweetness and delicate crumb.

olive oil brings unexpected richness to this classic cake, creating a texture that’s both moist and light.

Zesty lemon notes dance across each slice, awakening memories of coastal afternoons.

Simple ingredients combine to craft a dessert that feels both elegant and comforting.

Fresh lemons and high-quality olive oil transform an ordinary afternoon into a moment of pure culinary joy.

This cake beckons you to slice, savor, and celebrate the magic of uncomplicated baking.

How to Make Lemon Olive Oil Cake

Step 1: Warm Up the Oven

Crank up your oven to a toasty 350F (175C). Grab an 8-inch loaf pan and give it a generous coating of grease.

Line the pan with parchment paper, letting the edges hang over the sides for easy cake removal.

Step 2: Whip Together Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Whisk these together until they’re well blended and set aside.

Step 3: Create Wet Mixture Magic

Grab a large bowl and start beating eggs and sugar until they transform into a pale, frothy wonder. Slowly pour in olive oil, whisking until silky smooth.

• Lemon juice
• Lemon zest
• Yogurt

Mix until everything looks perfectly harmonious.

Step 4: Marry Wet and Dry Ingredients

Gently introduce the dry ingredients to your wet mixture.

Stir with a light touch, blending just until combined. Remember, overmixing is the enemy of a tender cake!

Step 5: Bake to Perfection

Pour the batter into your prepared pan, smoothing the top with a spatula. Slide into the preheated oven and bake for 40-50 minutes.

The cake is ready when a toothpick comes out clean from the center.

Step 6: Cool Down

Let the cake rest in the pan for 10 minutes.

Then transfer to a wire rack and allow it to cool completely.

Step 7: Craft Tangy Glaze

In a small bowl, whisk powdered sugar and fresh lemon juice until you’ve got a smooth, pourable glaze.

Adjust the consistency by adding more lemon juice if needed.

Step 8: Finish with Flair

Once the cake has cooled, drizzle the glaze over the top.

Let it set for a few minutes. For an extra touch of elegance, sprinkle some fresh berries and lemon zest on top.

Slice and savor every lemony bite!

Tips for Lemon Olive Oil Cake

• Stir the batter gently to keep the cake light and fluffy. Overmixing can lead to a tough, dense texture that nobody wants.
• Choose a mild, high-quality olive oil to ensure a delicate flavor that complements the lemon without overpowering the cake.
• Use the toothpick test by inserting it into the center – if it comes out clean or with just a few moist crumbs, the cake is perfectly baked.
• Zest the lemon before juicing to maximize the citrusy essence. Use fresh lemons for the most vibrant and bright taste.

Variations on Lemon Olive Oil Cake

• Gluten-Free Lemon Olive Oil Cake: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version that maintains the cake's tender texture.
• Vegan Citrus Olive Oil Cake: Swap eggs with flax eggs, use coconut yogurt, and ensure plant-based ingredients for a dairy-free and egg-free alternative.
• Orange Olive Oil Cake: Substitute lemon juice and zest with fresh orange components for a different citrus profile that keeps the cake's moist structure.
• Low-Sugar Olive Oil Cake: Use monk fruit sweetener or stevia instead of sugar, reducing overall calorie content while preserving the cake's delicate flavor.

Pairing Suggestions for Lemon Olive Oil Cake

• Pair with Crisp White Wine: Select a light, zesty Pinot Grigio or Sauvignon Blanc that complements the cake's citrusy notes and cuts through its richness.
• Serve with Lavender Earl Grey Tea: Brew a fragrant Earl Grey with subtle lavender undertones to enhance the cake's delicate lemon flavor and provide a sophisticated drinking experience.
• Match with Fresh Berry Sorbet: Create a refreshing palate cleanser using mixed berry sorbet that echoes the cake's fruity garnish and offers a cool contrast to the olive oil cake's warm, tender texture.
• Complement with Greek Yogurt Cream: Whip fresh Greek yogurt with a touch of honey to create a tangy, creamy side that balances the cake's sweetness and highlights its Mediterranean-inspired ingredients.

Storage Tips for Lemon Olive Oil Cake

• Store the lemon olive oil cake in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Keep the cake at the coolest part of the fridge to maintain its moisture and freshness.
• Wrap the cake securely in plastic wrap, then place it in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• For short-term storage, keep the cake covered at room temperature for 1-2 days. Place it on a cake stand with a dome or wrap it loosely in plastic wrap to prevent drying out.

FAQs

• Why use olive oil in this cake?

Olive oil adds moisture, creates a tender crumb, and provides a subtle fruity flavor that complements the lemon perfectly.

• Can I substitute yogurt in the recipe?

Greek yogurt or sour cream work great as alternatives, helping to keep the cake moist and adding a slight tanginess.

• How do I know when the cake is fully baked?

Insert a toothpick into the center – if it comes out clean with no wet batter, the cake is ready. The top should be golden brown and slightly springy to touch.

• Is this cake suitable for people with dietary restrictions?

The recipe isn’t naturally gluten-free or vegan, but you can modify it by using gluten-free flour and egg substitutes to accommodate different dietary needs.

Lemon Olive Oil Cake That’s Bright and Flavorful

• Unleash Restaurant-Quality Dining: Craft a gourmet-style dish that rivals professional chef creations right in your own kitchen with minimal cooking skills required.
• Transform Weeknight Meals: Elevate simple ingredients into a luxurious, restaurant-worthy meal that impresses family and guests without complicated techniques.
• Quick Flavor Explosion: Prepare a rich, creamy steak dish packed with intense garlic and Parmesan flavors in just a few minutes, making it perfect for busy households.
• Minimal Ingredient Magic: Create a decadent meal using basic pantry staples and a few key ingredients, proving that delicious cooking doesn't require extensive shopping or complicated recipes.

Ingredients for Lemon Olive Oil Cake

• All-Purpose Flour: A fundamental ingredient that provides structure and texture to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Eggs: Bind the ingredients together and contribute to the cake's rich texture.
• Olive Oil: Provides moisture and a subtle fruity flavor to the cake.

• Lemon Juice, Lemon Zest: Bring bright, citrusy notes and enhance the cake's overall flavor profile.
• Plain Yogurt: Adds moisture and creates a tender, soft cake texture.

• Baking Powder, Baking Soda: Help the cake rise and create a light, airy texture.
• Salt: Balances the sweetness and enhances the cake's overall flavor.

• Powdered Sugar, Fresh Lemon Juice: Create a smooth, tangy glaze that adds a sweet and citrusy finish to the cake.

• Fresh Berries, Lemon Zest: Provide a fresh and decorative touch to the finished cake.

Lemon Olive Oil Cake Recipe

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4.8 from 39 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Zesty lemon olive oil cake delivers Mediterranean sunshine on a plate, promising pure culinary delight. Delicate crumb and bright citrus notes invite you to savor each remarkable slice of this elegant dessert.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1/2 cup (120 milliliters) olive oil (extra virgin)
• 3/4 cup (150 grams) granulated sugar
• 2 large eggs
• 1/2 cup (120 milliliters) plain Greek yogurt

Dry Ingredients:

• 1 1/4 cups (160 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Flavor Enhancers:

• 1/4 cup (60 milliliters) fresh lemon juice
• 1 tablespoon lemon zest

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Instructions

1. Preheat the oven to 350F (175C) and prepare an 8-inch loaf pan by greasing and lining with parchment paper, ensuring some overhang for easy cake removal.
2. Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to distribute ingredients evenly.
3. In a separate large bowl, vigorously beat eggs and sugar until the mixture transforms into a pale, airy consistency with soft frothy peaks.
4. Gradually incorporate olive oil into the egg mixture, whisking continuously to create a smooth emulsion.
5. Fold in lemon juice, lemon zest, and yogurt, stirring until the wet ingredients are fully integrated and uniform in texture.
6. Gently fold dry ingredients into the wet mixture, using minimal strokes to prevent overmixing and maintain the cake’s delicate structure.
7. Transfer batter into the prepared loaf pan, smoothing the surface with a spatula to ensure even baking.
8. Bake for 40-50 minutes, monitoring until a toothpick inserted into the center emerges clean and the cake develops a golden-brown surface.
9. Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
10. Create a glossy lemon glaze by whisking powdered sugar and fresh lemon juice until achieving a silky, pourable consistency.
11. Once the cake has cooled completely, drizzle the lemon glaze evenly across the top, allowing it to set for several minutes.
12. Optional: Embellish with fresh berries and a delicate sprinkle of lemon zest before serving.

Notes

• Use high-quality extra virgin olive oil for a rich, fruity flavor that enhances the cake’s overall taste profile.
• Substitute Greek yogurt with dairy-free alternatives like coconut or almond yogurt to make the recipe vegan-friendly.
• Zest lemons directly before mixing to capture maximum essential oils and brightest citrus aroma.
• Room temperature ingredients ensure smoother batter and more even cake texture, so remove eggs and yogurt from refrigerator 30 minutes before baking.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 8
• Calories: 235 kcal
• Sugar: 15 g
• Sodium: 110 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 37 mg