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.
Ingredients
Scale
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
Instructions
- 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.
- Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to distribute ingredients evenly.
- In a separate large bowl, vigorously beat eggs and sugar until the mixture transforms into a pale, airy consistency with soft frothy peaks.
- Gradually incorporate olive oil into the egg mixture, whisking continuously to create a smooth emulsion.
- Fold in lemon juice, lemon zest, and yogurt, stirring until the wet ingredients are fully integrated and uniform in texture.
- Gently fold dry ingredients into the wet mixture, using minimal strokes to prevent overmixing and maintain the cake’s delicate structure.
- Transfer batter into the prepared loaf pan, smoothing the surface with a spatula to ensure even baking.
- Bake for 40-50 minutes, monitoring until a toothpick inserted into the center emerges clean and the cake develops a golden-brown surface.
- Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Create a glossy lemon glaze by whisking powdered sugar and fresh lemon juice until achieving a silky, pourable consistency.
- Once the cake has cooled completely, drizzle the lemon glaze evenly across the top, allowing it to set for several minutes.
- 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