A light and tender lemon cake made with olive oil, this simple cake is full of complex flavors. Make this lemon olive oil cake for a sweet snack or a breakfast that’s worth waking up for.
Besides chocolate, citrus is my favorite type of cake to snack on. Any day can be brightened by a burst of sweet juicy citrus with a cup of coffee. This lemon olive oil cake does that, and more, bringing superior moisture and flavor from quality extra νιяgιи olive oil.
Olive oil cakes are supremely soft, tender, and exceedingly moist without being too heavy or dense. You can literally almost see the moistness oozing from the cake, but it doesn’t taste greasy and it stays moist for days. The cake is just as good a week later as it is on the first day which never happens with cakes, and it’s even more moist.
This cake can be served many ways, though my favorite is with sweetened whipped cream and fresh berries.
PREP TIME: 20 MINS
COOK TIME: 30 MINS
TOTAL TIME: 50 MINS
SERVINGS: 10 SLICES
1 cup all-purpose flour
¾ cup quality olive oil
¾ cup plus 2 tablespoons granulated sugar, divided
Zest of 1 lemon
2 tablespoons fresh lemon juice
5 egg yolks
4 egg wнιтes
Whipped cream, powdered sugar and berries
Preheat the oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside.
Whisk the egg yolks with ½ cup of the sugar in the bowl of a stand mixer fitted with a wire whisk attachment until pale and thick.
To a bowl, add the olive oil and lemon juice, mix together to combine. Then slowly pour it into the yolk mixture and mix well on low speed.
Add the flour and lemon zest and use a spatula to gently fold into the yolk-olive oil mixture.
Place the mixture in another bowl and put it aside. Clean the whisk attachment and the stand mixer bowl.
Next, whisk the egg wнιтes in the bowl of the stand mixer fitted with the wire whisk attachment until foamy. Then beat in ¼ cup of the sugar until soft peaks form.
Gently fold into the olive oil mixture until just combined. Don’t overmix.
Turn the batter out into a prepared pan, and sprinkle with the remaining 2 tablespoons of sugar.
Bake for 30-35 minutes. Cake will be golden brown and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
Allow the cake to cool in the springform pan for about 10 minutes before releasing it and allowing the cake to finish cooling on a wire rack.
Dust with confectioners’ sugar to serve and serve with whipped cream and fresh berries.
Refrigerate the cake for up to 5 days in an airtight container. Serve at room temperature.
Extra-νιяgιи olive oil or normal olive oil can be used. Extra-νιяgιи olive oil will yield a slightly stronger flavor.
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