Lemon Olive Oil Cake is a light and zesty dessert with a tender crumb and a subtle richness from the olive oil. The fresh lemon juice and zest give the cake a refreshing citrus flavor, while the olive oil adds a delicate fruitiness and moist texture. This simple yet elegant cake is perfect for any occasion, whether served with a dusting of powdered sugar, a dollop of whipped cream, or a side of fresh berries. Its balance of sweet and tangy flavors makes it a delightful treat to enjoy with tea or coffee.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup extra-virgin olive oil
- 2 large eggs
- ½ cup whole milk (or almond milk)
- Zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Mix wet ingredients: In a large bowl, whisk together the olive oil, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Be careful not to overmix.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Enjoy this refreshing and moist Lemon Olive Oil Cake as a bright, citrusy dessert for any occasion!