Hamdi Saidani Lemon Olive Oil Cake is a delightful dessert made with zesty lemons and rich olive oil. This light, fluffy cake serves 6 people and takes about 50 minutes from start to finish, making it perfect for any gathering or celebration.
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💛 Why You’ll Love This Lemon Olive Oil Cake Recipe:
- Bright and Refreshing Flavor: The combination of lemon and olive oil creates a unique, tangy, and slightly savory taste.
- Simple Ingredients: It’s made with pantry staples like flour, sugar, eggs, and olive oil.
- Perfect for Any Occasion: Whether it’s a casual family meal or a formal dinner, this cake fits all.
- Moist and Light Texture: The olive oil keeps the cake moist without being heavy.
- Healthy Twist: Olive oil adds healthy fats, making it a lighter alternative to butter-based cakes.
- Great for All Seasons: Its bright lemon flavor makes it a hit in both summer and winter.
❓ What Is Lemon Olive Oil Cake Recipe?
Lemon Olive Oil Cake is a moist, tangy dessert made with simple ingredients like olive oil, lemons, and flour it’s a perfect balance of sweet and zesty, offering a light yet rich flavor.
🍋 Lemon Olive Oil Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup extra virgin olive oil
- 1 tsp baking powder
- 2 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- ½ cup whole milk
- 1 tsp vanilla extract
- Pinch of salt
🥮 How To Make Lemon Olive Oil Cake
- Set the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- In another bowl, whisk together sugar, olive oil, eggs, lemon zest, and vanilla until smooth.
- Slowly add the dry ingredients to the wet mixture, alternating with the milk and lemon juice. Stir until smooth and fully combined.
- Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick comes out clean when inserted in the center.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💭 Recipe Tips:
- Use Fresh Lemons: Always use fresh lemon juice and zest for the best flavor.
- Check the Olive Oil: Choose a mild-flavored olive oil to avoid overpowering the lemon.
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature to avoid curdling.
- Don’t Overmix: Be careful not to overmix the batter to keep the cake light and fluffy.
- Test with Toothpick: Insert a toothpick to check doneness; it should come out clean when the cake is fully baked.
🥂 What To Serve With Lemon Olive Oil Cake?
Serve the Lemon Olive Oil Cake with a dollop of Lemon Curd Ripple Ice Cream or a scoop of Lemon Frosting for a refreshing contrast pair with a cup of Frozen Lemonade or Blueberry Lemonade for a delightful treat.
🎚 How To Store Leftovers Lemon Olive Oil Cake?
- Room Temperature: Store leftovers lemon olive oil cake in an airtight container at room temperature for up to 3 days. It will stay moist without refrigeration.
- Refrigeration: You can refrigerate leftovers lemon olive oil cake for up to 1 week, especially if using a glaze or frosting. Wrap tightly in plastic wrap to maintain freshness.
🥵 How To Reheat Leftovers Lemon Olive Oil Cake?
- In The Microwave: Heat leftovers lemon olive oil cake slice for 10-15 seconds in the microwave for a quick warm-up.
- In The Oven: Preheat the oven to 300°F (150°C) and warm leftovers lemon olive oil cake for 3-4 minutes to restore its freshness.
FAQ’S
Can I use a different oil instead of olive oil in Lemon Olive Oil Cake?
Yes, but olive oil gives the cake a unique flavor if you prefer a milder taste, you can substitute it with a neutral oil like vegetable or canola oil, but the texture and taste may differ slightly.
Can I use bottled lemon juice in Lemon Olive Oil Cake?
While fresh lemon juice is always preferred for Lemon Olive Oil Cake due to its vibrant flavor, you can use bottled lemon juice in a pinch. However, fresh lemon juice provides a more natural and bright lemon flavor.
How do I make Lemon Olive Oil Cake more moist?
Lemon Olive Oil Cake is naturally moist due to the olive oil, but to ensure extra moisture, avoid overbaking. You can also add a touch more olive oil or a tablespoon of Greek yogurt to the batter for additional moisture.
How do I prevent Lemon Olive Oil Cake from sinking in the middle?
To prevent your Lemon Olive Oil Cake from sinking in the middle, make sure your oven is properly preheated and avoid opening the oven door during baking. Also, be sure not to overmix the batter, as this can cause the cake to collapse.
Can I add a glaze or frosting to Lemon Olive Oil Cake?
Yes, adding a lemon glaze made with powdered sugar and lemon juice is a popular choice for topping Lemon Olive Oil Cake. You can also add a simple cream cheese frosting for a richer taste.
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Lemon Olive Oil Cake Nutrition Facts
Serving Size: 1 Slice
- Calories: 283
- Carbohydrates: 35g
- Protein: 4g
- Fat: 12g
- Fiber: 1g
- Sugar: 18g
- Sodium: 150mg
Lemon Olive Oil Cake
Description
Lemon Olive Oil Cake is a delightful dessert made with zesty lemons and rich olive oil. This light, fluffy cake serves 6 people and takes about 50 minutes from start to finish, making it perfect for any gathering or celebration.
Ingredients
Instructions
- Set the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- In another bowl, whisk together sugar, olive oil, eggs, lemon zest, and vanilla until smooth.
- Slowly add the dry ingredients to the wet mixture, alternating with the milk and lemon juice. Stir until smooth and fully combined.
- Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick comes out clean when inserted in the center.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use Fresh Lemons: Always use fresh lemon juice and zest for the best flavor.
Check the Olive Oil: Choose a mild-flavored olive oil to avoid overpowering the lemon.
Room Temperature Ingredients: Ensure eggs and milk are at room temperature to avoid curdling.
Don’t Overmix: Be careful not to overmix the batter to keep the cake light and fluffy.
Test with Toothpick: Insert a toothpick to check doneness; it should come out clean when the cake is fully baked.
