Easy lemon cake
This Easy Lemon Cake features a vibrant lemon puree that infuses the cake with zesty flavor and moisture. Made with olive oil, this light and fluffy dessert is perfect for any occasion.
Cook time 100 min
Prep time 20 min
Ingredients:
1 lemon3/4 cup olive oil
3 eggs
1 tsp vanilla extract
1 cup sugar
3 cups self-raising flour
1 tsp baking powder
Indulge in the zesty and aromatic flavors of this Easy Lemon Cake. Using an entire lemon, this recipe ensures that every slice is bursting with citrus delight. Perfect for any occasion, this moist and light cake is bound to be a favorite in your baking repertoire. Let's dive in and explore how to make this easy yet delicious cake from scratch.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil or line it with parchment paper.
- Wash the lemon thoroughly. Cut off both ends of the lemon to remove the stem and root ends.
- Slice the lemon into thin rounds, removing any seeds. Place the lemon slices into a food processor or blender and blend until smooth to create a lemon puree.
- In a large mixing bowl, whisk together the lemon puree, olive oil, eggs, vanilla extract, and sugar until well combined. Make sure the mixture is smooth and creamy.
- In a separate bowl, sift together the self-raising flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cake light and fluffy.
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Once fully cooled, you can serve the cake as is, or dust it with powdered sugar for an extra touch of sweetness.
Your Easy Lemon Cake is now ready to be enjoyed. With its refreshing lemony flavor and moist texture, it's a perfect treat for any time of the day. Serve it plain or with a dollop of whipped cream, and watch as it quickly disappears. Happy baking!
Easy lemon cake FAQ:
Bake the Easy Lemon Cake for 35-45 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Store any leftover Easy Lemon Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
Yes, you can substitute olive oil with vegetable oil, canola oil, or melted coconut oil for a different flavor profile, but keep in mind that it may slightly alter the cake's taste.
The cake is done baking when it is golden brown on top, and a toothpick inserted into the center comes out clean. Additionally, the cake should spring back gently when pressed.
A 9-inch round cake pan is recommended for this recipe. If using a different size, baking time may vary, so monitor the cake closely.
Tips:
- Ensure the lemon is washed thoroughly before use to remove any wax or impurities.
- Use room temperature eggs to help the batter mix more evenly.
- If you prefer a more intense lemon flavor, you can add some lemon zest to the batter.
- Don't overmix the batter to avoid a dense cake; mix just until the ingredients are combined.
- Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is done.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition per serving
10 ServingsCalories 270kcal
Protein 7g
Carbohydrates 55g
Fiber 1.65g
Sugar 20g
Fat 20g
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