Lemon and olive oil cake
This Lemon and Olive Oil Cake features a light, moist texture and refreshing citrus flavors, making it a delightful dessert or brunch option. It's easy to prepare using simple ingredients like Greek yogurt and self-raising flour.
Cook time 40 min
Prep time 20 min
Ingredients:
1 cup sugar2 eggs
2 tsp lemon juice
1 cup greek yogurt
1/4 cup olive oil
1 cup self-raising flour
1 dash salt
1/3 cup powdered sugar
This Lemon and Olive Oil Cake is perfect for any occasion, whether it's a relaxed brunch or an elegant dessert course. Combining simple and wholesome ingredients, this cake is easy to prepare and promises a burst of refreshing citrus taste with every bite.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, combine the sugar and eggs. Using an electric mixer, beat them together until the mixture is pale and fluffy—about 3-4 minutes.
- Add the lemon juice, Greek yogurt, and olive oil to the bowl. Mix until well combined.
- Sift the self-raising flour into the bowl with the wet ingredients. Add a dash of salt.
- Gently fold the flour and salt into the wet mixture using a spatula. Ensure that the mixture is smooth and well-combined without over-mixing.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the powdered sugar. Once the cake is completely cooled, dust the top generously with the powdered sugar.
- Slice the cake and serve it plain, or with a dollop of Greek yogurt or freshly whipped cream on the side. Enjoy your Lemon and Olive Oil Cake!
Congratulations! You've successfully prepared a delicious Lemon and Olive Oil Cake. With its light, fluffy texture and perfect balance of sweet and tangy flavors, this cake is sure to become a favorite in your recipe collection. Serve it with a dusting of powdered sugar or a dollop of Greek yogurt for an extra touch of indulgence. Happy baking!
Lemon and olive oil cake FAQ:
The cake should be baked in a preheated oven at 350°F (175°C) for approximately 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
To determine if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs (but no wet batter), the cake is fully cooked.
Yes, you can substitute olive oil with another neutral oil, such as vegetable oil or canola oil. However, keep in mind that this will change the flavor profile slightly.
To store leftover Lemon and Olive Oil Cake, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
This recipe calls for an 8-inch round cake pan. Make sure to grease and line it with parchment paper before pouring in the batter.
Cooking Tips:
- Ensure all ingredients are at room temperature before you start; this helps in achieving a smoother batter.
- Use fresh lemon juice for the best flavor profile.
- Do not overmix the batter; mix just until the ingredients are combined to keep the cake light and airy.
- Line your cake tin with parchment paper to prevent the cake from sticking.
- Let the cake cool completely before dusting with powdered sugar to avoid melting the sugar.
Nutrition Facts
12 ServingsCalories 160kcal
Protein 4.34g
Carbohydrates 30g
Fiber 0.38g
Sugar 22g
Fat 7g
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