Luscious lemon olive oil cake
The Luscious Lemon Olive Oil Cake features a harmonious blend of zesty lemon and rich olive oil, resulting in a moist and tender dessert. Simple to prepare, this cake is perfect for various occasions.
Cook time 45 min
Prep time 60 min
Ingredients:
1/2 cup sugar3/4 cup olive oil
1 cup all-purpose white wheat flour
1 lemon
5 eggs
Indulge in the delightful flavors of a Luscious Lemon Olive Oil Cake, a recipe that combines the zesty brightness of lemons with the rich, smooth notes of olive oil. This cake is perfect for any occasion, offering a moist and tender crumb that will impress your family and friends. Follow these simple steps to create a dessert that’s both elegant and easy to make.
Instructions:
- Wash the lemon thoroughly. Zest the lemon and set the zest aside. Cut the lemon in half and juice it into a small bowl. Make sure to remove any seeds.
- In a large mixing bowl, combine the sugar and eggs. Use a hand mixer or stand mixer on medium speed to beat them together until light and fluffy, about 3-4 minutes.
- Gradually, with the mixer on low speed, drizzle in the olive oil. Continue beating until fully incorporated.
- In a separate bowl, combine the all-purpose white wheat flour and lemon zest. Stir to distribute the zest evenly throughout the flour.
- Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined.
- Add the lemon juice and gently fold it into the batter until fully incorporated.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Place the pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- If you notice the top browning too quickly, you can cover it loosely with aluminum foil during the last 10-15 minutes of baking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- After 10 minutes, transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can serve it as is, or dust it with powdered sugar for a decorative touch.
- Enjoy your deliciously moist and aromatic luscious lemon olive oil cake!
There you have it—a luscious lemon olive oil cake that’s both delicious and simple to prepare. This cake is a beautiful blend of citrus and olive oil, resulting in a moist, flavorful dessert. Serve it as a stand-alone treat or pair it with a dollop of whipped cream and a cup of tea. Enjoy your homemade slice of perfection!
Luscious lemon olive oil cake FAQ:
The cake should be baked for about 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
You can substitute the olive oil with another neutral oil, like canola or vegetable oil. If using whole wheat flour, expect a denser texture.
This recipe works well in a standard 9-inch round cake pan or an 8x8-inch square pan. Ensure the pan is greased and floured to prevent sticking.
If the toothpick inserted comes out with wet batter, it needs more time. A dry toothpick indicates it's done, while a very dark top may suggest overbaking.
Cooking Tips:
- Use room temperature eggs to ensure they mix well with the olive oil and batter.
- For enhanced lemon flavor, add a bit of lemon zest to the batter.
- Make sure to use a good quality extra virgin olive oil for the best taste.
- To prevent sticking, line your cake pan with parchment paper and lightly grease it.
- Test for doneness with a toothpick—if it comes out clean, the cake is ready.
Nutrition Facts
8 ServingsCalories 170kcal
Protein 7g
Carbohydrates 27g
Fiber 0.89g
Sugar 13g
Fat 24g
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