Are you dreaming of a dessert that's both light and intensely flavorful? Then look no further! This lemon olive oil cake is the perfect answer. It's surprisingly easy to make, boasting a moist crumb, vibrant lemon zest, and a subtle, delightful olive oil undertone. This recipe is perfect for a quick dessert, a delightful afternoon tea treat, or even a sophisticated addition to a dinner party. It's one of those recipes that effortlessly blends simplicity with elegance, resulting in a truly delicious dish. Get ready to impress yourself and your loved ones with this easy and healthy treat!
Ingredients:
- 1 ¾ cups (210g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) extra virgin olive oil
- ¾ cup (180ml) fresh lemon juice
- 2 tablespoons lemon zest
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
Mixing the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents for a perfectly risen cake.
Combining Wet Ingredients:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air, resulting in a tender crumb. Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the olive oil and lemon juice to the butter mixture, mixing until just combined. Be careful not to overmix.
Bringing it Together:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay. Overmixing can result in a tough cake.
- Stir in the lemon zest. The fresh zest adds a beautiful burst of bright lemon flavor.
Baking and Cooling:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Tips for the Best Lemon Olive Oil Cake:
- Use good quality olive oil: The flavor of the olive oil will be subtly present in the cake, so using a good quality extra virgin olive oil will enhance the overall taste.
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Let the cake cool completely: This allows the cake to set properly and prevents it from crumbling when you cut it.
Variations:
- Glaze it up: Drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cooled cake for extra sweetness and shine.
- Add berries: Fold in ½ cup of fresh blueberries or raspberries to the batter for a delicious twist.
- Make it a Bundt cake: This recipe works beautifully in a bundt pan. Adjust baking time as needed.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300
- Fat: 12-15g
- Saturated Fat: 5-7g
- Carbohydrates: 30-35g
- Sugar: 18-22g
- Protein: 3-4g
This lemon olive oil cake is a delightful and healthy dessert option that's perfect for any occasion. Enjoy the fresh, zesty flavor and the simple elegance of this homemade treat. It’s a delicious addition to your repertoire of easy recipes and healthy meals, and a fantastic quick dinner idea for those busy weeknights. This is certainly one of the best recipes you'll find for a light and flavorful cake!