If you are craving a cake that’s bursting with fresh citrus aroma and has a delightfully moist texture, you have to try this Olive Oil Cake with Lemon Zest Recipe. This cake celebrates the natural fruity richness of olive oil combined with the bright zing of lemon zest, resulting in a tender crumb that’s both simple and sophisticated. What makes this recipe truly special is how it balances vibrant flavors with a luscious, velvety texture, making it a perfect treat for anytime you want to impress with something homemade yet effortless.
Ingredients You’ll Need
This Olive Oil Cake with Lemon Zest Recipe relies on straightforward pantry staples, each playing a pivotal role in crafting the perfect cake. The ingredients combine to create a harmonious blend of flavor, moisture, and lightness that will have you coming back for seconds.
- 1 1/2 cups all-purpose flour: The backbone that provides structure to the cake.
- 1 tsp baking powder: Helps the cake rise beautifully for a light texture.
- 1/2 tsp baking soda: Balances acidity and aids in leavening for tender crumb.
- 1/4 tsp salt: Enhances all the other flavors and rounds out the taste.
- 1/2 cup olive oil (use a light, mild olive oil): Adds moistness and a subtle fruity depth without overpowering.
- 3/4 cup granulated sugar: Sweetens just right, also helps in browning for a golden crust.
- 3 large eggs: Provide richness and help bind the cake together.
- 1 tsp vanilla extract: Brings warmth and complexity to the flavor profile.
- 1 tbsp lemon zest (or orange zest): The star ingredient for that fresh citrus punch.
- 1/2 cup whole milk (or non-dairy milk): Keeps the batter smooth and adds tenderness.
- 1 tbsp fresh lemon juice (or orange juice): Brightens and enhances the zest for a balanced tang.
- Optional for garnish: powdered sugar, fresh berries, or whipped cream: Beautiful finishing touches that add extra flavor and charm.
How to Make Olive Oil Cake with Lemon Zest Recipe
Step 1: Preparing Your Pan and Oven
First things first, preheat your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and flouring it or lining the bottom with parchment paper. This will ensure your cake comes out smoothly without sticking, setting the stage for a perfect bake.
Step 2: Mixing the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Combining these evenly now means your cake will rise uniformly and have the perfect crumb. This step is essential to distribute the leavening agents and seasonings properly.
Step 3: Combining Wet Ingredients
Next, take a large mixing bowl and whisk the olive oil with the granulated sugar until you get a smooth, glossy mixture. This process is key to dissolving the sugar slightly into the oil, creating moisture from the start. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract and the fragrant lemon zest to infuse the batter with bright citrus notes.
Step 4: Mixing Wet and Dry Ingredients Together
Slowly add the dry ingredients to the wet mixture, alternating with the milk and lemon juice. Start and end with the dry, mixing just until everything is combined. Overmixing at this stage can lead to a tougher cake, so gentle folding is your friend here to keep the texture light and tender.
Step 5: Baking
Pour the batter into your prepared cake pan, spreading it evenly. Pop it into the oven for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The cake should have a lovely golden hue on top, signaling it’s cooked through but still wonderfully moist inside.
Step 6: Cooling and Garnishing
Allow the cake to cool in the pan for about 10 minutes so it firms up slightly, making it easier to remove. Then transfer it to a wire rack to cool completely. Once cool, dust with powdered sugar and, if you like, garnish with fresh berries or a dollop of whipped cream for a delightful finish that’s sure to impress.
How to Serve Olive Oil Cake with Lemon Zest Recipe
Garnishes
Simple garnishes can elevate this Olive Oil Cake with Lemon Zest Recipe instantly. A light dusting of powdered sugar adds a delicate sweetness and eye-catching contrast. Fresh berries like raspberries or blueberries complement the lemon zest beautifully, adding a burst of refreshing color and flavor. Whipped cream brings silky richness that pairs perfectly with the cake’s tender crumb.
Side Dishes
For a complete dessert experience, consider serving this cake alongside a scoop of vanilla ice cream or a dollop of mascarpone cheese. A cup of hot tea or a lemon-infused sparkling water can balance the citrus notes and round out your tasting experience splendidly.
Creative Ways to Present
Why not turn this cake into a coffee table showstopper? Try slicing it into wedges and arranging on a beautiful platter, adorned with edible flowers or thin lemon slices. You can also serve individual portions topped with a drizzle of honey or a sprinkle of toasted almonds for an extra textural surprise.
Make Ahead and Storage
Storing Leftovers
To keep your Olive Oil Cake with Lemon Zest Recipe fresh, wrap leftover portions tightly in plastic wrap or store them in an airtight container at room temperature for up to 3 days. This helps preserve moisture and prevents the cake from drying out while maintaining its softly aromatic essence.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap it well in plastic wrap followed by aluminum foil to avoid freezer burn, and freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge for the best texture and flavor.
Reheating
To enjoy your cake warm, reheat slices gently in a microwave for about 15 seconds or pop them in a low oven (around 300°F) for 5-7 minutes. The gentle warmth will revive the olive oil’s fruity notes and the cake’s softness without drying it out.
FAQs
Can I use a different type of oil instead of olive oil?
For this Olive Oil Cake with Lemon Zest Recipe, it’s best to use a light, mild olive oil because it adds a unique fruity flavor and keeps the cake moist. Strong-flavored oils may overpower the cake’s delicate balance of lemon zest and vanilla.
Is it necessary to use fresh lemon zest and juice?
Fresh lemon zest and juice provide the brightest, most vibrant citrus flavor in this cake. While you can use bottled lemon juice in a pinch, the fresh zest really makes a difference in aroma and taste.
Can I make this recipe dairy-free?
Absolutely! Substitute the whole milk with your favorite non-dairy milk like almond, oat, or soy milk. The cake will still be moist and delicious, perfect for those avoiding dairy.
How long does the cake stay fresh?
Stored properly at room temperature in an airtight container, your Olive Oil Cake with Lemon Zest Recipe should stay fresh and delicious for about 2-3 days. For longer storage, freezing is recommended.
Can I double the recipe?
Yes, doubling the recipe is straightforward. Just remember to use a larger cake pan or divide the batter into two pans to ensure even baking. Adjust the baking time accordingly by checking with a toothpick for doneness.
Final Thoughts
This Olive Oil Cake with Lemon Zest Recipe is one of those gems that feels like a warm hug in dessert form. Its simple ingredients come together to create a cake that is moist, fragrant, and wonderfully light. Whether you’re baking for company or simply treating yourself, this cake brings sunshine to any occasion. So grab your mixing bowl, zest some lemons, and dive into a slice of homemade happiness—you won’t regret it!
Print
Olive Oil Cake with Lemon Zest Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Description
This Olive Oil Cake is a moist, tender, and fragrant dessert that highlights the fruity flavors of light olive oil paired with fresh citrus zest and juice. Perfect for breakfast, tea time, or dessert, this cake is easy to prepare with simple ingredients and offers a delightful balance of sweetness and subtle tang. Garnished with powdered sugar and fresh berries or whipped cream, it makes for an elegant and flavorful treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup olive oil (use a light, mild olive oil)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (or orange zest)
- 1/2 cup whole milk (or non-dairy milk)
- 1 tbsp fresh lemon juice (or orange juice)
Optional Garnish
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line the bottom with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, whisk the olive oil and granulated sugar until the mixture is smooth and fully blended. Add the eggs one at a time, beating thoroughly after each addition to incorporate air and ensure a smooth batter. Stir in the vanilla extract and lemon zest to infuse flavor.
- Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and fresh lemon juice. Begin and end with the dry ingredients, mixing gently just until everything is combined to avoid overmixing which can toughen the cake.
- Pour and Bake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Garnish: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely. Once cooled, dust the cake with powdered sugar and garnish with fresh berries or whipped cream as desired for an elegant finish.
Notes
- Use a light, mild olive oil to avoid overpowering the cake with strong oil flavor.
- Alternating dry and wet ingredients ensures a tender texture without overmixing.
- Allow the cake to cool completely before garnishing to prevent melting of powdered sugar or whipped cream.
- For a dairy-free option, substitute whole milk with any non-dairy milk like almond, soy, or oat milk.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
