Lemon Olive Oil Cake
A light and moist cake with a bright, zesty flavor of lemons, made with olive oil instead of butter for added richness and texture. Perfect for any occasion and easy to prepare.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour Can substitute with gluten-free flour.
- 1 cup granulated sugar
- 0.5 cups olive oil High-quality olive oil is recommended.
- 3 large eggs Can be substituted with flax eggs for a vegan option.
- 0.5 cups fresh lemon juice Freshly squeezed is best.
- Zest of 2 lemons zest of lemons Do not skip, adds essential flavor.
- 1 teaspoon vanilla extract For added flavor.
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- to taste fresh berries for topping Optional, for serving.
Instructions
Preparation
- Gather all ingredients and preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
Mixing Ingredients
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, whisk together sugar and eggs until light and fluffy, about 3-5 minutes.
- Gradually add olive oil to the egg mixture while whisking.
- Stir in lemon juice, lemon zest, and vanilla extract.
- Gently mix the dry ingredients into the wet ingredients until just combined.
Baking
- Pour the batter into the prepared cake pan and smooth out the top.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Decorating and Serving
- After cooling, top with fresh berries before serving.
Notes
For a vegan version, replace the eggs with flaxseed meal or aquafaba and use a dairy-free milk for the oil. Ensure to avoid overmixing.