Italian-inspired
Lemon Olive Oil Cake
A tender lemon olive oil cake with a moist crumb, clean citrus flavor, and a simple powdered sugar finish for dessert or brunch.
Olive oil cake works because it stays moist without tasting heavy.
A mild, fruity olive oil gives the crumb richness while lemon zest and juice keep each slice bright.
The important step is rubbing the lemon zest into the sugar before mixing the batter.
It releases the citrus oils and spreads the lemon flavor through the whole cake instead of leaving it only in the glaze.
Let the cake cool before slicing so the crumb sets cleanly.
It needs no frosting, just powdered sugar or a spoonful of yogurt and berries if you are serving it for brunch.
For another recipe in this seed collection, try Greek Yogurt Pancakes with Blueberry Compote or Mixed Berry Galette.
Directions
- Heat the oven to 350 F. Grease an 8-inch round pan and line the bottom with parchment.
- Rub sugar and lemon zest together in a large bowl until fragrant.
- Whisk in eggs until the mixture looks pale and slightly thick.
- Whisk in olive oil, yogurt, and lemon juice.
- Fold in flour, baking powder, and salt just until combined.
- Scrape into the pan and bake for 32 to 36 minutes, until a tester comes out clean.
- Cool completely, then dust with powdered sugar.
Nutrition
Nutrition Information
Estimated per serving: 310 calories, 6 g protein, 38 g carbohydrates, 16 g fat.
Variations
Recipe Variations
- Add a thin lemon glaze instead of powdered sugar.
- Serve with blueberries or raspberries.
- Use orange zest for a softer citrus profile.
Notes
- Use mild olive oil, not a peppery finishing oil.
- Do not overmix after adding flour.
- The cake keeps well covered at room temperature for 2 days.
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