Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan well. Wrap the outside of the pan with aluminum foil to prevent any potential leaks during baking.
- In a large mixing bowl, thoroughly whisk together the olive oil, eggs, and granulated sugar until well combined and slightly lightened.
- Next, add the vanilla extract, fresh lemon zest, and lemon juice to the wet mixture. Whisk everything briefly to fully incorporate these fragrant ingredients.
- In a separate bowl, sift together the salt, baking powder, baking soda, and all-purpose flour. This step helps to aerate the dry ingredients and prevent lumps in your batter.
- Now, alternately add the sifted dry ingredients and the whole milk to the wet mixture, starting and ending with the dry. Add the dry ingredients in two to three batches, alternating with two batches of milk. Mix gently after each addition, just until no streaks of dry flour remain. Be careful not to over-mix the batter at this stage to ensure a tender crumb.
- Pour the smooth batter evenly into your prepared springform pan. Sprinkle the reserved 2 tablespoons of granulated sugar evenly over the top of the batter. This creates a lovely crisp, sweet crust.
- Bake for 50-55 minutes. The cake should appear risen, golden brown on top, and a wooden skewer or toothpick inserted into the center should come out clean. Ovens vary significantly, so you might need to adjust baking time. If your cake browns too quickly, loosely tent it with aluminum foil.
- Remove the baked cake from the oven and let it cool in the pan for about 10 minutes. This helps the cake set before handling. Then, gently release the springform pan sides and carefully transfer the warm cake to a wire baking rack to cool completely.
- Once fully cooled, dust the top with powdered sugar, if desired, for a beautiful finish. Enjoy your homemade Lemon Olive Oil Cake!
Nutrition
Notes
Choosing the right olive oil makes a difference; opt for a good quality pure or extra virgin olive oil for a richer flavor, or a light olive oil for a more subtle taste. Fresh lemon juice and zest are key for that vibrant flavor, but you can use good quality bottled lemon juice in a pinch. For milk, whole milk provides the best richness, but buttermilk or even plant-based milks like almond or oat milk work well. Feel free to adjust the sugar content slightly to your preference, though the listed amount provides a balanced sweetness. Always ensure your springform pan is well-greased and properly wrapped with foil to prevent any leaks during baking. For the most intense lemon flavor, zest your lemons before you juice them, as it’s much easier. Avoid over-mixing the batter; mix only until the ingredients are just combined to achieve a wonderfully tender crumb. Use a toothpick or wooden skewer inserted into the center to test for doneness; it should come out clean. Remember that ovens vary; adjust baking time as needed and tent with foil if the top browns too quickly. If your cake sinks in the middle, it might be underbaked, or your leavening agents could be old. A dry cake often means it was overbaked. Serve slices of this delightful olive oil cake with a cup of coffee or tea, alongside fresh berries, or with a dollop of whipped cream for an extra treat. To store, keep the cake at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate it for up to a week. You can also freeze individual slices, wrapped tightly in plastic wrap and then foil, for up to 3 months; thaw overnight in the refrigerator. Get creative with variations by using orange zest and juice for an orange olive oil cake, adding a teaspoon of almond extract for an almond olive oil cake, or incorporating 1-2 tablespoons of poppy seeds for texture. This recipe also works beautifully baked into cupcakes or a loaf pan; adjust baking times accordingly. Nutrition information is estimated based on common ingredients and serving sizes and may vary.