Super Easy Recipe for The Best Lemon Olive Oil Cake
This amazingly easy Lemon Olive Oil Cake recipe came from a Harvest Lunch Event at Jordan Winery in Healdsburg, California. This farm-to-table interactive cooking event was a wonderful experience. This cake is elevated with ample lemon zest and is served with fresh berries and a generous spoonful of whipped cream. The fresh lemon flavor is the perfect complement to the extra-virgin olive oil. Its moist texture is due to the use of the oil in the cake and also helps to put a great crunch on the golden brown exterior of the cake. The simple yet complex flavors will make this cake a favorite; it is the best lemon olive oil cake recipe.
Key Wet Ingredients:
- Olive Oil: Without a doubt, the most crucial ingredient in this cake is olive oil. Find a good quality extra virgin olive oil; this will replace the standard vegetable oil you use in most cakes. The oil is what retains the moist texture of this cake.
- Lemon Zest: Don’t cut back on the lemon zest in this recipe; it gives it the flavor and aroma. You could use either regular lemons or try Meyer lemons.
- Whole Milk: Make sure to use whole milk; the added fat helps with the texture and the flavor.
Key Dry Ingredients:
- All Purpose Flour: I like to sift the flour before adding the baking powder; it aerates the flour, which allows it to more easily and evenly combine with your wet ingredients.
- Baking Powder: Make sure you use fresh baking powder.
- Sugar: Simple granulated sugar brings sweetness.
What Type Of Pan?
I like using a bundt pan for this cake. It creates more surface and adds more golden brown crunch to the cake. But you could use a traditional round cake pan or a springform pan. This cake would also work well in a loaf pan since it does have qualities similar to a lemon pound cake.
A Few Easy Steps
The basic steps to making an olive oil lemon cake are simple. Start with a medium bowl and combine your wet ingredients. Whisk the eggs and sugar together, add the oil and milk, and combine. Then, add your lemon zest. In a large bowl, combine your dry ingredients, the flour, baking powder, and salt. Then, add the egg mixture to the flour mixture. I prefer to do this by hand, but you could use a hand mixer or a stand mixer with a whisk attachment on a medium speed but the cake batter is very wet, so it is easy to do by hand. You don’t want to over-mix the batter.
Transfer batter to your prepared pan and bake. It is really that simple. Allow to cool to room temperature on a wire rack before cutting. You could dust the top with confectioner’s sugar or lemon glaze if you like. Combine your favorite berries with some sugar and fresh lemon juice, and serve on top of the cake slice with a little whipped cream. It really is a simple cake, packed with flavor and very moist. It also stores nicely in an airtight container for a few days.
For more recipes from the Harvest Lunch menu check out my post, Wine Country Harvest Meal At Jordan Winery. And for additional wine country events check out my post, Top Wine Tasting Events and Food Experiences.
Super Easy Lemon Olive Oil Cake
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 1-1/2 cups extra virgin olive oil
- 1-1/4 cups whole milk
- 3 tablespoons grated lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Salt
- 3 cups of fresh berries tossed with sugar and lemon juice
Instructions
- Preheat the oven to 350°. Generously butter and flour a Bundt pan or two 8-9 inch cake pans.
- In a large bowl, whisk together the eggs and sugar, whisk in the olive oil, milk, and zest.
- In another large bowl, sift the flour, baking powder, and salt. Add the wet ingredients to the dry and stir just until blended. Do not overmix. The batter will be thin. Pour into the prepared pan.
- Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean. Place the cake on a rack to cool for 10 minutes, then turn and remove from the pan.
- Serve sliced topped with fruit and whipped cream.
