A moist and flavorful cake made with extra-virgin olive oil and fresh lemons.
85 minutes
A moist and flavorful cake made with extra-virgin olive oil and fresh lemons.
cups
teaspoons
teaspoons
teaspoons
cups
tablespoons
Large Eggs, at room temperature
each
Lemon Zest, freshly grated
tablespoons
tablespoons
Whole Milk, at room temperature
cups
1. Preheat Oven and Prepare Pan
Preheat your oven to 375 degrees Fahrenheit. While it warms up, grab a 9-inch round cake pan. Grease it with a bit of olive oil, then line the bottom with parchment paper. Brush the parchment with more olive oil and dust the entire pan with flour, shaking out any excess.
2. Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of kosher salt, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Set this dry mixture aside for later.
3. Beat Sugar, Eggs, and Lemon Zest
Next, take an electric mixer and combine 1.5 cups of granulated sugar with 3 large eggs and 1 tablespoon of freshly grated lemon zest. Beat this mixture on high speed for about 5 minutes until it becomes thick and fluffy. This step is crucial as it incorporates air, giving your cake a light and airy texture. The mixture should be very thick and pale.
4. Incorporate Olive Oil
With the mixer still running, slowly drizzle in 1 cup of extra-virgin olive oil. Continue beating for another 2 minutes until the oil is fully incorporated.
5. Add Milk and Lemon Juice
Reduce the mixer speed to low and add 1.25 cups of whole milk and 2 tablespoons of fresh lemon juice. Once they are mixed in, gradually add the dry flour mixture. Beat everything together until just combined. Avoid over-mixing to keep the cake tender.
6. Pour Batter and Add Topping
Pour the batter into your prepared cake pan and smooth the top with an offset spatula. Sprinkle about 2 tablespoons of granulated sugar evenly over the batter to create a sweet, crunchy topping.
7. Bake the Cake
Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
8. Cool the Cake
Once baked, let the cake cool in the pan for 20 minutes. Then, transfer it to a cooling rack by running a knife around the edge, inverting it onto a plate, and flipping it back onto the rack. Allow it to cool completely.
9. Store the Cake
Store any leftovers in an airtight container at room temperature for up to one week, keeping your cake fresh and delicious.
Use orange zest and juice, and half almond flour for a nutty twist to the classic lemon cake.
Incorporate berries into the batter or top with a berry compote for a fruity version.
Infuse olive oil with rosemary or thyme for a savory note that complements citrus flavors.
Replace lemon zest and juice with other citrus varieties for a different tang. Orange for a sweeter flavor, grapefruit for a bitter edge, or lime for a tropical twist.
Add cocoa powder and chocolate chips for a rich chocolaty take on the traditional cake.
Choose a high-quality extra-virgin olive oil with a fruity and light profile to complement the lemon flavor, avoiding oils that are too robust or peppery.
Use a microplane for fine zest and only zest the outer yellow skin of organic, unwaxed lemons, avoiding the white pith to prevent bitterness.
Check for doneness before the recipe's suggested time; the cake is ready when golden, edges pull away from the pan, and a tester comes out clean or with a few moist crumbs.
For consistent results and to prevent a cake that's too dense or dry, weigh ingredients like flour and sugar using a kitchen scale.
Brush a lemon glaze or syrup onto the warm cake for added moisture and flavor, using a skewer to poke holes for the syrup to seep in.
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