55 minutes
A moist and flavorful cake with a hint of lemon, perfect for any occasion.
White Sugar, plain or lightly toasted
cups
teaspoons
teaspoons
teaspoons
Lemon Zest, freshly grated
teaspoons
Large egg, straight from the fridge
each
Orange Flower Water
teaspoons
Cake Flour, spooned
cups
Powdered Sugar
optional
Fresh Fruit
optional
Toasted Nuts
optional
1. Getting Ready
Begin by adjusting your oven rack to the middle position and preheat the oven to 350°F (180°C). Line an 8- by 3-inch anodized aluminum cake pan with parchment paper and lightly grease it with pan spray.
2. Prepare Dry Mixture
In a medium bowl, whisk together the sugar, baking soda, baking powder, and salt until the mixture looks homogeneous. This ensures that all the dry ingredients are evenly distributed, crucial for the cake to rise evenly.
3. Combine Wet Ingredients
In another medium bowl, add the lemon zest, olive oil, buttermilk, egg, and orange flower water. Whisk vigorously until everything is smooth and well emulsified. Ensuring a smooth mixture at this stage helps the cake batter come together beautifully later.
4. Incorporate Dry and Wet Mixtures
Sift the cake flour into the bowl with the wet ingredients. Whisk just until the batter is smooth and well-combined. Be careful not to overmix, as this can make the cake tough rather than tender.
5. Bake the Cake
Scrape the batter into the prepared cake pan and smooth the top. Bake for about 33 minutes, or until a finger pressed gently into the puffy crust leaves an impression. This indicates that the cake is firm, yet still moist inside.
6. Cool and Serve
Let the cake cool in the pan for 10 minutes. Run a butter knife around the edges to loosen it, then invert the cake onto a wire rack and peel off the parchment paper. Place the cake on a serving platter or cake stand. If desired, garnish with a dusting of powdered sugar, fresh fruit, or toasted nuts.
Swap out lemon zest for orange, lime, or grapefruit zest for a different citrus infusion.
Replace the lemon zest and juice with other citrus varieties such as orange, grapefruit, lime, or a blend for a distinct flavor profile. A Blood Orange Olive Oil Cake, for instance, can offer a sweeter and berry-like nuance.
Add fresh berries, diced apples, pears, or stone fruits for seasonal flavors.
Opt for a citrus juice and powdered sugar glaze, or a syrup made with sugar and citrus juice reduced until syrupy, to drizzle over the cake for extra sweetness and moisture.
Garnish the cake with a compote or fresh slices of seasonal fruit like berries, figs, or thinly sliced stone fruit to add a juicy, tart contrast.
Opt for a high-quality extra virgin olive oil with a fruity and slightly peppery note for the best flavor in your cake.
Use fresh lemons for zesting and a microplane to avoid the bitter white pith for maximum lemon flavor infusion.
Use an oven thermometer to ensure accuracy, and start checking for doneness a few minutes early to prevent overbaking.
Properly whisk eggs with sugar until pale and thick to incorporate air and achieve a light cake texture.
Bring eggs and other refrigerated ingredients to room temperature for a smooth, emulsified batter.
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