Irresistible Lemon Olive Oil Cake
A light and refreshing cake blending fresh lemon zest and rich olive oil for a unique flavor and moist texture, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 3 large eggs
- 0.75 cups extra virgin olive oil Use high-quality
- 0.5 cups fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Miscellaneous
- 1 cup mixed berries for topping
Instructions
Preparation
- Gather all your ingredients to ensure a smooth baking process.
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with olive oil or cooking spray.
Mixing
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, then add olive oil, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing gently until just combined.
Baking
- Pour the combined batter into the prepared cake pan.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely.
Serving
- Once cooled, top the cake with mixed berries before serving.
Notes
For added flavor, consider a dusting of powdered sugar or a drizzle of lemon glaze over the cake before serving. This cake can be customized with various toppings and flavors.