The Best Easy Lemon Olive Oil Cake Recipe: Light, Moist & Incredibly Flavorful
Prepare to fall in love with a dessert that truly has it all: a lemon olive oil cake that’s wonderfully light, incredibly tender, and bursting with vibrant lemon flavor. What’s even better? This elegant cake requires just 6 basic ingredients and a straightforward method, making it an absolute joy to bake. It’s the kind of dessert that feels effortless enough for a casual weekday treat but boasts a sophisticated charm that will undoubtedly impress your most discerning dinner guests. Get ready to add this Mediterranean-inspired delight to your baking repertoire!
Among the countless recipes I’ve explored, some become fleeting interests, while others capture my heart completely, earning a permanent spot in my kitchen. This simply dreamy lemon olive oil cake falls firmly into the latter category. It’s a recipe that, once discovered, you’ll find yourself returning to again and again, eager to share its unique charm with everyone you know.
My journey with this exquisite cake began over a decade ago. I was meticulously planning a dinner party and needed a dessert that was both impressive and practical – something I could prepare in advance, light enough not to overwhelm after a meal, and not overly complicated. I stumbled upon this gem, and it was an instant sensation. That evening, it garnered rave reviews, solidifying its place as one of my all-time favorite, tried-and-true recipes.
Table of Contents
- Why You’ll Love This Lemon Olive Oil Cake
- Essential Ingredients for Your Olive Oil Cake
- Step-by-Step Guide: How to Bake This Lemon Olive Oil Cake
- Frequently Asked Questions About This Recipe
- Expert Tips for a Perfect Lemon Olive Oil Cake
- More Irresistible Lemon Recipes to Try
Why You’ll Love This Lemon Olive Oil Cake
This lemon olive oil cake isn’t just good; it’s a revelation. Its texture is remarkably tender and moist, truly melting in your mouth with every bite. The star of the show, beyond the bright lemon, is the olive oil. It imparts a certain something—a delicate, almost imperceptible richness and a subtle fruity note that elevates the cake from merely good to absolutely magnificent. Depending on the quality and type of olive oil you choose, you might detect hints of pepperiness or a nuanced floral aroma, all contributing to its complex yet harmonious flavor profile. It’s a taste experience unlike any other.
While the recipe involves a few distinct steps, such as separating eggs and carefully folding ingredients, don’t let that intimidate you. I promise, this is an incredibly easy recipe that’s perfectly achievable for bakers of all skill levels, from novices to seasoned pros. In fact, it was one of the very first “fancy” recipes I truly mastered, proving its accessibility and foolproof nature.
One of the most appealing aspects of this lemon cake is its incredible versatility. It shines beautifully when served in its simplest form, perhaps with just a light dusting of powdered sugar. However, for those special occasions or when you simply crave a little indulgence, my absolute favorite way to enjoy it is with a generous dollop of sweetened whipped cream and a scattering of fresh, seasonal berries. The tartness of the berries and the creamy sweetness perfectly complement the cake’s lemony, olive oil-infused goodness.
So, are you ready to whisk up this delightful creation? Let’s get baking!
Essential Ingredients for Your Olive Oil Cake
Creating this spectacular lemon olive oil cake starts with a few key ingredients. While the list is short, the quality of each component truly makes a difference in the final flavor and texture. For the most vibrant taste, always opt for fresh lemons and, as the name suggests, a good quality extra virgin olive oil. Here’s what you’ll need:
The detailed quantities are in the recipe card below, but fundamentally, you’ll be working with large eggs, granulated sugar, fresh lemon juice and zest, all-purpose flour, a pinch of salt, and of course, a high-quality extra-virgin olive oil. These humble components come together to create something truly extraordinary.
Step-by-Step Guide: How to Bake This Lemon Olive Oil Cake
Baking this Lemon Olive Oil Cake is a straightforward process, even with the separate whipping of egg components. Follow these steps carefully for a perfect result every time:
- Prepare Your Workspace and Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it generously with non-stick cooking spray. For extra assurance against sticking, line the bottom with a circle of parchment paper and grease that too. This ensures your beautiful cake releases effortlessly.
- Carefully Separate Eggs: This recipe calls for 5 large eggs, and we’ll be beating the yolks and egg whites separately to achieve that signature light and airy texture. Take your time with this step, ensuring no egg yolk mixes with the whites. For an in-depth guide, refer to our “Baking Tip: How to Separate Eggs” section below.
- Zest and Juice Your Lemon: You’ll need one whole, fresh lemon. First, finely zest the yellow peel, being careful to avoid the bitter white pith. Then, slice the lemon and squeeze out the fresh juice. Both the zest and juice contribute immensely to the cake’s vibrant lemon flavor.
- Beat Egg Yolks and Incorporate Olive Oil: In the bowl of a stand mixer (or using a hand mixer), beat the egg yolks with about ½ cup of the granulated sugar until the mixture becomes pale in color and thick in consistency, forming ribbons when the whisk is lifted. Then, with the mixer running on low speed, slowly stream in the olive oil and fresh lemon juice. The mixture might appear slightly curdled at this stage, which is completely normal.
The crucial step of gently folding dry ingredients into the yolk mixture. - Fold in the Dry Ingredients: To the olive oil and yolk mixture, add the all-purpose flour, salt, and vibrant lemon zest. Using a spatula, gently fold these dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can develop the gluten in the flour and lead to a tough cake.
- Whip Egg Whites and Gently Fold into Batter: Transfer the batter to another large bowl and set aside. Now, thoroughly clean your stand mixer bowl and whisk attachment. Any trace of fat or batter can prevent egg whites from whipping properly. Add the separated egg whites to the clean mixer bowl. Whip them on medium-high speed until they become foamy, then gradually add the remaining ¼ cup of granulated sugar. Continue beating until soft peaks form – the whites should hold their shape but still have a slight curl at the tip when the whisk is lifted.
Carefully folding whipped egg whites into the batter for a light and airy texture. Gently fold the whipped egg whites into the cake batter in two additions. The key here is to be incredibly gentle, using a cutting and folding motion with your spatula to incorporate air without deflating the whites. Mix just until no streaks of white remain. Again, do not overmix.
- Bake to Golden Perfection: Gently spread the delicate cake batter evenly into your prepared 9-inch springform pan. For an extra touch of sweetness and a delightful crispy top, sprinkle the remaining 2 tablespoons of sugar evenly over the surface of the batter. Bake for 30-35 minutes, or until the cake is beautifully golden brown, and a wooden toothpick inserted into the center comes out clean.
- Cool and Serve with Joy: Let the cake cool in the pan for about 10 minutes before carefully removing the sides of the springform pan. Transfer the cake to a wire rack to cool completely. While it’s delightful served at room temperature, many find a slightly warm slice to be utterly irresistible.
The beautifully baked lemon olive oil cake, ready for cooling and serving. Dust with powdered sugar, and serve with a dollop of whipped cream and fresh berries for an unforgettable dessert experience. Enjoy!
baking tip: How to Separate Eggs
Proper egg separation is crucial for many baking recipes, especially when whipping egg whites to achieve maximum volume and aeration. Even a tiny bit of egg yolk can introduce fat into your egg whites, which will prevent them from thickening properly. This simple method has consistently delivered perfect results for me:
- Gather Your Bowls: Have three small bowls ready. One will be for separating each egg individually, one for the yolks, and one for the whites. This “individual separation” bowl acts as a safeguard, ensuring that if one yolk breaks, it doesn’t contaminate the entire batch of whites.
- Crack and Separate: Crack an egg over the first small bowl. Gently open the shell and let the egg white fall into the bowl. Carefully transfer the yolk between the two halves of the shell, or gently slide the yolk into your cupped fingers, allowing any remaining egg white to drip through.
- Store Safely: Once separated cleanly, place the intact yolk in bowl #2 and the pristine egg white in bowl #3. If, by chance, any egg yolk spills into the egg white, you’ll need to discard that particular white (or save it for another use where whipping isn’t critical, like scrambled eggs) and try again with a fresh egg.
Remember, leftover egg yolks or whites that aren’t used immediately can be stored in separate airtight containers in the fridge for a few days, making them perfect for future culinary adventures!
Frequently Asked Questions About This Recipe
For the most outstanding flavor in this lemon olive oil cake, I highly recommend using a high-quality extra-virgin olive oil (EVOO). Think of the kind you would proudly drizzle over a fresh salad or use for dipping crusty bread – it should have a delightful, distinct flavor. A good EVOO will infuse the cake with a wonderful fruity complexity, sometimes even with subtle peppery or grassy notes, creating a rich depth that is simply unmatched. If you prefer a more subtle olive oil presence, a milder extra-virgin olive oil will still contribute to the cake’s incredibly moist texture without imparting as strong a flavor profile. The key is to avoid “light” or refined olive oils, as they lack the flavor and nutritional benefits of EVOO.
While a springform pan isn’t strictly mandatory, I strongly prefer it for this lemon olive oil cake. Its removable sides allow for effortless cake release, which is particularly beneficial for preserving the beautiful, slightly crisp sugar topping that forms during baking. This ensures your cake looks as good as it tastes without any flipping or delicate maneuvering. If you decide to use a standard 9-inch cake pan, ensure it’s well-greased and floured. After baking, let it cool for about 10-15 minutes, then run a thin knife carefully around the edges. To invert, place a serving plate upside down over the pan, then flip them together. Carefully lift the pan, and then invert the cake back onto another plate so it’s right-side up for serving. It requires a bit more care but is certainly doable!
Absolutely! This versatile recipe lends itself beautifully to other citrus fruits. You can easily substitute the lemon zest and juice with lime, orange, or even grapefruit for delightful variations. A lime olive oil cake would offer a bright, tangy twist, while an orange olive oil cake would be sweeter and perhaps pair wonderfully with a hint of cardamom. Grapefruit would provide a more sophisticated, bittersweet note. Feel free to experiment with your favorite citrus to discover new flavor dimensions!
Expert Tips for a Perfect Lemon Olive Oil Cake
Achieving a truly exceptional lemon olive oil cake is all about paying attention to a few crucial details. These expert tips will help ensure your cake has the perfect light, moist texture and vibrant flavor every time:
- Room Temperature Eggs Are Key: While eggs are easier to separate when cold, they whip up much better and achieve greater volume at room temperature. This is because the proteins in warmer egg whites are more elastic and can trap more air. Ideally, separate your eggs when they’re cold, then let the yolks and whites sit on the counter for about 30 minutes to an hour before you start mixing. This gives them time to warm up while you handle other prep tasks, like zesting lemons or preheating the oven.
- No Yolk, No Problem: This cannot be stressed enough – ensure not even the slightest trace of egg yolk ends up in your egg whites. Egg yolks contain fat, and fat is the enemy of whipped egg whites, preventing them from emulsifying and whipping into stiff peaks. If you accidentally get some yolk in the whites, it’s best to discard that portion and start again with fresh whites for whipping.
- Sparkling Clean Equipment for Whites: Similar to the yolk rule, any grease or residue in your mixing bowl or on your whisk attachment will inhibit the egg whites from whipping properly. Always wash and thoroughly dry your equipment before whipping the whites. If you have two stand mixer bowls, it’s wise to use one for the yolks and batter, and a completely clean second one for the whites.
- Master the Art of Folding: “Folding” is a gentle technique designed to incorporate lighter ingredients (like whipped egg whites) into heavier ones (your cake batter) without deflating the air you’ve worked so hard to incorporate. Use a rubber spatula, slicing down through the center of the mixture, across the bottom of the bowl, and then bringing the spatula up the side, turning the ingredients over. Rotate the bowl and repeat. Work quickly and gently, stopping as soon as the ingredients are just combined. Overmixing will deflate the whites, resulting in a dense cake. Here’s a great visual guide on how to fold ingredients effectively.
- Parchment Paper for Peace of Mind: If you’re ever nervous about your cake sticking to the pan, an extra layer of parchment paper on the bottom of your springform pan provides excellent insurance. After greasing the pan, cut a circle of parchment paper to fit the bottom, lay it in, and then grease the parchment paper as well.
- Storage for Lasting Freshness: This lemon olive oil cake is incredibly moist and stays fresh for several days. Store it in an airtight container at room temperature, and it will remain delicious for up to 5 days. For optimal texture, avoid refrigerating, as it can dry out cakes.
- Freezing for Future Enjoyment: This cake freezes beautifully! Once completely cooled, wrap the entire cake (or individual slices) tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for 1-2 months. When you’re ready to enjoy it, simply thaw the cake at room temperature. For slices, you can even gently warm them in the microwave for a few seconds for that freshly baked feel.
More Irresistible Lemon Recipes to Try
If you’re a true fan of the bright, zesty flavor of lemon, then you’re in for a treat! After mastering this delightful Lemon Olive Oil Cake, explore these other fantastic lemon-infused recipes that are sure to become new favorites:
Lemon Olive Oil Cake
10
slices
20 minutes
30 minutes
50 minutes
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Ingredients
- 5 large eggs , separated
- ¾ cup (175 grams) plus 2 tablespoons granulated sugar , divided
- ¾ cup (177 ml) quality extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 cup (120 grams) all-purpose flour
- ¼ teaspoon salt
- Zest of 1 lemon
- Whipped cream, powdered sugar and berries for serving (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick cooking spray. For easy release, line the bottom with a circle of parchment paper and grease with non-stick spray as well.
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In the bowl of a stand mixer fitted with a wire whisk attachment (or using a hand mixer), whip the egg yolks with ½ cup of the granulated sugar until the mixture is pale in color and thick, forming ribbons when lifted.
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Combine the olive oil and lemon juice in a small bowl. With the mixer running on low speed, slowly add this mixture to the yolk mixture. Don’t worry if it looks slightly curdled. Now, add the flour, salt, and lemon zest, and gently fold them into the yolk-olive oil mixture using a spatula until just combined. Be careful not to overmix.
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Transfer the batter mixture to a separate large bowl and set it aside. Thoroughly clean the stand mixer bowl and whisk attachment. It’s essential that no trace of batter or grease remains, as this can prevent the egg whites from whipping correctly.
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Add the egg whites to the meticulously clean mixer bowl. Use the whisk attachment to whip them on medium-high speed until they become foamy. Then, slowly add the remaining ¼ cup of granulated sugar and continue to beat until soft peaks form. The whites should hold their shape but still have a gentle curl at the tip.
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Gently fold the whipped egg whites into the olive oil mixture in two additions. Use a cutting and folding motion with your spatula, mixing just until barely incorporated and no streaks of white remain. Do not overmix, as this will deflate the whites and result in a dense cake.
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Spread the batter evenly into your prepared springform pan. Sprinkle the top with the remaining 2 tablespoons of sugar for a delightful crispy crust. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown. Let the cake cool in the pan for 10 minutes, then carefully remove the sides of the springform pan and cool completely on a wire rack.
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Dust with powdered sugar and serve with whipped cream and fresh berries, or simply enjoy as desired.
Video
Notes
- For a robust, complex flavor, use high-quality extra-virgin olive oil. If you prefer a more subtle olive oil taste, a milder extra-virgin olive oil will still provide moisture without overpowering the lemon.
- This recipe yields one perfect 9-inch round cake, ideal for sharing or savoring over a few days.
Original recipe adapted from Gourmet Magazine via Epicurious.
Mediterranean
Dessert
Annalise Sandberg
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Note: This recipe was originally published in March 2011 and has been updated with expanded tips, details, and SEO enhancements for an even better baking experience.