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Lemon Olive Oil Cake with Whipped Lemon Frosting Recipe

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4.1 from 7 reviews

This Lemon Olive Oil Cake is a moist and dense dessert bursting with fresh lemon flavor, enhanced by the richness of olive oil. It’s perfectly complemented by a light dusting of powdered sugar, making it a delightful treat for any occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Cake Ingredients

  • ¾ cup (177ml) olive oil
  • 4 large eggs, at room temperature
  • 1 cup (190g) granulated sugar
  • ¾ cup (98g) whole milk, at room temperature
  • 3 tablespoons (35g) plain Greek yogurt (or sour cream), at room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 lemons, zested
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (52g) almond flour
  • 1 ½ teaspoons (5.6g) baking powder
  • ½ teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350℉ (177℃). Line the bottom of a 9-inch round cake pan with a circle of parchment paper, then grease the bottom and sides with nonstick cooking spray to ensure easy removal of the cake.
  2. Mix Wet Ingredients: In a large bowl, whisk together the olive oil, eggs, granulated sugar, lemon zest, fresh lemon juice, vanilla extract, whole milk, and Greek yogurt until well combined.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt to evenly distribute the leavening agents and spices.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and whisk gently until just combined. It’s fine if the batter has a few small lumps to avoid overmixing.
  5. Pour and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake on the middle rack of the oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Cool the Cake: Allow the cake to cool in the pan for at least 1 hour. Removing too soon can cause the top layer to pull off.
  7. Release and Serve: Run a knife gently around the edge of the cake pan to loosen it. Place a large plate over the top of the cake pan, quickly invert the cake onto the plate, then flip it right side up again. Let the cake cool completely before dusting with powdered sugar and serving immediately.

Notes

  • Use high-quality extra virgin olive oil for the best flavor.
  • Ensure all cold ingredients are at room temperature to help the batter combine smoothly and bake evenly.
  • If desired, substitute Greek yogurt with sour cream for a slightly different texture and tang.
  • Dust with powdered sugar just before serving to maintain the delicate presentation.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/lemon-olive-oil-cake-with-whipped-lemon-frosting-recipe/