By: Emma
Updated: June 16, 2014
Originally Published: April 19, 2013
Baking with lemon and other citrus flavors is a passion of mine. The delightful sweet-tart profile is simply irresistible. This lemon olive oil cake is both light and airy, evoking memories of sunny summer afternoons.
While the ingredient list may appear extensive, I assure you that most of these items are likely already in your kitchen. The process is much simpler than it seems!
Ingredients:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 large eggs, at room temperature
- 1-1/2 cups granulated sugar
- 2/3 cup extra virgin olive oil
- 2 tsp. freshly grated lemon zest (feel free to explore other citrus fruits like grapefruit or orange)
- 1 tsp. pure vanilla extract
- 4 tbsp. fresh lemon juice
- 1/2 cup buttermilk (no need to buy it! Check my note below for an easy homemade version)
Directions:
- Preheat your oven to 350 degrees F. Grease a 9-inch springform pan; alternatively, you can use an 8×8 baking dish if a springform isn’t available.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a larger bowl (or a stand mixer), beat the eggs and sugar on high speed until the mixture is fluffy and pale, about 5 minutes.
- Reduce the mixer speed to medium and incorporate the olive oil and lemon zest.
- Lower the speed to low and add half of the flour mixture, followed by the vanilla, lemon juice, and buttermilk. Finally, add the remaining flour mixture and blend until combined.
- Pour the batter into the prepared pan. Bake for approximately an hour and fifteen minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool for 20 minutes before removing it from the pan.
- Serve with whipped cream and fresh berries for an added touch of delight.
If you’re curious about making your own buttermilk, it’s a cinch! Just add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit for 5 minutes. For this recipe, you’ll need 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice.
If you’re a lemon enthusiast like me, you might also enjoy my recipe for a 7-Up Cake and Cupcakes, which are always a hit with family and friends!
For more insight into home insemination, including resources and tips, check out CCRM IVF’s blog, or explore our other posts like this one on artificial insemination kits.
Additionally, if you find yourself dealing with pink eye, this site offers some valuable information on the topic.
Summary:
This lemon olive oil cake is a delightful, airy dessert that highlights the bright flavor of lemon. With simple ingredients and straightforward instructions, it’s an easy bake that evokes the essence of summer. Enjoy it plain or topped with whipped cream and berries for an extra treat.