Lemon Olive Oil Cake Recipe

Cook Time: 65 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings

Cake

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 large eggs, at room temperature
• 1 1/4 cups sugar
• 3/4 teaspoon salt
• 3/4 cup extra-virgin olive oil
• 1/2 cup plain whole milk Greek yogurt, at room temperature
• 2 tablespoons freshly grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

Glaze

• 1 cup confectioners sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil

Directions

1. Preheat the oven to 325F (165C). Lightly grease a 9-inch springform pan, line the bottom with parchment paper, and then lightly grease the parchment. Place the springform pan on a baking sheet.
2. Sift together the flour, baking powder, and baking soda in a separate bowl. Set aside.
3. In a large bowl, beat the eggs, sugar, and salt together on medium-high speed for about 1 minute.
4. With the mixer running on low speed, slowly drizzle in the olive oil and continue beating until fully incorporated.
5. Add the yogurt, lemon zest, lemon juice, vanilla extract, and almond extract, and beat until everything is well combined.
6. Gradually add the flour mixture and mix until just incorporated. Be careful not to overmix.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake in the preheated oven for 65 to 75 minutes, or until the top of the cake springs back when lightly touched.
9. Allow the cake to cool in the pan for 10 minutes. Then, release the sides of the pan and transfer the cake to a wire rack to cool completely.

For the glaze:

10. In a bowl, whisk together the confectioners sugar, lemon juice, and olive oil until smooth.
11. If the glaze is too thick, add a small amount of lemon juice or water. If its too thin, gradually add more confectioners sugar until it reaches the desired consistency.
12. Once the cake has cooled, pour the glaze over the top and allow it to set for a few minutes before serving.

Nutrition Facts (per serving)

• Calories: 343
• Total Fat: 16g (21% DV)
• Saturated Fat: 3g (13% DV)
• Cholesterol: 48mg (16% DV)
• Sodium: 223mg (10% DV)
• Total Carbohydrates: 45g (16% DV)
• Dietary Fiber: 1g (2% DV)
• Total Sugars: 30g
• Protein: 4g (9% DV)
• Vitamin C: 2mg (3% DV)
• Calcium: 44mg (3% DV)
• Iron: 1mg (7% DV)
• Potassium: 62mg (1% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.

History of Lemon Olive Oil Cake

The Lemon Olive Oil Cake is a contemporary twist on the classic olive oil cake, which has roots in Mediterranean cuisine. Olive oil cakes date back to ancient times, especially in regions like Italy and Spain, where olive oil has been a staple for centuries. The use of olive oil in baking was originally a practical solution to the scarcity of butter and other fats, but it also brought a unique depth of flavor and moistness to cakes. Over time, this humble cake has been embraced worldwide, and modern variations, like the Lemon Olive Oil Cake, have emerged, infusing it with citrus zest for a refreshing twist.

Regional Variations

While the Lemon Olive Oil Cake is beloved across the globe, its roots are particularly strong in Southern Europe, particularly Italy, Spain, and Greece. In these countries, olive oil is not only used in savory dishes but also in desserts, where it adds moisture and enhances the flavor of sweet treats. In Italy, olive oil cakes are often paired with citrus fruits like lemons and oranges, making them light, refreshing, and perfect for the Mediterranean climate. The lemon glaze on top is a signature feature, adding a tangy contrast to the rich olive oil flavor.

How It Differs From Similar Cakes

The Lemon Olive Oil Cake stands out from traditional cakes by using olive oil instead of butter. This gives it a distinctive flavor, often described as fruitier and more savory. Olive oils healthy fats provide a moist, tender crumb without being overly greasy. The addition of lemon zest and juice further differentiates it, providing a bright, zesty punch that is not as common in other oil-based cakes. Compared to cakes made with butter, the Lemon Olive Oil Cake tends to be lighter and less sweet, offering a more complex flavor profile. It is also an excellent choice for those looking to incorporate healthier fats into their diet.

Where It's Typically Served

The Lemon Olive Oil Cake is a versatile dessert and can be served in a variety of settings. In Mediterranean countries, its often enjoyed as an afternoon snack with a cup of coffee or tea. In the United States, it has gained popularity in cafes and bakeries, particularly in places that specialize in artisanal or Mediterranean-inspired pastries. Its a great choice for a light dessert after a meal, especially during spring and summer when lemons are in season. The cakes bright flavor makes it a popular choice for special occasions, including family gatherings, birthday celebrations, and holiday feasts.

Interesting Facts

• Olive oil is a key ingredient in Mediterranean diets, prized for its health benefits, including its high content of monounsaturated fats and antioxidants.
• The Lemon Olive Oil Cake improves in flavor after a day or two, as the olive oil has time to deepen and the lemon flavor fully develops.
• In some variations of the cake, additional ingredients like almonds or walnuts are incorporated to add texture and flavor, making the cake even more unique.
• The use of Greek yogurt in this recipe helps create a creamy texture, contributing to the cakes moistness without needing to rely on additional fats.

FAQ about Lemon Olive Oil Cake Recipe

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