The Best Lemon Olive Oil Cake Recipe: Bright & Fluffy Perfection

Nestled between zesty citrus and silky smooth textures, this lemon olive oil cake promises a delightful culinary adventure.

Sunlight seems to dance through every golden crumb of this Mediterranean-inspired treat.

Fragrant olive oil infuses each slice with a subtle richness that whispers of coastal kitchens.

Delicate notes of fresh lemon create a balanced harmony that makes this dessert irresistibly light and sophisticated.

Bakers seeking a simple yet elegant recipe will find pure joy in this uncomplicated approach.

The combination of bright citrus and smooth olive oil creates a magical experience that feels both comforting and luxurious.

Take a slice and let your taste buds embark on a memorable journey through Mediterranean flavors.

FAQs For Nigella Lemon Olive Oil Cake

• Can I use a different type of oil instead of olive oil?

You can substitute with vegetable or canola oil, but olive oil gives a unique flavor and moistness to the cake.

• How do I know if the cake is fully baked?

Insert a toothpick into the center – if it comes out clean with just a few crumbs, the cake is done.

• Is it important to use fresh lemon zest?

Yes, fresh lemon zest provides the most vibrant citrus flavor and aroma compared to dried or pre-packaged zest.

• Can I make this cake gluten-free?

Replace the all-purpose flour with a gluten-free flour blend, but you might need to adjust the liquid ratio slightly for best results.

Why Nigella Lemon Olive Oil Cake Is So Refreshing

• Unlock Baking Bliss: Discover a simple yet sophisticated cake that transforms basic ingredients into a stunning dessert with minimal effort.
• Crowd-Pleasing Charm: Perfect for gatherings, this versatile cake delights both novice bakers and experienced dessert lovers with its bright, tangy flavor profile.
• Adaptable Elegance: Enjoy as a breakfast treat, afternoon snack, or elegant dessert that pairs beautifully with coffee, tea, or a light wine.
• Stress-Free Preparation: Requires just one bowl for wet ingredients and another for dry, making cleanup a breeze and reducing kitchen chaos.

Ingredients Used In Nigella Lemon Olive Oil Cake

• Olive Oil: A heart-healthy oil that adds moisture and rich flavor to the cake.
• Eggs: Provide structure and help bind the cake ingredients together.
• Sugar: Sweetens the cake and helps create a tender crumb.
• Vanilla: Enhances the overall flavor profile of the cake.
• Lemon Zest: Adds bright, citrusy aroma and intense lemon flavor.
• Lemon Juice: Contributes tangy brightness and helps activate baking soda.
• Milk: Adds moisture and helps create a soft, tender cake texture.

• All-Purpose Flour: The primary structure and base of the cake.
• Salt: Balances and enhances the cake's sweet flavors.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light.

• Powdered Sugar: Optional topping for a sweet, decorative finish.

Simple Steps For Nigella Lemon Olive Oil Cake

Step 1: Prepare Baking Equipment

Grab a springform pan and protect its base by wrapping it completely in aluminum foil. Lightly grease the pan’s interior to prevent sticking and line the bottom with parchment paper for easy cake removal.

Step 2: Create Wet Mixture

• Olive oil
• Eggs
• Sugar

Whisk these ingredients until they transform into a smooth, well-blended liquid with a consistent texture.

Step 3: Enhance Flavor Profile

• Vanilla extract
• Fresh lemon zest
• Freshly squeezed lemon juice

Mix thoroughly to distribute flavors evenly.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Salt
• Baking powder
• Baking soda

Ensure no lumps remain for a perfectly smooth cake texture.

Step 5: Merge Wet and Dry Mixtures

Gradually incorporate dry ingredients into wet mixture, alternating with milk. Fold gently to maintain air bubbles and prevent overmixing.

Step 6: Prepare for Baking

Transfer batter into prepared springform pan. Sprinkle additional sugar across the top for a delightful caramelized crust.

Step 7: Bake to Golden Perfection

Place pan in preheated oven at 350°F. Bake until cake turns golden and passes the toothpick test, approximately 50-55 minutes.

Step 8: Cool and Finish

Allow cake to rest in pan for 10 minutes. Carefully remove from pan and transfer to wire rack. Let cool completely.

Step 9: Serve and Garnish

Optional final touch: Dust cake with powdered sugar just before serving for an elegant presentation.

Helpful Baking Tips For Nigella Lemon Olive Oil Cake

• Choose Quality Olive Oil: Select a mild, high-quality extra virgin olive oil for the most delicate flavor that won't overpower the cake's sweetness.
• Master the Mixing Technique: Whisk wet ingredients thoroughly but fold dry ingredients gently to maintain a light, tender cake texture without developing tough gluten.
• Check Cake Doneness Precisely: Insert a toothpick near the center – it should come out with just a few moist crumbs, indicating perfect baking without dryness.
• Enhance Lemon Flavor: Boost citrus notes by adding extra lemon zest or brushing warm cake with a quick lemon syrup for intense brightness.
• Store and Serve Smart: Keep cake at room temperature in an airtight container for 3-4 days, and serve slightly warm for maximum moisture and flavor release.

Ways To Change Nigella Lemon Olive Oil Cake

• Gluten-Free Citrus Cake: Replace wheat flour with almond or rice flour for a celiac-friendly version.
• Vegan Olive Oil Delight: Swap eggs with flax eggs or applesauce, use plant-based milk and coconut sugar.
• Lavender Lemon Cake: Add dried lavender buds to batter for a fragrant Mediterranean-inspired variation.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener, reduce overall sugar content for diabetic-friendly recipe.

Tasty Matches For Nigella Lemon Olive Oil Cake

• Select Refreshing Tea: Brew a delicate Earl Grey or chamomile tea to complement the cake's bright lemon notes, balancing its richness with a light, aromatic touch.
• Creamy Companion Suggestion: Serve alongside a dollop of lavender-honey whipped cream, enhancing the cake's subtle olive oil undertones with a silky, fragrant complement.
• Wine Elegance Match: Pour a crisp Moscato d'Asti or sweet Riesling, whose light sweetness and gentle bubbles will dance perfectly with the cake's zesty lemon profile.

How To Store Nigella Lemon Olive Oil Cake Properly

• Store cake in an airtight container for up to 4 days, covering with plastic wrap to prevent drying out.
• Wrap cooled cake tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw at room temperature for 2-3 hours before serving.
• Slice cake and microwave individual pieces for 10-15 seconds on low power to maintain moisture and softness.
• Let refrigerated cake sit at room temperature for 30 minutes before serving to restore original texture and bring out flavors.

Lemon Olive Oil Cake Recipe

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4.6 from 12 reviews

• Total Time: 60-65 mins
• Yield: 8 1x

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Description

Mediterranean sunshine fills this lemon olive oil cake with bright, zesty elegance. Silky crumb and delicate citrus notes promise a slice of pure Mediterranean pleasure you’ll savor with each delightful bite.

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Ingredients

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Cake Ingredients:

• 2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1 cup olive oil
• 1 cup whole milk
• 1/2 cup lemon juice

Leavening Agents and Seasonings:

• 2 tablespoons granulated sugar (for sprinkling)
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Eggs and Citrus Components:

• 3 large eggs
• Zest from 3 lemons
• Powdered sugar (for dusting, optional)

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Instructions

1. Prepare a springform pan by greasing and lining with parchment paper, then wrap the exterior base with aluminum foil to prevent leakage.
2. Heat the oven to 350°F, ensuring the rack is positioned in the center.
3. Combine olive oil, eggs, and sugar in a large mixing bowl, whisking vigorously until the mixture becomes smooth and slightly pale.
4. Incorporate vanilla extract, fresh lemon zest, and lemon juice into the wet ingredients, blending thoroughly.
5. In a separate bowl, sift together flour, salt, baking powder, and baking soda, ensuring no lumps remain.
6. Gradually fold dry ingredients into the wet mixture, alternating with milk to maintain a light texture, mixing gently to avoid overmixing.
7. Transfer the batter into the prepared pan, creating an even surface and sprinkling additional sugar across the top for a delicate caramelized crust.
8. Bake for 50-55 minutes, rotating halfway through, until the cake turns golden brown and a toothpick inserted in the center comes out clean.
9. Allow the cake to rest in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
10. Once cooled, optionally dust the cake with powdered sugar for an elegant finishing touch.

Notes

• Create a tender texture by whisking wet ingredients until smooth and light, which helps incorporate air and create a delicate crumb.
• Prevent cake from sticking by thoroughly greasing the springform pan and lining with parchment paper for easy removal.
• Gently fold dry ingredients into wet mixture to maintain airiness and avoid overmixing, which can lead to a dense, tough cake.
• Customize the cake by experimenting with different citrus zests like orange or bergamot for unique flavor variations.

• Prep Time: 10 mins
• Cook Time: 50-55 mins
• Category: Desserts
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 8
• Calories: 412 kcal
• Sugar: 33 g
• Sodium: 290 mg
• Fat: 23 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 1.2 g
• Protein: 5.5 g
• Cholesterol: 55 mg