Hello, my gastronomically adventurous friends! I hope you’re in the mood for a cake that dances the marvelous waltz of vibrant freshness and moist decadence. Today, I bring you our showstopper Lemon Olive Oil Cake that is sure to leave a lasting impression on your palate.
We’re going to embark on a culinary adventure that will transport your taste buds to the sun-kissed Mediterranean. It’s time to create a scrumptious delight that combines the zesty freshness of lemons with the rich, buttery flavor of olive oil.
This cake is not only a treat for your palate but also a feast for your eyes, with its golden crust and mouthwatering lemon-infused center. So, let’s roll up our sleeves and dive into the world of lemons, olives, and cake!
Lemon Olive Oil Cake
- Two mixing bowls
- 9-inch cake pan
- Parchment Paper
- A grater for zesting
- Juicer or reamer
- Measuring cups and spoons
- Cake stand or Serving plate
- Zest and juice of 4 medium lemons
- 2 cups of All-purpose flour
- 1 3/4 cups of caster sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 3/4 cup of extra-virgin olive oil
- 3/4 cup of almond milk
- 1/2 cup of unsweetened apple sauce
- 2 tablespoons of apple cider vinegar
- Preheat the oven to 350°F (175°C). Line a new 9-inch cake pan with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the lemon juice and zest, olive oil, almond milk, apple sauce, and apple cider vinegar.
- Slowly add the wet mixture into the dry ingredients, and mix until the batter is smooth.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes until the cake is golden and a toothpick comes out clean.
- Let the cake cool in the pan on a wire rack before transferring it to a cake stand or serving plate.
Our Lemon Olive Oil Cake is simple to make, a complete flavor sensation, and a perfect vegan-friendly sweet treat. Balancing lemon’s tanginess with olive oil’s richness results in a dessert that is sublime in every sense. Definitely, a must-bake cake that will set you apart in any baking crowd!
This Lemon Olive Oil Cake is the perfect recipe to have on hand for a variety of occasions, such as:
- A last-minute dinner party: This cake can be whipped up in under an hour, making it a great option for unexpected gatherings;
- A potluck: This cake is sure to be a hit at any potluck, with its unique flavor profile and stunning appearance;
- A picnic: Pack a slice of this cake in your picnic basket for a delightful al fresco treat;
- A birthday party surprise;
- A dinner gathering.
Can I use regular milk instead of almond milk?
Yes, you can! But remember, using almond milk keeps this cake vegan-friendly.
How about storing the cake?
This cake can be stored in a cake container at room temperature for up to 5 days.
Can I use a different type of flour?
Yes, you can use almond flour, whole wheat or spelt flour if desired.
Or even a combination of one of these with all-purpose flour, for your own bit of texture and flavor difference.
What if I don’t have a lemon juicer or reamer?
If you don’t have a lemon juicer or reamer, you can use your hands to squeeze the lemon juice into a measuring cup. Be sure to remove any seeds or pulp before adding the juice to the batter.
Can I make this cake ahead of time?
Yes, you can make this cake up to a day in advance and store it at room temperature, covered with a clean kitchen towel.