Lemon Olive Oil Cake
This lemon olive oil cake is amazingly moist and extremely fragrant! It has a light and fluffy texture and isn’t dense or heavy.
Servings 8 -12
Equipment
- 9.5 inch (24.5 cm) bundt pan
Ingredients
For the cake
- 3 cups (375g / 13.3 oz) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups (300g / 10.6 oz) sugar
- zest and juice from 1 lemon
- 2 medium eggs
- ¾ cup (180ml / 6 fl oz) light, extra virgin olive oil
- 7 oz / 200g Greek yogurt (I use 2%)
- 2 teaspoons vanilla
For the lemon glaze
- 1 ¼ cup (200g / 6.7 oz) powdered sugar
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons water
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat the oven to 350°F / 180°C.
- Lightly grease your pan with olive oil. Set aside.
Make the cake
- In a large bowl, whisk together the flour, the baking powder, the baking soda, and the salt. Set aside.
- In another bowl, rub the zest and the sugar together with your fingers. The sugar will become slightly moist and very fragrant.
- In a large bowl, whisk together the eggs and the olive oil for about 1 minute.
- Add the yogurt, vanilla, and lemon juice to the egg mixture and whisk until everything is well-incorporated.
- Pour the yogurt mixture to the bowl with the lemon sugar and whisk everything together until the sugar is dissolved.
- Add the flour mixture and beat on low speed using a hand mixer. Scrape the sides of the bowl as needed, but don't overmix. It's OK if there are a few lumps in the batter.
- Pour the batter into your prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. (Mine took an hour.)
- When done, take the cake out of the oven and let it cool in the pan for about 30 minutes before removing it.
- Carefully remove it from the pan and place it on a wire rack to cool completely.
Make the lemon glaze
- In a medium bowl, whisk the powdered sugar, the lemon juice, the water, and the zest (if using) until it's smooth and lump-free. It should be thick, like honey. If not, add more powdered sugar or water, accordingly.
- Drizzle the glaze over the cooled cake.
- Enjoy!
Notes
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
For accurate results, I suggest using a digital scale to weigh the ingredients .
Every oven is different, so baking times may vary. Check on the cake after about 45 minutes.
The cake can be stored in the refrigerator for about 4-5 days.
Freezing Options
Wrap individual slices of unglazed cake with plastic wrap and then aluminum foil and then place them in freezer bags. It can be frozen for up to about 2 months. I usually thaw the slices in the refrigerator.
©Pastry Wishes
