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Lemon Olive Oil Cake with Lemon Glaze Recipe

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This Lemon Olive Oil Cake is a moist, tender, and flavorful dessert that blends fresh lemon zest and juice with the rich taste of quality olive oil. Perfectly balanced with a lightly sweet lemon glaze, this cake is ideal for any occasion, offering a fresh citrus twist with a delicate crumb and a luscious finish.

Ingredients

Cake

  • 3 large eggs (room temperature)
  • 1 1/4 cups granulated sugar
  • 2 tbsp lemon zest
  • 3/4 cup olive oil (good quality)
  • 1/2 cup lemon juice (fresh squeezed)
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt

Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice (fresh squeezed)
  • 1 tbsp olive oil

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Grease a 9-inch round cake pan with butter or olive oil, then line the bottom with parchment paper to ensure easy removal after baking.
  2. Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs, granulated sugar, and lemon zest for about 1 minute until the mixture turns pale yellow, light, and slightly fluffy, which helps to aerate the batter.
  3. Incorporate olive oil: With the mixer running on low speed, slowly drizzle in the olive oil, allowing the fat to emulsify into the eggs for a smooth, cohesive batter without breaking the mixture.
  4. Add liquids: Mix in the fresh lemon juice, whole milk, and vanilla extract until the batter is fully combined and smooth, integrating the citrus brightness into the mix.
  5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, folding gently or mixing on low speed just until incorporated to avoid overmixing, which can toughen the cake.
  6. Pour and smooth batter: Transfer the batter into the prepared cake pan and smooth the top with a spatula to ensure even baking.
  7. Bake the cake: Bake in the preheated oven for 40–50 minutes. Begin checking at the 30-minute mark by inserting a toothpick in the center; it should come out with a few moist crumbs and the cake should spring back lightly when pressed.
  8. Cool the cake: Allow the cake to cool in the pan for 15 to 30 minutes. Then transfer it to a wire rack to cool completely before glazing. For best results, place the cake in the freezer for 5 minutes to firm up before glazing.
  9. Make the glaze: Whisk together the powdered sugar, fresh lemon juice, and olive oil in a small bowl until smooth and pourable.
  10. Glaze the cake: Drizzle the lemon glaze over the completely cooled cake evenly, then allow it to set before slicing and serving.

Notes

  • Use good quality olive oil for the best flavor and moist texture.
  • Make sure eggs are at room temperature to help create a better emulsion with the olive oil.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
  • The glaze should be poured only after the cake has fully cooled to prevent melting.
  • This cake stores well for up to 3 days wrapped tightly at room temperature or in the refrigerator.
  • Freezing the cake without glaze is recommended for longer storage; glaze after thawing.

Find it online: https://justsosavory.com/lemon-olive-oil-cake-with-lemon-glaze-recipe/