It’s the Father Day’s weekend and a busy one for me. Saturday started with grocery shopping, followed by a doctor’s appointment, bridal shower and ended with a family get together dinner. In between all of that, I had to take pictures of the lemon cake that I had made the night before and am sharing today. Today is no different, after typing this recipe and write-up I have to rush to the store to buy ingredients for Oyster Cake, a dish my husband requested for lunch. For dessert, we are having the lemon olive oil cake. My friend from work gave me this recipe. She knows I have a food blog so she is constantly giving me recipes that she sees on any magazines. This lemon cake recipe is different in the that it uses extra-virgin oil instead of butter. It also uses a mixture of cake flour and all-purpose flour, thus making this cake light and airy, the way I like my cake to be. Furthermore, this cake is moist and the addition of coconut gives this cake its crunchy bite. As for dinner tonight, I am thinking of lamb souvlaki and calamari from our favorite Greek restaurant 😀
Cooking Tips for the Perfect Lemon Olive Oil Cake
To ensure your lemon olive oil cake turns out perfectly, start by measuring your ingredients accurately. Use a kitchen scale for precision, especially for the flours. Sifting the cake flour can help create a lighter texture, so consider doing that before mixing. When mixing your wet and dry ingredients, do it gently. Overmixing can lead to a dense cake, which is not what we want. Make sure your eggs and olive oil are at room temperature before you start. This helps them blend more easily into the batter. Lastly, don’t skip the lemon zest. It adds a bright flavor that truly elevates the cake. If you want to enhance the lemon flavor even more, consider adding a splash of lemon juice to the batter. Just remember to adjust your flour slightly to keep the balance right. Keep an eye on the cake as it bakes. Every oven is different, so start checking for doneness a few minutes before the timer goes off. A toothpick should come out clean, but a few crumbs are okay.
Serving Suggestions and Variations
This lemon olive oil cake is versatile and can be served in many ways. For a simple presentation, dust the top with powdered sugar just before serving. Fresh berries like strawberries or blueberries can add a lovely touch, both visually and in flavor. A dollop of whipped cream or a scoop of vanilla ice cream complements the cake nicely, adding richness to the bright lemon flavor. If you want to switch things up, consider adding a lemon glaze. Mix powdered sugar with lemon juice until you achieve a pourable consistency, then drizzle it over the cooled cake. For a different twist, you can incorporate poppy seeds into the batter for added texture and a subtle nutty flavor. If you need to make this cake gluten-free, substitute the flours with a gluten-free blend. Just make sure to check that the blend contains xanthan gum or add it separately to help with binding. Enjoy experimenting with these variations to find your favorite way to enjoy this delightful cake.
Frequently Asked Questions
Can I substitute the olive oil with another oil?
You can use a light vegetable oil or canola oil if you’re not a fan of olive oil. Just keep in mind that it might change the flavor a bit, but it will still work.
How should I store leftover lemon olive oil cake?
Store any leftovers in an airtight container at room temperature for up to three days. If you want it to last longer, refrigerate it, but make sure to bring it back to room temperature before serving.
Can I make this cake ahead of time?
This cake is perfect for making ahead. You can bake it a day or two in advance and keep it wrapped tightly. Just remember to add the glaze or any toppings right before serving to keep it fresh.
What can I serve with lemon olive oil cake?
This cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream. A light dusting of powdered sugar on top also adds a nice touch.
What are common mistakes to avoid when making this cake?
One common mistake is overmixing the batter, which can lead to a dense cake. Make sure to mix just until combined and remember to measure your ingredients accurately for the best results.
Lemon Olive Oil Cake
Ingredients
- 1 cup cake flour
- 1 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 3 eggs
- 2 ½ cups sugar
- Zest of two lemons
- 1 ½ cups whole milk
- 1 ½ cups extra-virgin olive oil
- ¼ cup sweetened coconut lightly toasted
Instructions
- Preheat oven to 350 °F. Grease and flour a 9X13-inch pan.
- In a small bowl, combine both flours, baking powder, baking soda and salt. In a bigger bowl, whisk together eggs and sugar until mixture forms a ribbon. Stir in zest, milk and oil until combined.
- Fold in dry ingredients and coconut. Pour into prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on the oven, so take a peek at 45 minutes to see how the cake looks.
- Serve with fresh berries, ice cream or on its own.
- Enjoy!
Notes
Nutrition
I found this recipe in a People magazine ages ago and was so happy to find it again here. This is a delicious cake – and I’m making it today for my daughter’s 10th birthday at her request 🙂
Hello! I loved this recipe, I tried making the lemon olive oil cake earlier today and it tasted amazing! I never knew olive oil could taste so good as a secondary flavor in a cake, but it works! One thing I noticed that can really make your article even better is by adding a nutrition facts label to it. So everyone making the recipe can know the totla calroies, fats, carbs, and protein. Otherwise, fantastic article!