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  • Writer's pictureSam

LEMON OLIVE OIL CAKE


Galentine's weekend calls for baked goodies with the girls, and that's exactly what we're doing. I didn't want to get too crazy and make over-the-top "Valentine's" loved-up desserts so I went with a classic and just added a little extra love.

INGREDIENTS

(makes 3, 6-inch rounds)

- 2 cups All-Purpose Flour

- ½ tsp. Baking Soda

- 1 tsp. Baking Powder

- ¼ tsp. Salt

- 3 Large Eggs

- 1 ½ cups Granulated Sugar

- 2 tbs. Lemon Zest

- ⅔ cup Extra Virgin Olive Oil

- 1 tsp. Vanilla Extract

- ¼ cup Lemon Juice, fresh

- 1 cup Whole Milk


INSTRUCTIONS
  1. Preheat oven to 350 degrees F.

  2. Grease and flour the bottom and sides of your pan(s). Use pans with at least 2-inch sides. A springform pan works great!

  3. In a medium bowl, whisk together, flour, baking powder, baking soda, and salt.

  4. In a stand mixer (or large bowl and hand mixer), beat together the eggs, sugar, and lemon zest for about 5 minutes on low speed. It should be tripled in size.

  5. With the mixer on low speed, add the oil, vanilla extract, and lemon juice.

  6. Then add half the flour mixture followed by half the milk. Repeat until the ingredients are all combined.

  7. Pour batter into pan(s).

  8. Bake on the middle rack for 45-50 minutes.

  9. Carefully run a knife around the edges of the cake with a thin knife. Let the cake cool before removing it from the pan.

  10. Once fully cooled you can decorate with either sifted powdered sugar, whipped cream, a glaze, and/or fresh fruits/citrus.


 

First, we need to do the prep work! So first, you need to preheat the oven to 350 degrees F.


Grease and flour the bottom and sides of your pan(s). Use pans with at least 2-inch sides. A springform pan works great!


In a medium bowl, whisk together, flour, baking powder, baking soda, and salt.

In a stand mixer (or large bowl and hand mixer), beat together the eggs, sugar, and lemon zest for about 5 minutes on low speed. It should be tripled in size.


With the mixer on low speed, add the oil, vanilla extract, and lemon juice.

Then add half the flour mixture followed by half the milk. Repeat until the ingredients are all combined.

So I decided to make minis. That way I could share them with more people easily. One big pan, a bundt pan, or a loaf pan would also be great for a large gathering!


Pour batter into pan(s).


I will note as well, to bake as soon as you pour it into the pans. You'll end up with an uneven rise the longer you leave them out before baking. So preheating is incredibly important!


Bake on the middle rack for 45-50 minutes. It will be on the lower end of time if you're using smaller pans!

Carefully run a knife around the edges of the cake with a thin knife. Let the cake cool before removing it from the pan.

Once fully cooled you can decorate it however you would like. I think simple powdered sugar dusted over the top would be really cute but if you want to take it a step further, use fresh fruits, and edible flowers.


I personally think lighter frostings work best as to not weigh down the cake and become too heavy. I used a heavy cream frosting with strawberries folded in. If you're interested in that recipe, check it out here.


If you would like a step-by-step video of this recipe, head over to my Instagram or Pinterest, linked below!


If you would like to share on Pinterest, please use this photo!




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