I would like to welcome you into my kitchen with this perfect and easy recipe that smells divine, tastes like heaven, and looks like a sun-kissed beach! Olive oil and lemon cake is your perfect start! There’s something deeply Mediterranean about this cake. It’s not fancy. It’s not layered or glazed or dressed to impress. But it’s golden, fragrant, and impossibly moist. I like to call it my little slice of sunshine on a plate.
You want to impress your neighbor? Your family is coming over and you need something sweet after a great meal? Or you simply want to enjoy your morning coffee with a little bit of Mediterranean sugar? This is the cake for you! It is humble but unforgettable!
Ingredients:
Dry:
- 1 ½ cups (190g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Wet:
- 3 large eggs
- ¾ cup (150g) sugar
- ½ cup (120ml) good-quality extra virgin olive oil
- ½ cup (120ml) whole milk (or almond milk for dairy-free)
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp vanilla extract (optional)
Optional for topping:
- Powdered sugar
- A few thin lemon slices
- A drizzle of honey or lemon glaze
Instructions:
- Preheat the oven to 175°C / 350°F.
Grease a loaf pan or 8-inch round pan with olive oil and line with parchment paper. - Whisk the dry ingredients (flour, baking powder, salt) in a bowl. Set aside.
- In another bowl, whisk together the eggs and sugar until light and slightly frothy.
- Add the olive oil, milk, lemon zest, lemon juice, and vanilla to the egg mixture. Mix until smooth.
- Gently fold the dry ingredients into the wet, just until combined—don’t overmix.
- Pour the batter into the pan and bake for 35–40 minutes, or until golden and a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a rack.
Optional Lemon Glaze
- Mix ½ cup powdered sugar with 1–2 tbsp lemon juice until smooth. Drizzle over the cooled cake for extra zing.
Why I love It So Much?
- It gets better the next day. It’s moister, deeper in flavor.
- You only need one bowl and no fancy equipment.
- The olive oil gives it a unique richness that butter can’t touch.
Best Way To Serve It
- Espresso or a nice cup of tea
- A breeze and a view (my favorite)
Try this amazing recipe and tell me your thoughts in the comment!
Leave a Reply