Extra Moist Lemon and Olive Oil Cake
This moist one-bowl lemon and olive oil cake is light, rich and buttery with natural fruity flavours from the olive oil and citrus flavours from the lemon. It takes just over an hour to prepare and is topped with a lemon-infused olive oil drizzle making it a refreshing treat with bright yet cosy flavours.
Equipment
- 01 Weighing Scale
- 01 8 inch Cake Pan
- 01 Chopping Board & Knife
- 01 Sifter
- 01 Zester
- 01 Lemon Squeezer
- Parchment Paper
- Bowls
- Spatula
- Whisk
Ingredients
For the Lemon Olive Oil Cake
- 166 grams Castor Sugar or Superfine Sugar
- 12 grams Lemon Zest
- 186 grams All-purpose flour
- 6 grams Baking Powder
- 3 grams Baking Soda
- 3 grams Salt
- 166 ml Extra-virgin olive oil*
- 149 ml Whole Eggs
- 02 ml Pure Vanilla Extract
- 149 grams Natural Greek yogurt partly skimmed or full-fat
- 59 ml Fresh Lemon Juice
For the Lemon Olive Oil Glaze
- 90 grams Icing Sugar sifted
- 15 ml Heavy Cream or Low-fat cream
- 15 ml Extra-virgin olive oil*
- 30 ml Fresh Lemon Juice
Instructions
Preparation
- Line an 8-inch cake pan with parchment paper. Learn how to line cake pans by downloading my guide on lining cake pans like a pro right here.
- Preheat the oven to 180°C.
- Weigh the castor sugar in a bowl.
- Zest the lemon in the same bowl along with the castor sugar and cover the lemon zest with the castor sugar. Cover with a lid and set aside to infuse.
- Weigh the all-purpose flour, baking powder, baking soda and salt in a bowl. Sift and set aside.
- Weigh the olive oil, whole eggs and pure vanilla extract in another bowl (use a larger bowl as the cake batter will be prepared in it)
- Weigh the lemon juice and greek yogurt in separate bowls.
Method
- Whisk the castor sugar with the olive oil, whole eggs and pure vanilla extract till just combined. It will be thick.
- Whisk in the lemon juice and greek yogurt till just combined.
- Fold in the dry ingredients till just combined and no lumps remain.
- Transfer the cake batter into the prepared cake pan.
- Bake at 180°C for 45 minutes or till skewer inserted in the middle comes out clean. Additionally you can also touch the centre of the cake, if it bounces bake the cake is baked completely.
- Let the cake cool in the pan for 20 minutes.
- Transfer the cake onto a wire rack to cool completely.
For the lemon olive oil glaze
- Weigh the ingredients in the bowl and then whisk to combine. You can add in more heavy cream if the glaze is too thick.
- Once cooled, spread the glaze evenly onto the cake. You can also sprinkle powdered sugar on the top if you do not want to prepare the glaze.
- Slice and serve.
- Enjoy!
Notes
- Olive oil - I highly recommend using extra-virgin olive oil that you enjoy using to make this cake. However, if you do not enjoy the flavour of olive oil, you can use light, extra-light olive oil or neutral olive oil in the recipe.
- Make-ahead instructions - I love making the cake a day in advance for better flavour. If you are making it a day in advance, transfer the cake to an air-tight container and glaze the cake right before serving instead.
- Storage and freezing instructions
- Storage - The cake can be stored in the refrigerator for a week. Cakes are best stored in air-tight containers.
- Freezing instructions - the cake (with or without the glaze) can be frozen for 1 month. It are best stored by wrapping each slice in plastic wrap and then kept in an air-tight container. Thaw in the refrigerator overnight and bring to room temperature before serving.
- Ingredient Substitution & Weighing Guide - Read it here
- Small Batch Recipe (6-inch cake pan) - follow the instructions as mentioned above
6-inch cake pan Quantities For the lemon & olive oil cake Castor Sugar 112 Lemon Zest 8 All-purpose flour 125 Baking Powder 4 Baking Soda 2 Salt 2 Extra-virgin olive oil* 112 Whole Eggs 100 Pure Vanilla Extract 1 Natural Greek yogurt, partly skimmed or full-fat 100 Lemon Juice 40 For the lemon & olive oil glaze Icing Sugar, sifted 45 Heavy Cream or Low-fat cream 7 Extra-virgin olive oil* 7 Lemon Juice 15