This Italian Lemon Olive Oil Cake with Lemon Glaze takes about 1 hour to prepare and serves 8 to 10.
The Story Behind
The star ingredient of this cake is extra virgin olive oil. It adds a depth of flavor and moisture that butter alone cannot achieve. The result is a tender crumb, infused with fresh lemon and finished with a sweet lemon glaze.
5 Reasons You’ll Love This Recipe
- Bright Flavor: The combo of lemon and olive oil gives a refreshing taste that dances on your palate.
- Moist and Tender: Forget dry cakes! Olive oil ensures every bite is lush and satisfying.
- Easy to Make: The steps are straightforward.
- Perfect for Any Occasion: From brunch to birthday parties, this cake fits right in.
- Endless Customization: Top it your way, and change things up to match your mood or the season.
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Finely grated zest from 2 medium lemons | 2 | Zest adds intense lemon flavor! |
| Granulated sugar | 2 ¼ cups | Sweetness, of course! |
| Large eggs | 6 | For richness and structure. |
| Fresh lemon juice | ¼ cup | Adds even more citrus kick. |
| Buttermilk | ½ cup | Makes it extra moist; can substitute with regular milk plus a splash of vinegar. |
| Extra virgin olive oil | 1 ¼ cups | The secret to divine flavor! |
| Vanilla extract | 2 teaspoons | Classic flavor booster. |
| Baking powder | 1 ½ teaspoons | Helps it rise like a champ. |
| Kosher salt | 1 teaspoon | Balances sweetness; I use Morton’s. |
| Almond flour | 1 cup | For a slight nuttiness; don’t confuse it with almond meal! |
| All-purpose flour | 2 ½ cups | The backbone of the cake. |
| Granulated sugar for glaze | ⅔ cup | Sweetens up that glaze! |
| Fresh lemon juice for glaze | ¼ cup | Flavors and balances the sweetness. |
How to Make (Step-by-Step)
STEP 1: Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or line it with parchment paper because nobody likes a cake that sticks.
STEP 2: Make the Batter
- In a large bowl, whisk together eggs and sugar until light and fluffy (about five minutes).
- Mix in the fresh lemon juice, lemon zest, buttermilk, vanilla extract, and olive oil until combined.
- In another bowl, combine all-purpose flour, almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Stir until just blended, overmixing can lead to a dense cake.
STEP 3: Bake
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Don’t just stand there; take a whiff of that heavenly aroma, but be careful with the hot oven!
STEP 4: Make the Lemon Glaze
While the cake cools, mix sugar and lemon juice until you have a smooth glaze.
STEP 5: Drizzle and Serve
Once your cake is completely cool, drizzle that glaze over the top. Slice, serve, and watch everyone swoon over this delightful creation!
Pro Tips for the Best Results
- Real Lemons: Always use fresh lemons for both zest and juice; the flavor is out of this world compared to bottled stuff!
- Temperature Matters: Make sure your eggs and buttermilk are at room temperature for the best batter consistency.
- Don’t Open the Oven: Resist the temptation to peek at your cake while it’s baking. It needs to set properly!
- Cool Completely: Let the cake cool completely before glazing. Otherwise, your glaze will just melt away.
Fun Variations & Topping Ideas
Variations:
- Add Blueberries: Toss in some fresh blueberries for a fruity twist.
- Herbal Infusion: Try adding a hint of rosemary or thyme to the batter for a fragrant surprise.
- Different Zests: Experiment with lime or orange zest mixed in for unique flavor profiles.
Toppings:
- Whipped Cream: Top with fresh whipped cream for extra indulgence.
- Berries: Serve with fresh berries for a beautiful touch.
- Powdered Sugar: A dusting of powdered sugar goes a long way for presentation.
Storing and Reheating
Storing:
Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it, but it’s honestly best fresh!
Reheating:
To bring that fridge-cold cake back to life, pop a slice in the microwave for about 15-20 seconds. Perfect for when those late-night cravings hit!
Leftover Ideas
Leftover cake can be crumbled to make a trifle, layered with yogurt and fruit.
Frequently Asked Questions (FAQ)
Can I use lemon extract instead of juice?
Absolutely! Just remember that a little goes a long way; start with 1 teaspoon of lemon extract and adjust to taste.
Is it okay to add nuts?
Go for it! Chopped pistachios or walnuts could add a delightful crunch to your cake.
Can I make this gluten-free?
You can substitute the all-purpose flour for a 1:1 gluten-free flour mix. Just make sure your almond flour is gluten-free as well.
How do I prevent my cake from sticking?
Make sure you grease your pan well. If you’re using parchment, give it a light spray, too. But remember, it’s not great fun to extract a stuck cake, ask me how I know!
Conclusion
This Italian Lemon Olive Oil Cake with Lemon Glaze is a moist, citrusy dessert. For more citrus recipes, check out this Lemon Blueberry Olive Oil Cake.
Italian Lemon Olive Oil Cake with Lemon Glaze
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or line it with parchment paper.
- In a large bowl, whisk together eggs and sugar until light and fluffy (about five minutes).
- Mix in the fresh lemon juice, lemon zest, buttermilk, vanilla extract, and olive oil until combined.
- In another bowl, combine all-purpose flour, almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Stir until just blended—overmixing can lead to a dense cake.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, mix sugar and lemon juice until you have a smooth glaze.
- Once your cake is completely cool, drizzle that glaze over the top. Slice, serve, and watch everyone swoon over this delightful creation!
