Name: One-bowl Lemon And Olive Oil Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1.5 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 1 cup granulated sugar; 3 large eggs; 0.5 cup extra virgin olive oil; 0.75 cup milk; 1 tablespoon lemon zest; 0.5 cup freshly squeezed lemon juice; Powdered sugar, to taste (for dusting)

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There is something truly special about a cake that manages to be both effortless and bursting with bright, lively flavors, and the One-bowl Lemon And Olive Oil Cake absolutely fits the bill. This delightful treat combines the zesty brightness of fresh lemon with the rich, fruity depth of extra virgin olive oil, all mixed together in just one bowl for easy preparation. Its tender crumb and subtle citrus aroma make it perfect for everything from a casual afternoon snack to an elegant dessert. Once you try this recipe, it’ll quickly become one of your favorite go-to cakes for any occasion.

One-bowl Lemon And Olive Oil Cake Recipe - Recipe Image

Ingredients You’ll Need

Building a cake that’s both flavorful and light starts with simple, high-quality ingredients. Each component here plays a vital role in the cake’s texture, moistness, and fresh lemony punch, so don’t skip on the zest or the extra virgin olive oil.

All-purpose flour: Provides the structure foundation, ensuring a soft yet sturdy crumb.
Granulated sugar: Sweetens the cake and helps balance the tartness from the lemon juice.
Extra virgin olive oil: Adds moistness and a subtle fruitiness that sets this cake apart.
Milk: Keeps the cake tender and light, blending beautifully with the olive oil.
Large eggs: Bind the ingredients and contribute to the cake’s rise and texture.
Lemon zest: Packs intense citrus flavor; rubbing it with sugar releases all that wonderful aroma.
Freshly squeezed lemon juice: Infuses the cake with refreshing tartness and moisture.
Baking powder: Helps the cake rise perfectly, creating a soft and airy texture.
Salt: Enhances all the other flavors, balancing sweetness and acidity.
Powdered sugar: For dusting on top, adding a pretty and subtle sweet finish.

How to Make One-bowl Lemon And Olive Oil Cake

Step 1: Prepare your baking tools and oven

Begin by heating your oven to 350°F (175°C). Grease a 9-inch round cake pan to prevent sticking and line the bottom with parchment paper to ensure your cake lifts out perfectly after baking. Having these ready sets the stage for smooth sailing through the baking process.

Step 2: Infuse the sugar with lemon zest

In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it releases its fragrant oils. This simple step amplifies the lemon flavor throughout your cake, making every bite zing with freshness.

Step 3: Mix wet ingredients together

Add the eggs, extra virgin olive oil, and milk directly into the sugar and zest mixture. Whisk everything together until you have a smooth, integrated mixture. This combination brings together richness and moisture, which is key to the cake’s delicate crumb and tangy finish.

Step 4: Combine the dry ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this mixture into your wet ingredients, folding gently just until the ingredients come together. Overmixing here could lead to a dense cake, so be gentle to keep it light and tender.

Step 5: Fold in fresh lemon juice

Carefully fold in the freshly squeezed lemon juice. This final addition imparts bright citrusy moisture that makes the cake irresistibly fresh. Mixing it in at the end preserves the intensity of the lemon flavor.

Step 6: Bake the cake

Pour the batter into your prepared cake pan and smooth the surface with a rubber spatula. Transfer the pan to the oven and bake for about 30 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Keep an eye toward the end to prevent overbaking.

Step 7: Cool and dust with sugar

Let the cake cool in the pan for around 10 minutes for it to set, then carefully move it to a wire rack to cool completely. Once fully cooled, dust the top with powdered sugar to add a touch of elegance and subtle sweetness.

How to Serve One-bowl Lemon And Olive Oil Cake

Garnishes

To elevate your One-bowl Lemon And Olive Oil Cake, consider garnishing with thin lemon slices or fresh mint leaves. A light drizzle of honey or a few fresh berries can also add gorgeous color and complementary flavors to your presentation.

Side Dishes

This cake pairs beautifully with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream. For a lighter touch, serve alongside a cup of hot tea or freshly brewed coffee to balance the vibrant citrus notes.

Creative Ways to Present

For a fun twist, cut the cake into petite squares and serve on a platter with a sprinkle of edible flowers for a springtime vibe. Or layer slices with mascarpone and berries to create a layered trifle that dazzles at any gathering.

Make Ahead and Storage

Storing Leftovers

The One-bowl Lemon And Olive Oil Cake keeps beautifully in an airtight container at room temperature for up to three days. This timeframe ensures the cake remains moist and flavorful without drying out.

Freezing

If you want to extend its shelf life, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw in the fridge overnight before serving for best texture and taste.

Reheating

For a freshly baked feel, warm individual slices gently in the microwave for 10-15 seconds or in a low oven for a few minutes. This revives the cake’s softness and intensifies the lovely lemon aroma.

FAQs

Can I substitute the all-purpose flour with gluten-free flour?

Yes, you can use a gluten-free flour blend in place of all-purpose flour. Make sure to choose a blend that includes xanthan gum or another binder to maintain the cake’s structure and texture.

Is extra virgin olive oil essential, or can I use other oils?

Extra virgin olive oil provides a unique fruity flavor that complements the lemon wonderfully. While you can substitute with mild olive oil or another neutral oil, you may lose some of the cake’s signature taste.

Can I make this cake dairy-free?

Absolutely! Replace the milk with a plant-based alternative like almond or oat milk to make a dairy-free version. The cake’s moistness will still come through beautifully thanks to the olive oil.

How long does it take to prepare this cake from start to finish?

Preparation takes about 15 minutes since it’s a simple one-bowl recipe, plus 30 minutes for baking and cooling time. Overall, you’ll enjoy a fresh cake in less than an hour.

Can I add poppy seeds or other mix-ins?

Yes, adding a tablespoon of poppy seeds or finely chopped nuts can create delightful texture and flavor contrasts. Just fold them in with the dry ingredients before baking.

Final Thoughts

If you’re looking for a cake that’s easy to make, wonderfully moist, and bursting with fresh lemon flavor, the One-bowl Lemon And Olive Oil Cake is your new best friend in the kitchen. It’s got the perfect balance of ease and elegance, making it a recipe you’ll want to reach for time and time again. Trust me, once you experience its tender crumb and zesty charm, it’ll hold a permanent spot in your baking repertoire!

One-bowl Lemon And Olive Oil Cake Recipe

★★★★★

4.9 from 23 reviews

Author: Jack
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This one-bowl Lemon and Olive Oil Cake is a simple yet flavorful dessert that combines the bright zest and juice of fresh lemons with the rich, fruity notes of extra virgin olive oil. Moist, tender, and lightly sweetened, it’s perfect for anytime you crave a refreshing citrus treat without fussing over complicated steps or multiple bowls.

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
Combine sugar and lemon zest: In a large mixing bowl, mix the granulated sugar with the lemon zest. Rub the zest into the sugar with your fingers until the mixture becomes fragrant, helping to release the lemon oils.
Add wet ingredients: Into the sugar-zest mixture, add the eggs, olive oil, and milk. Whisk these ingredients together until the batter is smooth and well combined.
Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures an even mix and removes any lumps.
Combine wet and dry mixes: Gradually add the sifted dry ingredients to the wet mixture. Stir gently just until the flour is incorporated to avoid overmixing and maintain a tender crumb.
Incorporate lemon juice: Fold in the freshly squeezed lemon juice carefully until fully incorporated to preserve the cake’s moisture and tangy flavor.
Bake the cake: Pour the batter evenly into the prepared cake pan and smooth the top with a rubber spatula. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake: Let the cake cool in the pan for 10 minutes. Then, remove from the pan and transfer to a wire rack to cool completely.
Serve: Once cooled, dust the cake generously with powdered sugar before slicing and serving to add a delicate sweetness and beautiful finish.

Notes

Use fresh lemons for zest and juice to maximize flavor.
Ensure the eggs and milk are at room temperature for better batter consistency.
Do not overmix the batter once the flour is added to keep the cake light and fluffy.
You can substitute milk with a non-dairy alternative like almond or oat milk for a dairy-free version.
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean