There’s nothing quite like baking with the bright, zesty flavor of lemons and other citrus fruits; it truly makes my taste buds dance! This lemon olive oil cake is delightfully light and airy, evoking memories of sun-soaked summer afternoons. While the ingredient list may seem extensive, I assure you, you probably have most of these items in your kitchen already. Trust me, it’s simpler to whip up than it appears!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 2/3 cup extra virgin olive oil
- 2 teaspoons lemon zest (feel free to experiment with other citrus like grapefruit or oranges)
- 1 teaspoon pure vanilla extract
- 4 tablespoons fresh lemon juice
- 1/2 cup buttermilk Don’t buy it! Check out the note below to easily create your own.
Directions:
- Preheat your oven to 350°F. Lightly grease a 9-inch springform pan, or use an 8×8 baking dish if that’s what you have on hand.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl (or a stand mixer, if you’re using one), beat the eggs and sugar together on high speed until the mixture becomes fluffy and pale, about 5 minutes.
- Reduce the mixer speed to medium, then gradually add the olive oil and lemon zest.
- Lower the speed to low and mix in half of the flour mixture. Then, add the vanilla, lemon juice, and buttermilk. Finally, incorporate the remaining flour mixture until everything is well combined.
- Pour the batter into your prepared pan. Bake for approximately one hour and fifteen minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean. Allow it to cool for 20 minutes before removing from the pan.
- Serve with a dollop of whipped cream and fresh berries for a delightful finish!
Looking to whip up your own buttermilk? It’s incredibly easy! For every cup of milk you need, just add one tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and voilà—you have buttermilk! For this recipe, use 1/2 cup milk with 1/2 tablespoon of vinegar or lemon juice.
If you’re a lemon lover like me, don’t miss my family-favorite recipe for 7-Up Cake and Cupcakes!
For more helpful insights, check out our other blog posts, such as this one for tips on home insemination. Also, if you’re interested in fertility boosters, visit this authority site for great resources. For more information about infertility, you can explore this excellent resource here.
In summary, this lemon olive oil cake is a refreshing dessert that’s perfect for any occasion. Its light and fluffy texture combined with the zesty flavor of lemons will surely brighten your day!