Fresh lemon zesty Olive Oil Cake – this was my 2nd attempt at an Olive Oil Cake, after the Orange original … adding more zest with less sugar, this has now become a guilty pleasure!
During the 2020 quarantine season, I had participated in various virtual activities, including learning to bake from scratch. This was one of the first items we learned to make during these sessions, and the ease + results was all it took to get me excited about baking.
Citrus is one of my favorite flavors, so this was right in my wheelhouse … with a handful of ingredients, it takes perhaps 15 minutes to prepare, and then bake!
What was the first thing you learned to bake?
Be sure to leave comment + rating on this recipe, and I’ll love to see your creation.
ingredients
- 1 1/2 cups flour, plus some for dusting bottom of pan
- 1 to 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup lemon juice – fresh squeezed is best
- 2 – 2 1/2 teaspoons orange zest – I love citrus, and use a bit more!
- 2/3 cup light olive oil, plus a bit more for bottom of pan
- Equipment: Bread pan or 9-inch spring foam pan; medium mixing bowl; spatula or whisk or mixer
Directions
- Preheat oven 375 F (190 C)
- Using a large bowl, mix all liquid ingredients together – Olive Oil, Eggs, Juice
- Add and mix in Zest into liquid mixture
- Add Sugar into liquid mixture, and mix in without over-blending
- Separately, mix all other dry ingredients together – Flour, Baking Powder, Salt, Baking Soda
- Add dry ingredient mixture into liquid mixture, 1 tablespoon at a time to avoid lumpiness
- Line bottom of baking pan with Olive Oil and a light sprinkling of Flour
- After mixture is smooth (maybe 15 minutes in all) – pour into baking pan or dish – I use spring pan for ease of removing the cake
- Bake for 35 – 40 minutes (contingent on oven) – use the age old smooth toothpick or knife test to ensure center is cooked through
- Dust with powdered sugar, as needed
