Mediterranean Lemon Olive Oil Cake

This lemon olive oil cake is deliciously simple, moist, and tastes perfect with your favorite cup of tea! Citrus-y lemon flavor combines with smooth and luscious olive oil to make something special for your taste buds.

The origins of olive oil cakes dates back centuries. In Ancient Greek and Roman times, the olive tree was revered as a symbol of peace, fertility, and prosperity. The olive trees grew in abundance throughout the Mediterranean and the olive oil that was extracted from these olive trees became the quintessential ingredient in several Mediterranean dishes. The addition of lemons adds to the Mediterranean flavors of this dish.

Olive oil is used as a replacement for butter in this recipe, but, let’s be clear, the lack of butter does not make this cake any less rich or moist. The olive oil does give it more of a smooth taste, although it is not overly earthy as you’d expect.

The use of olive oil also offers some health benefits! olive oil is rich in heart-healthy unsaturated fats. It has been shown to increase levels of “good” cholesterol (HDL) while lowering “bad” cholesterol (LDL). It also contains anti-cancer and anti-inflammatory properties. There have even been studies that have linked olive oil to lower inflammatory markers and disease severity in people with rheumatoid arthritis, especially for those with more severe disease.

Lemon Olive Oil Cake

Serving Size:
1 slice
Makes about 8 slices per recipe
Time:
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Difficulty:
Moderate

Ingredients

  • 1 cup extra virgin olive oil
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • Zest from 2 large lemons
  • 1/2 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 1/4 cup all purpose flour
  • 1 cup milk
  • Powdered sugar for dusting (optional)

Directions

  1. Preheat oven too 350 degrees F. Prepare a 9” pan by greasing the bottom.
  2. In a large mixing bowl, whisk together olive oil, eggs, and sugar.
  3. Add the vanilla, lemon juice, lemon zest, and milk. Whisk until just combined.
  4. In a medium-sized owl, sift together the salt, baking soda, baking powder, and flour. Add the dry ingredients to the wet ingredients. Combine the ingredients and mix until little to no streaks of flour remain. Be sure to not over-mix the better.
  5. Pour the batter into the pan.
  6. Bake for 50-55 minutes. The cake should bee starting to turn golden brown on the top.
  7. Allow the cake to cool for at least 60 minutes. Remove from the pan and sprinkle powdered sugar on top. Enjoy!

This post is not intended as medical advice and should not be considered to be personalized nutrition advice. You should always consult your doctor or registered dietitian about nutrition questions pertaining to your own health.

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