Lemon Olive Oil Cake: A Refreshing Delight

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Baking with lemon and other citrus flavors is a passion of mine. The balance of sweet and tart flavors truly elevates any dessert. This olive oil cake is not only light and fluffy but also evokes memories of warm summer days. Although the ingredient list may seem extensive, you likely have most of them on hand. I assure you, preparing this cake is much simpler than it appears!

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs (room temperature)
• 1½ cups granulated sugar
• ⅔ cup extra virgin olive oil
• 2 teaspoons lemon zest (feel free to experiment with other citrus such as grapefruit or orange)
• 1 teaspoon pure vanilla extract
• 4 tablespoons fresh lemon juice
• ½ cup buttermilk (no need to purchase; see my note below for a quick homemade version)

Instructions:

1. Begin by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan, though an 8×8 baking dish works just as well if a springform is unavailable.
2. In a medium mixing bowl, combine the first four dry ingredients: flour, baking powder, baking soda, and salt. Set this mixture aside.
3. In a larger bowl, or using a stand mixer, beat the room temperature eggs and sugar on high speed for about five minutes, until the mixture becomes light and fluffy.
4. Reduce the mixer speed to medium and slowly incorporate the olive oil and lemon zest.
5. Next, decrease the speed to low. Gradually add half of the flour mixture, followed by the vanilla extract, lemon juice, and buttermilk. Finally, introduce the remaining flour mixture and blend until just combined.
6. 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 into the center comes out clean. Allow the cake to cool for 20 minutes before carefully removing it from the pan.
7. To serve, consider pairing it with whipped cream and fresh berries for a delightful presentation.

Tip for Homemade Buttermilk: It’s easy to make your own buttermilk! For every cup of milk, simply add one tablespoon of vinegar or lemon juice. Let it sit for five minutes, and you’ll have buttermilk ready to use. For this recipe, you’ll need ½ cup of milk combined with ½ tablespoon of the vinegar or lemon juice.

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In summary, this Lemon Olive Oil Cake is a light and airy treat that encapsulates the essence of summer. With simple ingredients, it is easy to prepare and delightful to enjoy.