Lemon Olive Oil Cake Recipe – Spanish Special

Lemon Olive Oil Cake is a delightful Spanish dessert that combines the richness of extra virgin olive oil with the bright zest of fresh lemons. This moist and flavorful cake is a staple in Spanish baking, particularly in the Valencian region. The use of olive oil not only enhances the cake’s texture but also imparts a subtle fruity flavor that complements the citrusy notes. Ideal for a sweet treat during merienda or as a refreshing end to any meal, this cake is both simple to prepare and utterly satisfying.

  • Prep Time15 min
  • Cook Time50 min
  • Total Time1 hr 5 min

Lemon Olive Oil Cake Ingredients :

  • 1.5 cups of cake flour (180 g) (all-purpose flour can be used as a substitute)
  • ¼ cup of finely ground almonds (30 g) (you can pulse raw almonds in a food processor until they form a powder, but not a paste, or use almond meal or almond flour)
  • ¼ teaspoon of salt (1 g)
  • 2 teaspoons of baking powder (10 g)
  • 1 cup of granulated sugar (200 g)
  • Zest from two lemons
  • 3 large eggs
  • ¼ cup of freshly squeezed lemon juice (60 ml)
  • Scant 1 cup (approximately 220 ml) of full-fat unsweetened Greek yogurt
  • 2 cup (approximately 160 ml) of Spanish extra virgin olive oil (I used fragrant hojiblanca)
  • Powdered sugar for dusting the cake

How to Make Lemon Olive Oil Cake

1

Preheat the oven to 375°F (190°C). Grease and flour a 9 ½ inch (24 cm) cake pan.

2

In a medium-sized bowl, combine the flour, ground almonds, salt, and baking powder.

3

Massage the lemon zest into the sugar, using your fingers to infuse the sugar with the zest’s flavor.

4

In a separate bowl, beat the sugar and eggs on medium-high speed (using a hand mixer) for about two minutes, until the mixture doubles in size and lightens in color.

5

Gradually whisk in the lemon juice and Greek yogurt on low speed.

6

Slowly drizzle in the olive oil while mixing on low speed.

7

Gently fold in the flour mixture by hand using a rubber spatula, mixing just until combined. Avoid over-mixing.

8

Pour the batter into the prepared cake pan and bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.

9

Remove the cake from the oven and let it cool in the pan for at least 20 minutes before removing it. Dust with powdered sugar just before serving.

Recipe Notes:

Olive Oil: Opt for a high-quality Spanish extra virgin olive oil to achieve the best flavor.

Lemon Zest: Ensure to rub the lemon zest into the sugar to release its essential oils, intensifying the citrus aroma.

Baking Time: Check the cake at the 30-minute mark; baking times may vary depending on your oven.

Serving Suggestion: Serve with a dusting of powdered sugar or a dollop of whipped cream for added indulgence.

Storage: Store leftovers in an airtight container at room temperature for up to 3 days.