Lemon Olive Oil Cake Recipe – Spanish Special
This delightful Spanish lemon olive oil cake is ideal for a snack. It’s packed with flavor, incredibly moist, and simple to prepare!
- 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
Preheat the oven to 375°F (190°C). Grease and flour a 9 ½ inch (24 cm) cake pan.
In a medium-sized bowl, combine the flour, ground almonds, salt, and baking powder.
Massage the lemon zest into the sugar, using your fingers to infuse the sugar with the zest’s flavor.
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.
Gradually whisk in the lemon juice and Greek yogurt on low speed.
Slowly drizzle in the olive oil while mixing on low speed.
Gently fold in the flour mixture by hand using a rubber spatula, mixing just until combined. Avoid over-mixing.
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.
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.
