Lemon & Herb Olive Oil Cake
Whip up this Lemon & Herb Olive Oil Cake! Bright, herbaceous, and easy – perfect for a sunny day. It's a simple bake Mary Berry would love! Find out more.
Alright, let's get baking, shall we? ever wondered how to bottle sunshine in a cake? this recipe is it . we're diving headfirst into a lemon & herb olive oil cake .
Trust me, your taste buds are about to do the tango.
A Slice of Sunshine: Lemon & Herb Olive Oil Cake
This ain't your average cake, mate. this is a taste of the mediterranean. think sun-drenched groves and lazy afternoons. it's ridiculously easy – even if you're a disaster in the kitchen (like i sometimes am, honestly ).
This lemon olive oil cake recipe takes about an hour from start to finish and serves around 8 people. perfect for a sunday tea or a cheeky mid-week treat.
Lemon & Herb Olive Oil Cake Recipe Card
Ingredients:
Instructions:
Why You'll Be Obsessed
This cake is more than just delicious. the lemon olive oil gives it a moist texture and subtle, fruity flavor.
Also salad with olive oil it's a healthier-ish dessert option! olive oil contains good fats, you know? plus, the healthy dressing recipes are amazing.
It's also a total crowd-pleaser, suitable for any occasion. what makes it special? the combination of lemon olive oil dressing and fresh herbs.
Oh my gosh! it's like a garden party in your mouth.
Time to Gather Your Ingredients!
Now that we all know where to Salad With Olive Oil , let's dive into the things we need to make it.
Alright, let's get cracking!
Ingredients & Equipment: Let's Get This Show on the Road!
Alright, mate, before we get our hands dirty making this lemon & herb olive oil cake, let's make sure we've got all our bits and bobs sorted.
Honestly, nothing's worse than getting halfway through a recipe and realising you're missing something. this cake is all about that delicious lemon olive oil , so choosing a good one is key.
Trust me.
Main Ingredients: The Stars of Our Show
Here's the line-up for our cake. Precise measurements, mind you, because baking is a science, innit?
- Dry Goods Gang:
- Flour: 2 cups (250g) all-purpose, plus extra for dusting.
- Baking Powder: 2 teaspoons.
- Baking Soda: 1/2 teaspoon.
- Salt: 1/4 teaspoon.
- Wet Wonders:
- Eggs: 3 large ones.
- Sugar: 1 cup (200g) granulated.
- Brown Sugar: 1/2 cup (100g) packed light brown.
- Lemon Olive Oil : 3/4 cup (180ml) of a good un’.
- Buttermilk: 1/2 cup (120ml) . Or milk with a dash of lemon juice!
- Lemon Zest: 1 tablespoon (that's about 2 lemons). We need a Lemon Salad With Olive Oil , and this is the beginning.
- Lemon Juice: 2 tablespoons (from 1 lemon). A Lemon Olive Oil Dressing will be great later with a salad.
- Fresh Herbs: 2 tablespoons chopped rosemary or thyme. This makes the cake!
- Optional Glaze Goodness:
- Icing Sugar: 1 cup (120g) .
- Lemon Juice: 2-3 tablespoons (for the glaze). A Olive Oil And Lemon Dressing glaze? Don't mind if I do!
When it comes to that lemon olive oil , you want something that smells like sunshine. it shouldn't be bitter or rancid – think bright, fresh, and zesty.
If you're making a salad with olive oil later, this is the kind of oil you'd reach for!
Seasoning Notes: The Secret Sauce
Let's talk flavour combos, yeah?
- Essential Spices : Rosemary and lemon are like best mates. Thyme works a treat too. Play around!
- Flavour Boosters: A touch of vanilla extract can add a lovely warmth. Honestly, it's amazing.
- Quick Swapsies : Don’t have rosemary? Use dried Italian herbs, but go easy.
You could easily use this lemon olive oil and some lemon juice to make a cracking olive oil salad dressing .
There are tons of olive oil dressing recipes out there, but sometimes simple is best! who knew creating healthy dressing recipes could be so easy? a simple olive oil salad dressing can be as easy as jus lemon with oil and salt! lemon salad dressings can be really fun and are great with many things.
Equipment Needed: Keep It Simple, Stupid!
Right, no need for fancy gadgets here. This is baking, not rocket science. We're after a rustic Olive Oil Salad , nothing too pretentious.
- Essentials Only:
- 9-inch round cake pan.
- Parchment paper (optional, but makes life easier).
- Mixing bowls (a couple will do).
- Whisk.
- Rubber spatula (for scraping down the sides).
- Measuring cups and spoons (obviously).
- Household Heroes:
- Don't have a proper zester? A fine grater will work in a pinch.
- No fancy juicer? Squeeze those lemons like you mean it!
Honestly, baking this lemon & herb olive oil cake should feel like a relaxing sunday afternoon activity. so, grab your ingredients, crank up some tunes, and let's get baking! you won't regret it.
It is so yummy!
Alright, let's get baking! I’m so excited to share this recipe with you. It's all about capturing that perfect Mediterranean vibe.
Cooking Method: Lemon & Herb Olive Oil Cake Magic!
Honestly, this isn’t just a cake; it’s a slice of sunshine. this recipe leans heavily on the bright zing of lemon olive oil .
We’re talking lemon salad dressings level deliciousness here. it’s simple and honestly foolproof, even if you’re not a seasoned pro.
Prep Like a Boss
- Essential Mise en Place : Get everything ready. Flour, sugar, eggs – all measured. Zest those lemons. Seriously, having everything ready just makes life easier. This is the perfect Olive Oil Salad .
- Time-Saving Tips: Measure out dry ingredients into one bowl. Wet ingredients into another. Less cleanup later! Also, use pre-cut parchment paper. Game changer.
- Safety First: Preheat that oven to 350° F ( 175° C) before you start. And be careful using that microplane zester. I’ve nicked myself more times than I care to admit.
Step-by-Step: Lemon Olive Oil Cake Adventure
- Preheat oven to 350° F ( 175° C) . Grease and flour your 9-inch pan. I use a little lemon olive oil to grease it – extra flavor!
- Whisk together 2 cups (250g) flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In another bowl, whisk 3 large eggs, 1 cup (200g) sugar, and 1/2 cup (100g) brown sugar. Get it light and fluffy!
- Gradually whisk in 3/4 cup (180ml) lemon olive oil . Then add 1/2 cup (120ml) buttermilk, 1 tbsp zest, 2 tbsp juice, and herbs. That's the spirit. Making the perfect Salad With Olive Oil .
- Slowly add the dry to the wet. Mix until just combined. No overmixing!
- Pour into the pan. Bake for 35- 40 minutes . Toothpick test, my friend! It should come out clean.
- Cool for 10 in the pan. Then cool completely on a rack.
- Optional glaze: Mix 1 cup (120g) powdered sugar with 2-3 tbsp lemon juice. Drizzle!
Pro Tips for Lemon Olive Oil Cake Perfection
- The Secret Ingredient: High-quality lemon olive oil is key . This is a big part of a Healthy Dressing Recipes , so make sure it's tasty.
- Avoid the Gluten Trap: Overmixing toughens the cake. Mix just until the flour disappears. No more!
- Make Ahead Magic: Bake the cake a day ahead. Glaze just before serving. Or even prepare your Lemon Olive Oil Dressing . It lasts in the fridge!
Honestly, this Olive Oil And Lemon Dressing cake is so good.
This recipe will definitely become one of your favorite olive oil dressing recipes as is one of mine. perfect for those sunny afternoons and unexpected guests! it's a great way to use that fancy bottle of lemon olive oil you've been saving.
Plus, with the fresh herbs, it feels almost healthy. almost. enjoy! and don't forget to let me know how it turns out! maybe you can use some of this to make an olive oil salad dressing .
Alright, let's chat about making this lemon & herb olive oil cake extra special. i’ve made this cake more times than i can count.
Trust me, a few extra touches can really make it sing.
Recipe Notes
Serving Suggestions – Fancy Pants Time!
Honestly, you could just eat it straight from the pan, and i wouldn’t judge. but if you want to get a bit fancy, here's the lowdown.
For plating, think rustic chic. dust the cake with a little extra powdered sugar. maybe a sprig of rosemary or a few lemon salad dressings .
And, oh my gosh , a scoop of vanilla ice cream on the side? heaven. for drinks, something light and bubbly like prosecco works a treat.
Or keep it simple with a nice cup of tea. this also make for a perfect salad with olive oil , a simple salad on the side will enhance the cake's taste.
Storage Tips – Keeping it Fresh!
Right, so if you have any cake leftover (doubtful!), keep it in an airtight container. it’ll stay lovely in the fridge for about 3 days.
The fridge keeps it moist. freezing is also an option. wrap individual slices tightly in cling film then foil. thaw them at room temperature.
Reheating? a few seconds in the microwave brings it back to life.
Variations – Let's Get Creative!
Want to mix things up? go for it! for a dairy-free version, use almond milk instead of buttermilk. boom! and, you know? seasonal swaps are fun.
In the autumn, try using orange zest and a touch of cinnamon instead of lemon and rosemary. you can also use other olive oil dressing recipes you've prepared, and coat it on the cake.
Nutrition Basics – Good For You(ish)!
Okay, so it's cake. but! the lemon olive oil (refer to lemon olive oil : https://www.thespruceeats.com/best-lemon-olive-oils-5071560 ) adds healthy fats , and the herbs are practically vitamins, right? jokes aside, it's about balance.
A slice of this cake with a cup of tea is a lovely treat. compared to other cakes, using olive oil in place of butter does offer some key health benefits , lower cholesterol and better heart health, as olive oil salad dressing generally do.
Honestly, give this cake a go. it's one of those recipes that’s almost impossible to mess up, and it's guaranteed to bring a smile to your face.
Have you ever tried something similar to olive oil and lemon dressing , and used the jus lemon to mix it with a cake like this? i hope you do, and let me know how it goes!.
Happy baking! you can make a lemon olive oil dressing with it. looking for more inspiration? check out other healthy dressing recipes , like lemon salad dressings or perhaps even create an olive oil salad !
Frequently Asked Questions
Can I use regular olive oil if I don't have lemon olive oil? What if I can't find good lemon olive oil?
While the recipe really shines with the vibrant flavor of lemon olive oil, you can substitute in a pinch. Use a high-quality extra virgin olive oil and add ½ teaspoon of lemon extract to the wet ingredients. However, be warned that this will impact the flavor profile, so definitely try to source proper lemon olive oil for the best "Bake Off"-worthy result!
How do I store this lemon olive oil cake, and how long will it last?
This lemon olive oil cake is best stored at room temperature in an airtight container. It will stay fresh for about 3-4 days. You can also store it in the refrigerator to extend its shelf life to about a week, but be aware that the cake might become slightly denser when chilled. It's a bit like storing a Victoria Sponge – always best when freshly made, innit?
My cake is a bit dense. What did I do wrong?
A dense lemon olive oil cake is usually a sign of overmixing the batter, which develops the gluten in the flour. Remember, we're aiming for a tender crumb, not a tough biscuit! Mix the wet and dry ingredients until just combined. Also, ensure your baking powder and baking soda are fresh, and don’t skip the buttermilk – it adds moisture and helps with leavening.
Can I make this cake ahead of time?
Absolutely! This lemon olive oil cake is a great make-ahead dessert. Bake the cake a day in advance and store it, well-wrapped, at room temperature. You can then add the optional glaze just before serving. This helps the glaze stay fresh and vibrant, like Mary Berry's critique – always aiming for perfection!
Is this lemon olive oil cake a healthy dessert option?
While delicious, this cake does contain sugar and flour, so it's more of a treat than a health food! However, the olive oil offers some healthy fats compared to using butter, and the lemon adds a touch of Vitamin C. Consider serving it with fresh berries and a dollop of Greek yogurt to balance the indulgence. Remember, everything in moderation, even lemon olive oil cake!
I want to try a different flavor. Are there other variations I can try with this lemon olive oil cake recipe?
Of course, darling! You can get creative like it's "Bake Off" week! Try substituting orange zest and orange juice for lemon and using rosemary instead of thyme for a delightful Orange & Rosemary Olive Oil Cake. You could also add a handful of blueberries or raspberries to the batter for a fruity twist. The possibilities are endless, so get baking and experiment!
