Succulent Lemon and Olive Oil Cake: A tangy delight with a soft and tender crumb

Indulge in the refreshing burst of citrus with our luscious Lemon Olive Oil Cake. This delicious cake is made with fresh lemon juice and zest, creating an invigorating flavour that is perfectly balanced with the richness of olive oil. The texture of the cake is incredibly moist and soft, making it a fantastic treat for any occasion. Whether you are looking for a summer dessert or a comforting snack, this Lemon Olive Oil Cake promises to please your palate and brighten your day.

Why you'll love this: This cake is distinguished by its vibrant lemony flavor, enhanced by the use of high-quality olive oil, which adds subtle depth and a wonderfully moist texture. Each slice offers a slight hint of vanilla and a light, airy crumb that melts in your mouth. The addition of sour cream enriches the dough, ensuring that each bite is deliciously moist. It's a simple yet sophisticated dessert that highlights the natural, fresh flavors of lemon, making it impossible to resist.

Perfect opportunity: This lemon and olive oil cake is perfect for spring and summer gatherings, garden parties, or any occasion where a light and refreshing dessert is desired. It's also perfect for afternoon tea, brunches, or to finish off a family dinner. Plus, it's a great choice for a bake sale or a thoughtful homemade gift for friends and neighbors.

Decorating tips:

• Dust the top of the cake with icing sugar for a simple yet elegant finish.
• Garnish it with thinly sliced ​​lemon slices or candied lemon peel to enhance its lemony side.
• Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement its tangy flavors.
• For a festive touch, add fresh berries or a drizzle of lemon glaze on top before serving.

Ingredients:

• Eggs, large, at room temperature: 3
• Olive oil: ¾ cup
• Sour cream, at room temperature: ⅓ cup
• Fresh lemon zest: 2 tablespoons
• Fresh lemon juice: ⅓ cup
• Milk, at room temperature: ½ cup
• Granulated sugar: 1 ¼ cups
• Vanilla extract: 1 teaspoon
• Kosher salt: ⅓ teaspoon
• All-purpose flour (AP): 2 ¼ cups
• Baking powder: 2 ½ teaspoons

Instructions:

1. Preparation: Preheat your oven to 350°F (180°C). Grease an 8-inch (20 cm) springform pan with cooking spray and line it with parchment paper.
2. Mix the wet ingredients: In a large bowl, combine olive oil, eggs, sugar, sour cream, lemon zest, lemon juice, vanilla extract, salt and milk. Whisk until well combined.
3. Add the dry ingredients: Sift the flour and baking powder into the wet ingredients. Stir gently until well combined, but do not overmix so the cake remains light and fluffy.
4. Cook: Pour the batter into the prepared pan. Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
5. Let cool and serve: Let the cake cool to room temperature in the pan. Once cooled, remove from the pan, dust with icing sugar and serve.

Enjoy this succulent lemon olive oil cake, a delicious treat that brings a touch of sunshine to any meal!