Lemon Olive Oil Cake
Lemon Olive Oil Cake by Sticky Fingers Bakery owner in West Dover, Vermont
What’s the story of this recipe?
I developed this recipe several years ago, when I was selling breads and sweet treats in my Bake Shed in East Dorset. I like to change it up a little, based on the season and what I have on hand. One of my favorite variations adds a bit of chopped fresh rosemary to the lemon cake, and I've swapped the lemon for orange (zest and juice) for something different.
What makes the cake a favorite?
This is a crowd-pleaser! It tastes like you put a lot of work into it, but it is really very simple to make. I also like that it travels well for picnics and can make a great gift for a hostess.
What ingredients are needed?
Someone that occasionally bakes will have the basic ingredients on hand (flour, sugar, salt, baking powder). You need one lemon; that will give you enough zest and juice for the recipe. You also need good extra-virgin olive oil; a good oil will really enhance the floral taste of the cake.
I also suggest you bake this in a springform pan, because the top of the cake develops a nice crackly crust which remains intact if you take it out of the springform. You could bake it in a regular 9" round cake pan, but I suggest you make a parchment sling to remove the cake, in order to keep the crackly crust.
I like to serve a slice of this cake with a dollop of freshly whipped cream and some fresh berries like raspberries, blueberries or strawberries.
Baking Tips:
Check your cake after 35 minutes. A toothpick or cake tester inserted into the middle of the cake should come out clean with no crumbs attached.
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Lemon Olive Oil Cake
Makes one 9" cake; serves 8-10 guests.
Ingredients:
2 cups (250 grams) all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
3 large eggs
1 1/4 cup (250 grams) granulated sugar, plus about 2 tablespoons for topping
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
3/4 cup whole milk
Directions:
Preheat oven to 350 degrees with the oven rack in the middle position. Grease a 9" springform pan, and line the bottom with parchment paper.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
Fit a stand mixer with the whisk attachment and whip eggs on medium for about 1 minute, or until they are frothy. Add the sugar, increase the speed to high and whip for about 3 minutes, or until the mixture is fluffy and pale yellow. Add the lemon zest, lemon juice and olive oil and mix on low for about 1 minute; it should all be blended together. Add half of the flour mixture, mix on low for 30 seconds. Scrape the sides of the bowl down, and add half the milk, mixing on low for 30 seconds more. Add the other half of the flour mixture, mix on low for 30 seconds, scrape down, then add the rest of the milk, mixing for 1 minute more. Use a spatula to scrape down the sides and give it a few turns, just to make sure there are no pockets of flour.
Pour the batter into the prepared springform pan. Tap the filled pan gently on the counter to release pockets of air. Sprinkle the remaining 2 tablespoons of granulated sugar evenly on top of the batter, then place the pan in the oven. Bake until the cake is browned and a cake tester comes out clean, 40 to 45 minutes. Allow the cake to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
Slice into wedges and serve; wrapped leftover cake will save for 3 days on your counter.
Contact Info:
I still live in East Dorset, but I now co-own and bake at Sticky Fingers Bakery in West Dover, VT where I work with my husband Dave, still making breads and pastries.
Sticky Fingers Bakery
210 VT Route 100
West Dover, VT 05356 Online: stickyfingersvtbakery.com or FB/IG: stickyfingersvtbakery
Phone: 802-464-9463