Olive Oil Cake - Lemon

Discover the irresistible charm of this Lemon Olive Oil Cake! This cake is a delightful

blend of zesty lemon and the rich, fruity notes of olive oil, creating a moist and flavorful treat. Perfectly balanced with a hint of sweetness, it's the ultimate dessert to impress your taste buds. Join me as I share the step-by-step process to create this elegant cake that's sure to become a favorite. Let's get in that kitchen and make this refreshing wonder!

Ingredients

½ cup/105 grams extra-virgin olive oil, plus more for greasing the pan

5  large eggs

1 cup/190 grams granulated sugar

⅔ cup/145 grams full-fat plain yogurt (but not Greek if possible)

4 oz/115 grams white chocolate, chopped or broken into small pieces 

Zest of 2 medium lemons - (about 3 Tbs)

3 tablespoons fresh lemon juice (from one of the zested lemons)

¾ teaspoon vanilla extract

1 cup/100 grams almond flour

1½ teaspoons baking powder

½teaspoon fine sea salt

Pinch ground nutmeg

1 cup/140 grams all-purpose flour

Powdered sugar, for dusting - only if you’d like!

Click on image to enlarge

Method

Prep time! Pop an oven rack in the middle and show some love to your 9-inch round cake pan—rub it with olive oil and slap a parchment paper round on the bottom. Be sure to crank the oven to 325°F / 162ºC now so it’s preheated for later.)

Melt that chocolate! [even though we know it's not REAL chocolate, let's play along]: You can use a double boiler, but why bother with this distant cousin of chocolate [would fail a DNA test I'm sure]?

In a microwave safe container, melt at 50% power in 15-second stints, stirring in between, until it’s good to go. No lumps, super smooth.

Mix it up! Let the bowl cool to just warm, don't want to cook the eggs.

Then, whisk olive oil into the chocolate—it’s a match made in heaven.

Stir in the eggs like they owe you rent. Follow up with sugar, yogurt, lemon zest, lemon juice, and vanilla until the whole thing is a harmonious batter symphony.

Next, add almond flour, baking powder, salt, and nutmeg, and whisk away until everything’s as smooth as silk.

The flour finale: Gently whisk in the all-purpose flour—don’t overdo it, just enough to banish the lumps. Use a spatula to scrape down the sides and get everything perfectly mixed. Give the bowl a few taps on the counter to boot out any pesky air bubbles.

Pan to oven! Pour the batter into your prepped pan and give it a couple more countertop taps for good measure. Bake at 325°F/162ºC until it’s golden brown and a tester comes out clean—about 60 to 65 minutes. (Perfect time to catch up on another one of my videos! ;-) )

Cool it: Let the pan chill on a wire rack for 15 minutes. Run a knife around the edge, then flip the cake onto a plate, peel off the pan, and flip it back onto the rack to cool some more (at least 30 minutes). If using a spring form pan, no need to flip, just remove the ring and slide onto a cooling rack.

Ready to serve? Dust with powdered sugar, serve warm or at room temp, and bask in your cake-baking glory. Try serving with whipped cream, a dollop of ice cream or even crème fraîche and fresh berries [you fancy!] Store any leftovers in an airtight container at room temp for 4 - 5 days, if it lasts that long.

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