You want a light, zesty dessert that skips the butter? This Lemon Olive Oil Cake is your answer, offering a moist texture and bright flavor you’ll adore. It’s an easy-to-make cake recipe without butter, perfect for any occasion.
Key Ingredients & Substitutions:
- Olive Oil: Use light-tasting extra virgin olive oil.
- Lemons: Fresh lemon juice and zest are essential for flavor.
- Flour: All-purpose flour works best.
- Sugar: Granulated sugar provides sweetness and structure.
- Eggs: Large eggs bind the ingredients.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup extra virgin olive oil
- 2 large eggs
- ½ cup milk (dairy or non-dairy)
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 8
- Tools Needed: 8-inch round cake pan, whisk, mixing bowls, grater
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
First, preheat your oven to 350°F (175°C). Lightly grease and flour an 8-inch round cake pan, ensuring your cake won’t stick. This simple step is key for any cake recipes without butter.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside; you’re building the foundation for your delicious Lemon Olive Oil Cake.
3. Mix Wet Ingredients
In a separate large bowl, combine the granulated sugar, olive oil, eggs, milk, lemon juice, and lemon zest. Whisk these wet ingredients until they are well combined and smooth.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your cake tough. A few lumps are fine.
5. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
6. Cool and Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. If you’re making the glaze, whisk the powdered sugar and lemon juice together until smooth, then drizzle over the cooled cake.
Variation Ideas:
- Orange Olive Oil Cake: Substitute lemon zest and juice with orange zest and juice for a different citrus flavor.
- Almond Flour Cake: Replace a quarter of the all-purpose flour with almond flour for a slightly nuttier flavor.
- Poppy Seed: Add 1-2 tablespoons of poppy seeds to the batter for a classic pairing.
Storage Instructions:
Store your Lemon Olive Oil Cake at room temperature, covered tightly, for up to 3 days. If you prefer, you can refrigerate it for up to 5 days; just bring it to room temperature before serving for the best flavor and texture. This cake recipe without butter stays delightfully moist.
Frequently Asked Questions (FAQ):
- Can I use regular olive oil instead of extra virgin?
Yes, but a light-tasting extra virgin olive oil is recommended for its delicate flavor.
- Why is my cake dry?
Overmixing the batter or overbaking can lead to a dry cake. Ensure you mix until just combined and check for doneness with a toothpick.
- Can I make this cake ahead of time?
Absolutely! This cake keeps well for several days and is often even better on the second day.
- Is this a good cake recipe without butter for beginners?
Yes, this recipe is incredibly straightforward and forgiving, making it perfect for those new to baking.
- Can I freeze this cake?
You can freeze the cake without the glaze, wrapped tightly, for up to 2 months. Thaw at room temperature.
- What kind of pan should I use?
An 8-inch round cake pan is ideal, but a 9-inch pan will work, resulting in a slightly thinner cake with a shorter baking time.