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There’s something magical about the combination of zesty lemons and the rich, fruity aroma of olive oil that creates a symphony of flavors in your mouth. If you’re a dessert enthusiast, get ready to embark on a culinary journey with this delectable homemade Lemon Olive Oil Cake recipe. The following guide will not only take you through the step-by-step process of creating this heavenly treat but also shed light on the unique qualities of the key ingredients.

The Beauty of Simplicity – Lemon Olive Oil Cake

Crafting the perfect Lemon Olive Oil Cake is all about embracing simplicity. This no-fuss recipe relies on basic, readily available ingredients to deliver a burst of citrusy goodness in every bite. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to make your taste buds dance with joy.

Ingredients That Matter

Before you embark on your baking adventure, gather the following key ingredients:

  1. 2 cups all-purpose flour
  2. 1 ½ teaspoons baking powder
  3. ½ teaspoon baking soda
  4. ½ teaspoon salt
  5. 1 cup extra virgin olive oil
  6. 1 ½ cups granulated sugar
  7. 4 large eggs
  8. 1 teaspoon vanilla extract
  9. Zest of 3 lemons
  10. 1 cup buttermilk
  11. ¼ cup fresh lemon juice

The Dance of Flavors – Olive Oil and Lemon

What sets this Lemon Olive Oil Cake apart is the magical combination of two star ingredients – olive oil and lemons. The extra virgin olive oil infuses the cake with a luscious, fruity note, while the zesty lemons add a refreshing and tangy kick. Together, they create a harmonious blend that elevates this dessert to a whole new level.

Step-by-Step Baking Instructions

  1. Preheat your oven to 350°F (175°C) and grease a Bundt pan generously.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large mixing bowl, beat together the olive oil and sugar until well combined.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Incorporate the lemon zest into the wet mixture, ensuring an even distribution of citrusy goodness.
  6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients.
  7. Gently fold in the fresh lemon juice until the batter is smooth and well-blended.
  8. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
  9. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Serving Suggestions

Once your Lemon Olive Oil Cake has cooled, it’s time to savor the fruits of your labor. Consider dusting the top with powdered sugar for an extra touch of sweetness. This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. You can also garnish it with lemon slices or a sprinkle of grated lemon zest for a visually appealing finish.

Tips for Success

  • Use high-quality extra virgin olive oil for the best flavor.
  • Ensure all ingredients are at room temperature before starting.
  • Freshly squeezed lemon juice is key to achieving that vibrant citrus taste.
  • Don’t overmix the batter to avoid a dense texture – a few lumps are okay.

Conclusion –

In conclusion, this homemade Lemon Olive Oil Cake is more than just a dessert – it’s a slice of sunshine on your plate. The simplicity of the recipe, combined with the delightful interplay of olive oil and lemons, makes it a go-to treat for any occasion. Whether you’re a baking enthusiast or a dessert lover, this recipe is sure to become a cherished addition to your repertoire.


  1. Q: Can I use regular olive oil instead of extra virgin for this recipe? A: While you can use regular olive oil, extra virgin olive oil adds a richer flavor profile to the cake.
  2. Q: Can I substitute the buttermilk with another ingredient? A: Yes, you can use plain yogurt or a mix of milk and vinegar as a buttermilk substitute.
  3. Q: How should I store the leftover cake? A: Store the cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
  4. Q: Can I freeze the Lemon Olive Oil Cake? A: Yes, the cake freezes well. Wrap it tightly in plastic wrap and store it in the freezer for up to three monthsQ: Can I add nuts or dried fruits to the batter for extra texture?
  5. A: Absolutely! Chopped nuts or dried fruits can be a delightful addition, enhancing both texture and flavor.

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