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This cake is simple but full of flavor. Here are the ingredients you will need: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup extra virgin olive oil - 3 large eggs - 1 cup Greek yogurt - Zest of 2 lemons - ¼ cup fresh lemon juice - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - Powdered sugar for dusting (optional) - Fresh mint leaves for garnish (optional) Each ingredient plays a key role in making this cake moist and tasty. The olive oil gives it a rich flavor, while the lemon adds a bright touch. The Greek yogurt helps keep the cake tender. You can find the full recipe in more detail to guide you through the process. Enjoy baking! - Preheat your oven to 350°F (175°C). - Grease and flour a 9-inch round cake pan, or line it with parchment paper. - In a large bowl, whisk together 1 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set this bowl aside. - In another bowl, beat 1 cup of granulated sugar and ½ cup of extra virgin olive oil until smooth. - Add 3 large eggs to the sugar and oil mixture, one at a time. Beat well after each egg. - Stir in 1 cup of Greek yogurt, the zest of 2 lemons, and ¼ cup of fresh lemon juice. Mix until smooth. - Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; this helps keep the cake light. - Pour the batter into the prepared pan. Spread it evenly. - Bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. To keep your cake moist, start with room-temperature ingredients. This helps them mix better. Cold eggs or yogurt can make the batter lumpy. Also, avoid overmixing the batter. Mix just until the dry ingredients blend in. Overmixing can lead to a tough cake. Consider adding spices like cinnamon or nutmeg for warmth. A little extra lemon zest can boost the citrus flavor. You should also use high-quality olive oil. Good olive oil adds richness and depth. It makes a big difference in taste. Dusting with powdered sugar gives a lovely finish. Use a fine sieve for even coverage. For a pop of color, add fresh mint leaves on top. They add a nice contrast and a fresh touch. This simple garnish makes your cake look fancy. {{image_2}} If you want a gluten-free Lemon Olive Oil Cake, you can swap the all-purpose flour. Use a blend of gluten-free flour like almond flour or a store-bought gluten-free mix. Both work well and keep the cake moist. Just remember to check if the mix has xanthan gum; if not, add a teaspoon to help with texture. To change up the flavor, you can add other citrus fruits. Try orange or lime zest for a fresh twist. You can also mix in lemon extract for extra lemony goodness. For a herb twist, consider adding fresh rosemary or thyme. Just a teaspoon can lift the flavors and make the cake unique. Pair your cake with a light frosting. A cream cheese frosting complements the lemon nicely. You can also make a simple lemon glaze. Just mix powdered sugar with fresh lemon juice until smooth. Drizzle it over the cooled cake for a sweet finish. Dusting with powdered sugar is also a simple way to add a touch of elegance. Try these ideas to make your Lemon Olive Oil Cake even better! For the full recipe, check the earlier section. Store your Lemon Olive Oil Cake at room temperature. Use a cake dome or wrap it in plastic wrap. This keeps the cake moist and fresh. Avoid direct sunlight or heat. The cake can stay fresh for about three days this way. If you want to keep the cake longer, freeze it. Wrap it tightly in plastic wrap, then in aluminum foil. This prevents freezer burn. To reheat, thaw it in the fridge overnight. Then, warm it in an oven at 350°F (175°C) for about 10 minutes. This brings back its soft texture. Lemon Olive Oil Cake stays fresh for about three days at room temperature. If frozen, it can last up to three months. Just remember to check for any signs of freezer burn. When stored properly, it tastes great even after freezing. Enjoy your cake at its best! Yes, you can use olive oil in place of butter. Olive oil adds moisture and flavor. It can also make cakes lighter. The taste of olive oil can change based on the type you choose. Use less olive oil than butter. A good rule is to use ¾ cup of olive oil for every cup of butter. This swap works well in many cake recipes. For baking, I recommend using extra virgin olive oil. It has a rich flavor that enhances your cake. Look for high-quality brands that are cold-pressed. These oils have a fresh taste and bright aroma. Avoid oils labeled as "light," as they may lack flavor. A fruity or peppery olive oil can add depth to your cake. To help your cake rise well, use fresh baking powder and baking soda. Make sure your ingredients are at room temperature. This helps them mix better and trap air. Don't overmix the batter; stop once the ingredients combine. Also, preheat your oven before baking. This gives your cake a good start. You've learned how to make a delicious lemon olive oil cake from this guide. We covered each ingredient, how to mix, bake, and enhance flavor. I shared storage tips to keep your cake fresh longer. Remember, using quality ingredients helps your cake shine. Whether you stick to the recipe or try variations, enjoy the process. Baking should be fun and rewarding. Now, gather your ingredients and start baking!

Lemon Olive Oil Cake

Indulge in the delightful flavors of this Lemon Olive Oil Cake that's both moist and tangy! This cake is simple to make with just a handful of ingredients like flour, Greek yogurt, and, of course, fresh lemons. Perfect for any occasion, it's sure to impress your family and friends. Ready to bake a cake that's bursting with sunshine? Click through for the complete recipe and tips to elevate your baking game!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup extra virgin olive oil

3 large eggs

1 cup Greek yogurt

Zest of 2 lemons

¼ cup fresh lemon juice

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

Powdered sugar for dusting (optional)

Fresh mint leaves for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

    In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

      In another bowl, beat the granulated sugar and olive oil together with a whisk until the mixture is smooth and slightly fluffy.

        Add the eggs one at a time to the sugar and olive oil mixture, beating well after each addition.

          Stir in the Greek yogurt, lemon zest, and fresh lemon juice. Mix just until combined and smooth.

            Gradually fold in the dry ingredients into the wet mixture until just combined; be careful not to overmix.

              Pour the batter into the prepared cake pan, spreading it evenly.

                Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.

                    Once cooled, dust the top with powdered sugar and garnish with fresh mint leaves if desired.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8