QiMeal
Lemon Olive Oil Cake
Lemon Olive Oil Cake · ready in 1 h 17 min · 8 servings · 341 kcal per serving · medium · 5 ingredients
Moist with golden olive oil and bright lemon, this simple Italian cake relies on well beaten eggs for a tender crumb.
- Prep
- 27 min
- Cook
- 35 min
- Total
- 1 h 17 min
- Serves
- 8
- kcal
- 341
- Difficulty
- medium
Ingredients · 8 servings
- 120 gOlive oil, divided, 5 g for pan
- 2Lemon, zested and juiced
- 180 gFlour, sifted, 5 g for pan
- 4Egg, room temperature
- 180 gSugar
Equipment
oven, round cake pan, mixing bowl, whisk, grater, juicer, sieve, spatula, cooling rack, pastry brush, measuring jug, knife
Instructions
- Mise en place
Gather a scale, round cake pan, bowl, whisk, grater, juicer, sieve, spatula, and cooling rack, then weigh every ingredient. · 5 min
What to look for: All ingredients are measured and tools are within reach
- Prepare pan
Heat oven to 175°C / 350°F, brush the pan with 5 g olive oil, and dust it with 5 g flour from the measured amount. · 5 min
What to look for: Pan has a thin even flour coating
- Flavor sugar
Rub lemon zest into the sugar with your fingertips until the sugar is fragrant, slightly damp, and pale yellow. · 4 min
What to look for: Sugar looks yellow and smells strongly of lemon
- Beat eggs
Beat eggs into the lemon sugar until the mixture is thick, pale, and leaves soft ribbons on the surface when lifted. · 6 min
What to look for: Mixture is pale, airy, and visibly increased in volume
- Stream oil
Pour olive oil into the eggs in a slow stream while whisking constantly, keeping the batter smooth and glossy. · 3 min
What to look for: Batter is shiny and emulsified with no oily pools
- Fold batter
Fold sifted flour into the batter in 3 additions, alternating with lemon juice, until no dry streaks remain. · 4 min
What to look for: Batter is smooth, light, and just combined
- Bake cake
Bake in the center of the oven for 35 minutes, until the top is golden and the center springs back gently. · 35 min
What to look for: Top is golden with a slight dome
- Cool and serve
Cool the cake in the pan for 10 minutes, turn it onto a rack, then serve at room temperature in clean slices. · 15 min
What to look for: Cake slices cleanly and the crumb looks moist
Nutrition (per serving)
| kcal | 341 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 41 g |
| of which sugars | 23 g |
| Fat | 18 g |
| of which saturated | 3 g |
| Fibre | 1 g |
| Sodium | 36 mg |
Nutri-ScoreD
Allergens
Contains: gluten, eggs
Storage and reheating
- Fridge: up to 5 days
- Freezer: yes, up to 2 months
- Serve at room temperature. If frozen, thaw wrapped slices overnight in the refrigerator, then bring to room temperature.
Ingredient substitutions
Olive oil
- Butter: Use melted butter only if olive oil is unavailable, since olive oil defines the cake.
Lemon
- Vanilla extract: Use only when lemon is unavailable, because the cake will no longer taste classically lemony.
Egg
- Milk: Use 50 g milk per egg only in a pinch, knowing the cake will be flatter and less airy.
