One Bowl Lemon Olive cake has become my go-to dessert for a reason – it’s unbelievably simple and always a crowd-pleaser. I remember the first time I tried baking with olive oil instead of butter for a cake; I was a bit nervous, but the result was astonishingly moist and fragrant. This easy one bowl lemon olive oil cake recipe delivers that perfect Mediterranean sunshine in every bite, with a tender crumb and a bright, zesty flavor that just sings. Learning how to make a one bowl lemon olive cake was a game-changer for my weeknight baking. Let’s get cooking!
Why You’ll Love This One Bowl Lemon Olive Cake
I’ve tried a lot of cakes, but this one truly stands out. Here’s why it’s become a favorite:
- Incredible Flavor: The bright lemon and rich olive oil create a beautifully balanced, zesty taste.
- Super Speedy Prep: Seriously, you just need one bowl! It’s a quick lemon olive oil cake that’s perfect for busy days.
- Wonderfully Moist Texture: This moist lemon olive oil cake recipe guarantees a tender crumb every time, thanks to the olive oil.
- Simple Ingredients: Everything you need is likely already in your pantry, making it a budget-friendly option.
- Family Approved: Kids and adults alike adore its sunny flavor and soft texture.
- Healthy-ish Treat: Using olive oil offers heart-healthy monounsaturated fats. Learn more about healthy ingredients.
- Effortless Cleanup: With just one bowl, washing up is a breeze.
- Versatile Dessert: It’s perfect for breakfast, a snack, or a light dessert.
Ingredients for One Bowl Lemon Olive Cake
Gathering your ingredients is the easiest part of this recipe, making it truly an olive oil lemon cake for beginners. You’ll whisk everything together in one go!
- 2 cups all-purpose flour – the base for our tender cake
- 1 cup granulated sugar – for sweetness and a lovely crumb
- 2 teaspoons baking powder – our leavening agent
- 0.5 teaspoons salt – to enhance all the flavors
- 0.75 cups extra virgin olive oil – this is key for moisture and a subtle fruity note; choose a good quality one!
- 3 large eggs – at room temperature for best incorporation
- 0.5 cups fresh lemon juice – for that bright, zesty punch
- 1 tablespoon lemon zest – adds an intense lemon aroma and flavor
- 0.5 cups whole milk or buttermilk – for extra richness and tenderness
- For Optional Glaze or Topping:
- 1 cup powdered sugar – for a sweet finish
- Fresh berries – for a burst of color and freshness
- Chopped pistachios or almonds – for a delightful crunch
How to Make One Bowl Lemon Olive Cake
This simple lemon olive oil cake recipe is a baker’s dream because it’s so straightforward. You’ll have a gorgeous, fragrant cake ready in no time!
- Step 1: Get your oven ready by preheating it to 350°F (175°C). While it heats up, generously grease a 9-inch cake pan with a little bit of olive oil. This ensures your beautiful cake won’t stick.
- Step 2: In your largest mixing bowl, combine the 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 0.5 teaspoons salt. Give everything a good whisk until it’s all evenly distributed. This dry mix is the foundation of our cake.
- Step 3: Now for the wet ingredients! Pour in the 0.75 cups extra virgin olive oil, 3 large eggs, 0.5 cups fresh lemon juice, 1 tablespoon lemon zest, and 0.5 cups whole milk or buttermilk. Whisk everything together vigorously until you have a smooth, luscious batter. You’ll start to smell that amazing lemon aroma already! This part really highlights the ease of lemon and olive oil baking.
- Step 4: Pour your glorious batter into the prepared cake pan. Gently tap the pan on your countertop a couple of times. This little trick helps release any trapped air bubbles, leading to a more even bake.
- Step 5: Carefully place the pan in the preheated oven. Bake for about 30–35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The cake should be golden brown and smell heavenly.
- Step 6: While the cake cools, whip up a quick glaze. In a small bowl, mix 1 cup powdered sugar with a tablespoon or two of fresh lemon juice until it’s smooth and pourable.
- Step 7: Once the cake has cooled slightly, drizzle that sweet lemon glaze all over the top. Let it set for about 10 minutes, then add fresh berries or chopped nuts if you like.
Pro Tips for the Best One Bowl Lemon Olive Cake
Want to elevate your cake game? I’ve picked up a few tricks over the years that guarantee a fantastic result every single time:
- Use a good quality extra virgin olive oil. Its fruity notes really shine through and contribute to the amazing flavor of this moist lemon olive oil cake recipe.
- Don’t overmix the batter once you add the wet ingredients. Overmixing can develop the gluten too much, leading to a tougher cake. Gently whisk until just combined.
- Let the cake cool completely before glazing. This prevents the glaze from melting and running off, ensuring a pretty, even finish.
- Bake in the center of the oven. This helps ensure even heat distribution, which is crucial for that perfect golden-brown crust and evenly cooked interior.
What’s the secret to perfect One Bowl Lemon Olive Cake?
The real magic is in using quality extra virgin olive oil and fresh lemon zest and juice. This combination creates a beautifully moist crumb and a vibrant, aromatic flavor that truly makes it the best one bowl lemon olive oil cake.
Can I make One Bowl Lemon Olive Cake ahead of time?
Absolutely! You can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours before baking. Just give it a quick stir before pouring into the pan.
How do I avoid common mistakes with One Bowl Lemon Olive Cake?
A common pitfall is using stale lemon zest or juice; always use fresh for that bright flavor. Also, resist the urge to overbake; a toothpick should come out with moist crumbs, not totally dry.
Best Ways to Serve One Bowl Lemon Olive Cake
This delightful cake is wonderfully versatile! For a truly authentic Mediterranean lemon olive oil cake experience, I love pairing a slice with a dollop of Greek yogurt and a sprinkle of fresh berries. It’s a simple yet elegant combination that’s perfect for a light dessert or even a special breakfast treat. You could also serve it alongside a cup of coffee or tea for a lovely afternoon pick-me-up. For a more decadent touch, a dusting of powdered sugar or a light drizzle of honey complements the lemon and olive oil beautifully. For more dessert inspiration, check out this berry crumble with fresh berries.
Nutrition Facts for One Bowl Lemon Olive Cake
This delightful cake is a lighter option, perfect for a treat any time of day. Here’s a breakdown of what you can expect per slice:
- Calories: 250 kcal
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Sugar: 12 g
- Protein: 3 g
- Sodium: 150 mg
- Cholesterol: 40 mg
Nutritional values are estimates and may vary based on specific ingredients used and exact serving size.
How to Store and Reheat One Bowl Lemon Olive Cake
Properly storing your cake ensures it stays as delicious as the day you baked it. Once your cake has completely cooled on a wire rack – this is crucial to prevent sogginess – you’ll want to prep it for storage. For keeping it fresh at room temperature for a day or two, an airtight container is your best friend. If you plan on enjoying this easy one bowl lemon olive cake over the next 3-4 days, pop it into the refrigerator in a sealed container. For longer preservation, freezing is a great option. Wrap individual slices tightly in plastic wrap, then in foil, and they’ll keep perfectly for up to 3 months. When you’re ready to enjoy a slice from the fridge, it’s ready to eat as is. If frozen, thaw it overnight in the refrigerator before serving. You can also gently reheat a slice in a low oven (around 300°F or 150°C) for a few minutes until warmed through. For a similar texture, consider this pistachio pavlova.
Frequently Asked Questions About One Bowl Lemon Olive Cake
What is a lemon olive oil cake recipe?
A lemon olive oil cake recipe, like this one, is a delightful dessert that uses extra virgin olive oil as its primary fat instead of butter. This results in a wonderfully moist crumb and a subtle, fruity undertone that pairs beautifully with the bright, zesty flavor of fresh lemon. It’s a fantastic example of simple, Mediterranean-inspired baking. For other Mediterranean-inspired dishes, try this Mediterranean chickpea salad.
Why use olive oil in lemon cake?
Using olive oil in lemon cake is a game-changer for texture and flavor! Olive oil, especially a good quality extra virgin one, provides incredible moisture and creates a tender crumb that butter sometimes struggles to achieve. It also imparts a subtle fruity note that complements the lemon perfectly, giving the cake a more complex and sophisticated taste profile.
Can I substitute butter for olive oil in this recipe?
While you *can* substitute butter for olive oil, I highly recommend sticking with the olive oil for this particular recipe. The beauty of this cake lies in the unique moistness and subtle flavor that olive oil provides. If you must substitute, use an equal amount of unsalted butter, but be aware the texture and taste will be different.
How do I get the best lemon flavor in my cake?
To maximize lemon flavor, use both fresh lemon juice and lemon zest. Zesting the lemons before juicing them releases the fragrant oils from the peel, which are packed with flavor. Don’t skip this step – it truly makes a difference in the final taste!
Variations of One Bowl Lemon Olive Cake You Can Try
Once you’ve mastered this basic recipe, you’ll be excited to know there are so many ways to customize your cake. For those seeking a dietary alternative, you can easily create a gluten-free one bowl lemon olive cake by substituting a good quality gluten-free all-purpose flour blend for the regular flour. Another fantastic option is to make it a vegan lemon olive oil cake one bowl by replacing the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and using a plant-based milk like almond or soy milk. You can also add a handful of blueberries or raspberries to the batter for a burst of fruity flavor, or even a touch of rosemary for a more savory, herbaceous note. Experimenting with these variations makes this versatile recipe even more exciting! For another vegan option, consider these veggie burgers with avocado green harissa.
Print
Simple One Bowl Lemon Olive Cake Magic
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
An easy, one-bowl Mediterranean-inspired cake bursting with bright lemon flavor and the rich, moist texture of olive oil.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups extra virgin olive oil
- 3 large eggs
- 0.5 cups fresh lemon juice
- 1 tablespoon lemon zest
- 0.5 cups whole milk or buttermilk
- For Optional Glaze or Topping:
- 1 cup powdered sugar
- Fresh berries
- Chopped pistachios or almonds
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pan with olive oil.
- In a large bowl, whisk together all-purpose flour, sugar, baking powder, and a pinch of salt until evenly combined.
- Pour in eggs, olive oil, milk, fresh lemon juice, and lemon zest; whisk vigorously until the batter is smooth.
- Pour the batter into the prepared pan and gently tap it on the counter to release air bubbles.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Mix powdered sugar with fresh lemon juice in a small bowl until smooth to create glaze.
- Drizzle the lemon glaze evenly over the cooled cake and allow it to set for about 10 minutes.
- Optional: Sprinkle with fresh berries or chopped nuts.
Notes
- Use fresh citrus for the best flavor.
- Ensure ingredients are at room temperature for an even bake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Leave a Reply