Olive Oil Cake with Candied Lemons
Indulge in the delightful charm of Olive Oil Cake with Candied Lemons—a moist, tender cake that captures the essence of citrusy sweetness. With its golden-brown crust and zesty lemon surprises, this cake is perfect for gatherings, special occasions, or an afternoon treat. Easy to prepare and infinitely customizable, it transforms simple ingredients into a stunning dessert that will leave your guests asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 2 large eggs (room temperature)
- 1 cup milk (whole or dairy-free)
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp salt
- Zest of 2 fresh lemons (for added flavor)
- Thinly sliced candied lemons (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a round cake pan with olive oil.
- Prepare candied lemons by simmering lemon slices in sugar and water until translucent; set aside to cool.
- In a bowl, whisk together flour, baking powder, and salt until no lumps remain.
- In another bowl, beat eggs and sugar until pale; mix in olive oil, milk, vanilla extract, and lemon zest.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared pan and top with candied lemon slices.
- Bake for 30–35 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Experiment with different citrus fruits like oranges or limes for varied flavors. For added texture, consider mixing in nuts or chocolate chips.