One-Bowl Lemon and Olive Oil Cake is one of my favorite desserts. It’s simple, delicious, and perfect for any occasion. Whenever I need a quick treat or something to brighten up my day, this cake always comes to mind. The combination of fresh lemon and rich olive oil creates a moist and flavorful cake that everyone loves.
Why I Love One-Bowl Cakes
One-bowl cakes are my go-to when I want to bake without the fuss. There’s something comforting about mixing everything in one bowl. It saves time on cleanup, and I can focus on enjoying the baking process. Plus, it’s perfect for those days when I want a sweet treat but don’t want to spend hours in the kitchen.
The Magic of Olive Oil
Using olive oil in this cake adds a unique flavor. I remember the first time I tried baking with it. I was surprised at how moist the cake turned out. Olive oil not only keeps the cake tender, but it also gives it a subtle richness that pairs beautifully with the bright lemon flavor.
Ingredients for One-Bowl Lemon and Olive Oil Cake
To make this One-Bowl Lemon and Olive Oil Cake, you’ll need a few simple ingredients. Here’s what I use:
- 1 cup olive oil
- 1 cup granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 1 cup fresh lemon juice
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
These ingredients are easy to find, and I often have them in my pantry.
How to Make One-Bowl Lemon and Olive Oil Cake
Making this cake is a breeze. Here’s how I do it:
- Preheat the Oven: I start by preheating my oven to 350°F (175°C). This ensures the cake bakes evenly.
- Mix the Wet Ingredients: In a large bowl, I combine the olive oil, sugar, and eggs. I whisk them together until they are well blended.
- Add Lemon Zest and Juice: Next, I add the lemon zest and fresh lemon juice to the mixture. The aroma is simply wonderful!
- Incorporate Dry Ingredients: In another bowl, I mix the flour, baking powder, and salt. Then, I gradually add this to the wet ingredients, mixing just until combined.
- Pour into a Pan: I pour the batter into a greased and floured 9-inch round cake pan.
- Bake: I bake the cake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Enjoy: After baking, I let it cool in the pan for a few minutes before transferring it to a wire rack.
Serving One-Bowl Lemon and Olive Oil Cake
This One-Bowl Lemon and Olive Oil Cake can be served in many ways. Here are a few of my favorite ideas:
- Dust with Powdered Sugar: A light dusting of powdered sugar on top adds a touch of sweetness and looks beautiful.
- Serve with Fresh Berries: Fresh berries like strawberries or blueberries complement the lemon flavor nicely.
- Add Whipped Cream: A dollop of whipped cream makes it feel extra special.
Storing Leftover Cake
If you have any leftovers, storing them is easy. I usually cover the cake with plastic wrap or place it in an airtight container. It stays fresh for about 3-4 days at room temperature. If you want to keep it longer, you can freeze it. Just wrap it tightly and store it in the freezer for up to 3 months.
Why Lemon is a Favorite Flavor
Lemon is one of those flavors that brightens up any dish. I have always loved the tartness of lemons. They remind me of sunny days and fresh starts. Using lemon in baking adds a refreshing twist that makes desserts feel lighter.
Variations of One-Bowl Lemon and Olive Oil Cake
If you want to mix things up, there are plenty of variations to this cake. Here are some ideas I’ve tried:
- Lemon Blueberry Cake: Add fresh blueberries to the batter for a fruity twist.
- Almond Flour Option: Substitute half of the all-purpose flour with almond flour for a nutty flavor.
- Lemon Glaze: Drizzle a lemon glaze over the cooled cake for an extra zing.
Perfect for Any Occasion
One-Bowl Lemon and Olive Oil Cake is perfect for any occasion. Whether it’s a birthday, a casual get-together, or just a treat for yourself, this cake fits right in. I love bringing it to potlucks or serving it at family gatherings. Everyone always asks for the recipe!
Baking Tips for Success
To ensure your cake turns out perfectly, here are some tips I follow:
- Use Room Temperature Ingredients: This helps everything mix together smoothly.
- Don’t Overmix: Mix just until combined to keep the cake tender.
- Check for Doneness: Ovens can vary, so I always check the cake a few minutes before the suggested baking time.
Baking this One-Bowl Lemon and Olive Oil Cake has become a cherished routine for me. It’s a simple recipe that brings joy with every bite. The combination of lemon and olive oil creates a delightful flavor that’s hard to resist. I encourage you to try this recipe and share it with your loved ones