Imagine a cake so moist, so delightfully tangy, and so elegantly simple that it will transport your taste buds straight to the sun-drenched groves of Italy. The Meyer Lemon and Olive Oil Cake is not just a dessert; it's a culinary experience that combines the bright, aromatic essence of Meyer lemons with the rich, smooth texture of olive oil. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
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, combine 1 cup of granulated sugar and 1 cup of olive oil. Using a whisk or an electric mixer, beat the mixture on medium speed until it is well combined and slightly fluffy.
- Add 3 large eggs, one at a time, to the sugar and olive oil mixture, mixing well after each addition. Ensure that the eggs are fully incorporated before adding the next one.
- Stir in 1/2 cup of Meyer lemon juice and 1 tablespoon of Meyer lemon zest. Mix until the ingredients are fully blended and the mixture is smooth.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This will help to evenly distribute the baking powder and salt throughout the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly pressed.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once cooled, you can dust the cake with powdered sugar or serve it with a dollop of whipped cream for added indulgence. Enjoy your Meyer Lemon and Olive Oil Cake!
Tips
- Use fresh, high-quality Meyer lemons for the most vibrant flavor. The difference between fresh and bottled juice is remarkable.
- Room temperature ingredients are key! Ensure your eggs and other ingredients are at room temperature for better incorporation and a smoother batter.
- When measuring flour, use the spoon and level method to avoid a dense, heavy cake. Avoid packing flour into the measuring cup.
- Don't overmix the batter. Mix just until the ingredients are combined to keep the cake tender and light.
- Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before serving to let the flavors fully develop and the texture set perfectly.
- For an extra touch of elegance, serve with a light dusting of powdered sugar or a dollop of fresh whipped cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 38g
Protein: 5g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 75mg
