Lemon Olive Oil Cake Recipes

LEMON-OLIVE OIL CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Brush a 9-inch springform pan with oil and line bottom with a parchment round; brush parchment.
• Whisk together flour, baking powder, salt, and lemon zest to thoroughly combine. In the bowl of a mixer fitted with the whisk attachment, beat egg whites over medium-low until foamy. Increase speed to medium-high; slowly add 1/3 cup granulated sugar, beating just until whites hold soft peaks, 3 to 4 minutes. In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar on medium-high speed until thick, pale, and tripled in volume, 2 to 3 minutes. Slowly beat in oil, then lemon juice to combine (mixture may appear curdled). Stir in flour mixture just to combine. Gently stir one-third of egg-white mixture into yolk mixture to lighten. Then gently fold in remaining egg-white mixture until no streaks of white remain (do not overmix). Transfer batter to prepared pan; gently smooth top with a spatula.
• Bake until cake is golden brown on top and springs back when lightly pressed, 45 to 55 minutes. Transfer to a wire rack; let cool 15 minutes. Run a knife between sides of cake and pan to loosen. Remove sides of pan; let cool completely.
• Berries and Cream: Meanwhile, stir together berries, 2 tablespoons granulated sugar, and lemon juice in a bowl. Let stand at least 30 minutes and up to 2 hours. In another bowl, whisk cream until thick and silky but not holding peaks. Add mascarpone and remaining 2 tablespoons granulated sugar. Whisk just until soft peaks form.
• Dust top of cake generously with confectioners' sugar. Serve with macerated berries and whipped mascarpone cream. Cake can be made ahead and stored in an airtight container at room temperature up to 2 days.

ITALIAN LEMON OLIVE OIL CAKE RECIPE WITH BERRIES + MASCARPONE

Steps:

• Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use.
• To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.
• Preheat your oven to 325"F.
• Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.
• In the bowl of a mixer add the eggs, lemon zest and sugar and using the whisk attachment beat them together until well combined. A few minutes.
• Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
• Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
• Transfer the cake batter into the buttered spring form pan.
• Bake the olive oil cake in the preheated oven for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
• Transfer the cake to a cooling rack and allow to cool completely.
• Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks until fluffy and pale in color.
• Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
• Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use. It should not be runny, it should be thick and creamy.
• Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
• Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
• Extra carefully slice the cake in half using a serrated knife.
• Place the bottom part on a plate or cake stand.
• Using a small spatula spread the chilled lemon curd on top of the olive oil cake. Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
• Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.
• Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.

LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
• To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
• Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, lemon extract, and whisk to incorporate.
• Add the sugar and whisk to incorporate.
• Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don't overmix. The batter in on the thin side; this is normal.
• Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 68 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
• Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
• Dust with confectioners' sugar prior to serving. Cake will keep airtight at room temp for 1 week and although I haven't tried it, I think this cake would freeze very well for up to 3 months.

LEMON OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Coat the parchment with cooking spray.
• Thinly slice 2 lemons and remove the seeds; set aside for topping. Grate the zest of 2 lemons. Squeeze enough of the lemons to measure 1/2 cup juice.
• Whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup granulated sugar, the olive oil, eggs, lemon zest, 1/4 cup lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Increase the mixer speed to medium high and beat until combined, about 1 minute.
• Pour the batter into the prepared loaf pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack and let cool 40 minutes in the pan, then remove to the rack to cool completely.
• Meanwhile, make the topping: Put the lemon slices in a small saucepan and cover with water. Bring to a boil, then drain. Return the lemon slices to the saucepan and repeat the boiling process two more times. Return the lemon slices to the saucepan and add 1 cup water, the remaining 3/4 cup granulated sugar and 2 tablespoons lemon juice. Bring to a boil, then reduce the heat so the liquid gently simmers; cook until the liquid is syrupy and the lemon slices are tender and translucent, about 15 minutes. Let cool completely.
• Make the glaze: Combine the confectioners' sugar and 1 tablespoon lemon juice in a bowl until smooth, adding the remaining 1 tablespoon lemon juice if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Remove the candied lemon slices from the syrup, letting the excess drip back into the saucepan. Arrange on top of the cake.

OLIVE OIL LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch fluted tube pan (such as Bundt®) with cooking spray and dust with flour.
• Mix milk and lemon juice together in a bowl.
• Beat egg whites together in a bowl using an electric mixer until stiff peaks form; beat in sucanat until fluffy. Mix olive oil into beaten egg whites mixture until smooth.
• Mix whole wheat flour, all-purpose flour, lemon zest, baking soda, salt, and vanilla extract together in a separate bowl.
• Stir egg white mixture, alternating with milk mixture, into the flour mixture until batter is smooth; pour into the prepared pan.
• Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

LEMON OLIVE-OIL CAKE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
• Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
• Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
• Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
• Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
• Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

LEMON OLIVE OIL CAKE

Steps:

• Preheat the oven to 350F (180C) degrees.
• Grease and flour the bottom and sides of a 9-inch round (23 cm) cake pan. Ensure the cake has sides that are at least 2 inches (5 cm) high. I typically use a springform pan.*
• In a medium bowl whisk together the flour, baking powder, baking soda and salt.
• In a separate large bowl beat the eggs, sugar and lemon zest for about 5 minutes. It should look white in color and be about triple in volume when you're done.
• With the mixer on low speed beat in the oil, vanilla extract and lemon juice.
• Mix in about 1/2 of the flour mixture, followed by about 1/2 of the milk. Repeat the process until everything is mixed in.
• Pour the batter into the prepared pan.
• Bake in the preheated oven on the middle rack for 45-50 minutes, or until an inserted toothpick comes out clean.
• Gently trace around the edges of the cake with a thin, sharp knife. Let the cake cool in the pan for at least 20 minutes. If using a regular cake tin, gently invert the pan and let the cake cool on a wire rack. If using a springform pan, unclamp the outer ring of the pan.
• When the cake is fully cooled, optionally sift 1/2 teaspoon of powdered sugar on top of the cake and/or top with whipped cream and berries.

LEMON OLIVE OIL CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch cake pan with cooking spray and line the bottom with a parchment circle.
• Mix the cake batter per package instructions, substituting olive oil for the called-for vegetable oil or butter. Stir in the lemon zest.
• Pour the batter into the prepared cake pan. Bake until the cake is light golden and a tester inserted in the center comes out clean, about 40 minutes. Let cool completely in the pan, about 20 minutes. Invert the cake onto a stand or plate and remove the parchment.
• Stir together the confectioners' sugar and lemon juice to make a smooth, pourable glaze. Pour the glaze over the center of the cake and spread to the edges so some drips down the sides. Arrange or mound the raspberries in the center of the cake and serve.