Name: Lemon Olive Oil Cake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Non-stick cooking spray or softened butter, for greasing the pan -; 2 cups (250g) all-purpose flour -; 2 tablespoons finely ground cornmeal -; 1/2 teaspoon baking powder -; 1/2 teaspoon baking soda -; 3/4 cup (165g) extra virgin olive oil -; 1 1/4 cups (250g) sugar, plus 2 tablespoons for topping -; 2 teaspoons kosher salt -; 1 teaspoon vanilla extract -; 1 teaspoon lemon extract -; 1 tablespoon lemon zest, packed (from about 2 medium lemons) -; 2 large eggs, room temperature -; 1 cup (225g) sour cream -; Whipped cream, for serving (optional) -; Fresh strawberries, for servings (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Olive Oil Cake

1. Non-stick cooking spray or softened butter, for greasing the pan -

2. 2 cups (250g) all-purpose flour -

3. 2 tablespoons finely ground cornmeal -

4. 1/2 teaspoon baking powder -

5. 1/2 teaspoon baking soda -

6. 3/4 cup (165g) extra virgin olive oil -

7. 1 1/4 cups (250g) sugar, plus 2 tablespoons for topping -

8. 2 teaspoons kosher salt -

9. 1 teaspoon vanilla extract -

10. 1 teaspoon lemon extract -

11. 1 tablespoon lemon zest, packed (from about 2 medium lemons) -

12. 2 large eggs, room temperature -

13. 1 cup (225g) sour cream -

14. Whipped cream, for serving (optional) -

15. Fresh strawberries, for servings (optional) -

How to cook deliciously - Lemon Olive Oil Cake

1. Stage

Preheat the oven to 325°F: Position a rack in the center of the oven. Line the bottom of a 9-inch round cake pan with parchment paper. Spray the sides of the pan with cooking spray or use a paper towel to rub softened butter around the sides.

2. Stage

Combine the dry ingredients: In a small bowl, whisk together the flour, cornmeal, baking powder, and baking soda. Set it aside.

3. Stage

Combine the wet ingredients: In a large bowl, vigorously whisk the olive oil, sugar, salt, vanilla, lemon extract, and lemon zest until very pale and slightly fluffy, about 2 minutes. You can use an electric mixer if you’d like. Add the eggs one at a time, whisking well after each addition, about 30 seconds each. Whisk in the sour cream until combined well.

4. Stage

Combine the wet and dry ingredients: Add the flour mixture into the wet ingredients and stir with a rubber spatula until incorporated and no dry streaks of flour remain. Do not overmix. Pour the batter into the prepared cake pan.

5. Stage

Sprinkle sugar on top: Evenly sprinkle the surface of the batter with the remaining 2 tablespoons of sugar. Pour 1 tablespoon hot tap water over the sugar and tilt the pan to spread the water and moisten the sugar as evenly as possible. This will feel wrong, but you will be rewarded with a crispy, crackly crust in the end !

6. Stage

Bake the cake: Bake the cake until golden brown and the top springs back when lightly pressed in the center, 40 to 50 minutes.

7. Stage

Cool and cake and serve: Cool the cake in the pan for 15 minutes. Run a small knife around the edge of the cake to separate it from the pan. Invert the cake onto a wire rack and peel away the parchment paper. Allow cake to cool fully. Transfer the cooled cake onto a platter, turning it right side up. Serve with a dollop of whipped cream and sliced fresh strawberries on the side. Store the cake in an airtight container at room temperature for up to 3 days. The crackly sugar top may be slightly less crunchy by day 3, especially if it’s humid out. The cake won’t take well to freezing because the sugar crust will become soggy upon thawing. Did you love this recipe? Give us some stars below!