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This Lemon Olive Oil Honey Cake beautifully combines zesty lemon, rich olive oil, and the natural sweetness of honey. Each ingredient plays a role, making this cake incredibly enjoyable. Using yogurt adds moisture, so your cake stays tender and flavorful. Additionally, the blend of almond and all-purpose flour creates a lovely crumb that rises perfectly. While it bakes, the delightful aroma fills your kitchen, inviting everyone to gather around and enjoy.
Why You’ll Love This Lemon Olive Oil Honey Cake
You won’t just make this cake; you’ll celebrate it! Each bite celebrates flavors and textures that come together harmoniously. The bright citrus and honey take center stage, making this cake perfect for all kinds of occasions—from casual family get-togethers to fancy dinner parties. Its aroma and vibrant taste will remind you of sunny days, bringing a comforting warmth that you’ll want to share with family and friends, making it a wonderful treat for gatherings.
Ingredients
- 2 large eggs
- 1/2 cup plain or Greek yogurt
- 1/2 cup plus 2 tablespoons high-quality extra virgin olive oil
- 1/4 cup honey
- 1/3 cup granulated sugar
- Zest from 3 lemons
- Juice from 1 lemon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup almond flour
- 1 cup all-purpose flour
Mixing the Wet Ingredients
First, preheat your oven to 350°F to get things started. While that warms up, take a 9-inch round cake pan and grease it. Don’t forget to line it with parchment paper to ensure easy removal later. Now, in a large bowl, combine the eggs, honey, sugar, olive oil, yogurt, lemon zest, and lemon juice. Whisk everything together until the mixture is smooth and free of lumps. This will be the foundation of your sweet treat.
Incorporating the Dry Ingredients
Next, sift in the dry ingredients: almond flour, all-purpose flour, baking soda, baking powder, and a pinch of salt. Now, gently fold these dry ingredients into your wet mixture. You want to combine them until they’re just mixed—try not to overdo it because that can affect the fluffiness of your cake. A smooth batter without lumps is what you’re after!
Pouring the Batter
When your batter is ready, it’s time to pour it into the prepared cake pan. Use a spatula to spread it out evenly—it’ll help the cake rise more nicely. If you’d like, for an extra touch, sprinkle a little sugar over the top. This will caramelize beautifully while it bakes, adding a delightful sweetness.
Baking the Cake
Now, place the cake pan on the middle rack of your oven. Bake for about 30-34 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. This is always a magical moment—your kitchen will be filled with mouthwatering aromas that make waiting almost unbearable!
Cooling the Cake
Once your cake is baked, let it cool in the pan for 5-7 minutes. After that, carefully invert the cake onto a wire rack. Let it cool completely there so it firms up nicely. This is the perfect time to tidy up your kitchen and get excited for the next steps!
Serving Suggestions
Once cooled, dust the top of the cake with powdered sugar to give it a lovely finish. Slice it up and serve it with a dollop of homemade whipped cream for that extra indulgence. This cake pairs wonderfully with a warm cup of tea or a rich coffee, creating a delightful treat anytime.
Tips for Success
- Remember to have your ingredients at room temperature; this helps them mix better.
- The lemon zest is key; skipping it could mean missing out on incredible flavor.
- Keep an eye on your cake while it bakes so you don’t overcook it. No one likes a dry cake!
Variations
For a little fun, think about adding chopped nuts like walnuts or pistachios to the batter for a lovely crunch. Also, feel free to mix things up with different citrus fruits like oranges or limes instead of lemons. If you want a heartier cake, substitute some of the all-purpose flour with whole wheat flour. There are so many delicious possibilities!
Storage Tips
If there are any leftovers, store them in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week, or you can freeze the cake for up to a month. Just wrap it tightly, so it doesn’t end up with freezer burn.
Pairing Ideas
This Lemon Olive Oil Honey Cake goes beautifully with fresh fruits such as strawberries or blueberries. For an extra special treat, try adding a scoop of vanilla ice cream or drizzling a bit of citrus syrup on top to enhance the flavors.
FAQs
1. Can I substitute olive oil with another oil?
Yes, canola oil or vegetable oil will work if you prefer. However, olive oil gives a unique flavor that truly shines.
2. Is the cake gluten-free?
Not with this recipe as it contains all-purpose flour. You could try gluten-free flour blends if you’re looking for a gluten-free option.
3. How can I make the cake sweeter?
If you’d like a sweeter cake, feel free to increase the honey or sugar to match your taste.
4. Can I bake this in a different size pan?
Absolutely! Just keep an eye on the baking time, as it will change based on the size and depth of the pan.
5. What’s the best way to serve this cake?
It’s fantastic on its own, but it’s also delicious with whipped cream or a light glaze to add a touch of extra sweetness.
This Lemon Olive Oil Honey Cake is more than just a dessert; it offers an unforgettable experience in every bite. Its lively flavors balance sweetness and zest that can brighten even the dullest days. Whether you savor a piece for yourself or share it with friends, this cake is bound to bring warmth and joy into your life. Enjoy your baking adventure!
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Lemon Olive Oil Honey Cake
This Lemon Olive Oil Honey Cake offers a perfect blend of zesty lemon and rich olive oil with honey’s natural sweetness. It’s a joyful treat for any gathering.
- Total Time: 0 hours
- Yield: 8 servings 1x
Ingredients
- 2 large eggs
- 1/2 cup plain or Greek yogurt
- 1/2 cup plus 2 tablespoons high-quality extra virgin olive oil
- 1/4 cup honey
- 1/3 cup granulated sugar
- Zest from 3 lemons
- Juice from 1 lemon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup almond flour
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan, lining it with parchment paper.
- In a large bowl, whisk eggs, honey, sugar, olive oil, yogurt, lemon zest, and lemon juice until smooth.
- Sift almond flour, all-purpose flour, baking soda, baking powder, and salt into the wet mixture and fold gently until combined.
- Pour the batter into the pan and sprinkle sugar on top if desired.
- Bake for 30-34 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 5-7 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar and serve with whipped cream.
Notes
Use room temperature ingredients for better mixing.
Lemon zest adds vital flavor; do not skip.
Monitor baking time to avoid a dry cake.
- Prep Time: 15 minutes
- Cook Time: 30-34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 40
