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Week 117: Lemon Olive Oil Cake

Because the weather has been pretty gloomy in Seattle,  I wanted to bake this vibrant lemon olive oil cake.

Olive oil cakes are very popular in Italy and Spain, especially because olive oil is a popular replacement for butter.

It screams sunshine, especially with the mini lemons that I piped on. It’s the perfect breakfast treat for a Spring or Summer day.

I also love that the cake comes together so quickly. The cake itself is a one-bowl recipe, and there’s no mixer required.

RECIPE:


INGREDIENTS:

Cake:

  • 1 1/2 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 cup olive oil

  • 1/4 cup yogurt

  • 2 eggs

  • Juice of 2 lemons

  • Zest of 2 lemons

Frosting:

  • 1/2 cup unsalted butter, softened

  • 1/4 cup cream cheese

  • 1/2 cup powdered sugar

  • 2 tablespoons milk

  • Yellow and green food coloring, optional

STEPS:

  1. Preheat your oven to 350 degrees F, and line an 8-inch baking pan with parchment paper.

  2. In a large bowl, mix all the cake ingredients together. Pour the batter into your prepared pan and bake for 35 minutes until golden brown. Set aside to cool to room temperature.

  3. In the bowl of an electric mixer, beat the butter, cream cheese, and powdered sugar until light and fluffy. Add the milk and spread the frosting over your cake. If you have leftovers, you can add yellow and green food coloring and pipe lemons.

Enjoy!


The Bored Baker 👩🏽‍🍳

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