The Mediterranean Sunbeam UltraMoist Lemon Thyme Olive Oil Cake

Lemon Thyme Olive Oil Cake

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Preparation time:20 Mins

Cooking time:45 Mins

Servings:10-12 slices

Instructions:

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, lining the bottom with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
• In a separate bowl, whisk the eggs until slightly frothy. Whisk in the milk, lemon juice, and lemon zest until just combined.
• Slowly drizzle the olive oil into the wet mixture while whisking continuously until the mixture looks slightly thickened and creamy (emulsified).
• Pour the wet ingredients into the dry ingredients. Gently fold using a spatula until just combined. Do not overmix; a few small streaks of flour are acceptable.
• Gently fold in the fresh thyme leaves.
• Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
• While the cake bakes, prepare the syrup: Combine the 1/4 cup sugar and 1/4 cup lemon juice in a small saucepan. Heat gently until the sugar is fully dissolved. Do not boil vigorously.
• Once the cake is out of the oven, let it cool in the pan for 10 minutes. Poke holes all over the top surface using a skewer or toothpick, then gently brush or drizzle the warm lemon syrup evenly over the cake surface.
• Allow the cake to cool completely in the pan on a wire rack before releasing the sides. Dust lightly with icing sugar just before serving.

Nutrition Facts

Calories:340 kcal

Fat:17 g

Fiber:1.5 g

Recipe Info

Category:Dessert

Cuisine:Mediterranean

Why This Cake Captures the Essence of the Mediterranean Kitchen

There is a profound, almost elemental pleasure in biting into a slice of expertly made Lemon Olive Oil Cake . It’s a departure from the heavy, butter-laden desserts often associated with traditional European baking. Instead, this cake whispers tales of sun-drenched groves and seaside breezes. It is inherently light, yet surprisingly rich in flavour, thanks to the fundamental shift in fat used. This Lemon Olive Oil Cake Recipe is more than just a baking instruction set; it’s an invitation to embrace simplicity where quality ingredients truly shine through. Its moist crumb and bright, aromatic profile make it an instant classic, proving that some of the most memorable desserts require the fewest steps.

The Unique Allure: Olive Oil vs. Traditional Butter

Moving away from butter fundamentally changes the structure and mouthfeel of a cake. Butter brings saturated fat and milk solids, lending a certain density and a specific, well-loved flavour. However, Baking With Olive Oil introduces unsaturated fats that remain liquid at room temperature, creating a texture that is inherently softer and more tender long after cooling. This distinction is the core magic behind the longevity and supreme moistness of this Olive Oil Cake .

Unveiling the Secret to Unrivaled Moisture Retention

Because the olive oil remains liquid, it coats the flour particles differently than melted butter, inhibiting excessive gluten development while ensuring every crumb stays saturated with moisture. This is the single greatest advantage; while butter cakes can dry out overnight, this cake often tastes even better the next day. If you're seeking a naturally tender result without relying on heavy creams or complicated soaking techniques, this oil-based method is the answer for an Easy Olive Oil Cake .

The Delicate Floral Whisper of Fresh Thyme

To elevate this simple citrus base, we introduce a subtle, unexpected partner: fresh thyme. Just a tablespoon of the leaves, carefully stripped from their woody stems, releases an herbaceous lemon cake profile that is sophisticated yet completely approachable. It’s not overpowering; rather, it acts like a savoury foil, deepening the lemon notes and adding an earthy dimension that keeps the palate engaged.

Setting Expectations: Sunshine Texture Guaranteed

When properly executed, this cake yields a texture that is velvety and fine-grained. It won't have the airy loft of an angel food cake, but it possesses a lovely, substantial tenderness. Whether you opt for the simple lemon syrup soak or prefer to top it with a rich Lemon Olive Oil Cake with Frosting , the underlying structure provided by the oil ensures an exceptional eating experience every time.

Assembling Your Pantry for a Perfect Lemon Olive Oil Cake Bake

The simplicity of this Lemon Olive Oil Cake Recipe demands that we pay close attention to the quality of the components we select. Since the ingredients list is short, each element plays a crucial, defining role in the final flavour profile. We’ll be aiming for a total prep time of about 20 minutes, making this a fantastic weekday bake, followed by 40– 45 minutes of oven time to yield 10–12 generous slices.

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Selecting the Right Liquid Gold: Olive Oil Considerations

When baking with olive oil , the type you use is paramount. You should avoid very robust, peppery oils, as their bitterness can dominate the delicate lemon flavour. Instead, seek out a high-quality Extra Virgin Olive Oil that is described as mild, light, or fruity. You will need ¾ cup (180 ml) for the batter. Remember, the oil acts as both fat and a primary flavour carrier in this recipe.

Essential Dry Components and Sweeteners (Metric & US)

For the structure, we start with 1 ¾ cups (210 g) of all-purpose flour, ensuring it is spooned and leveled accurately. To balance the acidity of the citrus and the richness of the oil, we incorporate 1 ½ cups (300 g) of granulated sugar. The leavening power comes from 2 teaspoons (8 g) of baking powder, complemented by ½ teaspoon (3 g) of kosher salt to enhance all the other flavours present.

Citrus Zest and Juice: Maximizing Brightness

The brightness of this cake hinges entirely on fresh citrus. We call for the zest of about three lemons—approximately 2 tablespoons—which should be grated finely using a microplane to capture all the aromatic oils without incorporating any bitter white pith. This zest is complemented by ¼ cup (60 ml) of freshly squeezed lemon juice, which is mixed directly into the wet ingredients.

A Note on Flour Choice for the Ideal Crumb Structure

While this recipe is wonderfully flexible, sticking to standard all-purpose flour provides the best known result for this specific moisture level. If you are interested in making a Lemon Olive Oil Cake Gluten Free , use a high-quality 1:1 gluten-free blend, but be aware that the texture might become slightly more dense, though still exceptionally moist.

The Art of Combining Wet and Dry: A Step-by-Step Assembly

The process here avoids the traditional creaming method; instead, we rely on whisking and gentle folding. Start by preparing your 9-inch round springform pan—grease, flour, and line the bottom with parchment paper. In your largest bowl, whisk together all the dry components: flour, sugar, baking powder, and salt.

Next, in a separate bowl, whisk the 3 room-temperature eggs until they are lightly frothy. Whisk in the milk (whole milk or buttermilk for extra tang works beautifully), the ¼ cup of lemon juice, and the fragrant lemon zest. Now comes the crucial step for baking with olive oil : slowly drizzle in the ¾ cup of oil while constantly whisking the liquid mixture. This creates a stable, slightly thickened emuon. Once the wet ingredients are combined, pour them into the dry mixture. Use a spatula to fold gently until just combined; stop immediately when you see no more streaks of dry flour. Finally, fold in the 1 tablespoon of fresh thyme leaves.

Baking Precision: Achieving Golden Perfection

Getting the environment right is as important as mixing the batter correctly. We aim for a moderate heat to allow the cake to rise steadily without burning the edges.

Infusing the Oil: Gently Warming the Thyme

While not strictly required, a small trick that enhances the herbaceous quality is to gently warm the ¾ cup of olive oil in a tiny saucepan over low heat for just one minute along with the thyme leaves before adding it to the wet ingredients. This gently coaxes the essential oils from the thyme into the fat.

Mastering the Emufication for a Smooth Batter

As mentioned, the slow addition of the oil to the whisked eggs and juice is what creates the smooth, stable batter. If you dump the oil in all at once, the mixture can break, resulting in an oilier, less homogenous cake. A smooth batter equals a uniform crumb.

Temperature Control: Oven Readings for Peak Performance

Preheat your oven precisely to 350° F ( 175° C). Pour the batter into your prepared pan and bake for 40 to 45 minutes. The cake is done when a skewer inserted into the centre emerges clean, and the edges show a slight pull away from the sides of the pan.

The Glaze Afterglow: Applying the Finishing Drizzle

For an extra layer of moistness and tang, prepare a simple syrup while the cake bakes: gently warm ¼ cup of lemon juice with ¼ cup of sugar until the sugar dissolves completely. As soon as the cake emerges, poke small holes across the surface with a skewer and brush this warm syrup evenly over the top. This step locks in incredible moisture and deepens the citrus punch.

Elevating Your Experience: Presentation and Flavor Twists

While this Olive Oil Cake is stunningly elegant on its own, perhaps dusted lightly with icing sugar, there are simple ways to customize it for different occasions, whether you are aiming for a simple snack or a show-stopping dessert requiring a true Lemon Olive Oil Cake with Frosting .

Beyond Basic Lemon: Incorporating Caramel Swirls or Nut Toppings

For a richer profile, consider swirling a small amount of dulce de leche or salted caramel into the top of the batter right before it enters the oven; the oil-based structure holds up well to heavier additions. Alternatively, a light sprinkling of toasted sliced almonds on top before baking adds a satisfying crunch that contrasts beautifully with the soft crumb.

Scaling the Recipe: Adjusting for Smaller or Larger Servings

This recipe is perfect for a 9-inch pan, serving 10–12 people. If you need a smaller loaf, you can confidently reduce all ingredients by one-third and bake in a standard loaf pan for about 35 minutes. For a larger crowd, double the recipe and use two 9-inch pans, slightly reducing the baking time to approximately 38– 42 minutes, checking frequently.

Optimal Cooling Times Before Slicing This Delicate Cake

Patience is key here. Allow the cake to rest in its pan for a full 10 minutes after removing it from the oven—this is vital, especially if you’ve used the syrup soak, allowing the liquid to fully penetrate the warm crumb. Then, release the springform side and transfer the cake to a wire rack to cool completely before slicing to ensure clean, beautiful portions.

Troubleshooting Common Issues in Olive Oil Baking

If your cake appears greasy, it often means the oil was not properly emufied into the eggs and juice, or the batter was slightly over-mixed after the flour was added. If the cake sinks in the middle, ensure your baking powder is fresh and that you didn't open the oven door during the first 30 minutes of baking.

Storage Secrets for Lingering Freshness

This is one of the easiest cakes to store! Keep it tightly covered at room temperature for up to three days. The moisture provided by the olive oil means refrigeration is generally unnecessary unless you are using a perishable topping like whipped cream. If you happen to have leftovers that you want to keep longer, tightly wrap individual slices and freeze them for up to two months; they defrost beautifully back to their original tenderness.