The sweet life! Who doesn’t love a good cake, especially one that’s moist, dense, and bursting with citrusy flavor? Say hello to the Mediterranean Style Lemon Olive Oil Cake, your new favorite dessert! This Italian-inspired treat is a game-changer, and I’m excited to share not one, but multiple recipes with you. So, grab a cup of coffee, get comfy, and let’s get this cake party started!
Lemon Olive Oil Cake: The Classic Recipe
This baby is the real deal, folks! Made with lemon zest, olive oil, and a hint of polenta, this cake is a masterclass in textures and flavors. But what makes it truly special? For starters, the combination of lemon and olive oil creates a beautiful balance of bright, citrusy flavors and rich, velvety textures. Plus, the addition of polenta gives the cake a delightful crunch and a subtle nutty flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1/4 cup polenta
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and set it aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together olive oil, eggs, lemon juice, and lemon zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the polenta.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Why You’ll Love It
This cake is a healthy alternative to traditional desserts, thanks to the use of olive oil and lemon juice. Plus, the polenta adds a delightful texture that’s both moist and dense. And let’s not forget the flavor – it’s like a taste of Tuscan sunshine in every bite!
Dairy-Free Lemon Olive Oil Cake: The Perfect Substitute
Looking for a dairy-free option? This recipe swaps out traditional butter for coconut oil and uses almond milk instead of regular milk. But what makes it truly special? For starters, the combination of coconut oil and almond milk creates a creamy, rich texture that’s similar to traditional dairy. Plus, the use of lemon extract gives the cake an extra boost of citrus flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1/4 cup almond milk
- 1 teaspoon lemon extract
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and set it aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut oil, eggs, lemon juice, and lemon zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the almond milk and lemon extract.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Why You’ll Love It
This dairy-free version is just as delicious as the original, with a moist and fluffy texture that’s hard to resist. Plus, the use of coconut oil and almond milk makes it a great option for those with dietary restrictions. And let’s not forget the flavor – it’s like a taste of Mediterranean sunshine in every bite!
Lemon Olive Oil Polenta Cake: The Ultimate Showstopper
This recipe takes the classic lemon olive oil cake to the next level by adding more polenta and a crunchy cornmeal topping. But what makes it truly special? For starters, the combination of polenta and cornmeal creates a beautiful crunch and texture that’s similar to traditional Italian desserts. Plus, the use of fresh thyme gives the cake an extra boost of herbal flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1/2 cup polenta
- 1/4 cup cornmeal
- 1 tablespoon chopped fresh thyme
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and set it aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together olive oil, eggs, lemon juice, and lemon zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the polenta and cornmeal.
6. Pour the batter into the prepared pan and top with chopped thyme.
7. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Why You’ll Love It
This show-stopping cake is perfect for special occasions, with a crunchy cornmeal topping that adds a delightful texture. Plus, the use of fresh thyme gives the cake a unique and herbally delicious flavor. And let’s not forget the flavor – it’s like a taste of Italian paradise in every bite!
In conclusion, these Mediterranean Style Lemon Olive Oil Cakes are a must-try for any dessert lover. With their moist and dense texture, bright and citrusy flavor, and healthy alternatives, they’re perfect for anyone looking for a delicious and satisfying treat. So go ahead, get baking, and indulge in a slice (or two) of these lemon olive oil cakes – your taste buds will thank you! 🍰👌
