Spanish-Style Lemon Olive Oil Cake
This Spanish-style lemon olive oil cake beats eggs and sugar into a fluffy base, then folds in good olive oil, yogurt, and fresh lemon for a dense, moist cake known in Spain as bizcocho de limón, ready in under an hour. Olive oil cakes have a completely different texture from butter cakes: denser, moister, and somehow better the day after you bake them. Serve it alongside our Korean-style citron tea for an afternoon that’s basically a citrus cake crawl across two continents.
Quick answer: A dense, moist cake made with good extra virgin olive oil, yogurt, and fresh lemon instead of butter, known in Spain as bizcocho de limón. Genuinely better the day after baking, ready in under an hour.
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round or bundt pan.
Beat the eggs and sugar together until pale and doubled in volume, about 3 minutes.
Slowly beat in the olive oil, then the yogurt, lemon juice, and lemon zest.
In a separate bowl, whisk the flour, baking powder, and salt together, then fold into the wet mixture until just combined.
Pour into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving.
Questions people actually ask
Olive oil is traditional and gives the cake its characteristic flavor and moist texture, but a neutral oil like vegetable or canola works in a pinch, the cake will just taste less distinctive.
Yes, swap the yogurt for a dairy-free yogurt alternative or unsweetened applesauce in the same quantity.
A very peppery, robust olive oil can read as bitter once baked. Use a milder, fruitier olive oil for a more balanced cake.
Covered at room temperature, it stays moist for up to 5 days, longer than most butter-based cakes thanks to the olive oil.
You might also zest
From the blog
Comments
Be the first to leave a comment.