Lemon Olive Oil Cake Recipe
Introduction
This Lemon Olive Oil Cake is a bright and tender treat perfect for any occasion. Moist and flavorful, it uses simple ingredients to create a delightful dessert with a fresh citrus punch.
Ingredients
- 2 medium-large lemons*
- 1/2 cup (120 mL) Friendly Farms Original Oatmilk
- 1/4 cup (60 mL) aquafaba (the liquid from a can of chickpeas)
- 1 3/4 cups (210g) Baker’s Corner All Purpose Flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup + 1 tablespoon (112g) Simply Nature Organic Cane Sugar
- 1/2 cup (112g) Simply Nature Extra Virgin Olive Oil
- 1/2 tablespoon pure vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a 9×5-inch (23×13 cm) or 8×4-inch (20×10 cm) loaf pan with parchment paper, leaving some overhang to use as handles.
- Step 2: Zest the lemons to get 1 tablespoon of zest and set aside. You’ll use more zest later to finish the cake.
- Step 3: Juice the lemons to yield 1/4 cup (60 mL) of juice. Combine this juice with the oat milk and set aside for 10 minutes to curdle—this acts as vegan “buttermilk.”
- Step 4: Pour the aquafaba into a small bowl. Using a handheld mixer, whip on medium speed for 45-60 seconds until uniformly foamy, tilting the bowl to reach the bottom.
- Step 5: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt to combine the leaveners evenly.
- Step 6: In a large mixing bowl, combine the sugar and olive oil. Mix with the electric mixer until well blended. Add the whipped aquafaba and mix again until incorporated. Then add the vegan buttermilk, 1 tablespoon of lemon zest, and vanilla extract; mix until combined.
- Step 7: Add half of the flour mixture to the wet ingredients, mixing on low speed until combined. Add the remaining flour and mix until almost smooth. Finish folding gently with a spatula to keep the batter light and airy. Avoid overmixing to prevent a dense cake.
- Step 8: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes until a toothpick inserted at a slight angle comes out clean and the top is lightly golden. Check around 35 minutes to avoid overbaking.
- Step 9: Transfer the cake to a wire rack and cool for 15-20 minutes. Then lift the cake out of the pan using the parchment handles and cool another 10-15 minutes on the rack.
- Step 10: Optional: spoon strawberry compote over the cooled cake and top with macerated strawberries and extra lemon zest for a fruity finish.
Tips & Variations
- Use ripe lemons for the juiciest zest and juice to maximize flavor.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose blend.
- Swap oat milk for any plant-based milk you prefer to vary the taste.
- Try adding a tablespoon of poppy seeds to the batter for added texture and visual appeal.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, microwave a slice for 10-15 seconds until warmed through. This cake also freezes well wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular eggs instead of aquafaba?
Yes, you can substitute 3 large egg whites for 1/4 cup of aquafaba if you are not making a vegan version.
Why does the recipe use olive oil instead of butter?
Olive oil adds a fruity richness and keeps the cake moist, while also being a healthier fat option compared to butter.
Print
Lemon Olive Oil Cake Recipe
- Total Time: 50-55 minutes
- Yield: 1 loaf cake (8 servings) 1x
- Diet: Vegan
Description
This Lemon Olive Oil Cake is a moist, tender, and zesty vegan loaf cake made with olive oil and oat milk. It features bright lemon flavor with a light crumb, using aquafaba as an egg substitute to create a delicate texture. Perfect for a dairy-free treat, the cake is baked in a loaf pan and can be topped with strawberry compote for a fresh finish.
Ingredients
Scale
Cake
- 2 medium-large lemons
- 1/2 cup (120 mL) Friendly Farms Original Oatmilk
- 1/4 cup (60 mL) aquafaba (the liquid from a can of chickpeas)
- 1 3/4 cups (210g) Baker’s Corner All Purpose Flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup + 1 tablespoon (112g) Simply Nature Organic Cane Sugar
- 1/2 cup (112g) Simply Nature Extra Virgin Olive Oil
- 1/2 tablespoon pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch or 8×4-inch loaf pan with parchment paper, leaving some paper overhang on the sides to use as handles for easy removal.
- Zest Lemons: Zest the lemons to collect 1 tablespoon of zest. Set aside this zest, reserving some extra for garnishing if desired.
- Make Vegan Buttermilk: Juice the lemons to yield 1/4 cup (60 mL) of lemon juice. Combine this juice with the oat milk and set the mixture aside for 10 minutes to curdle, creating a vegan buttermilk substitute.
- Whip Aquafaba: Pour aquafaba into a small bowl. Using a handheld electric mixer, whip on medium speed for 45-60 seconds until it becomes uniformly foamy, making sure to tilt the bowl to incorporate all the liquid evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt to combine all the leavening agents and seasoning evenly.
- Combine Sugar and Oil: In a large bowl, mix the cane sugar and extra virgin olive oil using the electric mixer until well combined.
- Add Wet Ingredients: Add the whipped aquafaba to the sugar and oil mixture and mix again to incorporate. Then add the vegan buttermilk, 1 tablespoon lemon zest, and pure vanilla extract, mixing until combined.
- Mix Dry and Wet Ingredients: Add half of the dry flour mixture to the wet ingredients and beat on low speed until combined. Add the remaining flour and beat until just blended, then use a silicone spatula to gently finish mixing to ensure the batter remains light and airy. Avoid overmixing to prevent a dense cake.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes until a toothpick inserted at a slight angle into the center comes out clean and the top is lightly golden. Begin checking a few minutes before 35 minutes to avoid overbaking.
- Cool and Remove: Transfer the cake and pan onto a wire rack. Cool for 15-20 minutes, then lift the cake out of the pan using the parchment paper handles and let it cool for an additional 10-15 minutes on the wire rack.
- Optional Topping: If making a strawberry topping, spoon strawberry compote over the cooled cake, top with macerated strawberries, and sprinkle with extra lemon zest before serving.
Notes
- Use medium-large lemons to ensure you have enough zest and juice for maximum flavor.
- Whipping the aquafaba properly is crucial as it acts as the egg substitute to add structure and lightness.
- Do not overmix the batter after adding the flour to keep the cake tender and airy.
- Check the cake a few minutes before the minimum baking time to prevent overbaking and dryness.
- The cake can be served plain or topped with fresh or macerated strawberries and lemon zest for added flavor.
- Make sure to line the loaf pan well with parchment for easy removal and clean edges.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon olive oil cake, vegan lemon cake, olive oil loaf, dairy-free cake, vegan dessert, lemon loaf, aquafaba cake
