One-Bowl Lemon and Olive Oil Cake
Ingredients
- ½ c/105 grams extra-virgin olive oil
plus more for greasing the pan
- 4 oz/115 grams white chocolate
chopped or broken into small pieces
- 5 largeeggs
- 1 c/190 grams granulated sugar
- ⅝ c/145 grams full-fat plain yogurt
not greek; see tip
- zest of 2 medium lemons
preferably organic
- 3 tbspfresh lemon juice
from one of the zested lemons
- ¾ tspvanilla extract
- 1 c/100 grams almond flour
- 1 ½ tspbaking powder
- ½ tspfine sea salt
- ground nutmeg
- 1 c/140 grams all-purpose flour
- powdered sugar
for dusting, optional
Directions
- 1
Position a rack in the middle of the oven. Lightly grease a 9-inch round metal cake pan with olive oil and line the bottom with a round of parchment paper.
- 2
Add the white chocolate to a large, oven-safe mixing bowl (or metal stand-mixer bowl, if you’ll use a stand mixer), place it in the oven and set the oven to 325 degrees (the gradually warming oven will gently melt the chocolate). Check on the white chocolate every 1 to 2 minutes, prodding it with a whisk to determine whether it has melted; it should take 3 to 5 minutes in total. (Alternatively, microwave the white chocolate in a large microwave-safe bowl at 50 percent power, stirring at 15-second intervals, until melted. Heat the oven to 325 degrees for use in Step 6.)
- 3
As soon as the chocolate is completely melted, remove it from the oven (the bowl will be hot!) and whisk it gently to make sure it’s perfectly smooth (If it’s not, let the residual heat of the melted chocolate melt any tiny solid bits, or briefly return the bowl to the oven to finish the job).
- 4
Let the bowl cool until just warm. Add the olive oil to the white chocolate and whisk until well combined. (An electric hand mixer or a stand mixer with the paddle attachment will also work.) Add the eggs and mix well. Whisk in the sugar, yogurt, lemon zest, lemon juice and vanilla until well combined. Add the almond flour, baking powder, salt and nutmeg to the bowl. Give it a good whisking to make it very smooth.
- 5
Finally, add the all-purpose flour and gently whisk just until the batter is evenly mixed with no lumps remaining. Use a flexible spatula to give it a final gentle mix, making sure to scrape the bottom and sides of the bowl. Tap the bowl a few times on the countertop to eliminate large air bubbles.
- 6
Scrape the batter into the prepared cake pan and tap the pan on the countertop to force out more air bubbles. Bake until golden brown and a cake tester comes out clean, 60 to 65 minutes.
- 7
Let the pan cool on a wire rack for 15 minutes, then run a table knife around the edge of the cake pan to loosen the cake. Invert the cake onto a large plate, remove the pan and invert the bare cake back onto the cooling rack to cool at least 30 minutes more. When ready to serve, use a sieve to dust it lightly with powdered sugar, if you wish. Serve warm or at room temperature. When completely cooled, store the cake in an airtight container at room temperature for up to 4 days.
One-Bowl Lemon and Olive Oil Cake
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Ratings & Reviews
Based on 2,148 ratings
Rating Breakdown
About this Recipe
Craving a lemon cake that's effortlessly elegant and bursting with bright flavor? This One-Bowl Lemon and Olive Oil Cake delivers a sophisticated dessert experience with minimal fuss, perfect for any occasion.
What sets this lemon cake apart is its brilliant combination of fruity extra virgin olive oil, tangy full-fat plain yogurt, and a dash of piney nutmeg that truly illuminates the lemon's character. The secret to its luxurious texture lies in the white chocolate and almond flour, which together create a velvety crumb and nutty richness, elevating it beyond a simple yellow cake. This unique blend ensures a moist cake that practically oozes with flavor.
Prepare for a moist, tender cake that practically bursts with vibrant citrus notes. You'll find the olive oil provides a delightful richness without heaviness, while the yogurt keeps it incredibly tender. Experience bright lemon flavor, subtle sweetness from white chocolate, and a lovely nutty undertone from the almond flour. This cake is designed to be a standalone star, needing only a light dusting of powdered sugar if you desire a perfect, beauty contest-ready finish.
Customization & Variations
- While this cake shines as is, you can play with the citrus by ensuring you always seek out organic lemons for zesting to avoid unwanted wax.
- For an even deeper flavor, ensure you're using a high-quality extra-virgin olive oil as its fruity notes are central to the cake's character.
- If you're a fan of a stronger nutmeg presence, feel free to add a little extra, but remember it's meant to highlight the lemon, not overpower it.
This beautiful cake is ideal for special gatherings like Mother's Day or as a festive treat for Christmas. Serve it simply with a cup of tea or coffee, letting its rich, complex flavors speak for themselves.