Who doesn’t enjoy the bright and uplifting flavors of lemon? I absolutely adore baking with citrus, as the sweet-tart profile makes my taste buds dance with joy! This lemon olive oil cake is delightfully airy, evoking memories of sunny afternoons.
Although the ingredient list may seem extensive, I assure you that most of these items are likely already in your kitchen. And believe me, this cake is far simpler to whip up than it appears!
Ingredients:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 eggs, at room temperature
- 1-1/2 cups granulated sugar
- 2/3 cup extra virgin olive oil
- 2 tsp. lemon zest (feel free to experiment with other citrus like grapefruit or orange)
- 1 tsp. pure vanilla extract
- 4 tbsp. fresh lemon juice
- 1/2 cup buttermilk (You don’t need to buy it! See my note below to make your own easily)
Directions:
- Preheat your oven to 350°F and grease a 9-inch springform pan. If you don’t have one, an 8×8 baking dish works just fine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl (or a stand mixer if you prefer), beat the eggs and sugar on high speed until fluffy and pale, about 5 minutes.
- Reduce the mixer speed to medium and incorporate the olive oil and lemon zest.
- Switch to low speed and add half of the flour mixture. Then, mix in the vanilla, lemon juice, and buttermilk. Finally, add the remaining flour mixture and mix until everything is combined.
- Pour the batter into the prepared pan and bake for approximately an hour and fifteen minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool for 20 minutes before removing it from the pan.
- Serve with a dollop of whipped cream and fresh berries for a refreshing finish!
Wondering how to make your own buttermilk? It’s simple! Just add one tablespoon of vinegar or lemon juice to every cup of milk, let it sit for five minutes, and voilà – buttermilk! For this recipe, you’ll need 1/2 cup of milk and 1/2 tablespoon of vinegar or lemon juice.
P.S. If you share my passion for lemon, don’t miss my other delightful recipe for 7-Up Cake and Cupcakes – a true family favorite!
For more tips and tricks on your journey, check out our article on the couples’ fertility journey for intracervical insemination. You can also explore excellent resources for pregnancy and home insemination here to guide you through your process. If you’re looking for a reliable product, check out the Cryobaby Home Intracervical Insemination Syringe Kit Combo for your needs.
Summary
This Lemon Olive Oil Cake is an easy and delightful way to bring a burst of citrus flavor into your baking repertoire. With simple ingredients and an approachable method, you can create a light and airy treat that’s perfect for any occasion. Serve it with whipped cream and berries for a refreshing dessert that’s sure to impress!
Keyphrase: Lemon Olive Oil Cake
Tags: [“home insemination kit” “home insemination syringe” “self insemination”]