The other afternoon, I took a break to make myself a coffee with the Moka pot. While I was waiting for it to brew, I thought of this quick Lemon Olive Oil Loaf Cake.
It’s a very simple recipe—perfect alongside a good cup of coffee or tea. You can also dress it up with a scoop of ice cream, a spoonful of custard, or a layer of jam for a richer dessert.
It’s not overly sweet and uses olive oil instead of butter. The key to this cake is beating the eggs well, which is why I reached for the stand mixer.
By the time my coffee was ready, I had nearly finished preparing the cake. I popped it into the oven and came back about 45 minutes later. It gave me the perfect excuse to sip another small coffee… and enjoy a slice while it was still warm.
Ingredients
All-purpose flour: 260 grams
Sugar: 200 grams
Room temperature eggs (shelled): 200 grams
A pinch of salt
Organic lemon: 1 (if big 1, otherwise 2 lemons)
Baking powder: 6 grams
Olive oil: 100 grams
For decoration (optional):
Powdered sugar as desired
Method
- Beat the eggs with the sugar until the mixture is well-whipped and fluffy.
2. Pre-heat the oven to 180°C (350°F).
3. Sift 200 g of flour together with the baking powder and salt, then gradually incorporate it into the egg mixture.
4. Mix and alternate with the oil and grated lemon zest in small portions, allowing the oil to be fully absorbed into the batter. Add the remaining sifted flour and gently fold it in to incorporate it into the batter.
5. Line a loaf pan using parchment paper. Pour the batter into the loaf pan. Wet a knife with water and make a lengthwise incision in the center of the batter.
6. Bake at 180°C (350°F)for 40–45 minutes. When the cake is done, remove it from the oven and transfer it to a cooling rack.
7. Decoration (optional): Dust the top of the cake with powdered sugar.
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