Lemony Olive Oil Cake

Prep:10minCook:30min

This cake highlights bright lemons, but olive oil pairs so nicely with citrus that you can use any citrus you like for the cake and glaze--lime, Meyer lemon, tangerine, blood orange, or grapefruit. You can even combine a few types. I love the combination of the pleasant bitterness and rosy color from pink grapefruit and the sweet, slightly floral scent of Meyer lemons. You'll need about three lemons or limes, two small oranges, or two small grapefruits to yield the 2 tablespoons plus 1 teaspoon of zest necessary for the cake and glaze.

Updated at: Thu, 17 Aug 2023 06:34:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories442.7 kcal (22%)

Total Fat21.2 g (30%)

Carbs58.8 g (23%)

Sugars40.2 g (45%)

Protein4.6 g (9%)

Sodium330.4 mg (17%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

¾ cupsugar

1 cupbuttermilk

¾ cupolive oil

2 tablespoonsGrand Marnier

or lemon juice

¾ teaspoonkosher salt

190gall purpose flour

1 ½ teaspoonsbaking powder

¼ teaspoonbaking soda

1 cupconfectioners' sugar

for the glaze

For the glaze

1lemon

1 cupconfectioners' sugar

salt

Instructions

Step 1

Position a rack in the center of your oven and preheat the oven to 350 degrees F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

Step 2

Make the cake: Zest the lemons directly into a large bowl - you're looking for about 2 tablespoons of zest. Add the sugar and eggs and whisk until pale and foamy, about 1 minute. Add the buttermilk, oil, Grand Marnier or lemon juice, and salt. Whisk until smooth and emulsified.

Step 3

Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.

Step 4

Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula.

Step 5

Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to life the cake out of the pan and set it on the rack to cool completely.

Step 6

Make the Glaze: Zest about 1 teaspoon of lemon zest into a bowl. Juice the lemon and measure 1 tablespoon of juice. Add the confectioners' sugar, 1 tablespoon lemon juice, and salt to the bowl with the zest. Whisk until smooth. if necessary, add more lemon juice, 1 teaspoon at a time, to make a thick but pourable glaze.

Step 7

Pour the glaze over the cooled cake and let set for about 20 minutes before slicing the cake. Store the cake, covered, at room temperature for up to 3 days. The glaze will soften over time.