Lemon Olive Oil Cake: The Fragrant, Timeless Cake That Quietly Feeds a Family

• 160 g all-purpose flour
• 3 ml baking powder
• 1 ml baking soda
• 2 g fine salt
• 3 large eggs
• 150 g granulated sugar
• 120 ml extra virgin olive oil
• 120 ml milk of choice
• Zest of 2 large lemons
• 30 ml fresh lemon juice
• 5 ml vanilla extract
• **Lemon Syrup**
• 30 ml fresh lemon juice
• 13 g granulated sugar
• **Optional Powdered Sugar Glaze**
• 60 g powdered sugar
• 15 ml fresh lemon juice

Mga Tagubilin

1. Cake

   1

   Preheat the oven to 325°F (163°C).

2. 2

   Grease and line the bottom of an 8-inch (20cm) round cake pan with parchment paper.

3. 3

   In a bowl, whisk together the flour, baking powder, baking soda, and salt.

4. 4

   In a large mixing bowl, combine the eggs and sugar. Using a hand or stand mixer, beat on medium speed for about 2 minutes only. Target a pale colour and slight thickening—not ribbon stage. Avoid over-beating to protect the crumb structure.

5. 5

   Slowly drizzle the olive oil into the eggs while mixing on low speed. Add the milk, lemon zest, lemon juice, and vanilla. Mix gently to combine.

6. 6

   Add the flour mixture in 3 additions, folding gently with a spatula after each. Fold just until the flour disappears. Do not over-mix, but make sure it's evenly incorporated. Sift in the flour slowly and fold until you see no more pockets of dry flour, even if it takes a few more turns. Use a flexible spatula to scrape the bottom and corners of the bowl—flour can hide there. If needed, use a whisk gently.

7. 7

   Pour the batter into the prepared pan. Bake for 38–44 minutes, starting to check at 34–35 minutes. Mine is usually done at 43 to 44 minutes, but ovens are often very different. Target an internal temperature of 200–205°F (93–96°C). The cake is done when the centre springs back gently and a toothpick comes out clean with moist crumbs.

8. Lemon Syrup

   8

   While baking, prepare the syrup. In a small saucepan, combine the lemon juice and sugar. Gently heat just until the sugar fully dissolves, stirring constantly. Do not boil. Let cool slightly before brushing onto the cake.

9. 9

   Cool the cake in the pan for 15 minutes after baking. After 15 minutes, brush the syrup gently over the cake. Avoid pouring the syrup too quickly to prevent a soggy base.

10. Glaze

    10

    Once the cake fully cools, drizzle a thin powdered sugar glaze over it if desired for photos or presentation.