Description
This Vegan Lemon Olive Oil Cake is a moist, flavorful loaf cake that combines the zesty brightness of fresh lemon juice and zest with the richness of extra virgin olive oil. Perfectly tender and dairy-free, it’s a delightful treat for breakfast, dessert, or any time you want a citrusy sweet bite. The cake is topped with a smooth lemon glaze and fresh berries, enhancing its refreshing taste and beautiful presentation.
Ingredients
Vegan Lemon Olive Oil Cake
- 2 ½ cups (315g) all-purpose plain flour, spoon and leveled (see note for gluten-free option)
- 1 ¼ cups (250g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt (optional)
- 1 cup (250g) dairy-free milk, room temperature
- ½ cup (125g) extra virgin olive oil
- ⅓ cup (80g) lemon juice (from about 2-3 medium lemons)
- ~2 tablespoons lemon zest (from about 2-3 medium lemons)
- 1 teaspoon vanilla extract (optional)
To Decorate (Optional)
- 1 ½ cups (150g) powdered sugar / icing sugar
- 2-3 tablespoons lemon juice
- 1 cup (150g) fresh berries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, combine all the dry ingredients: all-purpose flour, granulated sugar, baking powder, and optional pinch of salt. Stir well until no lumps remain to ensure an even distribution of leavening agents.
- Add Wet Ingredients and Combine: Add the dairy-free milk, extra virgin olive oil, fresh lemon juice, lemon zest, and optional vanilla extract to the dry mixture. Mix gently until just combined to maintain a tender crumb and avoid overmixing.
- Pour Batter into Pan: Transfer the lemon cake batter into the prepared loaf pan, smoothing the surface gently with a spatula to ensure even baking.
- Bake the Cake: Bake the cake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean or with moist crumbs but no wet batter. If the cake top browns too quickly, tent it loosely with aluminum foil to prevent burning.
- Cool the Cake: Remove the cake from the oven and let it cool in the loaf pan for 10 minutes. Then transfer it onto a cooling rack to cool completely to room temperature before icing.
- Prepare the Icing: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust consistency by adding more lemon juice or dairy-free milk for a thinner glaze, or more powdered sugar for a thicker icing.
- Decorate and Serve: Drizzle the lemon icing over the cooled cake. Optionally, top with fresh berries for an elegant and flavorful finish. Serve immediately or store as recommended.
- Storage: Store the cake in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. The cake can be frozen without icing for up to 1 month.
Notes
- This lemon cake works well with King Arthur’s gluten-free measure-for-measure flour; if using, bake for 5-10 minutes longer and monitor doneness.
- The lemon juice and zest come from approximately 2-3 medium lemons; fresh lemons ensure the best flavor.
- You can enjoy the cake plain, with fresh berries, or a simple dusting of powdered sugar as alternatives to the lemon glaze.
- Tenting the cake with aluminum foil during baking helps prevent over-browning if the surface cooks too quickly.
- Room temperature dairy-free milk (such as almond, soy, oat, or coconut milk) works best to ensure even mixing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
