Nigella Lemon Olive Oil Cake

Nigella’s Lemon Olive Oil Cake is not only a delectable treat in and of itself, but it also encourages you to think of imaginative ways to make it more appealing to others.

More Nigella Recipe:

• Italian Apple Cake Nigella
• Nigella Key Lime Pie
• Nigella Leftover Chicken Pie

Why You’ll Love This Lemon Olive Oil Cake Recipe

There are several reasons why you might love Nigella’s lemon olive oil cake recipe:

• Unique flavor: The combination of lemon and olive oil creates a unique and refreshing flavor profile. The citrusy tang of the lemon complements the fruity and sometimes peppery notes of the olive oil, resulting in a delightful taste experience.
• Moist and tender texture: Using olive oil in the cake batter helps to keep it moist and tender. The oil adds richness and depth to the texture without making the cake heavy.
• Simple ingredients: Nigella’s recipes often feature accessible ingredients, and her lemon olive oil cake is no exception. 
• Impressive presentation: Lemon olive oil cake can be visually appealing with its golden color and moist texture. It can be a stunning centerpiece for a dessert spread or a lovely homemade gift for friends and family.

About Nigella Lemon Olive Oil Cake Recipe

Lemon olive oil cake, as featured in Nigella’s recipe, is a moist and tender cake with a citrusy flavor. It uses olive oil instead of butter, giving it a unique richness. The combination of lemon juice and zest adds a bright and tangy essence to the cake. 

Nigella Lemon Olive Oil Cake Ingredients

• 1 cup olive oil , see notes in the post about choosing an olive oil for this recipe)
• 3 large eggs
• 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
• 2 tsp vanilla extract
• 1/2 cup lemon juice
• zest from 3 lemons
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 cups all purpose flour
• 1 cup whole milk
• powdered sugar for dusting, optional

How To Make Nigella Lemon Olive Oil Cake

1. Preheat the oven to 350°F. Grease and line the bottom of a springform pan with parchment paper. Wrap the outside in foil to prevent leakage.
2. In a large mixing basin, whisk together the olive oil, eggs, and sugar.
3. Mix in the vanilla, lemon zest, and lemon juice. Whisk briefly to mix.
4. Sift together the salt, baking powder, baking soda, and flour. 
5. Add the dry ingredients to the wet components in two batches, alternating with the milk. At this stage, try not to over-mix, you simply want to blend everything until no streaks of dry flour remain.
6. Pour the batter into the springform pan. Spread 2 tbsp granulated sugar equally over the top.
7. Bake for 50-55 minutes. The cake should have risen and begun to become a light golden brown on top. Please keep in mind that ovens differ widely, and you may need to bake your cake for longer to have it done in the center. 
8. If your cake appears to be turning quite brown at the end of cooking, I recommend placing a loose piece of foil over the top.
9. Allow it cool in the pan for about 10 minutes after removing from the oven. Then, carefully remove the cake from the springform pan and cool entirely on a baking rack.
10. If desired, coat the top with powdered sugar when it has cooled.

Tips Recipe 

1. Make sure your springform pan is well greased and in good shape. Because of the high likelihood of drips, a big baking sheet should be placed under the pan before it is filled with the batter. Make sure there are no spills by carefully wrapping foil around the pan’s base and sides.
2. Don’t scrimp on the lemon zest; use the entire fruit and squeeze at least 1/2 cup of juice from the 3 lemons you’ll need.
3. If you overmix the batter after adding the flour, it will end up rubbery.
4. You should let the cake cool for a while in the pan before trying to remove it. If it seems stuck, pry at the edges with a thin butter knife.

What To Serve With Lemon Olive Oil Cake Nigella?

Lemon olive oil cake is often served with raspberries or strawberries and accompanied by tangy lemon curd. The cake’s acidity is balanced by the creamy sweetness of vanilla ice cream.

How To Store Lemon Olive Oil Cake Nigella?

• In the fridge: Store the lemon olive oil cake nigella in an airtight container or wrap it tightly with plastic wrap and place it in the refrigerator. It should stay fresh for up to 3-4 days.
• In the freezer: If you want to store the lemon olive oil cake nigella for a longer period. place it in a freezer-safe container. It can be stored in the freezer for up to 2 to 3 months. Thaw the cake in the refrigerator overnight before serving.

FAQ’S

More James Recipe:

• Fish Lasagne Nigella
• Nigella Lemon Poppy Seed Cake
• Nigella Leftover Chicken Curry

Lemon Olive Oil Cake Nigella Nutrition Fact 

• Calories: 369 kcal 
• Carbohydrates: 43 g 
• Protein: 5 g · Fat: 20 g 
• Saturated Fat: 3 g 
• Polyunsaturated Fat: 2 g 
• Monounsaturated Fat: 14 g 
• Trans Fat: 1 g 
• Cholesterol: 50 mg 
• Sodium: 268 mg 
• Potassium: 107 mg 
• Fiber: 1 g 
• Sugar: 27 g 

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

1. At My Table: A Celebration of Home Cooking
2. Nigella Express: 130 Recipes for Good Food, Fast
3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
4. Nigellissima: Easy Italian-Inspired Recipes
5. Nigella Kitchen: Recipes from the Heart of the Home