How to Make a Moist Lemon Olive Oil Cake

This vegan lemon olive oil cake is the perfect way to welcome spring, as I love lemony desserts. Its zesty, strong, sweet-tart lemon taste is enhanced by the delicious extra virgin olive oil. Additionally, the texture is the ideal balance of fluffy and moist!

You now have no reason not to bake this cake because it is simple to make and just requires common ingredients. Serve it simply for a midday snack or even breakfast, or dress it up for a special occasion with macerated strawberries and strawberry compote (it's easier than it seems!).

Why this lemon-olive-oil cake would appeal to you

Ten common, easy-to-find substances. Only ten basic ingredients are needed for this cake (ten ingredients even if you prepare the strawberry topping!). And all of these baking necessities are available at fantastic pricing at your neighborhood ALDI supermarket! To make sure it's vegan, I always get organic cane sugar from ALDI, where the organic designation doesn't come with an exorbitant price tag.

delicate, delectable, and damp. Extra virgin olive oil has a delicious but grassy flavor that adds nuanced tasting notes to baked goods, which is why I adore using it. It also produces a beautiful texture. Imagine a delicate, buttery, and soft crumb. Additionally, this cake doesn't dry out or harden like cakes prepared with solid fats like butter. Instead, it stays incredibly moist. Olive oil's liquid consistency and high fat content keep moisture in!

ideal for the springtime. A sweet, zesty dessert like this one is a great way to welcome spring, especially when it uses in-season fruit. This cake has a double strawberry topping and a lot of lemons—both juice and zest. I choose organic strawberries since they are less expensive at ALDI.

Read also: Easy Whipped Cream Recipe for Desserts

How should I prepare this vegan lemon-olive-oil cake

Is fresh lemon juice a must

When baking and cooking, I always suggest using freshly squeezed lemon juice (the flavor from the plastic bottles doesn't compare). However, it's crucial when using lemon as a main component, like this lemon cake does. There's also the fact that you'll need the lemon zest.

You can always have lemons on hand for cooking and baking thanks to the reasonably priced 2-pound packages of lemons that ALDI sells!

Before juicing the lemons, zest them

A friendly reminder to zest your lemons before you juice them

Do you weigh your ingredients or just level the flour with a spoon

Although 1 3/4 cups of all-purpose flour are needed for this recipe, it's more crucial to weigh or measure your flour correctly. You probably already know that I love to use a kitchen scale for all baking tasks since it produces the most accurate results if you follow my recipes and YouTube channel.

Avoid overmixing.

Don't overmix when blending dry and wet components! barely mix the batter until it's barely blended, then stop there!

Since I already use an electric mixer for the aquafaba, I use it on low speed. In my experience, over-mixing is less tempting than using a whisk, which necessitates more work.

In two steps, add the dry ingredients

To get the greatest cake texture, I combine the dry ingredients with the wet components in two batches. Before being flooded with liquid, the dry components are first mixed with fat, which helps to create some structure. The remaining liquid is added during the second mixing, which aids in creating a cake that rises evenly and is light.

On the other hand, you would need to mix the batter more vigorously to get the dry ingredients to combine if you added them all at once. A cake batter with a thick texture and less soft fluff might result from vigorous beating.

.