Lemon Poppy Seed Olive Oil Cake
Bright lemon cake with olive oil richness and a tender crumb that somehow gets even better the next day.
Steps
- 1
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan or loaf pan with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds.
- 3
In a larger bowl, whisk the sugar, eggs, olive oil, Greek yogurt or sour cream, lemon zest, lemon juice, and vanilla until smooth.
- 4
Fold the dry ingredients into the wet mixture just until no dry streaks remain.
- 5
Scrape the batter into the prepared pan and smooth the top.
- 6
Bake for 38 to 42 minutes until golden and a tester in the center comes out clean.
- 7
Cool the cake, then whisk the powdered sugar with enough lemon juice to make a loose glaze and drizzle it over the top.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Add a little extra lemon zest over the glaze so the whole cake smells good before anyone even cuts into it.
- Serve it with barely sweetened whipped cream and berries if you want to turn a snack cake into dessert-dessert.
- Swap the lemon for orange if you are after something softer and a little less sharp.
- This is a great make-ahead cake, because the crumb stays tender instead of drying out overnight.