Mediterranean Citrus Olive Oil Cake

Ingredients

In this Mediterranean adaptation of the Meyer Lemon Cake, we incorporate the flavors and ingredients commonly found in Mediterranean cuisine. The use of olive oil instead of butter adds a distinct Mediterranean touch, while the addition of aromatic herbs like thyme or rosemary can enhance the flavor profile. The cake is also topped with a light lemon glaze, which adds a tangy sweetness reminiscent of Mediterranean citrus desserts. We alse have the original recipe for Meyer Lemon Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 3 large eggs 3 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1/2 cup (120ml) freshly squeezed Meyer lemon juice 1/2 cup (120ml) freshly squeezed Meyer lemon juice
• 1 tablespoon Meyer lemon zest 1 tablespoon Meyer lemon zest
• 1/2 cup (120ml) plain Greek yogurt 1/2 cup (120ml) plain Greek yogurt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3.
   In a large bowl, beat the eggs and sugar together until pale and fluffy.
4. 4.
   Slowly drizzle in the olive oil while continuing to beat the mixture.
5. 5.
   Add the lemon juice, lemon zest, Greek yogurt, and vanilla extract. Mix until well combined.
6. 6.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
10. 10.
    Once the cake has cooled, prepare the lemon glaze by whisking together 1 cup of powdered sugar and 2 tablespoons of Meyer lemon juice. Drizzle the glaze over the cake.
11. 11.
    Serve slices of the Mediterranean Citrus Olive Oil Cake and enjoy!

Treat your ingredients with care...

• Olive oil — Choose a high-quality extra virgin olive oil for the best flavor.
• Meyer lemons — If Meyer lemons are not available, regular lemons can be used as a substitute. Adjust the amount of lemon juice and zest according to taste.

Tips & Tricks

• For an extra Mediterranean touch, add a teaspoon of dried thyme or rosemary to the batter.
• Dust the greased cake pan with a bit of flour to prevent the cake from sticking.
• Sift the dry ingredients to ensure a smooth batter.
• Let the cake cool completely before adding the lemon glaze for a better consistency.
• Serve the cake with a dollop of Greek yogurt and a sprinkle of lemon zest for an extra burst of flavor.

Serving advice

Serve the Mediterranean Citrus Olive Oil Cake as a delightful dessert after a Mediterranean-inspired meal. It pairs well with a cup of herbal tea or a glass of sweet dessert wine.

Presentation advice

Dust the top of the cake with powdered sugar and garnish with fresh sprigs of thyme or rosemary for an elegant presentation. Serve the cake on a decorative cake stand or plate to showcase its Mediterranean charm.