Description
This Lemon and Thyme Olive Oil Cake is a rustic dessert inspired by Mediterranean cuisine, combining the bright zest of lemon, the subtle herbal note of thyme, and the rich depth of olive oil for a truly irresistible treat.
Ingredients
Scale
- ¾ cup (180ml) extra virgin olive oil
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- Zest of 2 lemons
- 3 tbsp (45ml) fresh lemon juice
- ½ cup (120ml) whole milk or almond milk
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 2 tsp finely chopped fresh thyme
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and sea salt.
- In a separate bowl, whisk the olive oil, sugar, lemon zest, and eggs until smooth.
- Stir in the milk and lemon juice to the wet mixture.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Gently fold in the chopped thyme.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For a dairy-free option, use almond milk instead of whole milk. To prevent over-browning, cover the cake loosely with foil if it looks golden but isn’t fully baked. Let the cake cool completely before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20
- Sodium: 120
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 37
- Fiber: 1
- Protein: 4
Keywords: lemon cake, olive oil cake, thyme dessert, rustic dessert, Mediterranean cake