Imagine a dessert that transports you to the sun-drenched coastal regions of Italy with just one bite - a cake so moist, so vibrant, and so irresistibly delicious that it turns an ordinary day into a culinary celebration. This lemon olive oil cake isn't just a dessert; it's a sensory journey that combines the bright zestiness of lemons, the rich smoothness of olive oil, and the burst of fresh blueberries, all crowned with a cloud-like coconut whipped cream. Whether you're a seasoned baker or a curious kitchen adventurer, this recipe promises to elevate your baking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup olive oil
- 1 cup sugar
- 3 eggs
- 2 lemons (zest and juice)
- 2 cups flour
- 1 tablespoon baking powder
- 1 cup blueberries
- 1 cup coconut cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, combine olive oil and sugar. Whisk until well blended and slightly pale.
- Add eggs one at a time, whisking thoroughly after each addition to create a smooth, emulsified mixture.
- Zest both lemons completely, then squeeze their juice. Add lemon zest and juice to the wet ingredients, mixing well.
- In a separate bowl, sift together flour and baking powder. Gradually fold dry ingredients into the wet mixture, stirring gently until just combined.
- Gently fold in half of the blueberries, being careful not to overmix and crush the berries.
- Pour the batter into the prepared cake pan, spreading evenly. Scatter remaining blueberries on top of the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- While cake is baking, prepare coconut whipped cream by chilling coconut cream in the refrigerator for 30 minutes, then whipping with powdered sugar until light and fluffy.
- Remove cake from oven and let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice cake and serve with a dollop of coconut whipped cream on top.
Tips
- Use high-quality extra virgin olive oil for the best flavor profile
- Make sure eggs and other ingredients are at room temperature for smoother mixing
- Don't overmix the batter - this can lead to a dense, tough cake
- Gently fold blueberries to prevent them from bleeding color into the batter
- For the creamiest coconut whipped cream, use full-fat coconut cream and chill it thoroughly
- Test cake doneness with a toothpick - it should come out clean with just a few moist crumbs
- Allow the cake to cool completely before adding the whipped cream to prevent melting
- For an extra flavor boost, consider adding a hint of vanilla extract to the batter
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 5g
Fat: 28g
Saturated Fat: 6g
Cholesterol: 60mg
