The Cake I Baked for Tea
I baked this lemon cake on an afternoon when the house felt unusually quiet. As it rose, olive oil and fresh zest filled the kitchen with a soft, sunny scent. I cut the first slice when a friend arrived and put the kettle on.
Why I Love Its Crumb
Olive oil gives this cake a moist, tender crumb without butter. Lemon juice and zest keep it bright enough to serve plain. It is a dairy-free dessert I can bring to the table with little more than a plate of berries.
What Goes Into the Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 large eggs
- 1/2 cup mild olive oil
- 1/2 cup unsweetened almond milk
- 1/4 cup fresh lemon juice
- 2 tablespoons finely grated lemon zest
- 1 teaspoon vanilla extract
Mix and Bake Until Golden
- Heat the oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Whisk the eggs, olive oil, almond milk, lemon juice, zest, and vanilla in a separate bowl.
- Pour the wet ingredients into the dry ingredients.
- Stir until no dry flour remains.
- Pour the batter into the prepared pan.
- Bake for 30 to 38 minutes, until a tester comes out clean.
- Cool in the pan for 15 minutes.
- Turn out onto a rack and cool completely.
Easy Ways to Serve a Slice
- Add a few fresh raspberries.
- Serve with sliced strawberries.
- Dust with a little powdered sugar.
- Add a spoonful of dairy-free coconut yogurt.
- Pair with hot tea or coffee.
- Top with a small mound of coconut whipped cream.
- Serve plain while the lemon flavor shines.
- Add a few toasted almond slivers.
- Cut into small squares for an afternoon gathering.
- Wrap a slice for tomorrow’s break.
Pro Tips
- Choose a mild olive oil if you want the lemon to lead. A strongly peppery oil can be delicious, but it will be noticeable in a simple cake.
- Measure the flour carefully and level the cup. Too much flour can take away the soft crumb that makes this cake so pleasant to eat.
- Zest the lemons before squeezing them. Grate only the yellow peel so you get its fragrance without the bitterness of the white layer.
- Whisk the wet ingredients until the oil is well mixed with the eggs and milk. An even mixture is easier to fold into the flour without overworking the batter.
- Stop stirring as soon as the dry flour disappears. Mixing longer can make the finished cake tougher than it needs to be.
- Check the center with a tester before removing the pan. A golden top is inviting, but the middle should be baked through before the cake cools.
FAQs
Does the cake taste strongly of olive oil?
That depends on the oil you choose. A mild olive oil adds richness without competing much with the lemon, while a more robust one gives the cake a distinct olive oil flavor. I like the milder version when serving it with berries.
Can I use a different dairy-free milk?
Yes, another unsweetened dairy-free milk should work in the same amount. Its flavor may come through slightly, especially in a cake served without frosting. Check the label if you are avoiding dairy because of an allergy.
Can I make this a gluten-free, dairy-free dessert?
This version is dairy-free but contains all-purpose wheat flour, so it is not gluten-free as written. A gluten-free flour blend may bake differently and has not been tested in these directions. For a dependable result, use a cake recipe developed specifically with that blend.
How should I store leftovers?
Keep the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Add berries and cream only when serving. Let a refrigerated slice sit out briefly if you prefer a softer texture.
Why did my cake turn out dense?
The batter may have been mixed too long after the flour went in, or the baking powder may not have been fresh. Stir just until combined and check that your leavener is within date. Measure the flour carefully, too, since an extra scoop can weigh the cake down.
Dairy-Free Olive Oil Lemon Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.
- In a separate bowl, whisk the eggs, mild olive oil, almond milk, fresh lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until no dry flour remains, taking care not to overmix the batter.
- Pour the batter into the prepared cake pan and smooth the top evenly.
- Bake for 30–38 minutes, until the top is golden and a cake tester inserted into the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes.
- Carefully turn the cake out onto a cooling rack, remove the parchment paper, and allow it to cool completely before slicing.
- Serve plain or with fresh raspberries, sliced strawberries, powdered sugar, dairy-free coconut yogurt, coconut whipped cream, or toasted almond slivers. Pair with tea or coffee.
Notes
The Slice I Come Back For
I like this cake best when it has cooled and the lemon scent rises from a freshly cut slice. It needs no elaborate decoration to feel welcoming. Sometimes I add berries; sometimes I bring it to the table just as it is. Either way, I always hope there will be enough left for tea the next day.
