Olive Oil Lemon Cake Recipe (And A Few Thoughts On Becoming Older)

As I’ve gotten into my 40’s, birthdays have taken on way more personal meaning to me. They’ve become a welcome moment of self-reflection — a time to take stock and set intentions for the next year of life. I love the way that birthdays call us to stop and think about the passage of time;  while it can feel uncomfortable, being more conscious of how fast our lives go by helps us carpé diem and live each day like you truly mean it. That’s truer than ever this year — as I turned 43 in February.

I have been reminding myself that very few of my worries will matter in the long run and that helps put it all in perspective and is like a deep, cleansing breath for my brain. As someone who has always skewed towards perfectionism, the older I get, the more I embrace my imperfections, let go of little worries, and give myself permission to have more fun.

And coincidentally, one of the greatest blessings from our time at home during the pandemic has been that it’s literally forced me to slow down and learn how to not rush from one activity to the next. I think I might be one of the only people who miss the pandemic.

I’ve also learned to care a lot less about what other people think, and it’s the most freeing feeling I’ve ever experienced. While it’s a lesson I wish I could have learned a lot earlier, it’s a journey that almost all of us travel at some point or another.

My love made me the most delicious cake for my birthday and gave me some special gifts and we just enjoyed a quiet weekend at home with one another and the pups!

Many of you asked for the recipe so I am just now getting around to sharing it. And I hope you love it!

Lemon Olive Oil Cake Recipe

INGREDIENTS

  • 1 cup olive oil

  • 3 large eggs

  • 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top

  • 2 tsp vanilla extract

  • 1/2 cup lemon juice

  • zest from 3 lemons

  • 1 tsp salt

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 2 cups all purpose flour

  • 1 cup whole milk*

  • powdered sugar for dusting, optional

    INSTRUCTIONS

    Preheat oven to 350F. Prepare a 9" springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.

    In a large mixing bowl, whisk together the olive oil, eggs, and sugar.

    Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.

    Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.

    Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.

    Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.

    Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.

    When cool, dust the top with powdered sugar, if desired.

ENJOY!

Eat & Drink, RecipesSamantha RubleComment