The Olive Oil Lemon Thyme Cake is a delightful and refreshing twist on the classic olive oil cake, perfect for any occasion. The combination of lemon and thyme adds a fragrant aroma and a unique taste that pairs beautifully with the rich texture of the olive oil. Whether you’re hosting a gathering or simply looking for a family treat, this cake fits the bill beautifully.
Ingredients:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3 large eggs
1 cup extra-virgin olive oil
3 tbsp freshly squeezed lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 tbsp fresh thyme leaves
1/2 cup whole milk
Directions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.
3. In a separate bowl, beat the eggs until they are light and fluffy. Gradually whisk in the olive oil until the mixture is smooth.
4. Mix in the lemon juice, lemon zest, and vanilla extract, followed by the fresh thyme leaves.
5. Slowly combine the wet and dry ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Optionally, garnish with additional lemon zest and thyme sprigs before serving.
FAQ:
Q: Can I use dried thyme instead of fresh thyme?
A: While fresh thyme provides a more vibrant flavor, you can use dried thyme in a pinch. Use about half the amount called for in the recipe.
Q: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is meant for baking.
Q: How should I store the cake?
A: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its shelf life to about a week.
Q: Can I use another type of oil instead of olive oil?
A: While olive oil gives a unique flavor, you can replace it with another type of vegetable oil like canola or sunflower oil.
Conclusion:
The Olive Oil Lemon Thyme Cake is a harmonious blend of fragrant lemon and herbaceous thyme wrapped in a moist, rich olive oil cake. It’s a versatile dessert that can be served for both casual get-togethers and more formal occasions. The recipe is straightforward enough for novice bakers, yet yields results that even seasoned baking enthusiasts will appreciate. Its unique flavor profile makes it a memorable dessert, sure to impress your guests and loved ones.
More Recipes Suggestions and Combinations:
– Lemon Poppy Seed Muffins: If you love lemon desserts, you might enjoy these muffins that offer the tanginess of lemon combined with the slight crunch of poppy seeds.
– Thyme-Infused Lemonade: A refreshing beverage that’s a perfect accompaniment to your Olive Oil Lemon Thyme Cake.
– Ricotta and Honey Olive Oil Cake: This cake introduces the creamy texture of ricotta cheese and the sweetness of honey to the classic olive oil cake.
– Lemon Thyme Shortbread Cookies: These buttery shortbread cookies are infused with the bright flavors of lemon and thyme, making them another great way to enjoy this wonderful flavor combination.
This Olive Oil Lemon Thyme Cake recipe is a crowd-pleaser that effortlessly marries unusual yet complementary flavors, making it a must-try for any baking enthusiast. Enjoy baking and sharing this delightful cake with your loved ones.