This delightful Olive Oil Lemon Thyme Cake is a 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. Ideal for gatherings or a simple family treat.
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
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.
In a separate bowl, beat the eggs until they are light and fluffy. Gradually whisk in the olive oil until the mixture is smooth.
Mix in the lemon juice, lemon zest, and vanilla extract, followed by the fresh thyme leaves.
Slowly combine the wet and dry ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optionally, garnish with additional lemon zest and thyme sprigs before serving.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings including subtitles that use html for markup formatting. Don’t output the h1 title, by adding recipe and more title and paragraphs, Must be 4000 words As following:
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-Cook techniques-FAQ
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This delightful Olive Oil Lemon Thyme Cake is a 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. Ideal for gatherings or a simple family treat.
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
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.
In a separate bowl, beat the eggs until they are light and fluffy. Gradually whisk in the olive oil until the mixture is smooth.
Mix in the lemon juice, lemon zest, and vanilla extract, followed by the fresh thyme leaves.
Slowly combine the wet and dry ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optionally, garnish with additional lemon zest and thyme sprigs before serving.
Notes:
This cake can be stored at room temperature for up to three days or refrigerated for longer freshness. It pairs well with a cup of tea or coffee and can also be served with a dollop of whipped cream or a scoop of vanilla ice cream.
Cook Techniques:
Use fresh thyme leaves for a more vibrant flavor. Make sure to beat the eggs well to introduce air into the batter, helping in making the cake lighter and fluffier. Alternate adding wet and dry ingredients to prevent the batter from becoming too dense.
FAQ:
Can I use a different type of oil? While extra-virgin olive oil gives a distinct flavor, you can substitute it with other light oils like canola or vegetable oil.
Can I use dried thyme instead of fresh thyme? Fresh thyme provides a brighter, fresher taste, but if you must use dried thyme, reduce the quantity to about 1 teaspoon.
Can this recipe be made gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free blend.
Can I use lime instead of lemon? Lime can be a great substitute, giving the cake a slightly different yet equally delicious citrus flavor.
Conclusion:
This Olive Oil Lemon Thyme Cake is a versatile, easy-to-make dessert that’s sure to impress with its unique and aromatic flavors. Its light, moist texture and fragrant ingredients make it a standout dessert for any occasion. Enjoy it fresh with your loved ones and savor every bite of this delightful cake.
More Recipes Suggestions and Combinations:
For a chocolate twist, try an Olive Oil Chocolate Cake. For more citrus flavor, consider a Lemon Poppy Seed Olive Oil Cake. You can also complement this cake with an herbal tea cake like Lavender Earl Grey. Take your baking journey forward and experiment with various flavors and ingredients to find your perfect treat. Happy baking!
Olive Oil Lemon Thyme Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.
- In a separate bowl, beat the eggs until they are light and fluffy. Gradually whisk in the olive oil until the mixture is smooth.
- Mix in the lemon juice, lemon zest, and vanilla extract, followed by the fresh thyme leaves.
- Slowly combine the wet and dry ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optionally, garnish with additional lemon zest and thyme sprigs before serving.
