Olive Oil Lime Cake

close-up photo of olive oil lime cakeI go through different obsessive buying phases. The current obsession is with cookbooks. One of the cookbooks I recently purchased was Baked Explorations: Classic American Desserts Reinvented.

 

After having such success with the Sweet and Salty Brownies, I wanted to know what other fabulous recipes Matt Lewis and Renato Poliafito have come up with. After flipping through the book, I chose Mom’s Olive Oil Orange Bundt.
photo of a slice of cake on a plate
Interestingly, the cake is listed under the breakfast section, but I think this cake is sweet enough for a mid-afternoon snack or dessert. Normally I like to try recipes as they are written before fiddling around. In this case, I made a few slight adjustments. First, I didn’t have any oranges to zest so I used lime zest instead. Also, I didn’t know what to do with the zested limes so I thought it wouldn’t hurt to add the lime juice into the batter as well (the original cake does not call for orange juice, only orange zest).
photo of a slice of cake on a plate with a fork
The cake came out very pleasant. I’m usually not a huge fan of citrus cakes but I liked this one just fine. The one thing that surprised me was that the texture was a little dense, like a pound cake. I expected something much lighter because the recipes requires you to separate the eggs and fold in whipped egg whites, which will usually make the cake texture spongier. I saw several olive oil cake recipes that do not require you to separate the eggs. I will have to try one of them out next time to compare the difference in texture.

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olive oil lime cake

Olive Oil Lime Cake

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American

This olive oil cake has a texture similar to pound cake and is nice to serve as a breakfast treat or dessert.

Ingredients:

  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 4 large eggs separated
  • 2 cups granulated sugar
  • 1 cup plain Greek yogurt
  • 3/4 cup good-quality extra-virgin olive oil
  • Freshly grated zest of 2 limes
  • Fresh squeezed lime juice from 2 limes
  • 1 1/2 tsp vanilla extract
  • 1/4 cup confectioners' sugar sifted, for dusting

Directions:

  1. Preheat the oven to 350°F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.

  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. With a paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the lime zest, lime juice and vanilla, and mix until just incorporated.
  4. Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (about 10 seconds). Scrape down the bowl and beat again for 5 seconds.
  5. In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.
  6. Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Transfer the pan to a wire rack to cool completely. Just before serving, dust with confectioners sugar.

Notes:

Recipe adapted from Baked Explorations: Classic American Desserts Reinvented.

All images and content are © Kirbie's Cravings.

 

8 comments on “Olive Oil Lime Cake”

  1. Beautiful photos! Even if it turned out more dense than you expected, it’s the taste that matters, right? 😉 Love the olive oil + citrus combo in this cake.

  2. In Spain it’s quite usual to use olive oil in cakes and muffins, it gives a distinctive and rich flavor. There’s this 1-2-3 olive oil and yogurt cake recipe that a work colleague shared with me and it’s very easy to follow, just let me know if you’re interested in trying the recipe 😉

    • I would love it if you could share the recipe! I like using olive oil though I don’t do it often. I don’t come across many recipes that use olive oil.


  3. I’ve made this twice. The first time was with limes, as the recipe calls for, but instead of powdered sugar I made a coconut glaze and then sprinkled on some toasted coconut. It was amazing! The second time I tried oranges but it wasn’t quite as good (it was still really good though – the texture is beautiful). I think the tanginess of the yogurt pairs really well with the slight bitterness of the lime zest so you get more flavor. I’ll stick with limes for this recipe and save the oranges for a different recipe I have that doesn’t use yogurt.

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