This delicious lemon oregano cake has an incredible combination of flavors. Has excellent presentation and is the perfect cake to serve for breakfast with a cup of coffee! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Eggs - Makes the cake more soft and fluffy.
- All-purpose flour - Gives consistency and is the base of the dough.
- Olive oil - Adds flavor and moisture to the cake.
- Lemon juice and lemon zest - Adds a very nice fresh flavor.
- Dark brown sugar - To sweeten and flavor.
- Oregano - Adds aroma and flavor.
- Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE LEMON OREGANO CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with margarine and dust with flour.
Step 2: Beat the dark brown sugar, eggs and the lemon zest until obtain a homogeneous mixture. Add the olive oil, lemon juice, oregano and mix for 1 to 2 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour and the baking powder and beat until a homogeneous mixture.
Step 3: Pour the dough into the prepared tin and bake for 35 minutes.
Step 4: Turn off the oven and unmold the cake. Let cool to room temperature and serve.
TIPS FOR LEMON OREGANO CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the dough, resulting in even cooking.
3. When placing the cake dough in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
RECIPE VIDEO:
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Lemon oregano cake
This delicious lemon oregano cake has an incredible combination of flavors. Has excellent presentation and is the perfect cake to serve for breakfast with a cup of coffee! Bon appetit!!!
3.58 from 12 reviews
- 3 eggs
- 175 grams (1 1/4 cups) all-purpose flour
- 50 ml (1/4 cup) olive oil
- 100 ml (1/2 cup) lemon juice
- Zest of one lemon
- 150 grams (about 1 cup) dark brown sugar
- 1 tablespoon oregano
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with margarine and dust with flour.
- Using an electric mixer on medium speed, beat the dark brown sugar, eggs and the lemon zest until obtain a homogeneous mixture. Add the olive oil, lemon juice, oregano and mix for 1 to 2 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour and the baking powder and beat until a homogeneous mixture.
- Pour the dough into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
- Turn off the oven and unmold the cake. Let cool to room temperature and serve.
