Lemoen-olyfoliekoek (4 bestanddele)

By Carine Claudepierre
Laaste opgedateer op 12/05/2025

5 van 2 stemme

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dit Lemoen Olyfolie Koek is an easy 4-ingredient cake recipe with a soft and airy crumb full of refreshing orange flavors and made with no eggs, no dairy, and no refined sugar.

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Lemoen Olyfolie Koek

dit Lemoen Olyfolie Koek is an easy 4-ingredient cake recipe with a soft and airy crumb full of refreshing orange flavors and made with no eggs, no dairy, and no refined sugar.

5 van 2 stemme

Print Resensie Stoor

Speld Stoor in e-pos

Voorbereidingstyd: 15

Kooktyd: 55

Totale tyd: 1 10

Kursus: Dessert

Kombuis: Amerikaanse

porsies: 12 snye

kalorieë: 198.9 kcal

Author: Carine Claudepierre

Bestanddele

Amerikaanse gewoonte - metrieke

▢ ½ koppie Orange Juice - freshly squeezed from 2-3 small navel oranges (note 1)
▢ ½ koppie Amandelmelk
▢ 1 eetlepel Lemoenskil - optional, from the same oranges (note 2)
▢ ½ koppie Sagte-geur olyfolie - (aantekening 3)
▢ ¾ koppie Ongeraffineerde Rietsuiker - (aantekening 4)
▢ 2 koppies Bruismeel - (aantekening 5)

opsioneel

▢ 1 teelepel Vanielje-ekstrak
▢ ½ teelepel Sout

instruksies

Preheat the oven to 350°F (180°C). Line a 6-inch x 6-inch cake pan with oiled parchment paper. Set aside.
In a large mixing bowl, press the oranges, filter in asieve to remove pulp and any seeds. Measure 1/2 cup of juice. Discard pulp and seeds. Keep orange juice in the bowl.
If you like the tangy flavor of orange zest, grate one tablespoon orange zest from the oranges skin and add in the bowl with orange juice.
Stir in the almond milk, olive oil, sugar, vanilla extract, and salt if used.
Add in self-rising flour, and use a rubber spatula to combine and form a smooth cake batter.
Transfer the cake batter to the prepared pan.
Bake for 50-60 minutes at 350°F (180°C) until a pick inserted in the center of the cake comes out clean. You can tent the cake pan with a large piece of foil after 40 minutes of baking to prevent the top of the cake from browning too fast.
Cool the cake on a cooling rack for 3 hours before slicing.

Notes

Let 1: You can also use freshly pressed orange juice bottled from the store, make sure you measure the juice without pulp or the cake won’t raise as much.

Let 2: You can skip the zest if you don’t like the tangy flavor or orange zest.

Let 3: I am using medium-flavored olive oil because I love the taste of olive oil in my cake. If you don’t, or you are not too sure, start with an extra light or light olive oil, the flavor will be barely noticeable, but you still get all the moisture from the oil in the cake crumb.

Let 4: You can use unrefined cane sugar, coconut sugar, or demerara sugar for healthier sugar options.

Let 5Vir 'n glutenvrye opsie, gebruik my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.

stoor: Store the pound cake in a sealed cake box for up to 5 days in the fridge or freeze the slices in an airtight container and thaw the day before eating.

Oondmodus: Ek gebruik die waaier-geforseerde (konveksie) modus. As jy die konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15°C (25°F) verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

Speldresep

Voeding

Bestanddele en vervangings

Hierdie paragraaf gee jou al my wenke oor die keuse van die regte bestanddele. Vir die volledige resep met afmetings, blaai na die resepkaart onderaan die plasing!Gaan na Volledige Resep

You only need 4 base ingredients to make this cake. Here’s how to pick them (and swap them).

Orange Juice – This provides the primary flavor and moisture for the cake. Freshly squeezed juice with pulp and seeds removed.
Amandelmelk – or any dairy-free milk you love
Lemoenskil – This is optional but it adds a nice tangy citrus flavor.
Ligte olyfolie – This adds moisture and a subtle richness. Extra light or light olive oil works if a strong olive oil flavor is not desired.
Ongeraffineerde Suiker – This sweetens the cake. Regular sugar, coconut sugar, or demerara sugar are suitable alternatives.
Bruismeel – This provides the structure and leavening for the cake. You can make your own by combining 3 teaspoons of baking powder in 1 3/4 cups of all-purpose flour. For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.

How to Make Orange Olive Oil Cake

Hierdie koek is super maklik om te maak, hier is hoe in 'n paar foto's.

Liquid Orange Olive Oil Cake ingredients in a bowl.

Combine all the liquid cake ingredients in a mixing bowl, add the sugar and orange zest.

Adding dry Orange Olive Oil Cake ingredients to the bowl.

Pour the dry ingredients on top of the base batter.

Stir the batter until the batter is just combined.

Orange Olive Oil Cake ready to bake in a spring-form pan.

Bake for 50-60 minutes at 350 °F (180 °C).

Carine se Bakwenke

Let me share a few more tips to help make the best possible cake.

Skip the Zest – Skip the orange zest if you are not a fan of its tangy flavor.
Geurverbetering – Add the optional salt and vanilla extract for an even better flavor.
Juice Adjustment – If you don’t have enough orange juice, complete with a bit of dairy-free milk.
Vermy oormenging – Stirring the batter too much can lead to a dense and dry crumb.
Panvoorbereiding – Ensure the cake pan is well-lined with oiled parchment paper for easy removal. Even better, use a springform pan for easy unmolding.
Selfs Bak – Tent the cake pan with foil after 40 minutes of baking to prevent over-browning.
Koeltyd – Allow the cake to cool completely for at least 3 hours before slicing for a firm texture.