Low Sodium Olive Oil Cake
Elevate your dessert game with this delightful Low Sodium Olive Oil Cake, a modern twist on classic Mediterranean baking. Bursting with bright citrus flavors from fresh lemon zest and orange juice, this cake achieves unbeatable moistness with the addition of extra virgin olive oil and unsweetened applesauce—perfect for health-conscious bakers seeking a low-sodium treat. The simple yet sophisticated recipe features pantry staples like all-purpose flour, sugar, and vanilla extract, coming together in just an hour with minimal effort. Whether served plain or with a decorative dusting of powdered sugar, this light and fruity cake delivers elegance for every occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 cup Granulated sugar
- 1 tablespoon Fresh lemon zest
- 3 whole Large eggs
- 0.75 cup Extra virgin olive oil
- 0.5 cup Freshly squeezed orange juice
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan lightly with olive oil or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
In a large mixing bowl, add the granulated sugar and lemon zest. Using your fingers, rub the zest into the sugar until it is well incorporated and fragrant.
Add the eggs to the sugar mixture and beat with an electric mixer on medium speed for about 2-3 minutes until the mixture is pale and slightly thickened.
Gradually add the olive oil to the egg mixture, mixing at low speed until fully combined.
Add the orange juice, applesauce, and vanilla extract, and mix until well blended.
Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until the flour is incorporated; avoid overmixing.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve the cake plain or dusted lightly with powdered sugar for an added touch.
Nutrition Facts
Calories |
3389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 411.0 g | 149% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 217.2 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 135 mg | 10% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
