Lemon Olive Oil Cake
A moist, fragrant cake made with fresh lemon juice and zest, using high-quality extra virgin olive oil for a rich, tender crumb. Perfect for dessert or afternoon tea.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 3 large eggs at room temperature
- 0.75 cup extra virgin olive oil
- 0.5 cup whole milk at room temperature
- 0.333 cup fresh lemon juice about 2 lemons
- 2 lemons lemon zest
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk sugar and eggs together until light and slightly thickened, about 2 minutes.
- Slowly drizzle in the olive oil while whisking continuously until fully incorporated.
- Add lemon juice, lemon zest, and vanilla extract. Whisk to combine.
- Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.