Description
This Lemon Olive Oil Cake is a light and moist cake with a subtle fruity flavor from the olive oil, paired with the zesty, refreshing taste of lemon. Perfect for spring and summer, this cake is both simple and elegant, topped with a dusting of powdered sugar or a drizzle of glaze.
Ingredients
Scale
For the Cake:
- 1 1/2 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Extra-Virgin Olive Oil
- 1 cup Granulated Sugar
- 3 large Eggs
- Zest of 2 Lemons
- 1/4 cup Fresh Lemon Juice
- 1/2 tsp Vanilla Extract
- 1/2 cup Whole Milk
For the Lemon Glaze (optional):
- 1/2 cup Powdered Sugar
- 2–3 tbsp Fresh Lemon Juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper.
- Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the olive oil and granulated sugar until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in two parts, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the glaze (optional): In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Once the cake has cooled, drizzle the glaze over the top or dust with powdered sugar. Slice and serve!
Notes
- For extra flavor, you can add a few tablespoons of yogurt or sour cream to the batter to make the cake even more moist.
- If you prefer a more intense lemon flavor, you can add a bit of lemon extract to the cake batter or glaze.
- The cake can be made a day ahead of time and stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minute
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Mediterranean
Keywords: lemon, olive oil, cake, citrus, moist cake, spring dessert