Lemon Olive Oil Cake

This Lemon Olive Oil Cake is an easy and reliable dessert. It has a bright lemon flavor, and the olive oil adds fat and moisture without adding olive oil flavor.

Prep Time10

Cook Time45

Cool Time15

Total Time1 10

Servings:

Calories: 298kcal

Author: Karin and Ken

Ingredients

1¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 large eggs
¾ cup granulated sugar
½ cup extra virgin olive oil
¼ cup milk
¼ cup fresh lemon juice about 2 lemons
1 tablespoon lemon zest from 1–2 lemons
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Lightly grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, whisk the eggs and sugar until pale yellow and slightly thickened, about 1 minute.
Add olive oil, milk, lemon juice, lemon zest, and vanilla. Whisk until smooth.
Add dry ingredients to the wet mixture and stir just until combined. Do not overmix.
Pour batter into prepared pan. Tap the pan gently on the counter to release any air bubbles.
Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before glazing or dusting with powdered sugar.

Notes

Mix the cake batter only until the ingredients are just combined. Overmixing can develop too much gluten, which may cause the lemon olive oil cake to turn out tough and dense.
Opening the oven too early can cause the cake to sink if the center has not fully baked yet. Keep the oven door closed for at least 35 minutes before checking the cake.
If your oven tends to run inaccurately, use a thermometer to check for doneness instead of relying only on the toothpick test. The center of the cake should reach 200–205°F.

Nutrition