Print

Effortlessly Moist Lemon Olive Oil Cake

Close-up of a moist, golden slice of lemon olive oil cake on a white plate, with the rest of the cake blurred in the background.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get a wonderfully moist and tender crumb in this simple, one-bowl Lemon Olive Oil Cake. This European-style dessert is gently sweetened and perfect for an afternoon tea cake or a light dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 3/4 cup good quality extra virgin olive oil
  • 1/2 cup whole milk or buttermilk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For optional glaze: 1/2 cup powdered sugar and 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate medium bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar smells strongly of lemon.
  4. Add the eggs to the lemon-sugar mixture and whisk until pale and slightly thickened, about 1 minute.
  5. Whisk in the olive oil until fully combined.
  6. Whisk in the lemon juice and milk until just blended.
  7. Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. Do not overmix; a few small lumps are fine.
  8. Pour the batter into your prepared cake pan.
  9. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. If using the glaze, whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake.

Notes

  • Use a light-flavored olive oil so the flavor does not overpower the lemon.
  • This cake stays moist for days when stored covered at room temperature.
  • For an Italian Olive Oil Cake feel, skip the glaze and dust lightly with powdered sugar after cooling.

Nutrition

Find it online: https://yummagnet.com/easy-moist-lemon-olive-oil-cake/