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Simple Lemon Olive Oil Cake

Two slices of bright yellow olive oil cake dusted with powdered sugar on a small plate.
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Make a moist and tender lemon olive oil cake using a simple one-bowl method. This bright citrus cake is perfect for serving with tea or coffee.

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
  • 3 large eggs
  • 1 cup good quality extra virgin olive oil
  • 1/2 cup whole milk or water
  • 1/4 cup fresh lemon juice
  • Zest of 2 large lemons
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Add the sugar to the dry ingredients and whisk briefly to combine.
  4. Make a well in the center and add the eggs, olive oil, milk, lemon juice, lemon zest, and vanilla extract.
  5. Whisk the wet ingredients into the dry ingredients until just combined. Do not overmix; a few small lumps are acceptable.
  6. Pour the batter into the prepared cake pan.
  7. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. Optional: Dust with powdered sugar before serving.

Notes

  • Use a light-flavored, fruity olive oil for the best taste. Avoid strongly peppery oils.
  • For an extra moist crumb, you can substitute the milk with plain yogurt or buttermilk.
  • This cake keeps well at room temperature, covered, for up to three days.

Nutrition

Find it online: https://delishdreams.com/lemon-olive-oil-cake-recipe-moist/