Lemon Olive Oil Cake
This lemon olive oil cake is rich, citrusy, and super moist. It’s perfect for morning coffee or tea, celebrations, or a snack!
All you need is a few pantry ingredients to make this delicious cake. There’s no frosting involved which means, it’s super easy to make.
– all-purpose flour
– baking powder
– baking soda
– lemon juice
– lemon zest
– whole milk
– extra virgin olive oil
– granulated sugar
Preheat your oven to 350 degrees F. and grease a 9-inch cake pan with olive oil and line it with parchment paper.
Add the flour, salt, baking soda, and baking powder to a large bowl, and mix until well combined.
Add the granulated sugar and eggs to the bowl of an electric stand mixer and mix on high speed for 1 minute or until it turns a pale yellow color.
With the mixer on low, slowly pour in the olive oil and mix until well incorporated. Add the lemon zest and juice and mix until well combined then add the milk and mix for a few seconds.
Tips and Recipe Variations
- Make sure your lemons are ripe and juicy. Do not use bottled lemon juice!
- Allow the cake to cool completely before serving otherwise it will taste a little eggy.
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