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!
Servings: 8
Calories: 581kcal
Equipment
- 9-inch cake pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ½ cup lemon juice *check notes*
- 1 ¼ teaspoon lemon zest *check notes*
- 3 large eggs room temperature
- 1 ¼ cups whole milk
- 1 cup extra virgin olive oil
- 1 ½ cups granulated sugar plus 2 tablespoons, divided
- 1 tablespoon powdered sugar
Instructions
- 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. If you don't have an electric mixer, use a regular whisk.
- 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. Make sure to scrape the bottom and sides of the bowl.
- Add the flour mixture and mix until well combined but don't overmix!
- Pour the mixture into the prepared cake pan and sprinkle the 2 tablespoons of granulated sugar over the top.
- Bake for 45-47 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 30 minutes, then run a butter knife along the sides of the cake pan, remove the cake from the pan and place it on a serving platter and allow it to cook for a couple of hours.
- Once the cake is cooled completely, dust it with powdered sugar and enjoy!
Notes
- You'll need both lemon zest and juice. Make sure your lemons are ripe and juicy and whatever you do, do not use bottled lemon juice!
- When zesting lemons, only take off the yellow part. Once you see the white part, rotate the lemon and start zesting a new spot. The white part aka the pith is extremely bitter and you do not want to add it to the cake.
- Allow the cake to cool completely before serving otherwise it will taste a little eggy.
Nutrition
Calories: 581kcal | Carbohydrates: 72g | Protein: 7g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 368mg | Potassium: 184mg | Fiber: 1g | Sugar: 48g | Vitamin A: 164IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 2mg