Lemon Olive Oil Cake

If you love citrusy desserts, then this Lemon Olive Oil Cake is the perfect recipe for you! The combination of lemon and olive oil creates a moist and fragrant cake that's both delicious and easy to make.

Course Dessert

Cuisine American

Method Bake

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 249

Author Lily Ernst

Ingredients

1 & 1/2 cups (190g) all-purpose flour⁠
1 & 1/2 tsp baking powder⁠
1/2 tsp salt
3 large eggs⁠
3/4 cup (150g) granulated sugar⁠
1/2 cup (125ml) olive oil⁠
1/2 cup (125ml) milk⁠
1 tsp vanilla extract
zest of 1 large lemon

Optional:

powdered sugar for dusting
whipped cream and fresh berries for serving

Instructions

Preheat oven to 350F and grease an 8" cake pan.
In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
1 & 1/2 cups (190g) all-purpose flour⁠, 1 & 1/2 tsp baking powder⁠, 1/2 tsp salt
In a large mixing bowl, beat the eggs and sugar until well combined.
3 large eggs⁠, 3/4 cup (150g) granulated sugar⁠
Slowly add in the olive oil, mixing as you go.
1/2 cup (125ml) olive oil⁠
Mix in the milk, then the vanilla and lemon zest. With the mixer on low, slowly add in the dry ingredients, mixing until just combined. Pour the batter into the prepared pan.
1/2 cup (125ml) milk⁠, 1 tsp vanilla extract, zest of 1 large lemon
Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely. Dust with powdered sugar before serving if desired.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition