Description
This Lemon Olive Oil Cake combines the vibrant zest of lemon with the rich, full-bodied flavor of olive oil, creating a moist and delightful dessert that shines on any table. It’s a refreshing twist on traditional cakes, perfect for those who appreciate a balance of sweet and tangy flavors.
Not only is this cake aesthetically pleasing, but it’s also incredibly versatile. It can be served as a sophisticated dessert at dinner parties or a casual treat with afternoon tea. Each bite offers a burst of lemony freshness, enhanced by the subtle undertones of olive oil, making it a favorite among those who crave a less conventional cake.
Ingredients
1 cup olive oil (see notes about choosing an olive oil for this recipe)
3 large eggs
1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
2 tsp vanilla extract
1/2 cup lemon juice
Zest from 3 lemons
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups all-purpose flour
1 cup whole milk
Powdered sugar for dusting, optional
Instructions
Preheat oven to 350°F (175°C). Prepare a 9″ springform pan by greasing the bottom and sides, and lining the bottom with parchment paper. Wrap the outside with foil to prevent leaks.
In a large mixing bowl, whisk together olive oil, eggs, and sugar until well combined.
Add vanilla extract, lemon zest, and lemon juice, whisking briefly.
Sift together salt, baking powder, baking soda, and flour. Alternating with milk, add dry ingredients to wet ingredients in a couple of batches. Mix just until combined, avoiding over-mixing.
Pour the batter into the prepared pan, and sprinkle 2 tbsp of granulated sugar evenly over the top.
Bake for 50-55 minutes, or until the cake is golden brown on top. Adjust the time as needed depending on your oven.
Allow to cool in the pan for about 10 minutes, then remove and let cool completely on a rack. Dust with powdered sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 420 kcal