Lemon Olive Oil Cake
A moist, tender, and zesty cake infused with fresh lemon and rich olive oil, Lemon Olive Oil Cake is the ultimate balance of freshness and richness — perfect for any occasion.
Ingredients
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup (200 g) granulated sugar
- ¾ cup (180 ml) extra-virgin olive oil
- ½ cup (120 ml) whole milk or plain yogurt
- 2 tablespoons fresh lemon zest
- ¼ cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the Oven: Set oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Whisk Wet Ingredients: In another bowl, beat eggs and sugar until pale and thick.
- Add Olive Oil: Slowly whisk in olive oil until smooth and emulsified.
- Add Lemon and Vanilla: Stir in lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry: Gently fold in dry ingredients, alternating with milk or yogurt, until fully incorporated.
- Bake: Pour batter into the prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool for 10 minutes in the pan, then transfer to a wire rack.
- Finish: Dust with powdered sugar or drizzle with honey before serving.
Notes
- Use high-quality extra-virgin olive oil for the best flavour.
- The cake stays moist for days — even better on the second day.
- Pair with fresh berries or Greek yogurt for a light dessert.
- For a stronger citrus flavor, add orange zest or juice.
- Avoid overmixing the batter to keep the cake fluffy.