Description
Indulge in a slice of this moist and flavorful Lemon Olive Oil Cake. Made with extra virgin olive oil, fresh lemon juice, and zest, this Italian-inspired dessert is a citrus lover’s dream come true.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Additional:
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Combine wet ingredients: In a large mixing bowl, beat eggs and sugar until light and fluffy. Stream in olive oil while mixing, then add milk, lemon juice, zest, and vanilla.
- Mix batter: Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- Use a high-quality olive oil with a mild, fruity flavor for the best taste.
- This cake pairs well with fresh berries and whipped cream.
- Store at room temperature in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
