Simple Moist Lemon Olive Oil Cake
This recipe delivers a wonderfully moist and tender Lemon Olive Oil Cake with a bright citrus flavor. It is easy to make, perfect for beginners, and stays delicious for days.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 2 large lemons
- 3 large eggs
- 1 cup extra virgin olive oil
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- For the optional simple glaze: 1/2 cup powdered sugar and 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
- In a separate medium bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and pale yellow. This releases the essential oils for maximum flavor.
- Add the eggs to the lemon sugar mixture and whisk until well combined and slightly lighter in color.
- Whisk in the olive oil slowly until fully incorporated. Then, whisk in the milk, lemon juice, and vanilla extract until the wet ingredients are smooth.
- Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula only until just combined. Do not overmix; a few small lumps are fine. This keeps your crumb tender.
- Pour the batter into the prepared cake pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
- This cake stays moist for days when stored covered at room temperature.
- For an Italian dessert cake feel, use a high-quality, fruity olive oil.
- This recipe is naturally dairy free, making it a great option for those avoiding milk products.
- This simple citrus cake is excellent served with coffee or tea.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 2.5g
- Unsaturated Fat: 16.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg