Lemon Olive Oil Cake with Lemon Zest

Lemon Olive Oil Cake with Lemon Zest

A tender, moist cake with a fruity olive oil richness and bright lemon zest in every bite.

Total 1 hr 30 min Makes 10 slices Calories 288/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Dairy

This cake gets its tender crumb and fruity depth from extra-virgin olive oil rather than butter, while fresh lemon zest and juice keep the flavor bright. It works equally well as a simple afternoon snack cake or dressed with a dusting of powdered sugar for dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest, finely grated
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar, for dusting

Method

  1. Preheat oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper.

  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

  3. In a large bowl, whisk the eggs and granulated sugar together until pale and slightly thickened, about 2 minutes.

  4. Whisk the lemon zest, olive oil, lemon juice, milk, and vanilla extract into the egg mixture until smooth.

  5. Fold the dry ingredients into the wet ingredients with a spatula just until no streaks of flour remain.

  6. Pour the batter into the prepared pan and smooth the top with a spatula.

  7. Bake until the top is golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes.

  8. Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edge and turn out onto the rack to cool completely.

  9. Dust the cooled cake with powdered sugar before slicing and serving.

Rate this recipe

★ 3.9 (1)

Lemon Olive Oil Cake with Lemon Zest

This cake gets its tender crumb and fruity depth from extra-virgin olive oil rather than butter, while fresh lemon zest and juice keep the flavor bright. It works equally well as a simple afternoon snack cake or dressed with a dusting of powdered sugar for dessert.

1 hr 30 min 10 slices 288 cal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest, finely grated
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar, for dusting

Method

  1. 1

    Preheat oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper.

  2. 2

    Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

  3. 3

    In a large bowl, whisk the eggs and granulated sugar together until pale and slightly thickened, about 2 minutes.

  4. 4

    Whisk the lemon zest, olive oil, lemon juice, milk, and vanilla extract into the egg mixture until smooth.

  5. 5

    Fold the dry ingredients into the wet ingredients with a spatula just until no streaks of flour remain.

  6. 6

    Pour the batter into the prepared pan and smooth the top with a spatula.

  7. 7

    Bake until the top is golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes.

  8. 8

    Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edge and turn out onto the rack to cool completely.

  9. 9

    Dust the cooled cake with powdered sugar before slicing and serving.