Description
This Lemon Olive Oil Cake is a moist, zesty, and beautifully flavored cake that’s perfect for any occasion. The olive oil adds a rich, subtle depth of flavor while the fresh lemon brightens the entire cake. With a tender crumb and a delicate citrus fragrance, this cake is a true crowd-pleaser. It’s simple to make, yet tastes like a refined dessert!
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup extra virgin olive oil
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk (or buttermilk for extra richness)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp vanilla extract
For the Glaze (optional):
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Mix the Wet Ingredients:
- In a large bowl, whisk together the olive oil and sugar until smooth and combined.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined – be careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top of the cake begins to brown too quickly, you can cover it with foil and continue baking.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Glaze (Optional):
- While the cake is cooling, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, add a bit more lemon juice, a teaspoon at a time, until you reach your desired consistency.
- Glaze the Cake:
- Once the cake is fully cooled, drizzle the glaze over the top for a glossy, tangy finish. If you prefer, you can skip the glaze for a simpler look.
- Serve and Enjoy:
- Slice and serve this light and flavorful cake at your next gathering or enjoy it as a sweet treat with a cup of tea or coffee!
Notes
- For a more intense lemon flavor, you can increase the lemon zest to 3 lemons.
- This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- If you want a more savory version, you can add a teaspoon of fresh thyme to the batter for an herby twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 90 mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg