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Moist Lemon Olive Oil Cake

A close-up of a slice cut from a golden brown olive oil cake, showing its moist, yellow crumb.
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A simple, one-bowl recipe for a bright and moist lemon olive oil cake with a tender crumb. This cake stays fresh for several days.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup good quality extra virgin olive oil
  • 1/2 cup whole milk
  • 1/2 cup fresh lemon juice
  • Zest of 2 large lemons
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the sugar and eggs until pale and slightly thickened, about 2 minutes.
  4. Whisk the olive oil into the egg mixture until fully combined.
  5. Add the milk, lemon juice, lemon zest, and vanilla extract to the wet ingredients and mix until just combined.
  6. Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until the batter is smooth and no dry streaks remain. Do not overmix.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Optional: Dust with powdered sugar before serving.

Notes

  • Use a fruity, mild extra virgin olive oil for the best flavor.
  • This cake tastes best when served at room temperature.
  • For a stronger citrus flavor, you can add a simple glaze made from 1/2 cup powdered sugar mixed with 2 tablespoons of lemon juice and drizzle it over the cooled cake.

Nutrition

Find it online: https://savorandpin.com/olive-oil-cake-recipe-easy-moist-citrus/