Light, Citrusy, & Moist Lemon Olive Oil Cake
This lemon olive oil cake is tender, moist, and bursting with fresh citrus flavor. Made with olive oil for a beautifully soft crumb, it’s light yet rich and not overly sweet. A simple dusting of powdered sugar is all it needs. If you love lemon desserts, this one’s for you.
Servings: 8 servings
Calories: 605kcal
Equipment
9-inch round cake pan at least 2-inches high
Ingredients
- 2 cups (250g) cake flour
- 1½ cups (300g) granulated sugar
- 1 tsp Kosher salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1¼ cups (295ml) extra virgin olive oil
- 1¼ cups (295ml) whole milk
- 3 large (150g) eggs, room temperature
- 1 Tbsp lemon zest
- 2 Tbsp (30ml) fresh lemon juice
- 1 tsp pure vanilla extract
- Confectioner’s sugar for serving, optional
Instructions
- Prepare the cake pan. Preheat oven to 350°F / 175°C. Coat a 9-inch round cake pan with nonstick baking spray, then line the bottom with parchment paper.
- Whisk the dry ingredients. In a large mixing bowl, whisk together 2 cups (250g) cake flour, 1½ (300g) cups sugar, 1 tsp Kosher salt, 1 tsp baking powder, and ¼ tsp baking soda.
- Whisk the wet ingredients. In a separate bowl, whisk together 1¼ cups extra virgin olive oil, 1¼ cups milk, 3 eggs, 1 Tbsp lemon zest, 2 Tbsp fresh lemon juice, and 1 tsp vanilla extract.
- Combine wet and dry ingredients. Pour the dry ingredients into the wet, then whisk until just combined.
- Bake the cake. Pour the cake batter into the prepared pan, then use a spatula to smooth out the top. Bake for 1 hour, or until the cake is golden on top and a cake tester inserted into the center of the cake comes out clean.
- Cool the cake. Transfer to a wire rack and cool for 15 minutes. Run a knife around the edge of the pan, then invert the cake onto a plate, then back over onto the wire rack to cool fully, about 2 hours.
- Dust with sugar, then serve. Lightly dust the cake with confectioner’s sugar, then slice and serve!
Notes
- Storage: Store at room temperature, wrapped or airtight, for up to 3 days.
- Freeze: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1slice | Calories: 605kcal | Carbohydrates: 62g | Protein: 7g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 418mg | Potassium: 118mg | Fiber: 1g | Sugar: 40g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg
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