Description
A lemon-scented cake that is light, moist, and perfect for any occasion. Made with extra-virgin olive oil for a unique flavor.
Ingredients
Scale
- ¾ cup extra virgin olive oil
- 2 large eggs
- Zest of 2 lemons
- 1 ¼ cups granulated sugar
- 2/3 cup whole milk (or dairy-free alternative)
- ¼ cup lemon juice (about 2 lemons)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 350°F (non-convection). Grease a 9-inch cake pan and line the bottom with parchment.
- Zest the lemons directly into the sugar and rub the zest into the sugar with your fingertips.
- In a bowl, whisk the flour, baking powder, baking soda, and salt until combined. Set aside.
- In a large mixing bowl, whisk the eggs briefly to break them up.
- While whisking, slowly stream in the olive oil until fully emulsified.
- Add the lemon-zested sugar and whisk until incorporated.
- Whisk in the lemon juice and milk until smooth.
- Add the dry ingredients in two additions and gently whisk until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–45 minutes, checking at 30 minutes for doneness using a clean cake tester.
- Cool completely in the pan on a rack before turning out.
Notes
- Prep Time: 10 minutes
- Cook Time: 30-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Olive Oil Cake