Olive Oil Lemon Cake
Indulge in the light and zesty delight of Olive Oil Lemon Cake. This moist, fluffy dessert combines the brightness of fresh lemons with the rich flavor of extra virgin olive oil, making it perfect for any occasion—from brunch to afternoon tea. Each slice offers a taste of sunshine and sophistication, all while being simple enough for bakers of any skill level.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 2 large fresh lemons (zest and juice)
- 3 large eggs
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
- In a bowl, whisk together flour and baking powder; set aside.
- In another bowl, beat eggs and sugar until light and fluffy. Gradually add olive oil, lemon juice, and zest.
- Combine dry ingredients with wet ingredients alternately with milk until just mixed—do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 220
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg