Olive Oil Lemon Cake
Olive Oil Lemon Cake is a delightful blend of zesty lemon and rich olive oil, creating a moist and fluffy dessert perfect for any occasion. With its golden crust and tender crumb, this cake embodies the essence of summer in every bite. Whether served at brunch or as a sweet finale to dinner, it promises to uplift your spirits with its refreshing flavors. Easy to prepare with simple ingredients, this cake will become a cherished favorite among family and friends.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: About 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- Zest and juice of 2 large fresh lemons
- 3 large eggs (room temperature)
- ¾ cup extra virgin olive oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a round cake pan with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In another bowl, beat the eggs and sugar until frothy. Add the lemon juice, zest, vanilla extract, and olive oil; mix until smooth.
- Gradually combine wet ingredients with dry ingredients, stirring gently until just mixed—avoid overmixing.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool for 10 minutes in the pan before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg