Lemon Olive Oil Cake
This lemon olive oil cake has a light, tender crumb and bright lemon flavor in every bite. Elegant yet simple, it’s an effortless one-bowl recipe that stays moist for days!
Ingredients
- 1 cup olive oil , use light for a mild flavor
- 3 large eggs , room temperature
- 1 cup whole milk , room temperature
- 3 lemons , zested and juiced (about 1/2 cup)
- 1 teaspoon vanilla
- 1 ½ cups (300 grams) sugar
- 2 cups (270 grams) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
For dusting: powdered sugar
Instructions
- Prepare and preheat: Preheat oven to 325°F. Coat 9 inch round springform cake pan with nonstick cooking spray, line with parchment paper, and spray again.
- Whisk wet ingredients: In the bowl of a stand mixer, add 1 cup olive oil and 3 eggs. Use the whisk attachment and whisk until well combined and smooth. Add 1 cup milk, 1/2 cup lemon juice, lemon zest (about 3 Tablespoons), 1 teaspoon vanilla and 1 1/2 cups sugar. Whisk until smooth.
- Add dry ingredients: Add 2 cups flour, 1 teaspoon salt, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda. Whisk until just barely combined, do not overmix. If needed, scrape down the edges with a spatula and gently combine.
- Bake: Pour batter into the springform pan, and place on a baking sheet. Bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool: Cool completely before removing from pan. To remove from springform, run a knife along the edges of the pan first. Dust with powdered sugar before serving.
Notes
Pan: If you don't have a springform pan, you can use a regular 9" round pan, but be sure to use non-stick spray and add parchment paper so it comes out easily.
Lemon glaze: If you prefer a glaze over top, whisk together 1 cup of powdered sugar with 2-3 Tablespoon of lemon juice.
Store. Keep the cake covered in an airtight container to retain moisture. It can be stored at room temperature for up to 2 days or in the refrigerator up to 5 days. Bring to room temperature before serving.
Freezer. Wrap the cake or individual slices with plastic wrap. Place them in a freezer bag to keep frozen for up to 2 months. Thaw on the countertop.
Nutrition
Calories: 456kcal, Carbohydrates: 63g, Protein: 7g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 267mg, Potassium: 145mg, Fiber: 2g, Sugar: 31g, Vitamin A: 107IU, Vitamin C: 14mg, Calcium: 53mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
