Description
Indulge in the citrusy delight of this Lemon Olive Oil Cake, a moist and flavorful dessert that’s perfect for any occasion. The combination of olive oil, lemon juice, and zest creates a unique and refreshing flavor profile that is sure to impress your taste buds.
Ingredients
Units
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients:
- 1 cup olive oil (see notes in the post about choosing an olive oil for this recipe)
- 3 large eggs
- 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
- 2 tsp vanilla extract
- 1/2 cup lemon juice
- Zest from 3 lemons
- 1 cup whole milk
Additional:
- Powdered sugar for dusting, optional
Instructions
- Preheat Oven: Preheat oven to 350°F. Prepare a 9″ springform pan by greasing and lining with parchment paper.
- Mix Wet Ingredients: Whisk olive oil, eggs, and sugar in a large bowl. Add vanilla, lemon zest, and juice. Mix briefly.
- Combine Dry Ingredients: Sift salt, baking powder, baking soda, and flour. Add to wet ingredients alternating with milk.
- Bake: Pour batter into pan, sprinkle sugar on top, and bake for 50-55 minutes.
- Cool and Serve: Cool in pan for 10 mins, then remove and cool on a rack. Dust with powdered sugar before serving.
Notes
- Baking Time: Ovens vary, so monitor closely and test with a toothpick for doneness.
Nutrition
- Serving Size: 1 slice
- Calories: 366 kcal
- Sugar: 26g
- Sodium: 266mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0.01g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 49mg
