Go Back
Amberly Vahn

Delightful Lemon Olive Oil Cake

A moist and flavorful cake infused with fresh lemon and extra virgin olive oil, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Wet Ingredients
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • 2 Tbsp. lemon zest
  • 1/2 cup extra virgin olive oil
  • 1 tsp. vanilla extract
Group: Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • Powdered sugar for dusting optional

Equipment

  • Mixing bowl
  • Whisk
  • 9-inch round cake pan
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
  3. In a large mixing bowl, whisk together the granulated sugar and the eggs until pale and slightly thickened, about 2-3 minutes.
  4. Add the lemon juice, lemon zest, olive oil, and vanilla extract to the egg mixture.
  5. In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients, being careful not to overmix.
  6. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Ensure your ingredients are at room temperature for better mixing. Consider making a lemon syrup for added flavor.