Description
A light, tender, and refreshing lemon cake made with extra virgin olive oil for a moist crumb and bright citrus flavor. Perfect for spring or summer gatherings and easy to prepare in under 45 minutes.
Ingredients
- 1 ¾ cups (220 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup (200 grams) granulated sugar
- ⅔ cup (160 ml) extra virgin olive oil
- 3 large eggs, room temperature
- Zest of 2 lemons
- ¼ cup (60 ml) fresh lemon juice
- ½ cup (120 ml) whole milk (can substitute almond milk for dairy-free)
- 1 teaspoon vanilla extract
- Optional lemon syrup: ¼ cup lemon juice and ¼ cup sugar, gently heated until dissolved
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil or line with parchment paper.
- In a large bowl, sift together the flour, baking powder, and sea salt. Whisk to combine.
- In a medium bowl, whisk sugar and olive oil until smooth. Add eggs one at a time, whisking well after each addition.
- Stir in lemon zest, lemon juice, milk, and vanilla extract until glossy and slightly thick.
- Gradually fold dry ingredients into wet ingredients using a rubber spatula until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 38 minutes.
- Optional: While baking, warm lemon juice and sugar over low heat until sugar dissolves to make lemon syrup.
- When cake is warm, poke holes with a skewer and brush lemon syrup over the top for extra moisture and flavor.
- Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
Use room temperature eggs for better incorporation. Use a mild, fruity extra virgin olive oil to avoid overpowering the lemon flavor. Do not overmix the batter to keep the cake tender. Start checking the cake at 38 minutes to avoid overbaking. Lemon syrup is optional but recommended for added moisture and flavor. You can substitute all-purpose flour with gluten-free flour blend for a gluten-free version. Almond milk can be used for dairy-free adaptation.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 230
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 1.7
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: lemon cake, olive oil cake, light dessert, easy lemon cake, citrus cake, spring dessert, summer dessert, moist cake