Simple Lemon Olive Oil Cake
A moist, not overly sweet cake made easily in one bowl, featuring bright lemon flavor.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Low Fat
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup good quality extra virgin olive oil
- 1/2 cup whole milk
- 1/2 cup fresh lemon juice
- Zest of 2 large lemons
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the sugar and eggs until pale and slightly thickened, about 2 minutes.
- Whisk the olive oil into the egg mixture slowly until combined.
- Whisk in the milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few small lumps are acceptable.
- Pour the batter into the prepared cake pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For extra moisture and shine, you can make a simple glaze using 1/2 cup powdered sugar mixed with 2 tablespoons of fresh lemon juice and drizzle it over the cooled cake.
- Use a light-flavored olive oil if you prefer a less pronounced oil taste.
- This cake pairs well with afternoon tea or coffee.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 200
- Fat: 17
- Saturated Fat: 2.5
- Unsaturated Fat: 14.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 60