Lemon Olive Oil Cake

A light, fragrant cake with a subtle citrus twist and the richness of olive oil.

This lemon olive oil cake combines the refreshing zest of lemon with the smooth, savory flavor of olive oil. Its texture is light yet moist, and it’s a perfect balance of sweet and tangy. This cake is great for any occasion, from casual gatherings to more refined celebrations.

Ingredients:

  • 1 1/2 cups (180g) all-purpose flour
  • 1 cup (200g) sugar
  • 1/2 cup (120ml) extra virgin olive oil
  • 3 large eggs
  • 1/2 cup (120ml) whole milk
  • Zest of 2 lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)

Instructions:

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.

  2. Mix Wet Ingredients:
    In a large bowl, whisk together the olive oil, sugar, eggs, lemon zest, lemon juice, and milk until smooth and well combined.

  3. Combine Dry Ingredients:
    In a separate bowl, sift together the flour, baking powder, and salt.

  4. Combine Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake light and airy.

  5. Bake the Cake:
    Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

  6. Cool and Serve:
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.