Description
This lemon olive oil cake is a moist, tender, and flavorful dessert with a bright and zesty lemon taste, perfectly balanced by the richness of olive oil. It’s an easy-to-make cake that combines fresh lemon juice and zest with wholesome ingredients for a delightful treat suitable for any occasion.
Ingredients
Wet Ingredients
- 1 cup olive oil (choose a mild, fruity olive oil)
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup lemon juice (freshly squeezed)
- Zest from 3 lemons
- 1 cup whole milk
Dry Ingredients
- 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling on top
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all-purpose flour
Optional
- Powdered sugar for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9″ springform pan thoroughly on the bottom and sides. Wrap the outside of the pan with foil to prevent leaks during baking.
- Mix wet ingredients: In a large mixing bowl, whisk together the olive oil, eggs, and granulated sugar until well combined and slightly fluffy.
- Add flavorings: Add the vanilla extract, lemon zest, and lemon juice to the wet mixture. Whisk briefly to combine all the flavors evenly.
- Combine dry ingredients: Sift together the salt, baking powder, baking soda, and flour in a separate bowl. This ensures even distribution and prevents lumps.
- Incorporate dry and wet: Alternating with the milk, add the dry ingredients in two or three batches to the wet ingredients. Gently mix until there are no visible streaks of flour; be careful not to overmix to keep the cake tender.
- Prepare for baking: Pour the batter into the prepared springform pan and smooth the top evenly. Sprinkle the 2 tablespoons of granulated sugar evenly over the top to create a subtle crunchy crust.
- Bake the cake: Bake in the preheated oven for 50-55 minutes. The cake should rise and develop a light golden brown color on top. If your oven tends to brown the cake too quickly, cover the top loosely with foil halfway through baking.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
- Optional finishing: Once cooled, dust the top of the cake with powdered sugar if desired for an elegant finish.
Notes
- Use a mild, fruity extra virgin olive oil for best flavor without bitterness.
- Wrapping the springform pan with foil prevents leakage of the batter during baking.
- Alternating dry ingredients with milk avoids over-mixing and maintains a tender crumb.
- Monitor the cake near the end of baking and tent with foil if the top browns too much.
- The cake is best served at room temperature and can be dusted with powdered sugar for added sweetness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
