Lemon Olive Oil Cake

This lemon olive oil cake recipe comes together in less than 1 hour with simple ingredients you already have at home. The perfect cake for a weeknight, a special occasion, or a dinner party.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings cups

Calories 655kcal

Author Elizabeth Marek

Equipment

1 8" x 2" cake pan

Ingredients

3 large eggs
¾ cup granulated sugar
½ cup extra-virgin olive oil
½ cup water
½ teaspoon vanilla extract
¼ teaspoon almond extract
1.5 cups all purpose flour
1 lemon zest
1.5 teaspoons baking powder
½ teaspoon kosher salt
⅛ cup buttermilk powder
¼ cup powdered sugar for dusting

US Customary - Metric

Instructions

Preheat the oven to 350°F and coat an 8" cake pan with cake goop or parchment paper. You can also use a springform pan or loaf pan if you prefer, just adjust the baking time.
Mix the eggs and granulated sugar in a bowl of a stand mixer with the whisk attachment on medium speed and mix until it's light in color and fluffy.
Slowly drizzle the olive oil in between the whisk blades and the side of the bowl and mix until combined.
Switch to the paddle attachment and add the water, lemon extract, vanilla extract, and lemon zest, then mix until combined.
Add the flour, buttermilk powder, baking soda, and salt to a large bowl and whisk it to combine.
Pour the dry ingredients into the wet ingredients while mixing on low, and mix until combined.
Pour the cake batter into the prepared pan and spread out the top with a spatula.
Bake the cake for 45 to 50 minutes until it's golden brown and a toothpick comes out of the center clean.
Cool the cake in the pan for 10 minutes, then flip it out onto a wire rack to cool completely. If you're making it ahead, wrap it in plastic wrap and freeze it until you're ready to serve.
Place the cake on a serving plate and dust the top of the cake with powdered sugar. I put a little paper heart in the center to make this fun pattern. You can also top it with fresh lemons, lemon curd, or fresh berries.
Store it in an airtight container at room temperature for up to five days. You can refrigerate it if you'd like, but this cake tastes best at room temperature.

Notes

Use a good quality extra-virgin olive oil. Technically canola or vegetable oil would work, but you won't get the same flavor.
Fresh fruit and powdered sugar are the perfect, light toppings for an olive oil cake. It doesn't need anything heavy like buttercream, but whipped cream frosting, lemon curd, or ice cream would also pair nicely.
Make your own pan release (cake goop!) The best pan release ever!
Use a scale to weigh your ingredients for the most accurate recipe. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.
Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition