Lemon Olive Oil Cake
This lemon olive oil cake is moist, and tender with a touch of lemon and olive oil flavor. It comes together in less than 40 minutes and makes a fantastic last minute dessert!
Servings: 12 servings
Calories: 262kcal
Equipment
- 1 9" x 2" cake pan
Ingredients
- 3 large eggs room temperature
- 5 ounces granulated sugar
- 6 ounces extra-virgin olive oil
- 4 ounces lemon juice
- 2 teaspoons lemon zest zest from two lemons
- ½ teaspoon vanilla extract
- 7 ounces all purpose flour
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and coat an 9" 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.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until foamy.
- With the mixer still running, slowly sprinkle in the granulated sugar until all of it is added. Continue whipping on high until the mixture reaches the ribbon stage. The mixture should be thick, foamy, and lay on the surface for a few seconds when drizzled back on itself.
- With the mixer still running, slowly drizzle the olive oil down the side of the bowl between the whisk blades until fully incorporated.
- Add the lemon juice, zest, and vanilla extract. Mix briefly on low until combined.
- Place a sifter over the bowl and sift in the flour, baking powder, and salt.
- Fold everything together with a rubber spatula until you no longer see any flour streaks. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Place the cooled cake on a serving plate and dust the top with powdered sugar. For a pretty pattern, lay a paper doily or cutout shape on top before dusting, then lift it away.
- Store in an airtight container at room temperature for up to 5 days.
Video
Notes
- Use good-quality extra-virgin olive oil. It's one of the main flavors in the cake, so cheap or off-brand oil will taste flat.
- Use fresh lemon juice only. Bottled lemon juice tastes metallic and dull. Two medium lemons give you the 3 ounces you need.
- Zest your lemons before juicing. A microplane or fine zester gives you the cleanest zest without the bitter white pith underneath.
- This cake is naturally dairy-free. Perfect for guests with dietary restrictions.
- A 9-inch round cake pan is the recommended size and gives you the quick 25-minute bake.
- Springform pan works beautifully for easy release and a clean presentation.
- 9x5-inch loaf pan also works. Bake for 35 to 45 minutes and check for doneness starting at 35.
- This cake tastes even better the next day. The flavor deepens overnight.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and thaw on the counter still wrapped before serving.
- Top with a simple dusting of powdered sugar for an elegant finish.
- Pair with fresh berries, whipped cream, lemon curd, or a scoop of vanilla ice cream.
- Serve with coffee, espresso, or a glass of Prosecco.
- At elevations above 5,000 feet, reduce the baking powder by ¼ teaspoon and increase the oven temperature by 25°F to prevent the cake from collapsing.
- Do not use bottled lemon juice. Fresh only.
- Do not zest into the white pith. It will make the cake bitter.
- Do not overmix after the flour goes in. Fold just until combined.
- Do not open the oven door during baking. The cake will sink in the middle.
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 116mg | Potassium: 96mg | Fiber: 1g | Sugar: 15g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
