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Lemon Olive Oil Cake

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Lemon Olive Oil Cake is a bright, tender, and moist dessert made with extra virgin olive oil and fresh lemon for a lightly sweet, refreshing treat. It’s easy to make, elegant enough for entertaining, and perfect with tea or coffee.

Ingredients

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 3 Eggs
  • 3/4 cup Granulated sugar
  • 1/2 cup Olive oil (extra virgin or light)
  • 1 tbsp Lemon zest (from about 1 lemon)
  • 1/4 cup Lemon juice (freshly squeezed)
  • 1/2 cup Milk (or non-dairy milk)
  • 1 tsp Vanilla extract
  • Optional: Powdered sugar, whipped cream, or fresh berries for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line the bottom of a round or loaf cake pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat the eggs and sugar until pale and fluffy.
  4. Gradually drizzle in the olive oil while whisking continuously until fully combined.
  5. Stir in lemon zest, lemon juice, milk, and vanilla extract.
  6. Gently fold in the dry ingredients until just combined—do not overmix.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, dust with powdered sugar or serve with whipped cream and berries, if desired.

Notes

  • Use orange zest and juice instead of lemon for a citrus variation.
  • Substitute part of the milk with Greek yogurt or sour cream for richness.
  • Add poppy seeds for a lemon-poppy version.
  • Top with a lemon glaze made from powdered sugar and lemon juice for extra sweetness.
  • Wrap individual slices to freeze and thaw as needed.

Nutrition

Find it online: https://cookedbymaya.com/lemon-olive-oil-cake/