Lemon Olive Oil Cake
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
12 servings
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Calories
366 kcal
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Course
Dessert
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Cuisine
Mediterranean
Lemon Olive Oil Cake
Description
The Lemon Olive Oil Cake recipe uses olive oil as the fat component, bringing a mild fruity note that complements the tangy lemon juice and zest incorporated into the batter. Eggs, sugar, and vanilla contribute sweetness and richness, while the alternating addition of dry ingredients and milk creates a tender crumb. The cake is baked in a lined springform pan to maintain shape and ensure even baking.
Its texture is moist and soft, with a fine crumb and a lightly crisp sugar-dusted top that is golden brown. The lemon flavor is refreshing but well balanced with the mild olive oil taste, making it versatile for simple gatherings or after-meal dessert.
Because ovens can vary significantly in temperature accuracy, monitoring baking time and testing doneness with a toothpick are recommended. Covering the cake with foil if browning too quickly can help it bake evenly without burning. A dusting of powdered sugar is optional to add visual appeal and light sweetness.
Ingredients
- 1 cup olive oil see notes in the post about choosing an olive oil for this recipe)
- 3 large egg
- 1 1/2 cups granulated sugar plus 2 tbsp for sprinkling the top
- 2 tsp vanilla extract
- 1/2 cup lemon juice
- lemon zest from 3 lemons
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all-purpose flour
- 1 cup milk whole
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 350F. Prepare a 9" springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.
- In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
- Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.
- Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
- Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.
- Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.
- Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.
- When cool, dust the top with powdered sugar, if desired.
Notes
- Home oven temperatures vary; use a toothpick test to ensure the center is fully baked with no raw batter.
- If the top browns too fast before the center is done, loosely cover the cake with foil to prevent over-browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 49mg | 16% |
| Sodium | 266mg | 11% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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