Lemon Olive Oil Cake Recipe
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
16 servings
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Calories
276 kcal
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Course
Dessert
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Cuisine
Mediterranean, Italian, Spanish, American
Lemon Olive Oil Cake Recipe
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Rich, moist, citrus olive oil cake is easy to make with kitchen staples like EVOO and fresh lemons (or oranges). Dust with powdered sugar for a dessert that looks as lovely as it tastes!
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Ingredients
- 1 cup GOOD extra-virgin olive oil
- 1 ½ cups granulated sugar + 2 tablespoon for pan
- 3 large eggs
- ¼ cup fresh lemon juice
- ¼ cup fresh lemon zest from 4 large lemons
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ cup whole milk or 2%
- powdered sugar for dusting
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Instructions
- Preheat the oven to 350°F. Grease the sides and the bottom of a 12-cup Bundt pan (or 9-inch springform pan). Sprinkle 2 tablespoons of sugar in the greased pan and shake it around to coat the sides and bottom. Dump out any extra sugar.
- Pour 1 cup olive oil, and 1 ½ cups of sugar in the bowl of an electric stand mixer. Mix well, then beat in the eggs, lemon juice, lemon zest, and vanilla extract. *Be sure to zest only the yellow rind of the lemon, not the white pith below.
- In a separate mixing bowl, combine the flour, salt, baking powder, and baking soda. Mix well so there are no clumps of baking powder or baking soda in the mixture.
- Turn the mixer on low and slowly mix the flour mixture into the wet mixture. Turn the mixer off and scrape the bowl with a rubber spatula.
- Finally, turn the mixer on low once again and slowly pour in the milk. Once the batter is smooth, turn off the mixer.
- Pour or scoop the batter into the prepared pan. Tap the pan gently on the counter to remove large air bubbles.
- Place the pan in the oven on the center rack. Bake for 40-45, if using a Bundt pan, or 50-55 minutes if using a springform pan. Check the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, the cake is done.
- Cool the cake in the pan for at least 15 minutes. Then gently flip the cake out onto a cake plate. Allow the cake to cool to room temperature. Then dust the top with powdered sugar.
Notes
- Cover and store at room temperature for up to 4 days, or refrigerate and store for up to a week. All cakes taste best at room temperature, so if keeping this cake in the refrigerator, make sure to allow it to come to room temperature before serving.
- To freeze: Let the cake cool completely before wrapping it tightly in a layer of plastic wrap, and then in a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight or on the counter for an hour or so. Again, I recommend serving after the cake comes to room temperature.
Nutrition Information
Show Details
Serving
1pc
Calories
276kcal
(14%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.004g
Cholesterol
37mg
(12%)
Sodium
201mg
(8%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
82IU
(2%)
Vitamin C
3mg
(3%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 276kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 37mg | 12% |
| Sodium | 201mg | 8% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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