Description
A straightforward, one-bowl recipe for a tender olive oil cake with bright lemon flavor, resulting in a naturally moist dessert that is not overly sweet.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup good quality extra virgin olive oil
- 1/2 cup whole milk or dairy-free alternative
- 1/2 cup fresh lemon juice
- Zest of 2 large lemons
- 1 teaspoon vanilla extract
- For Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan or line the bottom with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the granulated sugar to the dry ingredients and whisk briefly to combine.
- Make a well in the center and add the eggs, olive oil, milk, lemon juice, lemon zest, and vanilla extract.
- Whisk the wet ingredients into the dry ingredients until just combined. Do not overmix; a few small lumps are acceptable.
- Pour the batter evenly into the prepared cake pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. Adjust liquid as needed to reach a drizzling consistency.
- Drizzle the glaze over the cooled cake before slicing and serving.
Notes
- This cake stays moist for several days when stored covered at room temperature.
- You can substitute orange zest and juice for lemon for an Orange Olive Oil Cake variation.
- For a subtle herbal note, add 1 teaspoon of finely chopped fresh rosemary to the dry ingredients.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28
- Sodium: 250
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 15.5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 60