loveandlemons4.6
Lemon Olive Oil Cake
This olive oil cake recipe is wonderfully moist and lightly sweet, with a delicious bright flavor from lemon juice and zest. Enjoy slices with coffee or tea as an afternoon treat, or dress this cake up for a special occasion with powdered sugar, lemon glaze, or whipped cream.
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F and grease a 9-inch round cake pan. Line the bottom with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
baking powder1 teaspoon
3
In a large bowl, place the lemon zest and sugar. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the olive oil, eggs, lemon juice, milk, and vanilla and whisk until well combined.
large eggs3
4
Add the dry ingredients to the wet ingredients and whisk until just combined.
5
Transfer the batter to the prepared pan and smooth the top. Lightly tap the pan on the counter to release any air bubbles. Bake for 40 to ⏱️ 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean.
6
Let cool in the pan for ⏱️ 15 minutes before turning out and transferring to a wire rack to cool completely.
Nutrition Facts
calories
269 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
1 g
sugar Content
13 g
sodium Content
295 mg
protein Content
4 g
trans Fat Content
0.004 g
cholesterol Content
42 mg
carbohydrate Content
30 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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