Lemon Olive Oil Cake
Craving something refreshing and full of flavor? This Lemon Olive Oil Cake is a simple yet irresistible dessert that combines the zesty brightness of lemons with the smooth richness of olive oil.
Ingredients
- 2 cups (240 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (300 g) granulated sugar
- 3 tablespoons lemon zest (from about 3 lemons)
- 3 large eggs (room temperature)
- 1 cup (240 ml) olive oil
- ¾ cup (180 ml) whole milk (room temperature)
- ½ cup (120 ml) freshly squeezed lemon juice (recommended)
Instructions
Cake Preparation
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- In another large mixing bowl, whisk together the sugar and lemon zest until the mixture has a sand-like consistency. Add the eggs one at a time, whisking on low speed until fully incorporated. Increase speed to high and whisk for 4-5 minutes until thick and light yellow in color.
- On medium speed, slowly stream in the olive oil. Increase speed to high for another minute until the mixture is smooth and emulsified.
- On low speed, mix in the freshly squeezed lemon juice and whole milk until just combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just incorporated. Be careful not to overmix.
Baking the Cake
- Grease and line the bottom of a 9-inch springform or cake pan with parchment paper.
- Evenly pour the batter into the prepared pan. Smooth out the top with a spatula.
- Sprinkle 2 tablespoons of granulated sugar on top for a crackly crust.
- Bake at 350°F (177°C) for 45-50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should bounce back when pressed.
- Cool in the pan for 10 minutes, then gently release the springform sides and cool for another 5-10 minutes. Transfer to a serving plate or serve from the pan.