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Effortlessly Simple Moist Lemon Olive Oil Cake

Close-up of a moist, golden slice of olive oil cake on a white plate, showing its crumb texture.
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You make this light lemon olive oil cake using one bowl for minimal cleanup. It results in a wonderfully moist and tender crumb, perfect for a simple European-style dessert that is not overly sweet.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 3/4 cup good quality extra virgin olive oil
  • 1/2 cup whole milk or buttermilk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the sugar and lemon zest to the dry ingredients. Rub the zest into the sugar with your fingers until the sugar is fragrant and pale yellow.
  4. Add the eggs, olive oil, lemon juice, milk, and vanilla extract to the bowl. Whisk until just combined and smooth. Do not overmix.
  5. Pour the batter into your prepared cake pan.
  6. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  8. If desired, dust lightly with powdered sugar before serving. This cake is excellent plain, as a tea cake.

Notes

  • Use a good quality, mild-flavored olive oil for the best taste. Strong, peppery oils can overpower the lemon.
  • This cake stays moist for several days when stored covered at room temperature.
  • For an extra bright flavor, you can add a simple lemon glaze made from 1/2 cup powdered sugar mixed with 1 tablespoon of lemon juice.

Nutrition

Find it online: https://pureplatepath.com/olive-oil-cake-recipe-moist-easy/