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Moist Lemon Olive Oil Cake

A close-up of a moist, golden slice of olive oil cake on a light gray plate near a window.
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A simple, quick, and incredibly moist olive oil cake with bright lemon flavor. This Mediterranean dessert stays fresh for days.

Ingredients

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  • 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
  • 1 cup good quality extra virgin olive oil
  • 1/2 cup whole milk
  • 1/2 cup fresh lemon juice
  • Zest of 2 large lemons
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the sugar and eggs together until pale and slightly thickened, about 2 minutes.
  4. Slowly stream in the olive oil while whisking constantly until fully incorporated.
  5. Whisk in the lemon juice, milk, lemon zest, and vanilla extract until just combined.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain. Do not overmix.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. For extra moisture and flavor, you can optionally drizzle a simple lemon syrup over the warm cake before cooling.

Notes

  • Use a fruity, good quality extra virgin olive oil for the best flavor in this olive oil cake recipe.
  • This cake keeps well at room temperature, covered, for up to 4 days, often tasting better the next day.
  • For a simple glaze, whisk 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice and drizzle over the cooled cake.

Nutrition

Find it online: https://fooddexterity.com/moist-lemon-olive-oil-cake-recipe/