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Irresistible Olive Oil Cake Recipe for Every Occasion

Olive Oil Cake
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A lemon-scented cake that is light, moist, and perfect for any occasion. Made with extra-virgin olive oil for a unique flavor.

Ingredients

Scale
  • ¾ cup extra virgin olive oil
  • 2 large eggs
  • Zest of 2 lemons
  • 1 ¼ cups granulated sugar
  • 2/3 cup whole milk (or dairy-free alternative)
  • ¼ cup lemon juice (about 2 lemons)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 ½ cups all-purpose flour

Instructions

  1. Preheat the oven to 350°F (non-convection). Grease a 9-inch cake pan and line the bottom with parchment.
  2. Zest the lemons directly into the sugar and rub the zest into the sugar with your fingertips.
  3. In a bowl, whisk the flour, baking powder, baking soda, and salt until combined. Set aside.
  4. In a large mixing bowl, whisk the eggs briefly to break them up.
  5. While whisking, slowly stream in the olive oil until fully emulsified.
  6. Add the lemon-zested sugar and whisk until incorporated.
  7. Whisk in the lemon juice and milk until smooth.
  8. Add the dry ingredients in two additions and gently whisk until just combined.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 30–45 minutes, checking at 30 minutes for doneness using a clean cake tester.
  11. Cool completely in the pan on a rack before turning out.

Notes

    Nutrition

    Find it online: https://bakerslider.com/olive-oil-cake/

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