Description
This Olive Oil Cake is a total game-changer! Subtle lemon notes meet the rich earthiness of olive oil for a moist, tender treat—perfect for breakfast, dessert, or an afternoon snack.
Ingredients
Scale
- 2 cups (260g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups (300ml) olive oil
- 3 large eggs
- 1 1/2 cups (310g) granulated sugar, plus 2 tbsp (26g) for sprinkling the top
- 2 teaspoon vanilla extract
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup (240ml) whole milk
- Lemon slices, optional
- Raspberries, optional
- Powdered sugar, optional
Instructions
- Preheat oven to 350°F (180°C). Prepare a 9″ cake pan or springform pan by spraying the bottom and the sides with non-stick baking spray and lining the bottom with a circle of parchment paper. I would recommend a springform pan, if you have one that doesn’t leak. Set aside.
- In a medium sized bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
- Add the vanilla, lemon juice and lemon zest and whisk to combine.
- Add half of the dry ingredients and mix until combined, then add the milk and mix until just well combined, then add the rest of the dry ingredients and mix until just well combined. Try not to over-mix.
- Pour the batter into the pan. Sprinkle the additional 2 tablespoons of granulated sugar evenly over the top.
- Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean and the top is nicely browned.
- If you used a springform pan, allow the cake to cool for about 15 minutes, then remove to a cooling rack to finish cooling. If you used a regular cake pan, allow the cake to cool mostly in the pan, then flip it out of the pan, being careful not to mess up the sugary top.
- Decorate the cake with lemon slices and raspberries or sprinkle the cake with powdered sugar, if desired, then serve. Store cake at room temperature in an air-tight container. Best if eaten within 4-5 days.
Notes
- Pan to use – A standard cake pan will work, but if you have a springform pan (that doesn’t leak), use it. It will make it so much easier to remove the cake.
- Olive oil – I love the extra flavor of the extra virgin olive oil, but a lighter one would work as well and has a more subtle flavor. If you want less olive oil flavor, you can also replace a ¼ cup of the oil with ¼ cup of milk.
- For serving – Serve this cake on its own or doll it up with a drizzle of olive oil, whipped cream, or even some raspberry sauce. Strawberry sauce, blueberry sauce, or lemon curd would be amazing, too.
Nutrition
- Serving Size: 1 slice
- Calories: 344
- Sugar: 22.6 g
- Sodium: 234.6 mg
- Fat: 21.2 g
- Carbohydrates: 36.6 g
- Protein: 3.8 g
- Cholesterol: 40.2 mg
