Lemon Olive Oil Cake
This Lemon Olive Oil Cake is a soft, ultra-moist one-bowl cake made with fresh lemon juice, lemon zest, and extra-virgin olive oil for a bright citrus flavor and tender crumb that stays fresh for days.
Servings: 12 servings
Cost: $15
Ingredients
Lemon Olive Oil Cake
- 3 large eggs room temp.
- 1 1/4 cups granulated sugar
- 2 tbsp lemon zest
- 3/4 cup olive oil good quality
- 1/2 cup lemon juice fresh squeezed
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour I like King Arthur Flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp olive oil
Instructions
- Preheat the oven to 325°F. Grease a 9-inch round cake pan with butter or olive oil and line the bottom with parchment paper.
- Beat the eggs, sugar, and lemon zest in a large bowl using an electric mixer for about 1 minute, until pale yellow, light, and slightly fluffy.
- Slowly drizzle in the olive oil with the mixer running on low speed, allowing the oil to incorporate gradually and form a smooth emulsion.
- Add the lemon juice, whole milk, and vanilla extract and mix until fully combined.
- Add the dry ingredients (flour, baking powder, baking soda, and salt). Gently mix on low speed or fold by hand just until incorporated. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes, checking at the 30-minute mark, until the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs.
- Cool the cake in the pan for 15-30 minutes, then transfer to a wire rack to cool completely before glazing. Put it in the freezer for 5 minutes to help!
- Prepare the glaze by whisking the powdered sugar, fresh lemon juice, and olive oil together in a small bowl until smooth and pourable. Drizzle the glaze over the completely cooled cake and allow it to set before slicing.
Lemon Glaze
Notes
Room temperature eggs help create a smooth emulsion and lighter cake texture.
Do not overmix once the flour is added — mix just until incorporated to keep the crumb tender.
Always glaze the cake after it has completely cooled so the glaze sets properly.
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition
Calories: 350kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 244mg | Potassium: 117mg | Fiber: 1g | Sugar: 32g | Vitamin A: 102IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg
