Olive Oil Lemon Cake
This Olive Oil Lemon Cake brings together simple, fresh ingredients to create a moist and flavorful dessert that’s perfect for any occasion. Using extra virgin olive oil instead of butter adds a fruity complexity and incredible moistness to the cake, perfectly complementing the bright zest and juice of lemons. Serve it dusted with powdered sugar and a sprinkle of fresh lemon zest for an elegant touch. It’s a lovely way to showcase the versatility of high-quality olive oil in baking.
Ingredients
1½ cups Wildly Virgin olive oil
- 3 large eggs
- 1 cup plus 1 tablespoon granulated sugar
- 1¼ cups whole milk
- 2 tsp. vanilla extract
- Zest and juice of 2 lemons
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Powdered sugar and lemon zest (for serving)
Directions
Preheat oven to 350°F (180°C). Lightly oil pan with a pastry brush. Line bottom with a parchment paper round and brush parchment with a bit of oil.
Whisk eggs, olive oil, and 1 cup of sugar in a medium bowl until smooth. Add milk, vanilla, and zest and lemon juice and whisk to combine.
Whisk flour, salt, baking powder, and baking soda in a large bowl to combine. Make a well in the center and gradually pour egg mixture into well. Whisk, using circular motions to slowly incorporate egg mixture, until batter is mostly smooth. Scrape batter into prepared pan and smooth surface. Sprinkle remaining 1 Tbsp. sugar over.
Bake cake until top is golden brown and a tester inserted into the center comes out clean, about 50 minutes. Transfer pan to a wire rack and let cake cool before unmolding.
Just before serving, dust cake with powdered sugar and top with more lemon zest if you have it. Enjoy!
