Lemon Olive Oil Cake
Lemon Olive Oil Cake is a delightful dessert that beautifully combines the zesty brightness of fresh lemons with the rich flavor of high-quality olive oil. This moist and tender cake features a golden crust and light, airy texture, making it perfect for any occasion—from brunch to afternoon tea. Simple ingredients and straightforward preparation ensure that you’ll savor every bite of this citrusy treat. Serve it plain, or elevate your experience with fresh berries and a dusting of powdered sugar for an elegant finish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp lemon zest
- ½ cup freshly squeezed lemon juice
- ½ cup extra virgin olive oil
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- In a bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In another bowl, mix the lemon zest, lemon juice, olive oil, eggs, and vanilla until combined.
- Gradually add the wet ingredients to the dry ingredients while stirring gently until just combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 230
- Sugar: 14g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg