Lemon Olive Oil Cake (Printable Version)
Moist, tender cake with lemon brightness and subtle olive oil richness. Fluffy crumb and zesty finish.
# What You’ll Need:
→ Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 3 large eggs
06 - 1/2 cup extra virgin olive oil
07 - 1/2 cup Greek yogurt
08 - Zest of 2 lemons
09 - Juice of 2 lemons
→ Finishing
10 - Powdered sugar, for dusting
11 - Whipped cream, for serving
# Step-by-Step Guide:
01 - Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan to prevent sticking.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and baking soda until evenly combined.
03 - In a separate bowl, beat together the eggs, olive oil, Greek yogurt, lemon zest, and fresh lemon juice until fully integrated.
04 - Gently fold the wet ingredient mixture into the bowl of dry ingredients, stirring only until just combined and no streaks of flour remain.
05 - Pour the batter into the prepared cake pan and smooth the surface. Bake at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
06 - Let cake cool slightly in the pan, then turn out onto a wire rack. Dust with powdered sugar and slice. Serve with whipped cream if desired.
# Additional Tips::
01 -
- Moist crumb stays tender for days
- Simple ingredients from your pantry
- Bright fresh lemon flavor stands out
- Delicious for breakfast or dessert
02 -
- Olive oil helps the cake stay fresh for several days
- Lemon zest boosts flavor more than juice alone
- Cake texture holds up to freezing for up to two months
03 -
- Rub the lemon zest into the sugar before mixing for an even bigger punch of lemon
- Do not overmix once you add the flour for the most tender cake
- Test for doneness by pressing the center gently it should spring back when ready