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Easy Lemon Olive Oil Cake Recipe

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3.9 from 75 reviews

This EASY Lemon Olive Oil Cake is a moist, tender cake bursting with fresh lemon flavor and a subtle hint of olive oil. Perfect for any occasion, this delightful cake is simple to prepare and uses everyday ingredients for a refreshing, beautifully textured dessert.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • 1 cup olive oil (use light for a mild flavor)
  • 3 large eggs (room temperature)
  • 1 cup whole milk (room temperature)
  • 3 lemons, zested and juiced (about 1/2 cup lemon juice and 3 tablespoons zest)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups (300 grams) sugar
  • 2 cups (270 grams) all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch round springform cake pan with nonstick cooking spray, line the bottom with parchment paper, then spray the parchment paper again to ensure the cake doesn’t stick.
  2. Whisk Wet Ingredients: In a stand mixer bowl fitted with a whisk attachment, combine 1 cup olive oil and 3 large eggs. Whisk together until the mixture is smooth and well blended. Add 1 cup whole milk, the juice of 3 lemons (about 1/2 cup), the lemon zest (about 3 tablespoons), 1 teaspoon vanilla extract, and 1 1/2 cups sugar. Whisk all together until fully combined and smooth.
  3. Add Dry Ingredients: Gradually add 2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda to the wet mixture. Whisk gently until just barely combined. Avoid overmixing to maintain the tender texture of the cake. Use a spatula to scrape down the sides of the bowl and gently fold the batter if needed.
  4. Pour and Bake: Pour the prepared batter into the springform pan placed on a baking sheet. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool and Remove from Pan: Allow the cake to cool completely in the pan before removing it to prevent breakage. Once cooled, run a knife carefully along the edges of the springform pan to release the cake. Remove the sides of the pan and transfer the cake to a serving plate.
  6. Serve: Dust the cooled cake lightly with powdered sugar before serving for an elegant finish.

Notes

  • Use light olive oil for a milder flavor; extra virgin olive oil will give a more robust and fruity taste.
  • Make sure eggs and milk are at room temperature for better batter emulsification.
  • Do not overmix after adding flour to keep the cake tender and soft.
  • The lemon zest adds brightness—avoid the white pith which can be bitter.
  • Cool the cake completely before removing from the pan to maintain structural integrity.
  • Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://allyumcooks.com/easy-lemon-olive-oil-cake-recipe/