Lemon Olive Oil Cake
A rustic Italian-style single-layer cake with a moist, tender crumb built on extra-virgin olive oil rather than butter, brightened with fresh lemon zest and juice. Delicious plain or dusted with powdered sugar.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2/3 cup extra-virgin olive oil
- 2 large eggs, room temp
- 2 lemons lemon zest, finely grated
- 1/4 cup fresh lemon juice
- 1/2 cup oat milk (or any plant milk)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp powdered sugar (for dusting, optional)
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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2
In a large bowl whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
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3
In a separate bowl, whisk 2 room temp large eggs and 1 cup granulated sugar together until pale and slightly thickened, about 1 minute. Whisk in 2/3 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 2 lemons finely grated lemon zest, and 1/2 cup oat milk (or any plant milk) until smooth.
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4
Pour the wet ingredients into the dry and fold gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
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5
Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
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6
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with 2 tbsp powdered sugar (for dusting, optional) before serving if desired.