Lemon Olive Oil Cake

Name: Lemon Olive Oil Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 servings
Cuisine: Italian
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)

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.

60 minEasyServes 10300 cal/serving

ItalianDessertOvenVegetarianHalal-friendlyNut-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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

1

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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.
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.
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.
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.
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.

Questions

Can I make Lemon Olive Oil Cake gluten-free?

Yes. The gluten in this entry is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Lemon Olive Oil Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Lemon Olive Oil Cake?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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