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

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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.

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Questions

How long does Lemon Olive Oil Cake take?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is step 5 (40 minutes): "Bake for 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean."

What oven temperature does Lemon Olive Oil Cake need?

For Lemon Olive Oil Cake, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 40 minutes, in step 5.

Why does Lemon Olive Oil Cake say not to overmix?

Step 4 reads: "Pour the wet ingredients into the dry and fold gently with a spatula until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 4 while a few streaks of flour remain; they hydrate on their own.

Does Lemon Olive Oil Cake contain eggs?

Yes: 2 large eggs, room temp. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Lemon Olive Oil Cake?

One serving (the recipe makes 10) is about 300 calories, with 5 g protein, 38 g carbohydrate and 14 g fat, plus 1 g fiber and 220 mg sodium. The figures are estimates computed from the ingredient list.

How long does Lemon Olive Oil Cake keep?

Store Lemon Olive Oil Cake 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.

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