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The Best Ultra-Moist Lemon Olive Oil Cake

Close-up of a moist slice of yellow olive oil cake dusted with powdered sugar on a white plate.
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Make this simple, elegant lemon olive oil cake. It stays incredibly moist for days and requires no complicated frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup good quality extra virgin olive oil
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • Zest of 2 large lemons
  • 1 teaspoon vanilla extract
  • Optional: Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the sugar and eggs together until pale and slightly thickened, about 2 minutes.
  4. Slowly stream in the olive oil while whisking constantly until fully incorporated.
  5. Whisk in the milk, lemon juice, lemon zest, and vanilla extract until just combined.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain. Do not overmix.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

  • Use a fruity, mild extra virgin olive oil for the best flavor in this Mediterranean dessert.
  • This cake tastes even better the next day, making it a great make-ahead option.
  • For a different flavor, substitute the lemon zest and juice with orange zest and juice for an orange olive oil cake.

Nutrition

Find it online: https://delishcraze.com/best-olive-oil-cake-recipe-moist-lemon/