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Lemon Olive Oil Cake Recipe

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★★★★★

4.6 from 108 reviews

This moist and flavorful Lemon Olive Oil Cake is a delightful treat that combines the bright citrus notes of fresh lemons with the rich, fruity undertones of olive oil. Lightly sweetened and tender, it’s perfect for any occasion, offering a refreshing twist on the classic pound cake.

Ingredients

Scale

Main Ingredients

  • 1 cup olive oil (extra virgin recommended for best flavor)
  • 3 large eggs
  • 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
  • 2 tsp vanilla extract
  • 1/2 cup lemon juice (freshly squeezed)
  • Zest from 3 lemons
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour
  • 1 cup whole milk
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly on the bottom and sides. Wrap the outside of the pan with foil to prevent any leaks during baking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the olive oil, eggs, and 1 1/2 cups of granulated sugar until well combined and smooth.
  3. Add Flavorings: Stir in the vanilla extract, lemon zest, and lemon juice, whisking briefly to incorporate these aromatic ingredients into the batter.
  4. Combine Dry Ingredients: Sift together the salt, baking powder, baking soda, and all-purpose flour to ensure an even distribution of leavening agents and remove lumps.
  5. Mix Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the whole milk to the wet ingredients in a couple of batches. Use a folding or gentle mixing technique to avoid over-mixing, stopping as soon as there are no visible flour streaks.
  6. Transfer and Top: Pour the batter into the prepared springform pan and evenly sprinkle the remaining 2 tablespoons of granulated sugar over the top to create a subtle crunchy finish.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 50 to 55 minutes, or until the cake has risen and the top is lightly golden. If the cake browns too quickly, cover loosely with foil to prevent burning while the center finishes baking.
  8. Cool in Pan: Remove the cake from the oven and let it cool in the pan for about 10 minutes to set and approach room temperature.
  9. Remove from Pan and Cool Completely: Carefully release the springform pan sides and transfer the cake to a wire rack to cool completely.
  10. Optional Finishing Touch: Once fully cooled, dust the top with powdered sugar for an elegant presentation before serving.

Notes

  • Use a good quality, fruity extra virgin olive oil for the best flavor in this cake.
  • Wrapping the springform pan with foil is essential to prevent batter leaks and water damage if a water bath is used.
  • The cake will store well at room temperature, covered, for 2 to 3 days or in the refrigerator for up to a week.
  • This cake is delicious served plain or with a dollop of whipped cream or fresh berries.
  • Oven temperatures vary; test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.

Keywords: Lemon Olive Oil Cake, lemon cake, olive oil cake, moist lemon cake, citrus dessert, springform pan cake

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