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Lemon Olive Oil Cake

A moist and tender cake that combines the brightness of fresh lemons with the richness of olive oil, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup olive oil Use high-quality olive oil for best flavor.
  • 1 cup sugar
  • 3 large eggs
  • 1 cup lemon juice (freshly squeezed) Freshly squeezed lemon juice adds brightness.
  • Zest of 2 lemons Use a zester for maximal flavor.
Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9x5 loaf pan.
  2. In a large mixing bowl, whisk together olive oil, sugar, and eggs until well combined.
  3. Stir in the freshly squeezed lemon juice and lemon zest.
  4. In another bowl, sift together the flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Pour the batter into your prepared pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  2. Dust with powdered sugar before serving, if desired.

Notes

For a lighter option, substitute half of the olive oil with unsweetened applesauce. Store in an airtight container for up to 3 days or freeze for up to 3 months.