Lemon Olive Cake
In this moist and easy Lemon Olive Oil Cake, lemon juice and zest create a sunny flavor perfect for afternoon tea or a light dessert after dinner. Complete this delicious olive oil cake with a sprinkling of powdered sugar and a topping of chopped berries.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: easy desserts, lemon recipes, summer recipes
Servings: 12
Calories: 278kcal
Author: Kristina Tipps
Preheat the oven to 350° and grease a springform pan with cooking oil or butter. Line the bottom with wax paper for easy cake removal.
In a large bowl, beat the olive oil, eggs, and sugar on medium speed until light and fluffy, about 5 minutes.
Add the milk, lemon juice and zest, and vanilla extract. Beat on medium until combined, about 2 minutes.
Slowly add the flour, baking powder, and salt. Beat until smooth, about 2 minutes.
Pour into the pan and bake for 45 minutes. Let cool for 10 minutes before removing from the pan. Sprinkle with powdered sugar and serve with chopped berries, if desired.
Serving: 1slice | Calories: 278kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 192mg | Potassium: 56mg | Fiber: 1g | Sugar: 17g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg