Lemon Olive Cake
Move over buttery cakes! My Lemon Olive Oil Cake is a tender, sweet and lemon flavored cake perfect for an after-dinner dessert with friends and family. This is a scrumptious, super moist and sunny cake that is so easy to make.
Servings: 12
Calories: 278kcal
Ingredients
- ¾ cup extra virgin olive oil
- 4 large eggs at room temperature
- 1 cup sugar
- ¼ cup milk
- 2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ⅓ cup lemon juice
- 1 ¾ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350° Fahrenheit and grease a springform pan with cooking oil or butter. Line the bottom with wax paper for easy cake removal. Wrap the outside of the pan in foil to prevent the batter from leaking through.
- In a large bowl, beat the olive oil, eggs, and sugar on medium speed until light and fluffy, about 5 minutes. Make sure that the mixture is fluffy and airy before moving onto the next steps.
- Add the milk, lemon juice, lemon 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 more.
- Pour into the pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before removing and serving.
Notes
Room temperature: Store wrapped in foil or in an airtight container for up to 3 days. Store it in a covered cake stand or wrapped in foil.
Fridge: Keeps in an airtight container for up to 7 days
Freezer: Freeze in individual slices for up to 3 months in freezer-safe containers.
Nutrition
Serving: 1slice | Calories: 278kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 199mg | Potassium: 52mg | Fiber: 1g | Sugar: 17g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg
