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.
Servings: 12
Calories: 278kcal
Ingredients
- ¾ cup extra virgin olive oil
- 4 eggs, 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° 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.
Nutrition
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
