Lemon Olive Oil Cake
If you have been looking for a recipe that feels special without being complicated, this Lemon Olive Oil Cake is exactly what you need. It is the kind of dish that makes a regular weeknight feel a little more celebratory, and honestly you will want to make it again the very next weekend.
Why You Will Love This Lemon Olive Oil Cake
- Simple ingredients you likely already have on hand
- Comes together quickly with minimal fuss
- Crowd-pleasing flavor that works for any occasion
- Great for making ahead and storing
Ingredients
- olive oil
- eggs
- sugar
- lemon zest
- flour
- yogurt
- baking powder
- powdered sugar
How to Make It
Start by gathering all your ingredients and prepping your workspace. Having everything measured out before you begin makes the whole process so much smoother. Combine your ingredients in stages, building layers of flavor as you go. Pay attention to textures and visual cues rather than watching the clock too closely since every kitchen runs a little differently.
Once finished, let everything rest briefly before serving so the flavors come together perfectly. This Lemon Olive Oil Cake keeps well covered in the fridge for a few days.
Tools I Reach For
A few kitchen staples make this recipe so much easier. I use my KitchenAid Stand Mixer for baking, and a quality OXO Mixing Bowl Set is something I reach for every single time I cook.
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Lemon Olive Oil Cake
Ingredients
Method
- Whisk the flour and baking powder together.
- Beat the eggs and sugar until pale, then stream in the olive oil.
- Add the milk, lemon zest, and lemon juice, then fold in the dry ingredients.
- Pour into a greased pan and bake at 350F for 38 to 40 minutes until golden and a tester comes out clean.
- Cool and dust with powdered sugar.
Notes
Lemon Olive Oil Cake
Ingredients
Method
- Grease a 9 inch pan and line the bottom.
- Whisk the flour, baking powder, and salt.
- Beat the eggs and sugar, then whisk in the oil, milk, lemon zest, and juice.
- Fold in the dry ingredients until smooth.
- Bake at 350 for 45 minutes until golden.
- Cool 15 minutes, then turn out.
