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Lemon Olive Oil Cake

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A bright and moist cake infused with zesty lemon and rich olive oil, perfect for any occasion.

Ingredients

Scale
  • ¾ cup olive oil
  • 3 large eggs at room temperature
  • ¼ cup plain whole milk yogurt
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Zest of 2 small lemons
  • Juice of 2 small lemons (1/4 cup)
  • 2 cups all-purpose flour
  • 1 and ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Confectioner’s sugar for dusting over top
  • 2 cups confectioner’s sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prep a 9-inch round cake pan by greasing it with olive oil or butter and dusting with flour.
  3. Mix the olive oil, eggs, yogurt, granulated sugar, lemon zest, lemon juice, and vanilla extract in a large mixing bowl until smooth.
  4. Whisk the all-purpose flour, baking powder, baking soda, and salt in another bowl.
  5. Combine the dry ingredients into the wet mixture, folding gently with a spatula.
  6. Pour the batter into your prepared cake pan.
  7. Bake for about 30-35 minutes, or until a toothpick comes out clean.
  8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the glaze by whisking confectioner’s sugar and 2-3 tablespoons of fresh lemon juice until smooth.
  10. Glaze the cooled cake and dust with confectioner’s sugar before serving.

Notes

Serve with fresh mint or lemon slices and pair with whipped cream or vanilla ice cream.

Nutrition

Keywords: lemon, olive oil cake, dessert, baking, Italian recipe

Find it online: https://mapleladle.com/one-bowl-lemon-olive-oil-cake-quick-bright-dessert/