Lemon Olive Oil Cake

taking a slice of lemon olive oil cake, topped with sugar

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4.93 from 483 votes

My lemon olive oil cake is a moist and tender cake with a surprisingly bright lemon flavor.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: Mediterranean

Servings: servings

Calories: 366kcal

Author: Sue Moran

Equipment

9" springform pan

Ingredients

1 cup olive oil see notes in the post about choosing an olive oil for this recipe)
3 large eggs
1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
2 tsp vanilla extract
1/2 cup lemon juice
zest from 3 lemons
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups all purpose flour
1 cup whole milk
powdered sugar for dusting, optional

US Customary - Metric

Instructions

Preheat oven to 350F. Prepare a 9" springform pan by greasing the bottom and the sides well. Wrap the outside with foil to prevent leaks.
In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.
Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.
Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.
Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.
When cool, dust the top with powdered sugar, if desired.

Video

Notes

A Note About Baking Time: Home ovens are not very precise. Many home ovens can be off by 25°F or more from the set temperature. This means that if you set your oven to 350°F it might actually be at 325°F or 375F. Monitor baking time closely, as it can vary. Insert a toothpick to check for doneness ~ it should come out clean or with a few crumbs. If there is obvious wet batter clinging to it, bake your cake a little longer.

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