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Effortlessly Moist Lemon Olive Oil Cake

Close-up of a moist olive oil cake loaf, sliced, drizzled with white lemon glaze and orange zest.
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You will make this simple, one-bowl Lemon Olive Oil Cake often. It stays incredibly moist and tender, offering a bright citrus flavor without being overly sweet. This easy dessert embodies European baking simplicity.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 1 cup good quality extra virgin olive oil
  • 1/2 cup whole milk or buttermilk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Drizzle (Optional): 1/2 cup powdered sugar mixed with 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and baking soda. Set this dry mixture aside.
  3. In a separate medium bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant and pale yellow. This step releases essential oils for maximum flavor.
  4. Add the eggs to the lemon-sugar mixture and whisk until they are light and slightly frothy, about 1 minute.
  5. Whisk in the olive oil until fully incorporated. Then, whisk in the lemon juice and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine.
  7. Pour the batter into your prepared cake pan.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. If using the drizzle, whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake.

Notes

  • Use a light-flavored olive oil for the best result; avoid strongly peppery oils.
  • This cake stays moist for days when stored covered at room temperature.
  • For an Italian-style cake, you can substitute the milk with plain yogurt for a slightly richer crumb.

Nutrition

Find it online: https://devourdish.com/moist-lemon-olive-oil-cake-recipe/