Description
A light and moist olive oil cake with bright citrus notes, perfect for any occasion.
Ingredients
Scale
- ¾ cup extra virgin olive oil
- 2 large eggs
- 2 lemons, zested
- 1 ¼ cups granulated sugar
- 2/3 cup whole milk
- ¼ cup lemon juice (about 2 lemons)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ½ cups all-purpose flour
Instructions
- Preheat your oven to 350°F (non-convection). Spray and line a 9-inch cake pan with parchment paper.
- Zest the lemons into the sugar and massage the zest into the sugar. Let it sit.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs. Gradually add the olive oil until emulsified.
- Add the lemon zest and sugar mixture, then mix in the lemon juice and milk.
- Fold in the flour mixture gently until just combined.
- Pour the batter into the prepared pan and bake for 30-45 minutes or until golden and a tester comes out clean.
- Let the cake cool completely in the pan before transferring to a cooling rack.
Notes
Use quality extra virgin olive oil for the best flavor. Mix just until combined to avoid a dense cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg