Lemon & Olive Oil Cake
This Lemon & Olive Oil cake is incredibly moist thank to the olive oil and will make a perfect summer dessert!
Equipment
- 2 Mixing Bowls
- 8" round pan
Ingredients
- 1 cup granulated sugar (200g)
- 1 1/4 cup all-purposed flour (150g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 eggs at room temperature
- 3/4 cup milk at room temperature
- 1 lemon zest
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease a 8" round pan and line the bottom with parchment paper.
- In a medium bowl, whisk the sugar, flour, baking soda, baking powder, and sea saltl.
- In a large mixing bowl, whisk the olive oil and eggs together until foamy.
- Add lemon juice, zest, milk, and vanilla extract to the oil mixture.
- Gently fold the dry ingredients into the wet until just combined.
- Pour the batter into your prepared pan and smooth the top.
- Bake for about 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Notes
Change the flavor: You can technically swap the lemon for any other citrusy fruit you might want, pomelo, oranges, grapefruit, limes...
Make a day ahead: The flavors will settle with time, so I would advise making this cake a day ahead.
Seasonality: This will taste better when lemons are in season!