Lemon Olive Oil Cake
Full of bright zingy lemon flavors combined with fruity, smooth olive oil creates a cake that is so incredibly rich, light, and full of spring flavor!
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
- 2 cups Flour
- 1 1/2 cups Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 cup Olive Oil
- 2 Lemons zested
- 2 tablespoons Lemon Juice
- 2 Eggs
- 1 cup Milk
- 1 teaspoon Vanilla Extract
- Powdered Sugar garnish
Preheat oven to 350 degrees. Line an 8 inch round pan with parchment paper and spray sides with cooking spray.
Add olive oil, eggs, and sugar to a bowl. Mix together.
Zest lemons and add the zest to the oil mixture. Add in 2 tablespoons of lemon juice. Whisk together.
In a separate bowl, mix together flour, baking soda, and baking powder.
Add in 1/3 of the dry ingredients, mix until just combined before adding in half the milk. Repeat until all the dry ingredients are mixed in.
Pour the batter into the lined cake pan.
Bake for about 50-55 minutes, until a toothpick inserted comes out clean.
Let cool for 10 minutes before removing from the pan.
Sprinkle with powdered sugar and enjoy!
If you have a springform pan, it might make the removal process easier, but it's not required for this recipe!
I like to use a little baking spray to make sure the cake doesn't stick to the sides of the pan, but you can always use a little bit of butter! Keyword lemon cakes, lemon olive oil, lemon olive oil cake, lemon recipes, olive oil cake, olive oil cake recipe, spring recipes