One-Bowl Lemon Olive Oil Cake
Serves 815 mins prep45 mins cook
A delicious and easy-to-make lemon olive oil cake, perfect for dinner parties or as a summer treat. This recipe emphasizes using a high-quality extra virgin olive oil like La Tourangelle for the best flavor.
0 servings
What you need
Instructions
1. Preheat your oven to 350°F. Grease a 9-inch round cake pan (or line it with parchment). 2. In a large bowl, whisk together the sugar, olive oil, and eggs until smooth and creamy. 3. Add in the vanilla extract, lemon juice, and lemon zest. Give it another good whisk to combine. 4. Add the baking powder, baking soda, salt and flour. Whisk briefly. 5. Add the milk. Mix gently, until no flour streaks show. Don’t overmix. 6. Pour the batter into the prepared cake pan and smooth the top. Sprinkle the remaining 2 tablespoons of sugar evenly over the batter. 7. Bake for 40–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. 8. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.View original recipe