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Moist Lemon Olive Oil Cake

A close-up shot of a moist slice of olive oil cake dusted with powdered sugar, sitting on a white plate.
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Bake this simple, elegant Italian-style cake using olive oil for a wonderfully moist texture and bright lemon flavor. It requires no frosting and stays fresh for days.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup good quality extra virgin olive oil
  • 1/2 cup whole milk
  • 1/2 cup fresh lemon juice
  • Zest of 2 large lemons
  • 1/4 cup powdered sugar for dusting (optional)

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 medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the granulated sugar and eggs together until pale and slightly thickened, about 2 minutes.
  4. Slowly stream in the olive oil while whisking constantly until fully incorporated.
  5. Whisk in the lemon juice, milk, and lemon zest until just combined.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain. Do not overmix.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 35 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Once cooled, dust with powdered sugar before slicing and serving.

Notes

  • This cake tastes even better the next day, as the flavors deepen and the moisture sets.
  • For a richer flavor, consider using a fruity, medium-intensity olive oil.
  • If you are looking for alternatives to traditional baking, this recipe is a great starting point for simple desserts that do not require complex meal planning.

Nutrition

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