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Simple Moist Lemon Olive Oil Cake

A close-up of a moist, golden olive oil cake loaf, drizzled with white lemon glaze, resting on a wooden cutting board.
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A quick and easy recipe for a tender, moist cake flavored with fresh lemon, perfect for brunch or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 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 plain Greek yogurt
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 10-cup Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the 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 milk, yogurt, lemon zest, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix the batter.
  7. Pour the batter into your prepared pan.
  8. Bake for 35 to 45 minutes, or until a toothpick 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.

Notes

  • For an extra moist cake, make a simple lemon glaze by whisking 1 cup of powdered sugar with 3 tablespoons of fresh lemon juice. Drizzle over the cooled cake.
  • Use a fruity, mild olive oil for the best flavor. Avoid intensely peppery oils.
  • This cake stays moist for several days when stored covered at room temperature.

Nutrition

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