This olive oil lemon cake is my weeknight bake when I want something bright and simple: pantry ingredients, one bowl, and a loaf that stays moist for days.
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Olive Oil Lemon Cake
- Total Time: 60 minutes
- Yield: 8 slices 1x
Description
A moist olive oil lemon cake with a tender crumb, lemon zest, and a light powdered-sugar finish. Easy weeknight bake from Olivia at Flavors.
Ingredients
Scale
For the cake:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) extra-virgin olive oil
- ½ cup (120ml) whole milk
- 2 tablespoons lemon zest (from 2 lemons)
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For finishing:
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan and line it with parchment.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the sugar and eggs until slightly pale. Stream in the olive oil, then the milk, lemon zest, lemon juice, and vanilla.
- Fold the dry ingredients into the wet mixture just until no dry streaks remain. Do not overmix.
- Pour the batter into the pan and bake 40–48 minutes, until a toothpick in the center comes out clean.
- Cool in the pan 10 minutes, then turn out onto a rack. Dust with powdered sugar before slicing.
Notes
Use a mild extra-virgin olive oil so the lemon stays in front. The loaf keeps covered at room temperature for 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American