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Lemon Olive Oil Cake

  • Author: Lauren Grant
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 ⅓ hours + cooling time
  • Yield: 1 (9-inch cake); 8–10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian/Mediterranean

Description

The ultimate Lemon Olive Oil Cake! It's tender, moist, and bursting with flavor from fruity olive oil and lemon zest. This cake is made with good olive oil, whole-wheat flour, and features a crusty, sugary top.


Ingredients

Scale

Toppings, optional:


Instructions

Heat oven to 350ºF with rack set in middle position. Grease 9-inch springform pan (if your springform pan is prone to leaking, wrap the base in a piece of foil).

Whisk together flour, baking powder, and salt in bowl; set aside.

Using stand mixer fitted with the whisk attachment, whip eggs on medium speed until foamy, about 1 minute. With mixer running, add sugar, lemon zest, and vanilla. Increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.

Reduce speed to medium and, with mixer running, slowly stream in oil; mix 1 minute. Reduce speed to low and add half of the flour; mix until incorporated, about 1 minute, scraping down side of bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix just until incorporated, about 1 minute, scraping down side of bowl as needed.

Transfer batter to prepared pan; evenly sprinkle top with about 2 tablespoons sugar. Bake cake until top is deep golden brown and a toothpick inserted in the center comes out with few crumbs attached, 48–55 minutes.

Transfer pan to wire rack and let cool for 20 minutes. Loosen and remove side of pan; let cake cool completely, about 1½ hours. Loosen cake from the pan base, transfer to a serving plate, and cut into wedges; serve. 

Optional, top servings with whipped cream, candied lemon wedges, and a drizzle of good-quality olive oil.



Notes

Under-bake by 3 minutes or so if you like it dense and moist. Bake it the full amount of time if you like it more cake-like (still moist!).

Recipe adapted from America’s Test Kitchen

Keywords: olive oil cake, lemon olive oil cake, healthy cake

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