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.
- 1 ¾ cups (8 ounces) white whole-wheat flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon table salt
- 3 large eggs
- 1 cup sugar + more for top
- 2 tablespoons minced lemon zest
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ¾ cup extra-virgin olive oil
- ¾ cup whole milk
- Candied lemon slices
- ¾ cup heavy cream
- 2 tablespoons sugar
- Olive oil for drizzling
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.
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