The Best Olive Oil Lemon Cake
Made with just a handful of ingredients, this lemon olive oil cake will be your next favorite dessert! The crumb is soft, light and moist and pairs perfectly with a cup of tea! This is a foolproof recipe that is easy to make and can be eaten for any occasion!
Ingredients
- 1 lemon fresh lemon juice squeezed
- 2 tsp lemon zest or zest of 1 large lemon
- 1/2 cup extra-virgin olive oil
- 2 large eggs
- 2 cups all purpose flour
- 1/2 cup greek yogurt or sour cream
- 1/2 cup buttermilk or whole milk/2% milk
- 1 cup white sugar
- 2 tsp baking powder
- pinch of salt
For the optional lemon glaze:
- 1 cup confectioners' sugar
- 1/2 lemon juiced
- 1-2 tsp lemon zest optional
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a 9 inch round cake pan or springform pan with parchment paper or cooking spay and set aside.
- In a large bowl, sift together your dry ingredients (flour, salt, and baking powder).In a separate bowl, massage your sugar and lemon zest together with your hands. Then add in your eggs and beat with a hand mixer on medium high speed for 4-5 minutes (or until white and fluffy).
- Then add in the milk, greek yogurt, lemon juice and olive oil. Continue to mix until smooth. Add the dry ingredients to your wet ingredients in increments of 2 and fold with a spatula until the batter is just combined.
- As soon as you see no more of the flour mixture, stop mixing. Add the cake batter to the prepared pan and sprinkle the top with a little bit of granulated sugar to create a sweet crust during baking.
- Put the pan in your preheated oven and bake for 37-40 minutes or until the toothpick comes out mostly clean.
- Remove from oven and let the cake cool. Top with sifted powdered sugar or lemon glaze (recipe below) and slice. Serve with a cup of tea and fresh fruit and enjoy!
For the lemon glaze
- Whisk together confectioners' sugar and juice of half a lemon until smooth. You can also add in some lemon zest for extra flavor! Then spread on your cake and enjoy!