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–+ servings
LEMON OLIVE OIL CAKE

Irresistibly Moist Lemon Olive Oil Cake for Sweet Moments

This Lemon Olive Oil Cake is a delightful dessert that merges a moist crumb with refreshing citrus, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • ¾ cup Olive Oil Adds richness and moisture; can substitute with neutral oil.
  • 3 large Eggs At room temperature for better incorporation.
  • ¼ cup Plain Whole Milk Yogurt Can substitute with Greek yogurt for thickness.
  • 1 cup Granulated Sugar Or use brown sugar for a caramel flavor.
  • 1 teaspoon Pure Vanilla Extract Vanilla bean paste can be a good alternative.
  • 2 small Lemon Zest Use organic lemons to avoid pesticides.
  • ¼ cup Lemon Juice Freshly squeezed for best flavor.
  • 2 cups All-Purpose Flour Substitute with gluten-free baking flour if needed.
  • 1½ teaspoons Baking Powder Ensure freshness for optimal results.
  • 1 teaspoon Baking Soda Ensure freshness for optimal results.
  • ½ teaspoon Salt Balances sweetness.
For the Glaze
  • Confectioner’s Sugar Mix with lemon juice until smooth for sweetness and tang.

Equipment

  • loaf pan
  • Mixing bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350 °F (180 °C) to ensure even baking.
  2. In a large mixing bowl, whisk together ¾ cup olive oil, 1 cup sugar, 3 eggs, and ¼ cup yogurt until well combined.
  3. In a separate bowl, mix 2 cups flour, 1½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add 2 small lemon zests and whisk together.
  4. Add ¼ cup lemon juice and 1 teaspoon vanilla extract to the wet mixture and whisk until smooth.
  5. Gradually mix the dry ingredients into the wet ingredients, stirring gently until combined.
  6. Grease a 9 by 2-inch loaf pan with olive oil and pour in the batter, smoothing the top.
  7. Bake for 35 to 40 minutes until golden brown and a toothpick comes out clean.
  8. Prepare the glaze by mixing confectioner’s sugar with lemon juice until smooth.
  9. Let the cake cool for 10 minutes, then transfer to a plate, glaze, slice, and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 16gVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use room temperature eggs for a lighter texture and avoid overmixing for a fluffy cake. Fresh ingredients are recommended for the best results.

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