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Lemon Olive Oil Cake

Prep Time:

Cook Time:



About the Recipe



  • Preheat oven to 350F. Prepare a 9" springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.

  • In a large mixing bowl, whisk together the olive oil, eggs, and sugar.

  • Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.

  • Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.

  • Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.

  • Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top.

  • Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.

  • When cool, dust the top with powdered sugar,

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