Description
This one-bowl Lemon and Olive Oil Cake is a simple yet flavorful dessert that combines the bright zest and juice of fresh lemons with the rich, fruity notes of extra virgin olive oil. Moist, tender, and lightly sweetened, it’s perfect for anytime you crave a refreshing citrus treat without fussing over complicated steps or multiple bowls.
Ingredients
Scale
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 3 large eggs
- 0.5 cup extra virgin olive oil
- 0.75 cup milk
- 1 tablespoon lemon zest
- 0.5 cup freshly squeezed lemon juice
For Serving
- Powdered sugar, to taste (for dusting)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Combine sugar and lemon zest: In a large mixing bowl, mix the granulated sugar with the lemon zest. Rub the zest into the sugar with your fingers until the mixture becomes fragrant, helping to release the lemon oils.
- Add wet ingredients: Into the sugar-zest mixture, add the eggs, olive oil, and milk. Whisk these ingredients together until the batter is smooth and well combined.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures an even mix and removes any lumps.
- Combine wet and dry mixes: Gradually add the sifted dry ingredients to the wet mixture. Stir gently just until the flour is incorporated to avoid overmixing and maintain a tender crumb.
- Incorporate lemon juice: Fold in the freshly squeezed lemon juice carefully until fully incorporated to preserve the cake’s moisture and tangy flavor.
- Bake the cake: Pour the batter evenly into the prepared cake pan and smooth the top with a rubber spatula. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes. Then, remove from the pan and transfer to a wire rack to cool completely.
- Serve: Once cooled, dust the cake generously with powdered sugar before slicing and serving to add a delicate sweetness and beautiful finish.
Notes
- Use fresh lemons for zest and juice to maximize flavor.
- Ensure the eggs and milk are at room temperature for better batter consistency.
- Do not overmix the batter once the flour is added to keep the cake light and fluffy.
- You can substitute milk with a non-dairy alternative like almond or oat milk for a dairy-free version.
- Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: lemon cake, olive oil cake, easy lemon cake, one bowl cake, citrus dessert, Mediterranean cake
