Lemon Olive Oil Cake (Extra Moist, One Bowl)
Lemon olive oil cake that’s soft and moist with fresh lemon juice and zest. Easy one-bowl cake made with olive oil instead of butter, finished with lemon glaze or powdered sugar.
Ingredients
- 200 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 200 g granulated sugar
- 120 ml extra virgin olive oil
- 120 ml whole milk
- 60 ml fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional topping
- Powdered sugar or lemon glaze
Lemon Glaze (Optional)
- 120 g powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F / 180°C (320°F convection / 160°C fan). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large bowl, whisk 3 large eggs with 1 cup (200 g) granulated sugar for about 1 minute, until the mixture becomes slightly pale and slightly thicker.
- Whisk in ½ cup (120 ml) olive oil, ½ cup (120 ml) milk, ¼ cup (60 ml) lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth. The mixture may look slightly curdled, which is normal.
- Place 1½ cups (195 g) all-purpose flour, 1 teaspoon (5 g) baking powder, and ½ teaspoon (3 g) salt in a fine mesh sieve and sift them directly over the bowl with the wet ingredients.
- Whisk gently until the batter is smooth and just combined. Avoid overmixing so the cake stays light.
- Pour the batter into the prepared pan and bake for 40–45 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For an optional lemon glaze, whisk 1 cup (120 g) powdered sugar with 2 tablespoons (30 ml) lemon juice until smooth, then drizzle it over the cooled cake. If you prefer, you can also dust the cake with powdered sugar before serving.
Notes
Whisk the Eggs Well: Whisk the eggs and sugar for about a minute, and I find that a little extra air makes the cake rise lighter and taller.
Sift the Dry Ingredients: I like to sift the flour, baking powder, and salt right into the bowl so the batter stays smooth and lump-free.
Use Fresh Lemon Zest: Fresh lemon zest makes a big difference, and I always add it because it gives the cake a brighter lemon aroma and deeper citrus flavor.
Nutrition
Calories: 404kcal | Carbohydrates: 61g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 229mg | Potassium: 88mg | Fiber: 1g | Sugar: 41g | Vitamin A: 115IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg
