Lemon Olive Oil Cake

My lemon olive oil cake is super moist, light, and full of tangy, sweet lemon flavor! It needs just 7 ingredients and needs little prep time. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings slices

Calories 181kcal

Author Arman Liew

Ingredients

2 large eggs
1/2 cup + 1 tablespoon sugar
1/2 cup extra virgin olive oil
1/3 cup milk
1 large lemon juiced and zested
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons confectioners sugar to decorate

Instructions

Preheat oven to 180C/350F. Line a 9-inch cake pan with parchment paper and set aside.
Beat the eggs with sugar in a bowl until fluffy. Add milk and extra-virgin olive oil. Add lemon zest and lemon juice and whisk until smooth. Finally, fold in the flour and baking powder. Stir until you have a smooth batter.
Pour the batter into the prepared cake pan and bake for 35 minutes or until a toothpick comes out just clean.
Cool the cake for 15 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Dust the cake with some powdered sugar before serving.

Video

Notes

TO STORE. Lemon olive cake stores well in the refrigerator for up to a week.

TO FREEZE. To preserve it, tightly wrap or place it in a freezer-safe bag to store it in the freezer for up to six months.

Nutrition