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Lemon Olive Oil Cake Recipe

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4.2 from 9 reviews

This Lemon Olive Oil Cake is a moist, tender Bundt cake bursting with bright lemon flavor and enriched with fruity olive oil. It combines the zest and juice of fresh lemons with olive oil for a light, fragrant dessert that’s perfect for any occasion. Easy to prepare and baked to golden perfection, it can be served dusted with powdered sugar either warm or at room temperature.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 3 cups cake flour (Use homemade cake flour or store-bought)
  • 2 1/4 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • Zest from 3 lemons

Wet Ingredients

  • 1/3 cup fresh lemon juice
  • 1/2 cup whole milk
  • 1 cup olive oil
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract

Topping

  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter and dust it with flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, sugar, baking powder, baking soda, kosher salt, and lemon zest until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, mix fresh lemon juice, whole milk, olive oil, eggs, and vanilla extract until well blended.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix, which could toughen the cake.
  5. Pour Batter and Bake: Pour the batter evenly into the prepared Bundt pan. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Oven times may vary, so start checking around 50 minutes.
  6. Cool and Serve: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then invert the cake onto a serving plate. Dust with powdered sugar and serve warm or at room temperature.

Notes

  • Use high-quality extra virgin olive oil for the best flavor.
  • Ensure not to overmix the batter to keep the cake tender.
  • You can substitute whole milk with buttermilk for a slightly tangier taste.
  • The cake keeps well for 3-4 days when stored in an airtight container at room temperature.
  • For an extra lemony punch, add a lemon glaze or a drizzle of lemon syrup before serving.

Find it online: https://allcookedup.com/lemon-olive-oil-cake-recipe-2/