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Lemon Olive Oil Cake Recipe

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This Lemon Olive Oil Cake is a moist, tender, and flavorful dessert perfect for any occasion. With the bright zest and juice of fresh lemons combined with fruity olive oil, this cake offers a delightful balance of citrus freshness and subtle richness. It’s an easy-to-make Bundt cake that requires no special equipment beyond a common oven and basic mixing bowls, yielding a wonderfully textured cake with a light crumb and a slightly tangy finish.

  • 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 for best results)
  • 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

For Serving

  • Powdered sugar for dusting

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter and lightly dust it with flour, shaking out any excess to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, sugar, baking powder, baking soda, kosher salt, and lemon zest until well combined and evenly distributed.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the fresh lemon juice, whole milk, olive oil, eggs, and vanilla extract until smooth and fully combined, ensuring an even mixture without lumps.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, taking care not to overmix as this maintains a tender crumb.
  5. Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Place it in the preheated oven and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Oven times can vary, so check starting at 50 minutes.
  6. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes on a wire rack. Then invert the cake onto a serving plate. Dust the top lightly with powdered sugar before serving. This cake can be enjoyed warm or at room temperature.

Notes

  • Use fresh lemons for zest and juice to achieve the best citrus flavor.
  • Be careful not to overmix the batter to keep the cake light and fluffy.
  • Greasing and flouring the Bundt pan properly ensures the cake releases easily after baking.
  • Whole milk works best for moisture, but you can substitute with 2% milk if preferred.
  • This cake keeps well wrapped at room temperature for up to 3 days or can be frozen for longer storage.

Find it online: https://allcookedup.com/lemon-olive-oil-cake-recipe-3/