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Lemon Olive Oil Cake Recipe

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4.3 from 8 reviews

This Lemon Olive Oil Cake is a moist and tender Bundt cake bursting with fresh lemon flavor, enhanced by the richness of olive oil. Perfect for a light dessert or an afternoon treat, this cake balances tartness and sweetness beautifully, with a delicate crumb and a subtle aroma from lemon zest and vanilla.

  • 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

Ingredients

Dry Ingredients

  • 3 cups cake flour
  • 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 milk (whole milk recommended)
  • 1 cup olive oil
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract

For Finishing

  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your Bundt pan with butter and lightly dust it with flour to prevent the cake from 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.
  3. Combine Wet Ingredients: In a large bowl, mix the fresh lemon juice, milk, olive oil, eggs, and vanilla extract thoroughly until smooth.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Avoid overmixing to keep the cake tender.
  5. Pour and Bake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Note baking times can vary based on your oven.
  6. Cool and Serve: Allow the cake to cool in the pan for 10 minutes on a wire rack before carefully turning it out onto a serving plate. Dust the top with powdered sugar before serving. The cake is delicious served warm or at room temperature.

Notes

  • Use cake flour for a lighter, more tender crumb. If unavailable, substitute all-purpose flour with cornstarch.
  • Be careful not to overmix the batter to avoid a dense cake.
  • Olive oil adds moisture and a subtle fruity flavor distinct from butter.
  • The cake can be stored wrapped at room temperature for up to 3 days or refrigerated for up to a week.
  • For extra zing, add a lemon glaze or serve with fresh berries.

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