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Super Moist 1-Bowl Lemon Olive Oil Cake

Close-up of a moist slice of lemon olive oil cake topped with white glaze and zest.
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This recipe delivers a wonderfully moist and tender lemon olive oil cake using a simple one-bowl method. It offers bright citrus flavor without being overly sweet, making it perfect for an easy dessert or an afternoon tea cake.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 1 cup good quality extra virgin olive oil
  • 1/2 cup whole milk or buttermilk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For optional glaze: 1/2 cup powdered sugar and 2 tablespoons lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  3. In a separate medium bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and moist. This releases the essential oils.
  4. Add the eggs to the sugar mixture and whisk until pale and slightly thickened, about 1 minute.
  5. Slowly whisk in the olive oil until fully combined.
  6. Whisk in the lemon juice and vanilla extract.
  7. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are acceptable.
  8. Pour the batter into the prepared cake pan.
  9. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If using the glaze, whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake.

Notes

  • Using a good quality, fruity olive oil makes a difference in the final flavor of this Mediterranean dessert.
  • This cake stays moist for days at room temperature, making it a great option for meal prep or baking ahead.
  • For a slightly different flavor, substitute orange zest and juice for the lemon for an orange olive oil cake variation.
  • This recipe is naturally dairy free if you use a non-dairy milk substitute for the whole milk.

Nutrition

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