Lemon Olive Oil Cake

This Lemon Olive Oil Cake is packed with bright fresh lemon flavor and topped with a delicious lemon glaze. Olive oil adds moisture and creates a fantastic light and spongy texture. This is an easy cake recipe that you'll come back to again and again.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 295kcal

Author Allison - Celebrating Sweets

Ingredients

Cake:

finely grated zest of 3 large lemons
1 cup granulated sugar
2 large eggs
⅔ cup extra virgin olive oil preferably mild flavored
¼ cup freshly squeezed lemon juice
2 teaspoons vanilla extract
1 ⅔ cup all purpose flour see note
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup whole or 2% milk

Lemon glaze:

1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

Instructions

Cake:

Preheat oven to 350°F with a rack in the center of the oven. Line the bottom of a 9-inch round pan with parchment paper. Grease the pan and set aside. Note: the cake pan should be at least 2-inches high.
In a large bowl, whisk lemon zest and sugar until combined. Add eggs, oil, lemon juice, and vanilla whisking until well combined.
In a separate bowl combine, flour, baking powder, baking soda, and salt. Add half the dry ingredients to the wet ingredients, whisking until just combined. Whisk in the milk followed by the remaining dry ingredients, being careful to to overmix.
Pour the batter into the prepared pan. Tap the pan on the counter a few times to remove air bubbles. Allow the cake batter to sit for another minute or two and then tap on the counter again to remove air bubbles.
Bake for 35-40 minutes, until golden brown on top and a toothpick inserted into the center comes out clean. It is important not to open the oven during bake time or to move the cake around before it is set (this can cause it to sink in the middle). Remove the cake from the oven and place the pan on a wire rack to cool completely.

Lemon glaze (recipe can be halved for a thinner layer of icing):

Whisk ingredients until smooth. Adjust the consistency by adding more lemon juice to thin or more powdered sugar to thicken.
Once the cake has cooled remove it from the pan and add the glaze. I pour it over the top and spread it across the top and down the sides. Allow the glaze to firm up a bit before slicing and serving.

Notes

FLOUR: Whisk the flour to fluff and lighten it. Lightly scoop a heaping portion and level it off with the back of a knife.

SERVING AND STORAGE: Serve cake at room temperature for the best texture. Serve as-is or top each slice with lightly sweetened whipped cream and/or fresh berries. Store refrigerated or at room temperature. Cake stays fresh for several days.

Nutrition