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Lemon Olive Oil Cake

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A bright and moist lemon olive oil cake topped with a sweet-tart lemon glaze. Easy to make, packed with fresh citrus flavor, and perfect for any occasion.

Ingredients

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  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup olive oil
  • ½ cup milk
  • Zest and ¼ cup juice from fresh lemons
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk eggs, olive oil, milk, lemon zest, lemon juice, and vanilla.
  4. Pour wet ingredients into dry and whisk gently until just combined.
  5. Pour batter into prepared pan, smooth the top, and bake for 35–40 minutes or until a toothpick comes out clean.
  6. Let cool for 10 minutes in pan, then transfer to a wire rack to cool completely.
  7. Mix powdered sugar with 2–3 tablespoons lemon juice to make glaze. Drizzle over cooled cake.
  8. Garnish with lemon slices or zest if desired. Slice and serve.

Notes

  • Use high-quality olive oil for best flavor.
  • Zest lemons directly over batter to release essential oils.
  • Let cake cool fully before glazing to avoid soaking.
  • Store in an airtight container to keep moist for days.

Nutrition

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