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Olive Oil & Lemon Cloud Cake

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A light and airy olive oil cake infused with fresh lemon zest and juice, baked until golden and finished with a delicate dusting of powdered sugar. Soft, moist, and perfectly balanced between bright citrus and subtle richness.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup whole milk
  • 2 tablespoons fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and lightly grease an 8 or 9 inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate large bowl, whisk sugar and eggs until pale and slightly thickened.
  4. Gradually whisk in olive oil, milk, lemon zest, lemon juice, and vanilla extract until smooth.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

  • Use room temperature eggs for better volume and texture.
  • Do not overmix once the flour is added to keep the crumb tender.
  • Zest lemons before juicing for easier preparation.
  • Store covered at room temperature for up to 3 days.

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