Lemon Olive Oil Cake Recipe

Written By Daniel Monaghan

Ingredients

  • For the Cake:

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • ½ cup extra-virgin olive oil

  • 3 large eggs

  • 1 cup plain Greek yogurt

  • 1 tablespoon lemon zest (about 2 lemons)

  • ¼ cup freshly squeezed lemon juice

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon vanilla extract

  • For the Glaze (optional):

  • 1 cup powdered sugar

  • 2-3 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar and olive oil. Whisk until well blended. Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Do not over-mix.
5. Bake:
Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Glaze (optional):
In a small bowl, combine powdered sugar and lemon juice, stirring until smooth. Adjust the consistency as needed by adding more lemon juice or powdered sugar.
7. Glaze the Cake:
Once the cake has cooled, drizzle the glaze over the top, allowing it to run down the sides.
8. Serve:
Slice and serve the cake at room temperature. Enjoy!

Notes:

  • For added flavor, consider incorporating poppy seeds or fresh berries.

  • Store any leftovers in an airtight container at room temperature for up to 3 days.

Daniel Monaghan
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