The first time I made this, I was out of butter and found an old olive oil cake recipe tucked in my recipe box. I added lemon zest, crossed my fingers, and wow — it was light, moist, and had that slightly fancy “bakery feel.” Now it’s my go-to when I want something quick and elegant… especially when friends drop by last minute.

Lemon Olive Oil Cake Recipe

Ingredients:

• 1 ½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• ¾ cup sugar

• 3 large eggs

• ½ cup high-quality olive oil

• ½ cup milk (or almond milk)

• Zest of 2 lemons

• ¼ cup fresh lemon juice

• 1 tsp vanilla extract

Optional Topping:

• Powdered sugar (for dusting)

• Whipped cream or Greek yogurt

• Fresh berries or thin lemon slices

 Instructions

1. Mix the Dry Ingredients:

1. Preheat oven to 350°F (175°C).

2. Grease and line a 9-inch round cake pan with parchment paper.

3. In a bowl, whisk together:

   • 1½ cups flour

   • 2 tsp baking powder

   • ½ tsp salt

 2. Mix the Wet Ingredients:

1. In another bowl, whisk:

   • ¾ cup sugar

   • 3 eggs

2. Add in:

   • ½ cup olive oil

   • ½ cup milk

   • ¼ cup lemon juice

   • Zest of 2 lemons

   • 1 tsp vanilla

 3. Combine + Bake:

1. Pour the wet mixture into the dry ingredients.

2. Stir gently until smooth (don’t overmix).

3. Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.

4. Let cool for 10 minutes in the pan, then transfer to a wire rack.

4. Serve & Style:

• Dust with powdered sugar for a pretty, rustic finish.

• Optional: Top with a dollop of whipped cream or serve with berries and tea.

• Keeps well for 2–3 days at room temp (if it lasts that long!).

Nutrition (Per Slice, Approximate):

Calories: 310
Protein: 4g
Carbs: 34g
Fat: 17g
Sugar: 15g
Fiber: 1g