Lemon Olive Oil Cake
This Lemon Olive Oil Cake might just be the best lemon dessert out there. If you like lemon, then you simply must make this cake. The recipe was adapted from an Ina Garten recipe and is very easy to prepare; no mixer or cake flour required! The result is an extremely moist, fluffy lemon olive oil cake that’s bursting with lemon flavor. Serve this on its own or with a bit of lightly sweetened whipped cream and fresh berries.
Servings
8-10
Ready In:
1 Hour 15 Minutes
Good For:
Dessert, Brunch
Lemon Olive Oil Cake Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk Greek yogurt
- 1 1/3 cups sugar, divided
- 4 large eggs (or 3 extra-large eggs), at room temperature
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup extra virgin olive oil
- 1/3 cup freshly squeezed lemon juice
Step by Step Instructions
Step 1
Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Step 2
Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s all incorporated.
Step 3
Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Step 4
When the cake is done, allow it to cool in the pan for 10 minutes. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan over low heat until the sugar dissolves and the mixture is clear, about 5 minutes.
Step 5
Carefully place cake on a baking rack over a sheet pan. While the cake is still warm, use a toothpick to poke several small holes in the top of the cake. Pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely before slicing.
Love this Lemon Olive Oil Cake? Me too! Bet you’ll like these Margarita Cookies just as much.
Lemon Olive Oil Cake
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 cup Plain Whole-Milk Greek Yogurt
- 1 1/3 cups Sugar, divided
- 3 Extra Large Eggs, at room temperature (or 4 large eggs)
- 2 tsp Grated Lemon Zest (about 2 lemons)
- 1/2 tsp Pure Vanilla Extract
- 1/2 cup Extra Virgin Olive Oil
- 1/3 cup Freshly Squeezed Lemon Juice
Instructions
- Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s all incorporated.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- When the cake is done, allow it to cool in the pan for 10 minutes. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan over low heat until the sugar dissolves and the mixture is clear, about 5 minutes.
- Carefully place cake on a baking rack over a sheet pan. While the cake is still warm, use a toothpick to poke several small holes in the top of the cake. Pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely before slicing.
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