Description
A light and moist cake made with olive oil and lemon, perfect for serving with tea or fruit.
Ingredients
Scale
- ยพ cup extra virgin olive oil
- 2 large eggs
- 2 lemons, zested
- 1 ยผ cups granulated sugar
- 2/3 cup whole milk
- ยผ cup lemon juice (about 2 lemons)
- ยฝ teaspoon baking powder
- ยฝ teaspoon baking soda
- ยผ teaspoon kosher salt
- 1 ยฝ cups all-purpose flour
Instructions
- Preheat the oven to 350ยฐF for non-convection ovens. Spray and line a 9-inch cake pan with parchment paper.
- Zest the lemon into the sugar and rub the zest into the sugar with your fingers to release the lemon oil. Let sit while measuring other items.
- Measure the flour, baking powder, baking soda, and salt into a bowl. Whisk to mix well and set aside.
- In a large bowl, whisk the eggs to break them up. Slowly pour in the olive oil while whisking until smooth.
- Add the sugar with zest to the bowl and whisk until combined. Then add the lemon juice and milk, whisking again.
- Gently fold in the flour mixture until combined, taking care not to over-mix. A few lumps are okay.
- Pour the batter into the prepared pan and bake for 30 to 45 minutes, or until golden brown on top and a toothpick comes out clean.
- Let the cake cool completely in the pan, then turn out onto a rack.
Notes
Use fresh lemon for a bright flavor and good quality extra virgin olive oil for the best taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg