Lemon Olive Oil Cake

Lemon olive oil cake is a moist lemon cake that's so easy to make!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 366kcal

Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
Using a stand mixer, fitted with the whisk attachment, beat eggs on medium speed until foamy, about 1 minute.
3 large eggs
Add 1 ⅓ cups sugar, lemon zest, and lemon juice. Beat on high until mixture has thickened and is a pale yellow color, about 3 minutes.
1 tablespoon fresh lemon zest, 1/4 cup freshly squeezed lemon juice
Reduce speed to medium, and with the mixer running, slowly stream in the olive oil. Mix until oil is fully incorporated, about 1 minute.
3/4 cup extra virgin olive oil
Whisk in the flour, baking powder, and salt until just combined.
1 ¾ cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
Add milk and whisk again until just combined.
3/4 cup milk
Pour batter into the prepared pan.
Sprinkle 3 tablespoons sugar over top.
Bake for about 40-45 minutes, or until the cake is a golden brown color and a toothpick inserted in the center comes out with a few crumbs attached.
Let cool for 15 minutes in the pan before removing onto a wire rack to cool completely.
Dust with powdered sugar, if desired, just before serving.
Cut into wedges and serve.

Lemon juice: I recommend using fresh lemon juice. Bottled lemon juice can have an off taste to it.

Kosher salt: You can use 1/2 teaspoon of table salt (be sure to use 1/2 teaspoon, not tablespoon) in place of the kosher salt.

Milk: You can use any milk from skim to whole milk. Whole milk will give you a slightly richer cake.
Nutrition values are estimates.