Lemon Olive Oil Cake

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This lemon olive oil cake is one of the sweetest little cakes you’ll ever make.

Servings:

Author: Daen Lia

Ingredients

1 cup granulated sugar caster sugar + 1tbsp extra
Zest from 3 lemons + 1tbsp extra to serve
¾ cup olive oil
3 eggs
½ cup lemon juice
¾ cup milk
2 teaspoon vanilla paste
1 ¾ cups cake flour or all purpose white flour
1 teaspoon baking powder
½ teaspoon baking soda
powdered sugar icing sugar (for dusting)

Imperial (US) - Metric

Instructions

Preheat: Preheat oven to 350°F / 180°C
Sugar: In a large bowl, combine the sugar and lemon zest. Rub the sugar and zest together with your fingers until the sugar is fragrant with the lemon oil.
Wet ingredients: In the same bowl with the sugar and lemon zest, add all the wet ingredients. This includes the olive oil, eggs, lemon juice, milk and vanilla paste. Whisk until everything is well combined and the sugar is dissolved.
Dry ingredients: In a seperate medium bowl, sift in the flour, baking powder and baking soda. Add the dry ingredients to the wet and slowly whisk through until everything is well combined and there are no lumps. Be careful not to over-whisk!
Transfer to cake tin: Transfer the batter to a pre-lined cake tin (23cm / 9″) and tap the bottom of the cake tin on your bench-top to remove any air bubbles. Sprinkle over the remaining 1 tablespoon of sugar.
Bake: Bake for 40 minutes or until a skewer poked into the centre comes out clean and the top of the cake is golden.
Finish: Allow the cake to slightly cool and then transfer to a wire cooling rack. Dust with icing sugar and sprinkle with a little extra lemon zest. Slice and serve with a dollop of Greek Yoghurt and extra drizzle of olive oil on top.

Notes

Olive oil: I always use a good quality extra virgin olive oil as it adds depth without overpowering the lemon. While I see lots of people recommend a light olive oil when baking, I really don't mind the heavy taste of a robust olive oil in my cakes. Just use a really high quality extra virgin one if you can!

Cake Tin: I use a silcone cake tin that is 23cm / 9". This is the one I use.

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