Lemon Olive Oil Cake

This easy Lemon Olive Oil Cake is moist, fruity, and sweet. No frosting needed and no mixer required! A great breakfast cake alongside coffee or tea.

Prep Time 15

Cook Time 1

Total Time 1 15

Yields servings

2 cups (250 g) all-purpose flour, (stir, spoon & level)
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 ½ cups (300 g) granulated sugar
¾ cup (177 ml) olive oil, (pure/regular)
3 large eggs, room temperature
1 Tbsp lemon zest, (from 3 lemons)
6 Tbsp freshly squeezed lemon juice , (about 3 lemons; do not use more than 6 Tbsp)
¾ cup (177 ml) milk, room temperature (whole milk preferred)
1-2 Tbsp powdered sugar, optional (for topping the cake)

Preheat oven to 350 degrees Fahrenheit. Prepare a 9-inch springform pan by greasing the bottom and the sides well (I used Baker’s Joy), and lining the bottom with a circle of parchment paper. Wrap the outside of the pan with foil to prevent potential leaks. (This is a somewhat thin batter.)
Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
In a large bowl, whisk together the sugar and oil. Whisk in the eggs one at a time, mixing well between each addition. Add the zest and lemon juice. Whisk to combine.
Alternate mixing in half of the dry ingredients, all of the milk, and the remaining dry ingredients, mixing until just combined after each addition. (Do not over-mix; some small lumps are ok.)
Pour the batter into the prepared pan. Tap the pan 2-3 times on the countertop to release any air bubbles.
Bake at 350˚F for 55-60 minutes or until a toothpick comes out clean when inserted into the center of the cake
Allow the cake to cool for 15 minutes before removing it from the springform pan. Discard the parchment paper, and place the cake on a plate until cooled completely. Dust with powdered sugar before serving.

TO STORE: Store olive oil lemon cake wrapped tightly with plastic wrap, or in an airtight container at room temperature for up to 4-5 days. For longer storage, you can refrigerate it for up to 1 week.
TO FREEZE: Wrap individual slices of cake tightly in plastic wrap and place inside a freezer-safe bag; freeze for up to 2-3 months. Let the cake thaw at room temperature before serving for the best texture and flavor. NOTE: The cake may stick to the plastic wrap a bit, since it is very moist.