Lemon Olive Oil Cake Recipe

Lemon Olive Oil Cake Recipe

Lemon juice and zest add intense lemon flavor, while buttermilk and olive oil keep this cake moist. Have this lemon olive oil cake for dessert or coffee in the morning! 

– 2 cups cake flour spooned & leveled (230 grams) – 1 teaspoon baking powder – ¼ teaspoon baking soda – ¼ teaspoon salt – 1 ½ cups granulated sugar (300 grams) – ⅔ cup extra virgin olive oil (160 ml) – ⅔ cup buttermilk at room temperature (160 ml) – 3 large eggs at room temperature


– ¼ cup fresh lemon juice (60 ml) – 1 tablespoon lemon zest – 1 teaspoon pure vanilla extract


Heat the oven to 350°F (180°C). Prep a 9-inch springform pan with nonstick cooking spray and parchment paper. Mix flour, baking powder, baking soda, and salt in a medium bowl.


Mix the granulated sugar, extra virgin olive oil, buttermilk, eggs, lemon juice, zest, and vanilla essence in a large bowl. Mix wet and dry components just till mixed. 


Thin batter is normal! Fill the pan with batter. Bake 45–50 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for at least an hour after baking. 


Slid a knife around the cake to remove it from the springform pan. Slice and serve after cooling completely. Sprinkle powdered sugar or homemade whipped cream over top before serving.


Also See: 

Basque Cheesecake Recipe