Lemon Olive Oil Cake
Bright and moist Lemon Olive Oil Cake combines fresh citrus flavor with rich olive oil for a tender dessert ready for the oven in just 20 minutes.
Servings: 10
Calories: 332kcal
Ingredients
For the cake:
- 1⅔ cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1⅓ cup granulated sugar
- 4 large eggs +2 egg yolks
- ⅔ cup extra virgin olive oil delicate tasting
- ¼ cup fresh lemon juice
- 1½ teaspoons vanilla extract
- 1 tablespoon lemon zest about 2 lemons
For topping:
- ½ cup powdered sugar
- Cool Whip
- assorted berries & lemon slices
Instructions
- Preheat the oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper and spray with baking spray. Set aside.
- In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda. Set aside. 1⅔ cups all-purpose flour, 1½ teaspoons salt, ½ teaspoon baking powder, ¼ teaspoon baking soda1⅔ cups all-purpose flour, 1½ teaspoons salt, ½ teaspoon baking powder, ¼ teaspoon baking soda
- In a large bowl, whisk together the remaining cake ingredients until smooth and well combined. Add in the flour mixture and mix only until the flour is incorporated. Do not over mix. 1⅓ cup granulated sugar, 4 large eggs +2 egg yolks, ⅔ cup extra virgin olive oil, ¼ cup fresh lemon juice, 1½ teaspoons vanilla extract, 1 tablespoon lemon zest1⅓ cup granulated sugar, 4 large eggs +2 egg yolks, ⅔ cup extra virgin olive oil, ¼ cup fresh lemon juice, 1½ teaspoons vanilla extract, 1 tablespoon lemon zest
- Pour the cake batter into the prepared pan and smooth out evenly. Place the pan into the preheated oven to bake for 45-55 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs. The cake will be golden brown at this point and the edges will have pulled away from the pan. Remove the baked cake from the oven and place onto a cooling rack to cool completely.
- Once the cake has cooled, release the springform and remove the cake from the pan. Place the cake onto a cake stand or serving platter.
- Dust the top of the cake with powdered sugar. Top with dollops of Cool Whip, fresh berries and lemon slices. Slice and serve.½ cup powdered sugar, Cool Whip, assorted berries & lemon slices
Notes
This recipe works with oranges as well.
Store at room temperature in an airtight container for 4 days.
The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 332kcal | Carbohydrates: 49g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 378mg | Potassium: 51mg | Fiber: 1g | Sugar: 33g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
