Olive Oil Cake

This Lemon Olive Oil Cake recipe is soft and tender, and bakes up perfectly! An easy, one bowl Mediterranean-style citrus olive oil cake.

Course Baking, Dessert

Cuisine Baking, Cake, Coffee Shop

Keyword Lemon Cake

Prep Time 10

Cook Time 50

Cooling Time 1

Total Time 2

Servings servings

Calories 394kcal

Author Chrissie

Equipment

Ingredients

For the cake:

3 eggs
1 cup olive oil
1 cup sugar
1 cup greek yogurt
1/2 cup milk
2 teaspoons vanilla
2 lemons zest and juice
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 cup sugar for the top

For the glaze:

1 cup powdered sugar
1 lemon zest and juice

US Customary - Metric

Instructions

For the cake:

Preheat the oven to 350℉ (175℃). Butter a springform pan (or a cake pan) and line the bottom with parchment paper.
In the bowl of your stand mixer (or a normal mixing bowl, if using a hand mixer), add the sugar and the lemon zest and mix with the whisk attachment until the sugar is the texture of wet sand.
Add eggs, olive oil, Greek yogurt, milk, vanilla, and lemon juice and mix until homogenous.
Over the wed mixture add the flour, salt, baking powder, and soda. Mix on low speed just until incorporated.
Pour the batter into the buttered springform pan lined with parchment paper on the bottom.
Sprinkle 1/4 cup sugar over the top of the olive oil cake in a thin layer.
Bake at 350℉ (175℃) for 50 min or until a toothpick inserted in the middle of the cake comes out clean.

For the glaze:

After the cake cooled for about 10 minutes in the pan, remove and let cool on a serving plate or on a cooling rack.
While the cake cools, make the glaze by mixing powdered sugar with lemon zest until it releases its essential oils. Slowly add in the lemon juice, mixing constantly with a whisk.
Once the cake is cool, add the glaze on top, letting some of it drip down the sides.
Garnish with some lemon zest and serve.

Notes

Storage Instructions

Store this cake in an airtight container at room temperature for up to 3 days.

Freezer Instructions

We recommend freezing this cake unglazed in an airtight container or tightly wrapped in plastic wrap. Defrost at room temperature and then glaze before serving.

Nutrition