Delicious Lemon Olive Oil Cake: Moist and Effortlessly Simple

Prep Time 15

Cook Time 30

Total Time 45

Servings 8 pieces

Calories 250

This lemon olive oil cake is a moist, flavorful treat that combines fresh citrus with rich olive oil, perfect for a quick dessert or tea time.

2 cups All-Purpose Flour (Can be substituted with gluten-free flour for a gluten-free adaptation.)
1 cup Granulated Sugar (Reducing to ½ cup can work but may affect texture.)
2 teaspoons Baking Powder (Ensure it's not expired for effective rising.)
½ teaspoon Salt (Enhances flavor.)

½ cup Extra Virgin Olive Oil (Use a high-quality oil to avoid overpowering tastes.)
2 fresh Lemons (Use both zest and juice.)
3 eggs Eggs (Provides moisture and richness.)
1 cup Powdered Sugar (Optional for a sweet glaze or dusting.)

Preheat oven to 350°F (175°C). Grease and flour your baking pan.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, combine eggs, olive oil, lemon zest, and lemon juice.
Gradually add wet ingredients to dry, mixing until just combined.
Pour batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.

For a brighter flavor, add more lemon zest or juice as desired.

Calories: 250kcal

Cost: $15

Course: Dessert

Cuisine: Mediterranean

Keyword: cake, lemon, olive oil