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–+ servings
Olive Oil Cake on a rack on a wooden table from overhead with fresh lemon.
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Olive Oil Cake

This Olive Oil Cake is light and moist with a hint of citrus flavor from lemon zest and juice and has a tender crumb from olive oil and milk. It is the perfect balance of citrus and richness, like a cross between a pound cake (but slightly lighter) and my lemon loaf.
Prep Time15 minutes
Cook Time45 minutes
Cooling Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Keyword: Olive Oil Cake
Servings: 8 people
Calories: 561kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 ½ cups (300 g) granulated sugar
  • 1 medium lemon, zested, about 1 tablespoon lemon zest
  • 3 large eggs, room temperature
  • 1 cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice, the juice from 1 large lemon
  • 1 cup whole milk, room temperature
  • confectioners' sugar, for dusting (optional)

Instructions

  • Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with baking spray. Then, line the bottom with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
  • To the bowl of a stand mixer with the whisk attachment, add the granulated sugar and lemon zest. Mix on low to combine.
  • With the mixer still on low speed, add the eggs to the sugar mixture and mix until pale and thickened, about 2–3 minutes.
  • Gradually pour in the olive oil until fully mixed.
  • Add the lemon juice and whole milk. Mix on low until just combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Stop to scrape the sides of the bowl as needed.
  • Pour the batter into the prepared springform pan, smoothing the top with a spatula. (Place a baking sheet or pan underneath the springform pan to catch any drippings while the cake bakes.)
  • Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, tent it loosely with aluminum foil after 40 minutes.
  • Allow the cake to cool in the pan for 15–20 minutes.
  • Run a knife around the edges to loosen the cake, then release the springform ring. Transfer the cake to a wire rack and let it cool completely.
  • Dust with confectioners' sugar before cutting and serving.

Video

Nutrition

Serving: 1piece | Calories: 561kcal