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Effortlessly Simple Moist Lemon Olive Oil Cake

Close-up of a slice of moist olive oil cake showing its crumb, next to the rest of the loaf, drizzled with a shiny glaze.
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This recipe delivers a wonderfully moist and tender lemon olive oil cake, inspired by simple Italian baking. It uses one bowl for easy cleanup and stays soft for days.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 1 cup extra virgin olive oil (good quality)
  • 1/2 cup whole milk or buttermilk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For Simple Syrup Glaze: 1/4 cup granulated sugar
  • For Simple Syrup Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Add the 1 cup of granulated sugar and the lemon zest to the dry ingredients. Rub the zest into the sugar with your fingers until the mixture is fragrant.
  4. Add the eggs, olive oil, milk, lemon juice, and vanilla extract to the bowl. Whisk everything together until just combined. Do not overmix; a few small lumps are acceptable. This is your one-bowl method.
  5. Pour the batter into the prepared cake pan.
  6. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, prepare the simple syrup: Combine the 1/4 cup sugar and 2 tablespoons lemon juice in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat.
  8. As soon as the cake comes out of the oven, poke holes all over the top surface using a skewer or toothpick.
  9. Slowly brush or drizzle the warm simple syrup evenly over the entire top of the hot cake.
  10. Let the cake cool completely in the pan on a wire rack before slicing and serving.

Notes

  • Use a good quality, mild-flavored extra virgin olive oil for the best flavor in this Mediterranean cake.
  • This cake stays moist for days when stored covered at room temperature.
  • For a brighter flavor, substitute buttermilk for whole milk.
  • This recipe makes a naturally tender crumb cake that does not require heavy frosting.

Nutrition

Find it online: https://gourmetgaze.com/lemon-olive-oil-cake-moist-easy-recipe/