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Lemon Olive Oil Cake

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A delightful cake bursting with bright, zesty lemon flavors and moist texture, perfect for any occasion.

Ingredients

Scale
  • ¾ cup olive oil
  • 3 large eggs at room temperature
  • ¼ cup plain whole milk yogurt
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Zest of 2 small lemons
  • Juice of 2 small lemons (1/4 cup)
  • 2 cups all-purpose flour
  • 1 and ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups confectioner’s sugar
  • 2–3 tablespoons fresh lemon juice for icing
  • Confectioner’s sugar for dusting over top

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan.
  3. Whisk the olive oil, granulated sugar, and yogurt together until blended.
  4. Add the eggs, vanilla extract, lemon zest, and lemon juice; whisk until frothy.
  5. Combine the dry ingredients in a separate bowl.
  6. Mix the dry ingredients into the wet mixture gently.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 25-30 minutes, until a toothpick comes out clean.
  9. Cool in the pan for about 10 minutes, then transfer to a wire rack.
  10. Make the icing by whisking confectioner’s sugar and lemon juice until smooth.
  11. Ice the cooled cake and dust with more confectioner’s sugar.

Notes

This cake is best enjoyed fresh but can be stored covered at room temperature for a few days.

Nutrition

Keywords: lemon cake, olive oil cake, dessert, baking, citrus dessert

Find it online: https://peakplatter.com/easy-lemon-olive-oil-cake-one-bowl-recipe/