Lemon Olive Oil Cake Recipe, dairy-free
This is a simple, nearly foolproof lemon olive oil cake recipe that is endlessly flexible in terms of types of citrus and flavor additions!
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1¼ cups extra-virgin olive oil
- 3 large eggs
- 2 tablespoons grated lemon zest from 2-3 lemons, depending on lemon size
- 6 tablespoons lemon juice from those same 2-3 lemons, depending on size
Optional Ingredients
- optional: 1 tablespoon chopped fresh thyme or rosemary
- garnish for serving: confectioner’s sugar, fresh berries, lemon zest
Instructions
- Heat the oven to 350° F.
- Prep 9-inch cake pan with baking spray or rub with a little olive oil and line the bottom with parchment paper.
- In a large mixing bowl, whisk the olive oil, eggs, lemon zest and juice. In a second mixing bowl, whisk the flour, sugar, salt, baking soda and powder. Add the dry mix to the olive oil mixture and stir until just combined. If using chopped fresh herbs (thyme or rosemary), stir in now.
- Pour the batter into prepared pan and bake for 50 minutes, checking at 45 minutes with a cake tester. Cake is done when top is medium golden brown and tester comes out clean.
- Allow cake to cool in pan for 20 minutes. Remove from pan and let cake cook completely for an additional hour.
- To serve, dust with powdered sugar and top cake with fresh berries and lemon zest.
- If you are baking this Lemon Olive Oil Cake ahead of time, wrap in plastic wrap without the confectioner's sugar and berries. You can keep it on the counter for a day, or in the refrigerator for two days.
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