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Whole lemon olive oil cake dusted with powdered sugar on marble, one slice pulled away to show moist pale crumb

Lemon Olive Oil Cake Recipe

A one-bowl lemon olive oil cake with a moist crumb, bright citrus flavor, and no butter needed. Weeknight-friendly and keeps well for days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 220 g all-purpose flour spooned and leveled
  • 1.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 180 g granulated sugar
  • 2 lemons, zest only unwaxed preferred
  • 3 large eggs room temperature
  • 120 ml extra-virgin olive oil mild to medium-fruity
  • 120 ml whole milk or oat milk for dairy-free
  • 60 ml fresh lemon juice from the zested lemons
  • 1 tsp vanilla extract
  • 1 tbsp powdered sugar for dusting, optional

Method
 

  1. Heat the oven to 175 C / 350 F. Grease a 23 cm / 9-inch round cake pan with a little olive oil and line the base with parchment paper.
  2. Add the granulated sugar to a large mixing bowl. Zest both lemons directly over the sugar. Rub the zest into the sugar with your fingertips for about 30 seconds until fragrant and slightly damp.
  3. Add the eggs to the bowl and whisk vigorously for about 90 seconds until the mixture is pale, slightly thickened, and the sugar is mostly dissolved.
  4. Pour in the olive oil, whole milk, lemon juice, and vanilla extract. Whisk until the liquid mixture is smooth and uniform.
  5. Sift the flour, baking powder, and salt directly into the bowl. Switch to a rubber spatula and fold gently until just combined and no dry streaks remain. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top with the spatula.
  7. Bake for 38 to 42 minutes, until the top is golden and set, and a toothpick inserted in the center comes out with only a few moist crumbs.
  8. Cool the cake in the pan on a wire rack for 15 minutes, then run a palette knife around the edge and turn out. Peel off the parchment and leave to cool completely before slicing.
  9. Dust with powdered sugar just before serving if you like.

Notes

If your lemons are small, use three for enough zest and juice. The cake is done when the center springs back under light finger pressure and the edges pull slightly from the pan.