Back to postsLemon Olive Oil Cake (The One That Converts Non-Bakers)

Lemon Olive Oil Cake (The One That Converts Non-Bakers)

Here's what actually matters about this cake: you don't need to be a baker to make it. You need a bowl, a whisk, and about 10 minutes before it goes in the oven.



I started making this for friends who say "I could never bake" and then watching them realize they absolutely CAN. This is the gateway cake. The "oh wait, that was easy" cake. The "I'm going to make this every week now" cake.



Olive oil makes the crumb incredibly moist and tender — way more than butter does in a cake like this. And it stays moist for DAYS. This cake is actually better on day 2 than day 1 (the flavors meld overnight). I know that sounds wrong but trust me on this.



Ingredients




  • 1½ cups (190g) all-purpose flour

  • ¾ cup (150g) sugar

  • 1½ teaspoons baking powder

  • ½ teaspoon salt

  • 3 large eggs

  • ¾ cup (180ml) good extra virgin olive oil

  • ¾ cup (180ml) whole milk or yogurt

  • Zest of 2 lemons (about 2 tablespoons)

  • 3 tablespoons fresh lemon juice

  • 1 teaspoon vanilla extract

  • Powdered sugar for dusting



The Method



One bowl. Here we go.



Whisk flour, sugar, baking powder, and salt together. Make a well in the center. Add eggs, olive oil, milk, lemon zest, lemon juice, and vanilla. Whisk from the center outward until smooth. The batter will be thin and pourable — that's correct.



Pour into a greased and floured 9-inch round cake pan (or a loaf pan if you prefer).



Bake at 350°F (175°C) for 35-40 minutes. It's done when a toothpick comes out clean and the top is golden. Let it cool in the pan for 10 minutes, then turn out onto a rack.



Dust with powdered sugar. That's the only decoration this needs. Serve with whipped cream and berries if you want to be fancy, but it's perfect on its own.



About the Olive Oil



Use olive oil you'd put on a salad. This isn't the time for the cheap stuff — you can taste it. A fruity, peppery olive oil adds character. A bland one gives you a bland cake. That said, you don't need the $40 bottle. Something mid-range and extra virgin is perfect.



What Went Wrong?




  • Dense/heavy: Eggs weren't at room temperature, or baking powder is expired. Test your baking powder.

  • Tastes like olive oil (in a bad way): Your olive oil is too strong or has off-flavors. Switch brands.

  • Dry: Overbaked. Start checking at 30 minutes. Pull it when a toothpick comes out with just a couple moist crumbs.

  • Not lemony enough: Use MORE zest. Lemon juice adds acidity but the zest is where the real lemon flavor lives.



This is the cake I bring to every dinner party, every birthday, every "I need to bring something but don't have time" situation. It takes 10 minutes to put together, looks beautiful with just powdered sugar, and everyone always asks for the recipe. Every. Single. Time.