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Low Lemon Olive Oil Cake with powdered sugar and lemon zest

Lemon Olive Oil Cake

This Lemon Olive Oil Cake is light, moist, and bursting with citrus flavor. Fresh lemon juice and zest balance the richness of olive oil, while a dusting of powdered sugar adds the perfect finishing touch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup olive oil use a light, fruity olive oil
  • 3 large eggs room temperature
  • 1 1/2 cups granulated sugar + 2 tbsp extra for sprinkling on top
  • 2 tsp vanilla extract adds warmth and depth
  • 0.5 cup lemon juice freshly squeezed
  • 3 lemons lemon zest from 3 lemons
  • 2 cups all-purpose flour
  • 0.5 tsp baking powder helps the cake rise
  • 0.5 tsp baking soda ensures light texture
  • 1 tsp salt balances flavors
  • 1 cup whole milk creates a tender crumb
  • powdered sugar optional, for dusting after baking

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 9-inch Round Cake Pan
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
  2. In a large bowl, whisk together olive oil, eggs, sugar, vanilla extract, lemon juice, and lemon zest until smooth.
  3. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
  5. Pour batter into prepared pan and sprinkle with the extra 2 tbsp sugar.
  6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool completely, then dust with powdered sugar if desired. Slice and serve.

Notes

For extra citrus flavor, add a touch of orange zest along with the lemon. This cake pairs beautifully with fresh berries or whipped cream.