Simple Lemon Zest Olive Oil Cake
A moist, tender Mediterranean-inspired cake that swaps butter for high-quality olive oil. This elegant dessert features a bright citrus aroma and a silky crumb that stays fresh for days.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar plus extra for dusting
- 0.75 cup extra-virgin olive oil use a fruity, high-quality oil
- 3 large eggs room temperature
- 0.5 cup whole milk room temperature
- 2 tbsp lemon zest about 2 large lemons
- 2 tbsp fresh lemon juice strained
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp kosher salt
Notes
Store leftovers wrapped tightly at room temperature for up to 3 days; the olive oil keeps it incredibly moist. For a flavor variation, replace one tablespoon of lemon zest with fresh rosemary finely minced. This cake pairs beautifully with a dollop of Greek yogurt or lightly sweetened whipped cream.