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Olive Oil Lemon Cake

Olive Oil Lemon Cake

A moist and zesty lemon cake made with olive oil instead of butter, perfect for a light dessert.

Ingredients

Cake

  • 2 cups (250 g) plain flour
  • 1 cup (200 g) caster sugar
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup (240 ml) extra-virgin olive oil
  • ½ cup (120 ml) milk (dairy or plant-based)
  • 2 tablespoons finely grated lemon zest (zest of 2 lemons)
  • ¼ cup (60 ml) fresh lemon juice (about 2 lemons)
  • 1 teaspoon pure vanilla extract

Lemon Glaze (optional)

  • 1 cup (120 g) icing sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • Finely grated zest of 1 lemon

Instructions

Cake

  1. Preheat & Prep:
    Preheat the oven to 175 °C (350 °F). Grease and flour an 8-inch (20 cm) round cake tin or line with baking parchment.

  2. Combine Dry Ingredients:
    In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda and salt.

  3. Mix Wet Ingredients:
    In another bowl, whisk the eggs until light. Add the olive oil, milk, lemon zest, lemon juice and vanilla; whisk until smooth.

  4. Combine & Pour:
    Pour the wet mixture into the dry ingredients and fold gently until just combined—do not overmix.

  5. Bake:
    Transfer the batter to the prepared tin. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.

  6. Cool:
    Allow the cake to rest in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Lemon Glaze (optional)

  1. Make Glaze:
    In a small bowl, whisk the icing sugar, lemon juice and lemon zest until smooth. Adjust the consistency with more sugar or juice as needed.

  2. Glaze Cake:
    Drizzle over the cooled cake and allow to set for a few minutes before slicing.

Tips

  • Room-Temperature Ingredients: Use eggs and milk at room temperature for a smooth, even batter.
  • Gentle Mixing: Overmixing yields a dense crumb—stir just until ingredients are incorporated.
  • Olive Oil Choice: A mild extra-virgin olive oil works best to keep the flavour bright and avoid bitterness.
  • Storage: Keep the cake covered at room temperature for up to 3 days; refrigerate if glazed.