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Lemon olive oil cake with fresh lemon zest and a tender crumb

Lemon Olive Oil Cake

A tender Italian-style lemon olive oil cake made with fresh lemon & olive oil, with a moist crumb & a simple Mediterranean style.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 10
Cuisine: Italian inspired
Ingredients Method Notes

Ingredients
  

  • 1 cup 240 ml mild extra-virgin olive oil, plus more for the pan
  • 1 ½ cups 300 g granulated sugar
  • 3 large eggs room temperature
  • Zest of 3 lemons
  • ½ cup 120 ml fresh lemon juice (about 3 lemons)
  • ½ cup 120 g plain whole-milk yogurt
  • 1 teaspoon vanilla extract
  • 1 ¾ cups 220 g all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • Powdered sugar for dusting

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Zest the lemons, then juice them; set the zest and juice aside separately.
  3. In a large bowl, whisk together the olive oil, sugar, eggs, lemon zest and lemon juice until smooth and slightly thickened.
  4. Whisk in the yogurt and vanilla extract until combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  6. Add the dry ingredients to the wet ingredients and mix just until no streaks of flour remain; do not overmix.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 45-50 minutes, until the top is golden, the edges pull slightly away from the pan, and a tester inserted in the center comes out with a few moist crumbs.
  9. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely, about 20-25 minutes more, before dusting with powdered sugar and slicing.

Notes

  • Use fresh lemon zest for the strongest citrus aroma - bottled juice can't replace it.
  • Choose an olive oil whose flavor you enjoy on its own; it will come through in the finished cake.
  • A very assertive, bitter or peppery oil can dominate the flavor of the cake.
  • Do not overmix once the flour is added or the crumb will turn dense.
  • Let the cake cool completely before slicing for the cleanest cut and truest texture.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • This cake also freezes well, tightly wrapped, for longer storage.