Description
A moist and tender olive oil cake with a bright lemon glaze. Perfect for a light dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- â…“ cup extra virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- Zest of 1 lemon
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk together granulated sugar and olive oil. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the lemon zest.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled cake.
Notes
- Ensure your olive oil is good quality for the best flavor.
- Do not overmix the batter.
- You can add a pinch of cardamom to the batter for extra warmth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg