Simple Olive Oil Cake (Lemon or Orange)
Delicious, fluffy, and Nonna-approved! The key to this simple and traditional recipe is using high-quality olive oil. This is perfect for making ahead and bringing over to a friend or family member's house. Everyone loves this cake.
PREP TIME
10 minutes
COOK TIME
1 hour
INGREDIENTS
15
Serves: 12
Ingredients
Cake batter
- 1 cup1 cup1 cup Extra Virgin Olive Oil, (I used Zoë Olive Oil brand)
- 1.5 cups1.5 cups1.5 cups Granulated White Sugar
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 3 whole3 whole3 whole Eggs
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 3 whole3 whole3 whole Lemon zest, (or Orange zest)
- 0.5 cup0.5 cup0.5 cup Lemon Juice, (or orange juice )
- 2 cups2 cups2 cups All Purpose Flour
- 1 cup1 cup1 cup Milk
Topping
- 2 Tbsp2 Tbsp2 Tbsp Powdered Sugar, (sifted)
- 2 sprig2 sprig2 sprig fresh Rosemary, (for garnish, you can also use lemon or orange slices)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350F
- Grease a 9-inch springform pan with cooking oil spray
- Whisk together the olive oil, eggs, and sugar in a large mixing bowl
- Add the vanilla, lemon zest, and lemon juice and combine
- Sift together the salt, baking powder, baking soda, and flour
- Alternating with the milk, add the dry ingredients to the wet ingredients
- Pour the batter into the springform pan
- Bake for 55-60 minutes
- The cake should be risen and golden brown
- Remove from the oven and allow to cool for about 10 minutes in the pan
- Then gently remove the cake from the springform pan and allow it to cool completely on a baking rack
- Once cool, dust the top with powdered sugar, if you wish to, and add a sprig or two of rosemary for garnish
Notes
Your cake is ready when a toothpick comes out clean and not sticky with batter. You can also line the spring pan with parchment paper to ensure the cake really doesn't stick.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cakes Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 367 |
| Fat: | 19 g |
| Carbohydrates: | 44 g |
| Protein: | 3 g |
| Cholesterol: | 3 g |
| Sodium: | 266 mg |
| Fiber: | 1 g |
| Sugars: | 27 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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