Simple Olive Oil Cake (Lemon or Orange) (Edit recipe)

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.

10 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by The Taste of Montreal

Serves: 12

Ingredients

Cake batter

1 cup Extra Virgin Olive Oil, (I used Zoë Olive Oil brand)
1.5 cups Granulated White Sugar
2 tsp Pure Vanilla Extract
3 whole Eggs
1 tsp Salt
0.5 tsp Baking Soda
0.5 tsp Baking Powder
3 whole Lemon zest, (or Orange zest)
0.5 cup Lemon Juice, (or orange juice )
2 cups All Purpose Flour
1 cup Milk

Topping

2 Tbsp Powdered Sugar, (sifted)
2 sprig fresh Rosemary, (for garnish, you can also use lemon or orange slices)

Shop

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.