Lemon Olive Oil Cake


 2 cups all-purpose flour (240 g)

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 cups plus 2 tablespoons granulated sugar, divided (325 g)

3 large eggs, room temperature

1 cup extra-virgin olive oil (205 g/mL)

1 1/4 cups milk total (use either whole milk, or 3/4 cup almond milk (183g) plus 1/2 cup half-and-half (122g) (305 g/mL) or 1 cup sour cream and 1/4 cup half-and-half

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice (30 g/mL)


**Note: Also oil one cup ramekin dish, too much batter for my round cake pan. Bake small 25 minutes.

Preheat the oven to 375°F. Lightly oil a 9-inch round cake pan with olive oil and dust with flour. Line the bottom with parchment paper. 


In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.


In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 1/2 cups of the sugar and the eggs on high speed until light and fluffy, about 1 minute. Reduce the speed to low and slowly stream in the olive oil. Add the milk, lemon zest, and lemon juice, mixing on low until combined. Gradually add the flour mixture and mix just until incorporated, being careful not to overmix.


Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining 2 tablespoons of sugar evenly over the top.


Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean. If the cake begins to brown too quickly, loosely tent with foil. Let the cake cool in the pan on a wire rack for 20 minutes, then remove from the pan, discard the parchment, and cool completely before serving.

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