Description
If you’re looking for a simple, delicious dessert, this lemon olive oil cake is the perfect recipe. This cake is moist, slightly dense, and incredibly versatile.
Ingredients
Scale
For the cake:
- 1 ⅔ cups all purpose flour
- 1 ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ⅓ cups granualted sugar
- 4 eggs + 2 yolks
- ⅔ cup olive oil
- ¼ cup fresh lemon juice
- 1 ½ teaspoon vanilla
- Zest from 2 lemons
For the topping:
- Cool whip
- Assorted berries & lemon slices
Instructions
- Preheat the oven to 350 F. Line the bottom of a 9” springform pan with parchment paper and spray with baking spray.
- In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
- In a large mixing bowl, whisk together the remaining cake ingredients until smooth and well combined.
- Add in the flour mixture and mix only until the flour is incorporated.
- Pour the cake batter into the springform pan and smooth out.
- Place the pan into the preheated oven to bake for 45-55 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs.
- The cake will be golden brown at this point and the edges will have pulled away from the pan. Once baked, remove the cake from the oven and place onto a cooling rack to cool completely.
- Once the cake has cooled, release the springform and remove the cake from the pan.
- Place the cake onto a cake stand or serving platter. Optionally, top with dollops of cool whip, fresh berries and lemon slices. Slice and serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American