– 2 cups all-purpose flour – 1 teaspoon salt – 1 teaspoon baking powder – ¼ teaspoon baking soda – 1 teaspoon sea salt – 1 cup granulated sugar – 3 large eggs room temperature – ¾ cup olive oil – ¼ cup vegetable oil – ¾ cup milk I used unsweetened almond milk – 1/2 cup lemon juice – zest from 3 lemons should be about 2 Tablespoons – Confectioner’s sugar optional-for sifting on top
Cook time: 1 hr
Can I make lemon olive oil cake in a regular cake pan? If you’re not baking this in a Bundt pan, it’s best to use a springform pan. If you use a regular 9-inch cake pan, it will end up overflowing.
Is it better to use organic lemons in a lemon olive oil cake? Since you’re also using the zest in this recipe, it is better to use organic lemons.
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