Easy Italian Lemon Olive Oil Cake
Lemon Olive Oil Bundt Cake is fluffy, light, and very soft! It is made with olive oil, and plenty of fresh lemon juice and zest. A simple and complex in flavor cake that is great for an afternoon coffee or tea break. The perfect cake to make for any occasion.
Servings: 12
Calories: 311kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- 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 extra virgin olive oil
- 1 teaspoon pure vanilla extract
- ¾ cup milk I used unsweetened almond milk
- ½ cup lemon juice
- zest from 3 lemons should be about 2 Tablespoons
- Confectioner’s sugar optional-for sifting on top
Instructions
- Preheat oven to 350 F. Grease and flour your Bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for Bundt pans.
- In a large bowl, sift together the flour, baking powder, baking soda, and sea salt.
- In a separate bowl, add the sugar, eggs, and oil. Whisk together to combine.
- Whisk in the vanilla extract, lemon juice, and lemon zest.
- Add the flour mixture to the wet mixture ½ cup at a time, alternating with the milk (I used unsweetened almond milk). Scrape down the sides of the bowl with the spatula to incorporate all the flour mixture to the batter, making sure to not overmix. The batter will be on the thin side.
- Pour the batter into prepared Bundt pan (or springform pan).
- Bake at 350° for 50-60 minutes or until a wooden pick inserted in center comes out clean. Check the cake at 50 minutes. Every oven is different and it may be ready sooner. Cool cake in pan 15 minutes.
- Carefully flip the cake out of the pan onto serving plate; cool on wire rack. Dust on confectioner’s sugar. Enjoy!
Notes
- Olive oil: I have a really nice Sicilian extra-virgin olive oil and it has a very strong flavor. I use a combo of the extra-virgin olive oil with a regular olive oil or sometimes with a combo of vegetable oil. If you have a more mild, regular olive oil on hand, go ahead and use just that (no need to use a combo with vegetable oil). Also, depends on how much you enjoy the olive oil flavor. Light olive oil that is mild flavored is best for baking.
- Lemons: Best to use organic lemons since you’re using the zest. Only use the yellow not white part of the lemon to zest (the white part is bitter). Don’t forget to zest the lemons before you squeeze out the juice.
- Mixing: The batter is on the thin side and it needs to be whisked together. There is not need to overmix the batter. If you overbeat it, you’ll get a rubbery textured cake.
- Baking pan: I used a large Bundt pan. You could use a 9”-springform pan or split between 2 (9-inch) cake pans.
- Yield: My Lemon Olive Oil Cake recipe yields 12 generous slices (up to 16, depending on how thick you cut the slices).
- Storage: Store leftover cake in an airtight container in the refrigerator. Best to bring to room temperature before enjoying (it will be harder cold from the olive oil).
- Freezer: The cooled cake can be wrapped in plastic wrap. Best to freeze wrapped slices and place in zipped lock freezer bag (don’t forget to date the bag)and freeze for 2-3 months. Thaw at room temperature.
Nutrition
Calories: 311kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 452mg | Potassium: 56mg | Fiber: 1g | Sugar: 18g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg