Lemon Olive Oil Cake
The lemon and olive oil flavors are subtle but noticeable in this cake made with olive oil instead of butter, and the crackly sugar crust topping adds just the right amount of sweetness.
  • 3/4cup Lemon Olive Oil[BUY NOW]
  • 1 3/4cups all-purpose flour
  • 1tsp baking powder
  • 3/4tsp Salt
  • 3 large eggs
  • 1 1/4cups plus 2 tbsp sugar
  • 1/4tsp grated lemon zest
  • 3/4cup milk
  1. Preheat the oven to 350 degrees and set oven rack to middle position.
  2. Grease a 9-inch spring form cake pan.
  3. Mix the flour, baking powder and salt together in a bowl with a whisk.
  4. Whip eggs on medium until foamy, about 1 minute on medium speed.
  5. Add 1 1/4 cup sugar and lemon zest, increase speed to high and mix until fluffy and pale yellow, about 3 minutes.
  6. Reduce mixer speed to medium and slowly incorporate the lemon olive oil, about 1 minute.
  7. Add half of the flour mixture and mix on low for about 1 minute, scraping bowl as needed.
  8. Add milk and mix for approximately 30 seconds until combined.
  9. Add the remaining half of the flour mixture and mix until incorporate.
  10. Pour the cake batter into the pan and sprinkle the remaining 2 tbsp of sugar over the entire surface.
  11. Bake until the cake is golden brown and a toothpick inserted into the middle comes out with a few crumbs attached. Approximate baking time will be 40-45 minutes.
  12. Transfer to a cooling rack and let cool for 15 minutes before removing the side of the pan.
  13. Allow cake to cool for 1 1/2 – 2 hours before serving.