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Lemon Olive Oil Cake
Lemon Olive Oil Cake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Moist lemony cake so flavorful with olive oil, the ultimate olive oil cake recipe.
Ingredients:
  • Non-stick cooking spray or softened butter, for greasing the pan
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons finely ground cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (165g) extra virgin olive oil
  • 1 1/4 cups (250g) sugar, plus 2 tablespoons for topping
  • 2 teaspoons kosher salt
  • 1 teaspoon lemon extract
  • 1 tablespoon lemon zest, packed (from about 2 medium lemons)
  • 2 large eggs, room temperature
  • 1 cup (225g) sour cream
  • Whipped cream, for serving (optional)
  • Fresh strawberries, for servings (optional)
Instructions:
  • Preheat the oven to 325°F. Place a rack in the center of the oven. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides with cooking spray or softened butter.
  • In a small bowl, whisk together the flour, cornmeal, baking powder, and baking soda. Set aside.
  • In a large bowl, whisk together olive oil, sugar, salt, vanilla, lemon extract, and lemon zest until pale and slightly fluffy, about 2 minutes. You can also use an electric mixer. Add eggs one at a time, whisking well after each addition for about 30 seconds each. Stir in the sour cream until well combined.
  • Mix the flour mixture into the wet ingredients using a rubber spatula until fully combined and no dry flour streaks are visible. Be careful not to overmix. Transfer the batter into the greased cake pan.
  • Enhance sweetness: Sprinkle the remaining 2 tablespoons of sugar evenly over the batter. Drizzle 1 tablespoon hot tap water over the sugar and gently tilt the pan to evenly moisten the sugar. Embrace the unconventional method for a crispy, crackly crust as the ultimate reward!
  • Bake the cake until it's a beautiful golden brown color and the top bounces back when lightly pressed in the center, which should take around 40 to 50 minutes.
  • Let the cake cool in the pan for 15 minutes. Loosen the edges with a knife, then flip onto a wire rack to remove parchment paper. Once fully cooled, transfer to a platter right side up. Serve with whipped cream and fresh strawberries. Store in an airtight container at room temperature for up to 3 days. Note: Sugar top may soften by day 3. Avoid freezing to maintain the crispness. Share your feedback by rating us below!

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