Lemon Olive Oil Cake

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Lemon Olive Oil Cake

This plush delicious olive oil cake is so easy to make and absolutley divine. It’s super simple to make and will bake up in less than 40 minutes! Sprinkle a little bit of powdered sugar and top with your favorite fruit and you will have the loveliest little snacking cake.

This olive cake stays moist for days on end!

Lemon Olive Oil Cake

Serving: One 8 inch cake with 2 inch depth + 6 muffins

Ingredients:

Lemon Olive Oil Cake

  • 1 3/4 cup of all purpose flour ( 210 grams)

  • 1/3 cup almond flour (30 grams)

  • 1 3/4 cup white granulated sugar (350 grams)

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 cup + 2 tablespoons extra-virgin olive oil (253 grams)

  • 1 1/4 cup whole milk (300 grams)

  • 3 large eggs

  • 1 tablespoon fresh lemon zest (6 grams)

  • 2 tablespoons fresh lemon juice (30 grams)

Method:

  1. Preheat the oven to 350 F degrees.

  2. Spray your cake pan/muffin tins with a little bit of cooking spray and line the pans with parchment/cupcake liners. Set aside.

  3. Whisk the all purpose flour, almond flour, white sugar, salt, baking soda and baking powder in a bowl till combined. Set aside.

    • 1 3/4 cup of all purpose flour ( 210 grams)

    • 1/3 cup almond flour (30 grams)

    • 1 3/4 cup white granulated sugar (350 grams)

    • 1 1/2 teaspoons salt

    • 1/2 teaspoon baking soda

    • 1/2 teaspoon baking powder

  4. In another bowl, add the olive oil, milk, eggs, lemon juice and zest. Whisk vigorously until everything is combined.

    • 1 cup + 2 tablespoons extra-virgin olive oil (253 grams)

    • 1 1/4 cup whole milk (300 grams)

    • 3 large eggs

    • 1 tablespoon fresh lemon zest (6 grams)

    • 2 tablespoons fresh lemon juice (30 grams)

  5. Sift in the dry ingredients into the wet and whisk until no more big lumps remain. Do not over whisk.

  6. Pour the batter into the 8 inch pan 3/4 of the way. Divide the remaining batter into the lined muffin, you should be able to fill 6 tins 3/4 of the way. Place them in the oven for:

    • Muffins: Bake for 20-22 minutes.

    • Cake: Bake for 33-35 minutes.

  7. The cakes should look puffy lightly golden on the edges and should spring back to the touch. A toothpick should come without any wet better when tested.

  8. Let the cakes and muffins cool for about an hour. (But feel free to eat a hot olive oil muffin because those things are so delicious!)

  9. Run a thin spatula or knife to help release the cake from the pan. Peel the parchment and dust the cake with powdered sugar and decorate with desired fruit and garnishes! Enjoy

  10. Leftover olive oil cake and muffins are best stored in an airtight container outside for up to a week.