Description
This moist lemon olive oil cake is perfect for any occasion.
Ingredients
Scale
- 2 large eggs
- 1/2 cup + 1 tablespoon sugar
- 1/2 cup extra virgin olive oil
- 1/3 cup milk
- 1 large lemon (juiced and zested)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons confectioners sugar (to decorate)
Instructions
- Preheat oven to 180C/350F. Line a 7 or 8-inch cake pan with parchment paper and set aside.
- Beat the eggs with sugar in a bowl until fluffy. Add milk and extra-virgin olive oil. Add lemon zest and lemon juice and whisk until smooth.
- Finally, fold in the flour and baking powder. Stir until you have a smooth batter.
- Pour the batter into the prepared cake pan and bake for 35 minutes or until a toothpick comes out just clean.
- Cool the cake for 15 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Dust the cake with some powdered sugar before serving.
Notes
- This cake pairs well with tea or coffee.
- Store any leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg