One-bowl Lemon And Olive Oil Cake
This One-Bowl Lemon and Olive Oil Cake is a moist, flavorful dessert that combines the freshness of lemon with the richness of olive oil. It's easy to prepare and requires minimal cleanup, making it a perfect choice for both special occasions and casual gatherings.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 rubber spatula
- 1 9-inch round cake pan
- 1 parchment paper
- 1 oven
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup extra virgin olive oil
- 0.75 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 0.5 cup freshly squeezed lemon juice
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- to taste servings powdered sugar For dusting before serving.
Instructions
- Preheat your oven to 350°F (175°C). Grease the 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant.
- Add the eggs, olive oil, and milk to the sugar mixture. Whisk until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the freshly squeezed lemon juice until incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar before serving.
Notes
This cake can be served plain or with fresh berries and whipped cream for added flavor and presentation.
Store any leftovers in an airtight container at room temperature for up to 3 days.