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Easy Olive Oil Cake topped with sweet lemon glaze, showcasing vibrant citrus flavor.

Easy Olive Oil Cake 'Italian Lemon Citrus'

A simple and delicious olive oil cake infused with fresh lemon and orange zest, perfect for casual gatherings or a relaxing afternoon with coffee.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Baking, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 large eggs preferably at room temperature
  • 1 cup granulated sugar
  • 1/2 cup mild extra virgin olive oil choose a pleasant and clean smelling oil
  • 1 tablespoon lemon zest from fresh lemons
  • 1/4 cup lemon juice freshly squeezed
  • 1 cup all-purpose flour sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
Toppings (optional)
  • 1 cup powdered sugar for dusting or glaze
  • 1 tablespoon lemon juice for glaze
  • 1 cup fresh berries such as strawberries or blueberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
  2. In a mixing bowl, whisk the eggs and granulated sugar together until the mixture is lighter and foamy.
  3. Whisk in the olive oil, followed by the lemon zest and lemon juice.
  4. Add the flour, baking powder, and salt, stirring just until the ingredients come together.
  5. Pour the batter into the prepared cake pan and bake for about 30 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  6. Allow the cake to cool, then dust with powdered sugar or drizzle with lemon glaze before serving.

Notes

This cake is better the next day. It can be made ahead and stored at room temperature for up to 3 days. Freeze slices for longer storage.