easy · 55 min

Easy Lemon Olive Oil Cake

Name: Easy Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 slices
Ingredients: 1½ cups all-purpose flour; ¾ cup fine sugar plus 1 tbsp for the top; 2 large eggs room temperature; ½ cup extra-virgin olive oil; ½ cup whole milk; 2 lemons zested, plus 2 tbsp juice; 1½ tsp baking powder; ½ tsp fine sea salt

A bright, tender one-bowl cake with a crackly sugar edge and a crumb that stays soft for days.

one bowlweekendlemon

Slice of lemon olive oil cake on a ceramic plate

A note from Isabel

This is the cake I make when someone says “bring something sweet” and I have exactly one hour. Olive oil keeps it plush, lemon gives it lift, and there is no frosting to fuss over.

A fruity olive oil works beautifully here, but use the bottle you already love.

The recipe

Let's bake.

Ingredients

1½ cups all-purpose flour
¾ cup fine sugar plus 1 tbsp for the top
2 large eggs room temperature
½ cup extra-virgin olive oil
½ cup whole milk
2 lemons zested, plus 2 tbsp juice
1½ tsp baking powder
½ tsp fine sea salt

Method

01Heat oven to 350°F. Line a 9-inch round pan with parchment and brush the sides with olive oil.
02Whisk sugar and lemon zest until fragrant. Add eggs and whisk until pale.
03Stream in olive oil, then whisk in milk and lemon juice. Fold in flour, baking powder, and salt just until no dry streaks remain.
04Pour into the pan, sprinkle with sugar, and bake 38–42 minutes until deeply golden.