Lemon Olive Oil Cake

Name: Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 2 large eggs, room temperature; 2/3 cup sugar; 1/2 cup extra virgin olive oil; 1/3 cup 2% milk; 1 tablespoon grated lemon zest; 3 tablespoons lemon juice; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; Confectioners' sugar

Total Time Prep: 15 min. Bake: 30 min. + cooling

Yield 8 servings

Test Kitchen Approved

Lemon olive oil cake breaks the mold of sweet, buttery cakes and charts its own path. With a more vegetal flavor that blends well with zesty lemon, this dessert is perfect after a Mediterranean-style dinner.

Ingredients

2 large eggs, room temperature
2/3 cup sugar
1/2 cup extra virgin olive oil
1/3 cup 2% milk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Directions

Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice.
In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.

Nutrition Facts

1 piece: 266 calories, 15g fat (2g saturated fat), 47mg cholesterol, 157mg sodium, 30g carbohydrate (18g sugars, 1g fiber), 4g protein.

Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorites are in season. —Nicole Gackowski, Antioch, California

Recipe Creator