Lemon Olive Oil Cake – a delicious recipe with flour, sugar, baking powder, baking soda, lemon zest, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350 degrees Fahrenheit. Grease a round cake pan with spray or neutral oil. Set aside.
2
2. In a medium mix flour, sugar, baking soda, baking powder, and salt. Set aside.
3
3. In a large bowl, whisk the milk, oil, eggs, zest, juice, and rum. You can use a whisk or fork, just make sure the yolks are well broken up and incorporated, and the mixture is somewhat homogeneous.
4
4. Add the dry ingredients to the wet and gently stir together. It is ok if there are a few lumps.
5
5. Pour into prepared pan, and bake for around 50 min. Check after 25-30 min to adjust cooking time. The cake should be lightly golden, and toothpick inserted in the middle should come out clean. Let cool once it's done baking then enjoy!
465
kcal
Calories
1
g
Fat
110
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups all purpose flour, 1 1/4 cups (250 g) sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and more.
Yes, Lemon Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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