Lemon Olive Oil Cake – a delicious recipe with flour, sugar, baking powder, baking soda, salt, milk. 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 oil. Set aside
2
2. In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Set aside.
3
3. In a large bowl, mix olive oil, milk, eggs, zest, and juice. Make sure the yolks are well broken up and the mixture looks homogeneous.
4
4. Add the dry ingredients to the wet, and gently stir together until everything is incorporated but do not overmix. It is ok if there are a few lumps of flour.
5
5. Pour the batter into the prepared pan, scrapping the sides of the bowl to get all the mixture out. No waste!
6
6. Cook for around 1 hour, but check after 30 min to see where it is at. Since all ovens are different, this is a good moment to adjust the cooking time.
615
kcal
Calories
10
g
Fat
113
g
Carbs
18
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 8 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/4 cups 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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