Dolce Vita Desserts

Mediterranean Olive Oil Lemon Cake (Incredibly Moist)

A tender, fragrant lemon cake made with fruity olive oil and a hint of rosemary — rustic elegance on a plate.

Prep: 15m Cook: 45m 10 servings

Ingredients

Servings: 10

1
Preheat oven to 170°C (340°F). Grease and flour a 9-inch round cake pan or Bundt pan.
2
Whisk eggs and sugar together for 3–4 minutes until pale and fluffy.
3
Slowly drizzle in the olive oil while continuing to whisk. Add lemon zest, juice, and vanilla.
4
In a separate bowl, sift together flour, baking powder, and salt.
5
Alternate adding the dry ingredients and milk to the egg mixture in three additions, mixing gently after each.
6
Pour the batter into the prepared pan and smooth the top.
7
Bake for 40–45 minutes until a toothpick inserted in the center comes out clean and the top is golden.
8
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
9
Dust generously with powdered sugar and arrange thin lemon slices on top before serving.

• Use a fruity, mild olive oil — not a peppery one — for a cake that's rich but not overpowering.
• This cake actually improves the next day as the olive oil keeps it incredibly moist.

Can I use a different citrus?

Absolutely! Orange or blood orange work beautifully. You can also combine lemon and orange for a more complex flavor.

265

Calories

14g

Fat

31g

Carbs

Protein

Fiber

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