Olive Oil Lemon Cake
Olive Oil Lemon Cake
Ingredients
- 1 1/4 cups granulated sugar, plus additional sugar for sprinkling pre-bake
- 1 cup extra virgin olive oil
- 1/2 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup freshly squeezed lemon juice, plus 2 tablespoons
- 2 large eggs
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- as needed non-stick cooking spray
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with non-stick cooking spray and line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the 1 1/4 cups (250 g) granulated sugar, 1 cup (200 g) extra virgin olive oil, and 1/2 teaspoon vanilla extract for 30 seconds.
⏱️ 1 min
- 3
Whisk in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, whisk in the 1 egg yolk. Follow by whisking in the 1 cup buttermilk, and then the 1/4 cup plus 2 tablespoons freshly squeezed lemon juice.
⏱️ 3 min
- 4
Sprinkle the 1/2 teaspoon baking powder into the bowl and vigorously whisk until combined. Repeat this step for the 1/2 teaspoon baking soda, and then for the 1 teaspoon kosher salt, whisking vigorously after each addition.
⏱️ 3 min
- 5
Whisk in the 1 1/2 cups (195 g) all-purpose flour until the batter is smooth and no lumps remain.
⏱️ 3 min
- 6
Scrape the prepared batter into the greased and parchment-lined 9-inch cake pan. Generously sprinkle additional granulated sugar over the top of the batter.
⏱️ 1 min
- 7
Bake the cake for about 30 to 35 minutes, or until a wooden skewer inserted into the center comes out with a moist crumb or two.
⏱️ 35 min•🌡️ 350
- 8
Let the cake cool in the pan for about 20 minutes. After cooling slightly, run a knife around the edges of the cake to loosen it, then invert the cake onto a serving platter. Allow the cake to cool completely to room temperature before slicing and serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Olive Oil Lemon Cake
- 1 1/4 cups granulated sugar, plus additional sugar for sprinkling pre-bake
- 1 cup extra virgin olive oil
- 1/2 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup freshly squeezed lemon juice, plus 2 tablespoons
- 2 large eggs
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- as needed non-stick cooking spray
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with non-stick cooking spray and line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the 1 1/4 cups (250 g) granulated sugar, 1 cup (200 g) extra virgin olive oil, and 1/2 teaspoon vanilla extract for 30 seconds.
⏱️ 1 min - 3
Whisk in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, whisk in the 1 egg yolk. Follow by whisking in the 1 cup buttermilk, and then the 1/4 cup plus 2 tablespoons freshly squeezed lemon juice.
⏱️ 3 min - 4
Sprinkle the 1/2 teaspoon baking powder into the bowl and vigorously whisk until combined. Repeat this step for the 1/2 teaspoon baking soda, and then for the 1 teaspoon kosher salt, whisking vigorously after each addition.
⏱️ 3 min - 5
Whisk in the 1 1/2 cups (195 g) all-purpose flour until the batter is smooth and no lumps remain.
⏱️ 3 min - 6
Scrape the prepared batter into the greased and parchment-lined 9-inch cake pan. Generously sprinkle additional granulated sugar over the top of the batter.
⏱️ 1 min - 7
Bake the cake for about 30 to 35 minutes, or until a wooden skewer inserted into the center comes out with a moist crumb or two.
⏱️ 35 min•🌡️ 350 - 8
Let the cake cool in the pan for about 20 minutes. After cooling slightly, run a knife around the edges of the cake to loosen it, then invert the cake onto a serving platter. Allow the cake to cool completely to room temperature before slicing and serving.
⏱️ 120 min