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Super Moist One-Bowl Lemon Olive Oil Cake

A moist lemon olive oil cake loaf, partially sliced, drizzled with a thick, sweet glaze.
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You make this incredibly moist lemon olive oil cake entirely in one bowl for simple cleanup. This light, citrus-infused cake stays tender for days and is perfect served with coffee or tea.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 1/2 cup extra virgin olive oil (good quality)
  • 1/2 cup whole milk or buttermilk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Lemon Drizzle (Optional): 1/2 cup powdered sugar and 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a standard loaf pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Add the granulated sugar and the lemon zest to the dry ingredients. Use your fingers to rub the zest into the sugar until fragrant. This releases the oils and boosts the citrus flavor.
  4. Add the eggs, olive oil, milk, lemon juice, and vanilla extract to the bowl.
  5. Whisk everything together until just combined. Do not overmix; a few small lumps are fine. This is your one-bowl method.
  6. Pour the batter evenly into your prepared pan.
  7. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. For a loaf pan, baking time may extend to 50-60 minutes.
  8. Let the cake cool in the pan on a wire rack for 15 minutes.
  9. If using the drizzle, whisk the powdered sugar and lemon juice together until smooth. Pour or brush the drizzle over the warm cake.
  10. Allow the cake to cool completely in the pan before inverting and slicing.

Notes

  • Use a light, fruity olive oil for the best flavor; avoid intensely peppery varieties.
  • This cake stays moist for several days when stored covered at room temperature.
  • For an Italian dessert feel, dust the cooled cake lightly with powdered sugar instead of using a heavy glaze.
  • If you want a richer crumb, substitute buttermilk for the milk.

Nutrition

Find it online: https://hearthbite.com/moist-lemon-olive-oil-cake-one-bowl-recipe/