Print

Quick & Easy Lemon Olive Oil Cake

Two slices of moist, yellow olive oil cake dusted generously with powdered sugar on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple Italian-style olive oil cake. It is incredibly moist, bright with lemon flavor, and requires minimal effort for an elegant dessert.

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
  • 3 large eggs
  • 3/4 cup good quality extra virgin olive oil
  • 1/2 cup whole milk or buttermilk
  • 1/2 cup plain whole milk ricotta cheese
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
  3. In a large bowl, whisk the sugar and eggs together until pale and slightly thickened, about 2 minutes.
  4. Slowly stream in the olive oil while whisking constantly until fully incorporated.
  5. Whisk in the milk, ricotta cheese, lemon zest, lemon juice, and vanilla extract until the mixture is smooth.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix the batter.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Once cool, dust generously with powdered sugar before slicing and serving.

Notes

  • This cake stays moist for several days when stored covered at room temperature. The flavor often improves the next day.
  • If you are planning meals for the week, this cake is a great make-ahead option, unlike many recipes that require complex meal planning.
  • For a slightly different flavor profile, substitute orange zest and juice for the lemon.
  • This cake pairs well with a light white wine.

Nutrition

Find it online: https://www.unfoldrecipes.com/quick-easy-lemon-olive-oil-cake/