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Lemon olive oil cake is one of my favorite easy dessert recipes for when we have guests. Or even when we just want a little something sweet on the weekend!
It’s a simple one-layer cake with a sweet and zesty lemon flavor and is very easy to make. And it’s the perfect light and refreshing dessert after any meal.
You’ll likely have most of the ingredients for lemon olive oil cake already in your refrigerator or pantry. The one addition you might need to pick up at the store is lemon extract.
You don’t really taste the flavor of the olive oil as much as you experience the way it makes the cake tender and moist. Some cakes made with butter can get dry and crumbly.
Whisk together the flour, baking powder, and salt. If you accidentally mix in the sugar too, that’s okay. The cake is just a bit fluffier if you pulse the sugar with the eggs in a food processor.
Add the eggs, sugar, olive oil, zest, juice, and lemon extract to a food processor or blender. Pulse a few times until blended, but do not over mix.
Pour cake batter into pan and bake at 350 degrees for 40-50 minutes until a toothpick inserted in the center comes out clean.
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