Lemon Olive Oil Cake
Servings
12servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Grease a 9-inch round springform pan with nonstick spray and line with a parchment round; set aside.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. In a separate large bowl, whisk together the sugar, eggs, and olive oil until just combined. Add in the lemon juice and lemon zest and mix until combined. Stir in about a third of the dry ingredients, then stir in half of the milk and repeat ending with the flour mixture.
  4. Pour the cake batter into the prepared cake pan. Bake in your preheated oven on the center rack for about 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. (If the top of the cake starts to brown too quickly, cover loosely with foil.)
  5. Let the cake cool in the pan on a wire rack for 15 minutes. Then, use a sharp knife to loosen the cake from the collar of the pan and remove the collar. Let cool completely. Dust with powdered sugar before serving.
Nutrition Facts
Lemon Olive Oil Cake
Amount Per Serving
Calories 306 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 48mg 16%
Sodium 207mg 9%
Potassium 81mg 2%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Sugars 22g
Protein 4g 8%
Vitamin A 2%
Vitamin C 12%
Vitamin D0%
Calcium 4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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