olive oil lemon cake recipe

The Best olive oil lemon cake recipe

I have been making this olive oil lemon cake for years, and it is always a hit with my family. The combination of rich olive oil and bright lemon creates a moist, tender crumb that is perfect for any time of day. My kids love it for an after school snack, and I feel good knowing it uses heart healthy olive oil instead of butter. It is simple to put together and works beautifully for brunches, potlucks, or just a quiet afternoon treat.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Olive Oil Lemon Cake Works

This olive oil lemon cake is always a good idea for any occasion. It works well for family gatherings and is simple enough for a weekday treat. I hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About Olive Oil Lemon Cake

1. Can I use a different type of oil instead of olive oil?

Yes, you can substitute with vegetable oil or melted coconut oil, but the flavor will change. Olive oil gives this cake its unique fruity taste and moist texture.

2. How should I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but bring it to room temperature before serving.

3. Can I make this cake gluten free?

Yes, you can use a gluten free all purpose flour blend. Make sure it contains xanthan gum or add a teaspoon of it to help with structure.

4. Why did my cake turn out dense?

Overmixing the batter can cause a dense cake. Mix only until the ingredients are combined. Also, make sure your baking powder and baking soda are fresh.

5. Can I add other flavors to this cake?

Absolutely. You can add a teaspoon of vanilla extract, a handful of fresh blueberries, or poppy seeds for variety. Rosemary also pairs well with lemon and olive oil.