Lemony Olive Oil Cake


  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 3/4 cup sugar
  • 2/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • Grated zest of 1 lemon
  • 1/2 teaspoon lemon extract

Use a full-flavored and fruity olive oil in this cake because you’ll really be able to taste the flavor. Enjoy it after dinner, or with late afternoon tea.


Heat the oven to 325 degrees. Spray a 9-inch round cake pan with cooking spray.

In a small bowl combine the flour, baking powder, and salt and set aside.

In the bowl of an electric mixer, beat the eggs for about 1 minute on medium speed until light and fluffy. Add the sugar and continue to beat until light in color, 2 to 3 minutes. Add the olive oil, then the lemon juice and zest and lemon extract. Turn the speed of the mixer down to low and slowly add the dry ingredients to the bowl and mix until combined. Scrape the bottom of the bowl once while mixing.

Pour the batter into the pan and bake for 40 minutes, until lightly golden brown and a toothpick inserted into the center of the cake comes out clean.

Let cool for 10 to 15 minutes in the pan on a wire rack, then remove the cake from the pan and let it cool completely on the rack.