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Sizzling One-Bowl Lemon and Olive Oil Cake

A moist and tender lemon cake made easily in one bowl, featuring olive oil for a unique flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch salt
Wet Ingredients
  • 1/2 cup olive oil Use high-quality olive oil for best flavor.
  • 3 large eggs
  • 1/2 cup milk Can be substituted with almond milk for a dairy-free version.
  • Zest of 2 lemons lemon zest Use fresh lemons for optimal flavor.
For Dusting
  • to taste Powdered sugar For dusting before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan with cooking spray or olive oil.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir until well mixed.
  3. Add the olive oil, eggs, milk, and lemon zest to the dry ingredients. Mix with a whisk until smooth.
  4. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
Serving
  1. Once cool, dust the top with powdered sugar, slice, and serve.

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate, best enjoyed at room temperature. Can be reheated in the microwave for a few seconds.