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Sizzling One-Bowl Lemon and Olive Oil Cake

A moist and fluffy lemon cake with a rich olive oil flavor, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup olive oil
  • 1 cup sugar
  • 3 large eggs room temperature
  • 1 cup yogurt or sour cream can substitute with buttermilk or dairy-free yogurt
  • 1 cup fresh lemon juice freshly squeezed for best flavor
  • Zest of 2 lemons adds bright flavor
Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder for leavening
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. In a large mixing bowl, whisk together the olive oil and sugar until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Then add the yogurt (or sour cream), lemon juice, and lemon zest, stirring until fully combined.
Cake Mixture
  1. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  2. Slowly add the dry ingredients to the wet mixture, folding gently until there are no dry streaks visible. Be careful not to over-mix.
Baking
  1. Transfer the batter into your prepared cake pan, spreading it evenly.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
  1. Serve it with a light dusting of powdered sugar or a drizzle of honey if desired.

Notes

To keep your cake fresh, store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.