Lemon Olive Oil Cake (Vegan)
This lemon olive oil cake is bursting with citrusy, zesty flavor and incredibly moist — just 9 ingredients and naturally vegan for a simple yet elegant dessert!
Servings: 1 cake
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup fresh lemon juice (from about 3-4 lemons)
- ¾ cup extra-virgin olive oil
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper for easy removal.
- In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar, fresh lemon juice, extra-virgin olive oil, lemon zest, and pure vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until the batter is smooth and free of lumps. Avoid over-mixing.
- Pour the batter into the prepared cake pan. Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for about 10 minutes. Then, remove it from the pan and let it cool completely on the rack before slicing and serving.
Notes
- Use fresh lemon juice: For the best, freshest, brightest flavor.
- Choose olive oil well: I prefer the robust flavor of a fruity extra-virgin olive oil for depth. Regular olive oil has a milder flavor if preferred.
- Measure flour correctly: Avoid scooping it. Instead, fluff it in its bag, spoon it into the cup, and level it with a knife to avoid a dense cake.
- Don’t over-mix: To avoid a dense and/or gummy cake.