Lemon Olive Oil Cake



  • 1 cup flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2 eggs, room temperature

  • 3/4 cups sugar

  • 1 tablespoon lemon zest

  • 2 tablespoons lemon juice

  • 1/4 cup Bragg Organic Extra Virgin Olive Oil

  • 1/2 teaspoon vanilla extract

  • 1/4 cup buttermilk, room temperature

  • Powdered sugar, whipped cream and fresh berries for serving

In this recipe:

  • Preheat the oven to 350°F. Butter and flour a 9-inch bundt pan or round cake pan (if using a cake pan, line the bottom with parchment paper as well).
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • Add eggs, sugar and lemon zest to a separate mixing bowl and beat with an electric mixer on medium speed until the mixture is pale yellow, about 3 minutes. Add the lemon juice, olive oil and vanilla extract and continue to mix until combined. Reduce the mixing speed to low and add half of the flour mixture and half of the buttermilk. Mix until just combined, then repeat with remaining flour mixture and buttermilk.
  • Pour the batter into the prepared pan. Tap the pan on the countertop a few times to eliminate air bubbles. Bake for about 22-25 minutes or until the cake is golden and a tester inserted in the center comes out clean or with a few crumbs attached. Cool cake in the pan on a wire rack for about 10 minutes, then carefully invert onto the rack to cool completely.
  • When the cake is fully cooled, dust with powdered sugar. Slice and serve with whipped cream and berries.
  • Tip: For a larger cake that serves 8-10, double the recipe and increase baking time to 32-35 minutes.

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