Name: Lemon Olive Oil Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1/2 tsp baking soda; 1 cup whole milk*; powdered sugar for dusting, optional; 1 cup olive oil see notes in the post about choosing an olive oil for this recipe; 2 cups all purpose flour; 2 tsp vanilla extract; 3 large eggs; 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top; 1/2 cup lemon juice; zest from 3 lemons; 1 tsp salt; 1/2 tsp baking powder

Olive Oil Cake

Can I make any substitutions for dietary preferences?

What can I do if the batter is too thick or thin?

How can I prevent the cake from sticking to the pan?

My lemon olive oil cake is a moist and tender cake with a surprisingly bright lemon flavor.

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

Rising Agents

gram

baking soda

milliliter

whole milk

Sugars & Sweeteners

powdered sugar

Oils

olive oil

Flour & Meal

all purpose flour

Extracts

vanilla extract

eggs

sugar

Juice

lemon juice

Fresh Fruit

lemon

Seasonings

salt

baking powder

Trans fatty acids

Vitamin K

Vitamins

Vitamin D

Water

Calories

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Selenium

Vitamin A

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Carbohydrates

Protein

Folic Acid (B9)

Dietary Fiber

Sugar

Zinc

Copper

Manganese

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Baking Goods

Dairy

Beverages

Produce

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Lemon Olive Oil Cake

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