Lemon Olive Oil Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender olive oil cake infused with bright lemon flavor from juice and zest. Buttermilk keeps it supremely soft, making it a versatile dessert that's equally good with coffee or after dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups cake flour (spooned & leveled (230 grams))
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups granulated sugar ((300 grams))
- ⅔ cup extra virgin olive oil ((160 ml))
- ⅔ cup buttermilk (at room temperature (160 ml))
- 3 large eggs (at room temperature)
- ¼ cup fresh lemon juice ((60 ml))
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 50m
- Sodium
- 159mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.