Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.6 (19)
Lemon Olive Oil Cake
NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 9%
CARBS 28G43% OF CAL
2G FIBER13G OTHER13G TOTAL SUGAR
FAT 15G53% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist olive oil cake bright with fresh lemon. Enjoy plain with coffee or dressed up with glaze or whipped cream.
dessertmediterranean🥧 baking dish🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- Zest of 2 lemons
- ¾ cup cane sugar
- ¾ cup extra-virgin olive oil (plus more for the pan)
- 3 large eggs
- ½ cup fresh lemon juice
- ½ cup milk
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 60M
CAL 13%·PRO 9%
CARBS 28G43% OF CAL
2G FIBER13G OTHER13G TOTAL SUGAR
FAT 15G53% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 74mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 28mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 74MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.