Lemon Olive Oil Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft and moist lemon cake made with fresh lemon juice and zest, olive oil, and sour cream, topped with powdered sugar glaze. Bright and elegant, perfect for a simple dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup (200g) granulated sugar
- 2 large eggs (room temperature)
- 1 Tablespoon lemon zest
- 2/3 cup (140g) extra virgin olive oil
- 1/2 cup sour cream (or plain Greek yogurt, room temperature)
- 1/4 cup milk (room temperature)
- 1/4 cup fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (212g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar (for dusting)
At a glance
PER SERVING · TIME 40M
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
- 25m
- Sodium
- 113mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 95mg
- Calcium
- 27mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.