Olive Oil Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist cake made with extra virgin olive oil and brightened with fresh lemon, yielding a sophisticated, not-too-sweet crumb. Mediterranean and elegant, it pairs beautifully with fresh fruit or a simple glaze.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 3/4 cups (235g) cake flour,* (plus more for dusting pan)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3 large eggs, (brought to room temperature**)
- 1 1/4 cups (250g) granulated sugar
- 2 tsp lemon zest
- 1 cup extra virgin olive oil ((good quality))
- 1 cup whole milk, (brought to room temperature**)
- 1 Tbsp lemon juice
- Powdered sugar, (for dusting top (optional))
- Nonstick cooking spray, (preferably olive oil)
At a glance
PER SERVING · TIME 125M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 237mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 69mg
- Calcium
- 32mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.