Olive oil lemon cake

Olive oil lemon cake

Suggested material offered in store


180 ml of olive oil (more for greasing)

375 gr (3 cups) 00 flour (more for dusting)

4 eggs

200 gr of sugar

3 tbsp. lemon zest

100ml milk

60ml 35% cream

2 tbsp. baking powder


Preheat the oven to 350F

Butter and sprinkle with flour a Bundt cake pan or angel food pan.

In the bowl of a stand mixer, add the eggs and sugar and mix on medium speed, about 1 minute, until the mixture is pale yellow.

Add the flour, lemon zest, oil, milk and cream and mix on low speed until combined. Add baking powder and mix well.

Pour the mixture into the cake pan and smooth the top well with the back of the wooden spoon.

Bake the cake until golden brown, about 35-45 minutes. Check for doneness using the cake thermometer.

Let cool completely in the mold before removing from the mold.


Cake thermometer and a small measuring glass are essential in your kitchen!

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