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Super Moist One-Bowl Lemon Olive Oil Cake

Close-up of a slice of moist lemon olive oil cake topped with a thick white glaze.
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You make this bright, tender lemon olive oil cake entirely in one bowl. It stays incredibly moist for days and offers a simple, citrus flavor perfect for any time.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup good quality extra virgin olive oil
  • 1/2 cup whole milk
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup fresh lemon juice
  • Zest of 2 large lemons
  • 1 teaspoon vanilla extract
  • For the simple syrup (optional): 1/4 cup lemon juice and 1/4 cup granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt until combined.
  3. In a separate medium bowl, whisk together the eggs, olive oil, milk, yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine. This is your one-bowl method.
  5. Pour the batter into the prepared cake pan.
  6. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, prepare the simple syrup if using: In a small saucepan, combine the 1/4 cup lemon juice and 1/4 cup sugar. Heat over medium-low heat, stirring until the sugar dissolves completely. Remove from heat.
  8. Once the cake is out of the oven, let it cool in the pan for 10 minutes.
  9. If using the syrup, poke holes all over the top of the warm cake with a skewer or toothpick. Brush or drizzle the simple syrup evenly over the top.
  10. Let the cake cool completely in the pan on a wire rack before inverting and serving. You can dust it with powdered sugar before serving if desired.

Notes

  • This cake tastes even better the next day, as the flavors deepen and the texture remains wonderfully moist.
  • Use a light or medium-bodied olive oil for the best flavor; avoid very strong, peppery oils.
  • This dairy-free cake option works well if you substitute the milk with almond milk and the yogurt with unsweetened non-dairy yogurt.

Nutrition

Find it online: https://cookingbycarla.com/moist-one-bowl-lemon-olive-oil-cake/