Description
A moist and flavorful Lemon Olive Oil Snack Cake, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 3 large eggs
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- ½ teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the eggs and sugar until light and fluffy, then stir in lemon juice, lemon zest, and olive oil.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- For gluten-free, use a gluten-free flour blend.
- For vegan, replace eggs with flax eggs.
- Store in an airtight container at room temperature for up to three days.
- Freeze leftovers wrapped tightly for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Lemon, Olive Oil, Snack Cake, Dessert, Baking