Easy Italian Lemon Olive Oil Cake Recipe 

Fluffy, airy, and soft Lemon Olive Oil Bundt Cake! Fresh lemon juice and zest are added to olive oil. An midday coffee or tea break cake with simple and sophisticated flavors. The ideal cake for every occasion. 

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Ingredient

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– 2 cups all-purpose flour – 1 teaspoon baking powder – ¼ teaspoon baking soda – 1 teaspoon sea salt – 1 cup granulated sugar – 3 large eggs – ¾ cup olive oil – ¼ cup extra virgin olive oil – 1 teaspoon pure vanilla extract – ¾ cup milk – 1/2 cup lemon juice – zest from 3 lemons – Confectioner’s sugar

Ingredient

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Warm the oven up to 350 F. Butter and flour a standard 10-cup Bundt pan. When I use Bundt pans, I like to use baking spray. 

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Step 1

Instructions

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Sift the flour, baking powder, baking soda, and sea salt together in a large bowl. Put the sugar, eggs, and oil in a different bowl. Mix them together with a whisk. Now add the lemon juice, lemon zest, and vanilla extract and mix them in well. 

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Step 2

Along with the milk (I used unsweetened almond milk), add half a cup of the flour mixture to the wet mixture at a time. Use the spatula to scrape down the sides of the bowl and add all of the flour mixture to the batter.  

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Step 3

Be careful not to mix it too much. It will be a thin mix. Pour the batter into a Bundt pan (or springform pan) that has been prepared. Put it in the oven at 350° for 50 to 60 minutes, or until a wooden pick stuck in the middle comes out clean. 

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Step 4

On the 50th minute, check on the cake. Each oven is different, so yours might be done faster. Let cake cool in pan for 15 minutes. Carefully turn the cake out of the pan and place it on a serving plate. Let it cool on a wire rack. Put some confectioner's sugar on top. Have fun! 

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Step 5

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