French-Style Lemon Olive Oil Cake
Moist and tender lemon cake made with extra virgin olive oil and fresh lemon zest for a bright citrus flavor and delicate crumb. This french-inspired desserts ready in about 60 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 3 eggs, large
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp lemon zest (from 2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- as needed powdered sugar (optional for dusting)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt.
- Step 3: In a large bowl, beat 1 cup granulated sugar and 3 large eggs with a hand mixer on medium speed until pale and thick, about 3 minutes.
- Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to beat, then add 1/2 cup whole milk, 2 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract, mixing until fully combined.
- Step 5: Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined — do not overmix.
- Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does French-Style Lemon Olive Oil Cake take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover French-Style Lemon Olive Oil Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in French-Style Lemon Olive Oil Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale French-Style Lemon Olive Oil Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with French-Style Lemon Olive Oil Cake?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
