French-Style Lemon Olive Oil Cake

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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.

Prep: 15 min Cook: 45 min Serves 8 French cuisine 320 cal/serving

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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)

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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.