Rustic Olive Oil and Lemon Olive Oil Cake
Moist rustic cake highlighting fruity olive oil and bright lemon zest, finished with a simple glaze for a fresh citrus finish. This mediterranean-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 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup, for glaze powdered sugar
- 2 tbsp, for glaze water
Instructions
- Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan, then line with parchment paper.
- Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt until well combined.
- Step 3: In a large bowl, beat 1 cup granulated sugar and 3 large eggs with an electric mixer on medium speed for 3 minutes until pale and thick.
- Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while mixing, followed by 1/2 cup whole milk, 2 tbsp fresh lemon zest, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract, mixing until smooth.
- Step 5: Gradually fold the dry ingredients into the wet ingredients until just combined, careful not to 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: While the cake cools, whisk 1/2 cup powdered sugar with 2 tbsp water to create a thin glaze.
- Step 8: Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Olive Oil and 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 Rustic Olive Oil and 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 Rustic Olive Oil and 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 Rustic Olive Oil and 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 Rustic Olive Oil and Lemon Olive Oil Cake?
Mediterranean 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.
