Simple Recipe For A Dairy-free Lemon Olive Oil Cake 

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

Ingredient

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

Direction

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1

Heat oven to 350 F. Grease and flour a 10-cup Bundt pan. I prefer baking spray for Bundt pans.

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2

Sift the flour, baking powder, baking soda, and sea salt together in a large bowl.

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3

Add sugar, eggs, and oil to another bowl. Whisk to mix. Mix in vanilla, lemon juice, and zest.

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4

Add flour mixture to wet mixture 1/2 cup at a time, alternating with milk (I used unsweetened almond milk). Scrape the bowl sides with the spatula to mix in all the flour mixture without overmixing. 

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5

Batter will be thin. Pour batter into Bundt or springform pan.

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6

A wooden pick inserted in the center should come out clean after 50-60 minutes at 350°. Check the 50-minute cake. Different ovens may be ready sooner. Cool pan cake 15 minutes.

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7

Flip the cake onto a serving plate and cool on a wire rack. Sprinkle confectioner's sugar. Enjoy!

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also see

also see

Traditional Recipe for Easy Ciambella Romagnola