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side view of the perfect whole slice of lemon olive oil cake

Mega Delish Lemon Olive Oil Cake (One Bowl!)

This Mega Delish Lemon Olive Oil Cake is a one-bowl wonder that is mixed and baked in an hour! It is bright, moist, light and has mega lemon flavor. Feel free to play around with any citrus (or any combination). So delicious to eat that no one will know it was so flipping easy to make!
4.94 from 16 reviews
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Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Dessert
Cuisine: Cake
Keyword: Cake, Dessert, Lemon, Olive Oil, Almond Extract
Servings: 8 Servings
Author: Rebecca Firth

Ingredients

For the Cake

  • 1 cup (200 g) granulated sugar
  • 2 tablespoons (4 g) lemon zest ( (about 2 lemon))
  • 1 teaspoon (5 g) baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon (6 g) sea salt
  • 2 large eggs (room temperature)
  • ½ teaspoon almond extract
  • 3/4 cup (168 g) good-quality extra-virgin olive oil
  • 1 1/2 cups (203 g) all-purpose flour (how to measure flour)
  • 3/4 cup (168 g) water, (room temperature)
  • 2 tablespoons (28 g) fresh lemon juice ((about 1 lemon))
  • 2 tablespoons (24 g) granulated sugar, sparkling sugar or demerara sugar ((see note))

For the Fabulous Lemon Glaze

  • 1 ½ cup (180 g) confectioners' sugar, sifted
  • 2 tablespoons (30 g) heavy whipping cream or milk
  • 2 tablespoons (28 g) fresh lemon juice ((about 1 lemon))

Instructions

  • Preheat the oven to 350F (177C) and place a rack in the center of the oven. Grease an 8-inch (20-cm) cake round and line the bottom of the pan with parchment paper.
  • In a large bowl, add the sugar and lemon zest. Using your hands, massage the zest into the sugar.
  • Add the baking powder, baking soda and salt and give the mixture a couple of good whisks to combine. Add in the eggs and almond extract and whisk until the mixture is light and frothy, about 2 to 3 minutes. Slowly add in the oil, whisking until fully combined (set the bowl on a towel to keep it from moving about). Alternate adding the flour and water in two additions, stirring each until just combined.
  • Pour the cake batter into the prepared cake pan, smooth the top, drizzle with the lemon juice, then sprinkle the remaining 2 tablespoons (24 g) of sugar evenly over the cake and bake for 45 to 50 minutes. When done, the top will be puffed and lightly bronzed. After 15 minutes turn the cake out onto a rack to finish cooling. Set a rimmed baking sheet underneath the cooling rack.
  • In a medium bowl, whisk together the confectioners’ sugar, cream and lemon juice until smooth. Pour over the top of the cooled cake; tap the baking sheet on the counter several times to settle the glaze and have it drip down the sides. Store at room temperature in an air-tight container until ready to serve.

Notes

*Feel free to omit the almond extract or replace with real vanilla extract.
*When sprinkling sugar over the cake pre-bake, granulated sugar will mostly dissolve while baking and create a crust (for lack of a better word) over the top. This will soften over time. Both Demerara and sparkling sugar won't melt and you'll be able to see the crystals over the top of the cake post-bake. All of these sugars will yield a beautiful cake; wanted to detail the different results of each for you. 
 

Want more cake tips/ideas/recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes! xx

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo