Description
This Lemon Olive Oil Cake is light, zesty, unbelievably moist, and naturally vegan! Perfect for hosting brunch, Spring celebrations, or when you’re simply craving a light and bright dessert!
Ingredients
Cake
- Zest of 4 large lemons
- 1 cup (200g) granulated sugar
- ¾ cup soy milk
- ¾ cup olive oil
- ⅓ cup lemon juice
- 1 teaspoon vanilla extract
- 2 ¾ cups (330g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon turmeric (optional, for color)
- Powdered sugar (optional, for topping)
Lemon syrup
- ¼ cup (50g) granulated sugar
- ¼ cup lemon juice
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F. Prepare an 8” round or square pan with parchment paper and olive oil or non-stick spray.
- Add the sugar and lemon zest to a medium bowl. Using your hands, massage the lemon zest into the sugar until the sugar is fragrant and resembles wet sand.
- Add the wet ingredients. Add the soy milk, olive oil, lemon juice, and vanilla extract to the bowl and whisk together until well combined. Set aside.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and turmeric in a separate large bowl. Pour the wet ingredients into the dry and whisk until just combined.
- Bake. Pour the batter into the prepared cake pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the lemon syrup. While the cake bakes, add the sugar and lemon juice to a small saucepan and heat over medium heat. Bring to a gentle boil and cook, stirring frequently, until the sugar is dissolved, about 2 minutes. Set aside to cool.
- Poke the cake. When the cake is finished cooking, use a toothpick to poke holes all over the cake.
- Add the olive oil to the lemon syrup and mix. Brush the syrup evenly over the cake until the cake stops absorbing it–you might not use all of the syrup. Set aside to cool completely.
- Serve. Once the cake is completely cooled, remove it from the pan. Dust with powdered sugar (if desired), slice and serve!
Notes
- Storage: Leftover cake will keep in the refrigerator for about 3 days. We recommend heating the slice in the microwave for 10-15 seconds before serving as it will firm up in the fridge.
- Freezing: Let the cake cool completely to room temperature, tightly wrap it in a few layers of plastic wrap, then freeze for up to 3 months. Defrost on the kitchen counter until soft and at room temperature again, then slice and enjoy!
- Prep Time: 8 minutes
- Cook Time: 47 minutes
- Category: Dessert
- Method: Oven