This Lemon Olive Oil Cake is light, zesty, unbelievably moist, and naturally vegan! Perfect for hosting brunch, Spring celebrations, or when you’re craving a light and bright dessert!
Ingredients You’ll Need
- Lemons: Fresh lemon juice and lemon zest is essential for that tangy, citrus flavor. Whatever you do, don’t skip on the zest here!
- Sugar: Granulated cane sugar sweetens the cake without affecting the final color or flavor. To ensure your cake is vegan, opt for organic sugar. We love the brand Wholesome.
- Soy milk: Adds moisture and plays a key role in binding the cake together thanks to its higher protein content.
- Olive oil: Adds a buttery richness that keeps the cake ultra-moist. We recommend extra virgin olive oil or a light-tasting olive oil.
- Flour: All-purpose flour keeps this cake light, fluffy, and moist.
- Leavening agents: You’ll need both baking soda and baking powder to give this cake a nice lift while baking.
- Turmeric: Optional, but a pinch of turmeric makes this cake look as bright and sunny as it tastes!
How to Make Lemon Olive Oil Cake
Baking your own cake from scratch is so much easier than it seems. This lemon cake batter comes together in just 15 minutes of hands-on time with just a few easy steps:
- Massage the lemon zest into the sugar until fragrant.
- Combine the wet ingredients and dry ingredients in separate bowls.
- Pour the wet ingredients into the dry. Whisk until combined.
- Transfer to an 8” cake pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Prepare the homemade lemon simple syrup.
- Using a toothpick, poke holes all over the cake, and then brush the lemon syrup evenly over it.
- Set aside to cool completely, then slice and serve!
Find the full printable recipe here: Lemon Olive Oil Cake (Vegan)
