Buttermilk and olive oil keep this cake supremely moist, while lemon juice and zest impart bold lemon flavor. Serve this lemon olive oil cake for dessert or enjoy with your morning cup of coffee!
Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan with nonstick cooking spray and line the bottom with parchment paper. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large mixing bowl, whisk together the granulated sugar, extra virgin olive oil, buttermilk, eggs, lemon juice, lemon zest, and vanilla extract until fully combined.
Mix the dry ingredients into the wet ingredients until just combined. The batter will look very thin, this is normal! Pour the batter into the prepared pan.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and cool in the pan for at least one hour on a wire rack. Slide a knife around the outside of the cake and release it from the springform pan.
Allow to cool completely before slicing and serving. Dust with powdered sugar or top with homemade whipped cream right before serving.
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Notes
Storage Instructions: Cake may be stored in an airtight container at room temperature for up to 4 days.Freezing Instructions: Wrap tightly with plastic wrap and freeze in a large freezer bag/container for up to 3 months. Thaw to room temperature before serving.