Dairy Free Classic Olive Oil Cake
Total time1 hr 25 min
Prep time15 min
Cook time50 min
4.5(30)
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Learn more →Ingredients
10 servings
- 1 cup extra-virgin olive oil, plus more for the pan
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 3 large eggs
- 1 ¼ cups granulated sugar
- ¾ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
For serving
- powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Brush the inside of a 9-inch round cake pan generously with olive oil, then line the bottom with a round of parchment paper and brush the parchment with oil as well.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
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