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4.50 from 2 votes

Lemon Olive Oil Cake

A light and sophisticated snack cake made with lemon, olive oil and sour cream, no frosting necessary
Servings: 8

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 lemons zest and juice (can use a lemon and a lime)
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup extra virgin olive oil
  • GLAZE INGREDIENTS
  • 1 tablespoon strawberry lemonade or any citrus juice or water
  • 1/2 cup of confectioner's sugar (more if it is too runny)

Instructions

  • Sift baking soda, baking powder, flour together. Set aside.
  • Zest lemons into the sugar. Use your hands to break down the zest. Add eggs and sour cream to sugar.
  • Mix dry mixture into the sugar mixture. Add in olive oil, and mix.
  • Pour into a 9 inch cake pan.
  • Bake for 27-33 minutes at 350.
  • INSTRUCTIONS FOR GLAZE
  • Mix together until glaze forms. If it's too runny, add more confectioner's sugar. If it's too thick, add more liquid. Pour over the cake while it's still warm.