One-Bowl Olive Oil Lemon Cake

Ingredients

• 1.25 cup granulated sugar (plus additional sugar for sprinkling pre-bake)
• 1 cup extra virgin olive oil
• 0.5 tsp vanilla extract
• 1 cup buttermilk
• 0.375 cup lemon juice (freshly squeezed; 1/4 cup plus 2 tablespoons)
• 2 large eggs
• 1 egg yolk
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp kosher salt
• 1.5 cup all-purpose flour
• non-stick cooking spray (for greasing the pan)

Steps

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Grease a 9-inch cake pan with non-stick cooking spray and line the bottom with parchment paper.

3. 3

   In a large bowl, whisk the 1 1/4 cups sugar, olive oil, and vanilla extract for 30 seconds.

4. 4

   Whisk in the 2 large eggs and the 1 egg yolk one at a time.

5. 5

   Whisk in the buttermilk, followed by the lemon juice.

6. 6

   Sprinkle the baking powder, baking soda, and salt into the bowl one at a time, vigorously whisking after each addition.

7. 7

   Whisk in the flour until the batter is smooth.

8. 8

   Scrape the batter into the prepared pan and generously sprinkle additional sugar over the top.

9. 9

   Bake for about 30 to 35 minutes, until a wooden skewer comes out with a moist crumb or two.

10. 10

    Let the cake cool in the pan for about 20 minutes.

11. 11

    Run a knife around the edges of the cake and invert the cake onto a serving platter.

12. 12

    Let cool to room temperature before serving.

Notes

The sugar sprinkled on top before baking creates a signature crackly, sweet crust.

Nutrition per serving

• dessert
• cake
• baking
• lemon
• olive oil
• one-bowl