Indulge in this delightful and moist Lemon Olive Oil Cake, perfect for any occasion and sure to impress your guests!


  • 200gr (1 1/2 cups) all-purpose flour
  • 3 gr (1/2 tsp) baking powder
  • 3gr (1/2 tsp) baking soda
  • 3gr (1/2 tsp) salt
  • 200gr (1 cup) granulated sugar
  • 3 large eggs
  • 180ml (3/4 cup) Terra Surti extra virgin olive oil
  • 180 ml (3/4 cup) whole milk
  • Juice and zest of 2 lemons
  • 5 gr (1 tsp) vanilla extract
  • Powdered sugar for dusting (optional)


  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the sugar and eggs until light and fluffy. Gradually add the extravirgin olive oil while continuing to beat until well combined.
  • Mix in the milk, lemon juice, lemon zest, and vanilla extract to the wet ingredients.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Pour the mix into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Once cooled, dust the top with powdered sugar if desired.