Our Lemon Olive Oil Cake is the perfect balance of tangy and sweet. With Lemon white balsamic and Lemon EVOO, there's no denying its lemony flavour. Even better, the addition of EVOO in the batter instead makes it super tender and moist.


1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
3 large eggs
1 cup granulated sugar
½ cup Lemon EVOO
½ cup whole milk
¼ cup Lemon white balsamic (or fresh lemon juice).
1 teaspoon vanilla extract


Preheat oven to 350°. Grease and flour a 9-inch round springform cake pan. Whisk together the flour, baking powder, and salt in a bowl. Set aside. In a separate large bowl, using stand mixer or hand mixer, combine eggs and sugar together until light and creamy. Gradually add olive oils, balsamic, milk and vanilla extract. Mix until combined. Gently fold in the dry ingredients to the mixing bowl until incorporated. Do not overmix. Pour batter into cake pan and smooth the top with a spatula. Bake for approximately 30-35 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, remove the cake from the oven and let it cool in pan for about 10 minutes. Then remove from cake pan and transfer to a wire rack to cool completely. Leave plain or dust it with powdered sugar. Slice and serve with a dollop of whipped cream.