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This lemon olive oil cake packs a punch of fresh lemon flavor and poppyseeds in an incredibly soft olive oil cake. Top this simple cake off with a dusting of powdered sugar and watch it disappear!
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5 from 3 votes

Poppyseed Lemon Olive Oil Cake

This lemon olive oil cake packs a punch of fresh lemon flavor and poppyseeds in an incredibly soft olive oil cake. Top this simple cake off with a dusting of powdered sugar and watch it disappear!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Calories 266kcal

Ingredients

  • 3 large eggs, room temperature
  • 1 tablespoon grated lemon zest
  • 1/4 cup lemon juice
  • 3 tablespoons Grand Marnier or other citrus liqueur (optional)
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 cup extra-virgin olive oil
  • 1/2 cup whole milk
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 tablespoons poppyseeds
  • Powdered sugar for dusting

Instructions

  • Preheat oven to 350F. Spray the bottom and sides of a 9-inch cake pan with pan spray and line bottom with parchment paper. Set aside.
  • Place eggs, lemon zest, juice, liqueur, vanilla, and sugar in a large mixing bowl. (OR in the bowl of a stand mixer fitted with whisk attachment) If using stand mixer, beat on medium speed 3-5 minutes until mixture is very thick and smooth. If using handheld mixer, beat egg mixture with a handheld electric mixer 5 minutes until mixture is very thick and smooth.
  • With mixer running on low, gradually begin to drizzle in olive oil until all the oil has been added and mixture is thick and smooth. Beat in milk until combined and set aside.
  • In a large separate bowl, combine flour, cornstarch, baking powder, baking soda, salt, and poppyseeds. Gently fold flour mixture into liquid until batter is just combined.
  • Scrape batter into prepared pan and smooth top. Bake cake at 350F 35-40 minutes until a toothpick inserted in center comes out clean. Cool cake 30 minutes in pan on a wire cooling rack then invert onto rack and let cool completely before serving.
  • Just before serving, dust cake with powdered sugar. Slice into wedges and enjoy!

Nutrition

Serving: 1slice cake | Calories: 266kcal | Carbohydrates: 22.1g | Protein: 2.5g | Fat: 18.4g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 561mg | Potassium: 82mg | Fiber: 0.2g | Sugar: 20.7g | Calcium: 37mg