Description
A light and moist cake made with olive oil and lemon, perfect for those avoiding eggs.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk together flour, sugar, baking soda, and salt.
- Add olive oil, lemon zest, lemon juice, water, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool before slicing and serving.
Notes
- Use fresh lemon juice for the best flavor.
- Replace all-purpose flour with gluten-free flour if needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean