Bright & Zesty Honey Lemon Olive Oil Cake
A bright, citrusy honey lemon olive oil cake that's ultra-moist, subtly sweet, and perfect for brunch or dessert. Easy to make and naturally elegant!
Ingredients
- 3/4 cup olive oil
- 1/4 cup Greek yogurt
- 3 eggs
- 1/4 cup honey
- 1 cup whole milk
- 2 cups granulated sugar
- 2 lemons zested
- 1 lemon juiced
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
Frosting
- 1/2 cup unsalted butter
- 4 ounces cream cheese
- 2 cups powdered sugar
- 1 lemon juiced and zested
Instructions
Cake
- Preheat the oven to 350 degrees and prepare a 9-inch cake pan by spraying it with non-stick spray and lining it with parchment paper.
- In a standing mixer with the paddle attachment add 3/4 cup olive oil, 1/4 cup Greek yogurt, 3 eggs, 1/4 cup honey and 1 cup of milk. Mix to combine.
- Add 2 cups sugar, 2 lemons zested, and 1 lemon juiced. Mix until combined.
- Add the dry ingredients: 2 cups of all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp fine sea salt. Mix until a batter forms.
- Pour the batter into the prepared pan and place it in the oven. Bake for 30-35 minutes.
- Remove and allow it to cool before you frost it.
Frosting
- In a standing mixer with the paddle attachment add 1/2 cup unsalted butter and 4 ounces of cream cheese. Mix until softened.
- Add 2 cups of powdered sugar, 1 lemon juiced and zested.
- Mix until combined. Once combined, turn the mixer on high and whip for 2 minutes. Frost the cooled cake. Enjoy!
Nutrition
Calories: 424kcal Carbohydrates: 60g Protein: 4g Fat: 20g Saturated Fat: 7g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 0.2g Cholesterol: 55mg Sodium: 190mg Potassium: 107mg Fiber: 1g Sugar: 46g Vitamin A: 348IU Vitamin C: 14mg Calcium: 68mg Iron: 1mg