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Rustic Lemon & Thyme Olive Oil Cake on a pink pedestal cake stand topped with raspberries, blueberries, lemon wedges, thyme, and powdered sugar, on a white surface with Spring pink flowers

Rustic Lemon & Thyme Olive Oil Cake

Print Recipe
Servings 10
Author Beautiful Eats & Things

Ingredients

  • 1 and ½ cups all-purpose flour plus more for pan
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup extra-virgin olive oil plus more for pan
  • 2 tablespoons lemon zest from about 2 lemons
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh thyme
  • ¼ cup whole milk
  • ¼ cup lemon juice
  • Powdered sugar for dusting

Instructions

  • Preheat the oven to 350 degrees. Grease a 9-by-2-inch round cake pan with a little olive oil and flour the pan.
  • In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
  • In a larger bowl, add eggs, sugar, olive oil, lemon zest, vanilla extract, and thyme and beat with an electric mixer on medium-high speed for about 3 minutes. Beat until the mixture is pale yellow and thickened.
  • Turn the mixer to low, and slowly add the milk, followed by the lemon juice. Mix until the ingredients are incorporated. Add the flour mixture 1/2 at a time, mixing on low after each addition, until just combined. Be careful not to over-mix.
  • Pour the batter into the prepared pan. Bake for about 35 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool the cake for 10-15 minutes and place on a cake plate or cake stand with the rounded side up.
  • Using a fine-mesh sieve, dust the top with powdered sugar, and decorate with fresh fruit and herbs.
  • Slice, serve, and enjoy!

Notes

Nutritional Information Serving Size: 1 slice: Calories: 240, Fat: 13g, Saturated Fat: 2g, Carbs: 27g, Fiber: 1g, Protein: 4g
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