This lemon olive oil cake is a rich pound cake with a lovely light lemon flavor and an irresistible caramelized lemon topping. It's simple to make with basic pantry staples.
Place butter and brown sugar into the bottom of an 8" round cake pan and place into the oven for about 5 minutes or until the sugar and butter are melted. Swirl the pan to evenly distribute the melted ingredients over the bottom.
Quickly arrange lemon slices on the melted butter/sugar - a little overlap is fine.
Thoroughly grease the sides of the pan.
Cake Instructions
In a small mixing bowl, whisk together flour, baking powder, and salt.
In a medium-sized mixing bowl or the bowl of a stand mixer, beat sugar and eggs until thick and pale yellow.
Mix in milk and vanilla until just combined.
Mix in olive oil a little bit at a time until just combined.
Mix in dry ingredients a little bit at a time until just combined.
Fold in lemon zest.
Pour batter over lemon slices.
Bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean. 40 minutes into the bake, check to see if the top is getting overly brown. If so, cover with foil for the remainder of the bake.
Remove from the oven and cool for 10 minutes before inverting onto a board. Transfer to a cooling rack.
When cool, optionally dust with powdered sugar, slice, and serve.
Video
Notes
This cake keeps at room temperature for about five days.