Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious! The olive oil makes this cake stay moist for days, so it’s perfect to make ahead of time. With a light, refreshing taste from the lemons, it’s a crowd-pleaser that isn’t too heavy or rich. It’s hard to mess up an olive oil cake. There’s no butter to soften, no electric mixer required, no frosting to make (just a dusting of powdered sugar if you want), and you probably already have all the ingredients you need. I love using Meyer lemons for this recipe because they are great for baking and a little sweeter and juicier than regular lemons, but any kind of lemon will do. Let’s get to it! Be sure to check out the video in the recipe card below if you want a visual for how to make it.
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