Lemon Olive Oil Cake is incredibly moist and rich with a bright citrus flavor that feels elegant without being complicated. It doesn't taste like olive oil at all, but the oil gives the cake a soft texture and richness that makes it extra special. This dessert is fancy enough for Mother's Day, yet simple enough to serve for a relaxed weekend brunch.
Lemon Olive Oil Cake Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Baking Time: 40-45 minutes
- 🍴 Servings: 8-10 slices
- 🍋 Flavor Profile: Light, moist, citrusy, and subtly rich with fresh lemon and extra virgin olive oil.
- 🫖 Best Served With: Tea, coffee, fresh berries, whipped cream, or a light lemon glaze.
- 🧊 Make Ahead?: Yes, this cake tastes even better the next day.
Summarize and Save This Content On
This is my go-to spring lemon dessert whenever I want an easy showstopper that still feels upscale and homemade. I love how the olive oil creates an incredibly moist crumb without adding olive oil flavor. The lemon flavor deepens overnight, making this cake even better the next day.
If you're looking for more bright lemon desserts, you'll love these lemon brownies and lemon fudge.
Why You'll Love This Recipe
- The powdered sugar finish adds sophistication: It may sound simple, but a dusting of powdered sugar on top of this lemon and olive oil cake with a lemon garnish makes this dessert feel extra elegant and special.
- It stays moist for a long time: Many cakes become dry within a day or two after being sliced. This olive oil cake recipe is great because the cake stays soft and moist for almost 5 days.
- It's great to make ahead of time for a special occasion: Since the cake stays moist and the lemon flavor deepens, you can make it in advance and serve it for a party or holiday. Just sprinkle on powdered sugar right before you serve it!
Ingredients
You'll find the most important ingredients of this olive oil lemon cake recipe listed below. They are all necessary to get the best texture and flavor possible.
- Olive oil: You'll need quality olive oil for this olive oil lemon cake recipe. Any kind you would use for bread is perfect, including extra-virgin varieties.
- Lemons: Fresh lemon zest and juice go into this olive oil cake. Just make sure you zest the lemons first because it's nearly impossible after they've been juiced.
- Eggs: I recommend taking your eggs out of the fridge about 30 minutes before preparing the cake batter. Room temperature eggs mix better than cold ones.
- Milk: My go-to for this recipe is whole milk, but you can use 2% instead (which I use in this cake mix cake roll). Even Greek yogurt or buttermilk (same amount) will work; you'll just get a tangier result. Don't eliminate it, though!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Orange olive oil cake: Swap the lemon for orange zest and juice for a different citrus version.
- Add lemon glaze: Make a lemon glaze with ½ cup of powdered sugar and 1-2 tablespoons of lemon juice. Brush it on top of the warm cake to reinforce the bright flavor.
- Lemon poppy seed olive oil cake: Fold 1-2 tablespoons of poppy seeds into the cake batter for a classic twist.
- Make it dairy-free: Use oat or almond milk instead of whole milk as a dairy-free option.
How to Make Lemon Olive Oil Cake
To get started, preheat your oven to 350°F, grease your 9-inch cake pan, and line the bottom with parchment paper.
Step 1: Whisk eggs and sugar. Start by whisking the eggs and sugar in a mixing bowl until they are fully combined and pale yellow.
Step 2: Add the remaining wet ingredients. Add the oil, lemon juice, zest, milk, and vanilla.
Step 3: Fold in the dry ingredients. Once fully combined, fold in the dry ingredients until they are fully mixed.
Step 4: Transfer to the cake pan. Pour the cake batter into the prepared pan, and then tap it on the counter to release air bubbles.
Step 5: Bake it. Place it in the oven and bake it for about 40-45 minutes, or until golden and baked through.
Step 6: Cool and dust with powdered sugar. Allow it to cool completely and then dust the top with powdered sugar. Slice and serve with a scoop of strawberry crunch ice cream.
Expert Tips
- Don't overmix the cake batter: Only mix the cake batter ingredients until they are just combined. If you overmix it, you'll develop gluten, which will make your baked lemon cake tough and dense.
- Check doneness with a thermometer: If your oven is known for being inaccurate, don't worry. Instead of just the traditional toothpick test, you can check doneness with a thermometer. The center should read 200-205°F.
- Cool fully before slicing: This cake crumbles easily if you slice it warm. Give it about an hour to cool before slicing it to keep the pieces clean and even.
- Storage directions: Place the lemon cake into an airtight container and keep it at room temperature for 2 days or in the refrigerator for 5 days.
Another simple, easy homemade lemon cake recipe you should try is this one for mini lemon cakes.
Serving Suggestions
- Fruit toppings: A berry compote, macerated strawberries, or this blueberry syrup would be amazing toppings for this olive oil cake.
- Brunch pairings: Create a delicious brunch spread featuring this olive oil cake, asparagus quiche, and banana French toast casserole.
- Drink ideas: You can't go wrong with a classic cup of coffee or Earl Grey tea. If you prefer a cold beverage, orange juice or a refreshing cucumber agua fresca are great, too.
Lemon Olive Oil Cake Recipe FAQs
Olive oil has a higher fat content than butter, which helps create a richer, more moist cake. Because oil stays liquid at room temperature, the cake also stays soft and tender for days longer than a butter-based cake.
No, it won't. The olive oil flavor fades into the background, and the lemon stands out more.
If you open the oven too early, it causes your cake to sink if it's still underbaked. Leave your oven closed for at least 35 minutes before checking it.
Of course! I recommend slicing it and wrapping the slices in plastic wrap and foil. Freeze them for up to 2 months and then thaw them at room temperature for an hour or 2 before you serve.
More Lemon Cake Recipes
Do you like lemon cake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Lemon Olive Oil Cake
Equipment
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup extra virgin olive oil
- ¼ cup milk
- ¼ cup fresh lemon juice about 2 lemons
- 1 tablespoon lemon zest from 1-2 lemons
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk the eggs and sugar until pale yellow and slightly thickened, about 1 minute.
- Add olive oil, milk, lemon juice, lemon zest, and vanilla. Whisk until smooth.
- Add dry ingredients to the wet mixture and stir just until combined. Do not overmix.
- Pour batter into prepared pan. Tap the pan gently on the counter to release any air bubbles.
- Bake for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before glazing or dusting with powdered sugar.
Notes
- Mix the cake batter only until the ingredients are just combined. Overmixing can develop too much gluten, which may cause the lemon olive oil cake to turn out tough and dense.
- Opening the oven too early can cause the cake to sink if the center has not fully baked yet. Keep the oven door closed for at least 35 minutes before checking the cake.
- If your oven tends to run inaccurately, use a thermometer to check for doneness instead of relying only on the toothpick test. The center of the cake should reach 200-205°F.
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