If you’re craving a dessert that’s sunshine on a plate, this Lemon Olive Oil Cake Recipe delivers every single time. Imagine a cake that’s incredibly moist, kissed with vibrant citrus, and fragrant with the subtle richness of olive oil—this easy treat embodies the best of Mediterranean baking. Whether you’re hosting friends for brunch or treating yourself to something special, this Lemon Olive Oil Cake Recipe is as lovely to look at as it is to eat, and surprising in just how simple it is to prepare.
Ingredients You’ll Need
This Lemon Olive Oil Cake Recipe shines thanks to thoughtfully chosen, everyday ingredients. Each one matters just as much as the next—bringing something special to the taste, texture, or enchanting color of the finished cake.
- All-purpose flour: Forms the structure of the cake, keeping it light yet sturdy enough to slice beautifully.
- Baking powder: Lends the cake its delicate rise and soft crumb.
- Baking soda: Gives an extra boost to the lift and ensures a tender interior.
- Salt: Brightens and balances the sweetness and citrus flavor.
- Eggs: Bind everything together and add richness.
- Granulated sugar: Provides gentle sweetness and helps create that golden crust.
- Extra virgin olive oil: The star ingredient—pick a mild, fruity variety for luxurious moisture and subtle complexity.
- Whole milk: Keeps the crumb soft and allows the citrus to shine.
- Fresh lemon juice: Brings genuine tartness and vibrancy to each bite.
- Lemon zest: Infuses the cake with the aromatic oils from the zest for maximum lemony depth.
- Vanilla extract: Adds warmth and rounds out the lemon flavor.
- Powdered sugar (optional): Dust the cooled cake for a classic, elegant finish.
How to Make Lemon Olive Oil Cake Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) so your cake bakes evenly and rises just right. Grease a 9-inch round cake pan and line the bottom with parchment paper. This little step keeps the cake from sticking and ensures a flawless release when it’s time to serve.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking distributes the leaveners and salt evenly so there are no dry pockets and every bite tastes balanced.
Step 3: Beat Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar until the mixture turns pale and fluffy—this should take about 2 to 3 minutes. This step creates a luscious texture and brings air into the batter, which is key to a light cake.
Step 4: Stream in the Olive Oil
With your mixer running on low, slowly pour in the extra virgin olive oil. This gentle, steady stream ensures the oil fully incorporates, resulting in a silky, luscious crumb—and the olive oil’s fruity taste really shines through.
Step 5: Add Dairy and Citrus
Now, stir in the whole milk, freshly squeezed lemon juice, grated lemon zest, and vanilla extract. This is when your kitchen will start to smell downright heavenly, as all those citrusy oils mingle and marry with the vanilla and olive oil.
Step 6: Bring Wet and Dry Together
Gradually add the dry ingredients to the wet mixture, stirring just until everything combines. Don’t overmix! Too much stirring can make the cake tough. A few gentle turns are all you need for a tender, moist crumb.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth out the surface. Slide the pan into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the cake will gently spring back when pressed.
Step 8: Cool and Finish
Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn it out onto a wire rack. Peel away the parchment and allow it to cool completely. Dust with powdered sugar if you love a snow-kissed finish before slicing and serving.
How to Serve Lemon Olive Oil Cake Recipe
Garnishes
A simple dusting of powdered sugar is timeless, but you can pile on fresh berries, add lemon slices, or spoon over a dollop of whipped cream for a touch of indulgence. Edible flowers or a little extra lemon zest make this Lemon Olive Oil Cake Recipe stunning and party-ready.
Side Dishes
This cake is divine with a scoop of vanilla gelato or a spoonful of tangy Greek yogurt. A side of stewed berries, raspberry sauce, or some caramelized citrus slices brings out its Mediterranean flair and enhances its bright flavor profile.
Creative Ways to Present
Slice the cake into wedges and serve on patterned plates for a rustic touch, or turn it into mini trifles layered with whipped cream and berries in small glasses. Cutting the cake into cubes for skewers with fruit and mint leaves also makes a fun, crowd-pleasing dessert platter.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, the Lemon Olive Oil Cake Recipe keeps beautifully at room temperature. Store slices or the whole cake in an airtight container where it will stay moist and flavorful for up to three days—making it ideal for prepping ahead.
Freezing
Thanks to the olive oil, this cake freezes exceptionally well. Wrap individual slices (or the whole cake) tightly in plastic wrap and foil, then freeze for up to two months. Thaw at room temperature before serving and enjoy fresh flavor every time.
Reheating
If you prefer a slightly warm slice, pop it in a microwave for 10–15 seconds, or gently reheat in a low oven. This revives the cake’s just-baked aroma and makes it extra comforting, especially with a cup of tea or coffee.
FAQs
Can I use a different oil if I don’t have olive oil?
While extra virgin olive oil is the heart of this Lemon Olive Oil Cake Recipe, you can substitute it with a neutral oil like sunflower or grapeseed in a pinch. Just note that you’ll miss out on some of the lovely Mediterranean flavor depth!
How can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for a high-quality 1-for-1 gluten-free baking blend. The cake should remain tender and delicious with very little difference in texture.
Can I prepare Lemon Olive Oil Cake Recipe in advance?
Yes, this cake is fantastic for make-ahead occasions. Bake it a day in advance and store airtight; the flavors deepen and the crumb stays tender, making it even better the next day.
What’s the best way to zest lemons without bitterness?
Be sure only to scrape off the yellow outer layer of the lemon, avoiding the white pith underneath. A microplane zester works wonders and keeps your zest aromatic, not bitter.
What if I don’t have a round pan?
No round pan? No problem! You can use a square or even a loaf pan, though be sure to adjust baking time and check for doneness with a toothpick.
Final Thoughts
If you’re searching for a dessert that’s bright, moist, and impossibly easy to love, this Lemon Olive Oil Cake Recipe checks every box. Gather your ingredients and bake up a slice of Mediterranean sunshine in your own kitchen—the results are as rewarding to make as they are to share. Give it a try and let every zesty, tender bite remind you how simple pleasures can be truly extraordinary.
Print
Lemon Olive Oil Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in a slice of this moist and flavorful Lemon Olive Oil Cake. Made with extra virgin olive oil, fresh lemon juice, and zest, this Italian-inspired dessert is a citrus lover’s dream come true.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Additional:
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Combine wet ingredients: In a large mixing bowl, beat eggs and sugar until light and fluffy. Stream in olive oil while mixing, then add milk, lemon juice, zest, and vanilla.
- Mix batter: Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- Use a high-quality olive oil with a mild, fruity flavor for the best taste.
- This cake pairs well with fresh berries and whipped cream.
- Store at room temperature in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
