If sunshine had a flavor, it would taste exactly like this Lemon Olive Oil Cake bright, fresh, and irresistibly tender. This cake is all about simple elegance, with a soft, moist crumb and a citrusy zing that lingers on your taste buds. The olive oil gives it a subtle richness without making it heavy, making every bite feel light yet satisfying. Whether you’re serving it for brunch, dessert, or an afternoon treat with tea, this cake is a total crowd-pleaser.
Why You’ll Love This Recipe
This Lemon Olive Oil Cake isn’t just delicious—it’s effortlessly sophisticated and incredibly easy to make. Here’s why it deserves a spot in your baking routine:
- Light & Moist: Olive oil keeps the cake beautifully soft and tender, with a delicate richness.
- Bright Lemon Flavor: A perfect balance of tangy and sweet, with just the right amount of citrus zing.
- No Butter Needed: Olive oil does all the work, making this cake naturally dairy-free if you use a plant-based milk option.
- One-Bowl Wonder: Minimal prep and simple ingredients mean less mess and more enjoyment.
- Stays Fresh Longer: Thanks to the olive oil, this cake remains moist for days—if it lasts that long!
Ingredients in Lemon Olive Oil Cake
Every ingredient in this cake plays a part in creating its perfect texture and flavor.
Olive Oil: The heart of this cake! Use a good-quality extra virgin olive oil for the best flavor and richness.
Lemon Zest & Juice: Fresh lemons bring a bright, citrusy kick that makes this cake shine.
Sugar: Adds the perfect amount of sweetness to balance the tartness of the lemons.
Eggs: Provide structure and help create that soft, airy texture.
Flour: All-purpose flour works best for a light and fluffy crumb.
Baking Powder & Baking Soda: These ensure the cake rises beautifully.
Salt: Just a pinch enhances all the other flavors.
Milk (or Almond Milk): Keeps the cake moist and soft.
Vanilla Extract: A little extra warmth and depth to complement the lemon.
Powdered Sugar (for Dusting): The finishing touch that makes this cake look as beautiful as it tastes.
How to Make Lemon Olive Oil Cake
This cake is incredibly simple to put together—let’s bake!
Preheat the Oven: Set your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
Mix the Wet Ingredients: In a large bowl, whisk together the olive oil, sugar, eggs, lemon zest, lemon juice, milk, and vanilla extract until smooth and well combined.
Sift the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this keeps the cake light and tender.
Bake to Perfection: Pour the batter into the prepared cake pan and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Dust: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Once completely cool, dust with powdered sugar for an elegant finish.
Serve & Enjoy: Slice and enjoy this beautiful cake with a cup of tea, coffee, or a scoop of vanilla ice cream!
How to Serve Lemon Olive Oil Cake
This cake is delicious on its own, but you can also elevate it with these serving ideas:
- With Fresh Berries: Strawberries, raspberries, or blueberries add a fresh, juicy contrast.
- With Whipped Cream: A dollop of lightly sweetened whipped cream makes every bite even more luscious.
- With a Lemon Glaze: Drizzle with a simple lemon glaze for extra citrusy goodness.
- Paired with Tea or Coffee: The perfect afternoon treat with a warm cup of your favorite drink.
Additional Tips
- Use High-Quality Olive Oil: The flavor of your olive oil will shine through, so choose a good extra virgin olive oil.
- Don’t Overmix the Batter: Stir just until everything is combined to keep the cake light and fluffy.
- Let It Cool Completely: The flavors develop even more as the cake sits, making it even better the next day!
- Make It Dairy-Free: Swap the milk for almond, oat, or coconut milk for a completely dairy-free cake.
- Enhance the Citrus Flavor: Add a splash of orange zest for a unique citrus twist.
FAQ Section
Q1: Can I use another type of oil instead of olive oil?
A1: Yes, but olive oil gives the cake its signature flavor and texture. If you must substitute, use a mild-flavored oil like avocado or vegetable oil.
Q2: How do I store leftovers?
A2: Keep the cake covered at room temperature for up to 3 days or in the fridge for up to a week.
Q3: Can I freeze this cake?
A3: Absolutely! Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
Q4: Can I make this gluten-free?
A4: Yes! Use a 1:1 gluten-free baking flour for best results.
Q5: What’s the best way to reheat this cake?
A5: It’s great at room temperature, but you can warm a slice in the microwave for 10–15 seconds for a fresh-out-of-the-oven feel.
Q6: Can I add poppy seeds to this cake?
A6: Definitely! Adding poppy seeds gives it a delicious lemon-poppy seed twist.
Q7: Why did my cake sink in the middle?
A7: This can happen if the batter is overmixed or the oven door is opened too soon. Make sure your baking powder and soda are fresh, too!
Q8: Can I make this into cupcakes?
A8: Yes! Divide the batter into a lined muffin tin and bake at 350°F for about 18–22 minutes.
Q9: Can I make this cake vegan?
A9: You can try swapping eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and using plant-based milk.
Q10: What if I want it extra lemony?
A10: Add a bit more lemon zest or a splash of lemon extract for an extra punch of citrus!
Final Thoughts
Lemon Olive Oil Cake is the perfect combination of simplicity and elegance. It’s light, refreshing, and packed with flavor, making it a delightful treat for any occasion.
Print
Lemon Olive Oil Cake
- Prep Time: 15 minutes
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Lemon Olive Oil Cake is a moist, tender, and flavorful Italian-inspired dessert. Made with extra virgin olive oil, fresh lemon zest, and a splash of Limoncello, this cake is lightly crusted on the outside while staying soft inside. It’s the perfect balance of zesty citrus flavors and rich olive oil goodness. Serve it for brunch, a special occasion, or as a fine dining dessert with a dusting of powdered sugar.
Ingredients
- 1 cup extra virgin olive oil (plus more for greasing)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups granulated sugar
- 3 eggs (room temperature)
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 3 tbsp Limoncello or Grand Marnier
- 1 1/4 cups whole milk
- 1 tbsp powdered sugar (for garnish)
Instructions
- Preheat & Prepare the Pan – Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan with olive oil.
- Mix Dry Ingredients – In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Beat Sugar & Eggs – In a stand mixer (or using a hand mixer), beat sugar, eggs, and lemon zest on high speed for about 5 minutes, until the mixture turns pale and fluffy.
- Add Olive Oil – Slowly drizzle in the olive oil, mixing for another 2 minutes.
- Incorporate Wet Ingredients – Reduce the mixer speed to low, then add the milk, lemon juice, and Limoncello (or Grand Marnier). Mix until combined. Avoid overmixing.
- Combine Dry & Wet Mixtures – Gradually add the dry flour mixture, folding gently until just combined. Do not overmix.
- Bake – Pour the batter into the prepared pan and bake for 45-48 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let the cake cool in the pan for 20 minutes, then run a knife along the edges to loosen. Invert onto a plate or cake stand and let it cool completely.
- Dust & Enjoy – Sprinkle with powdered sugar before serving.
Notes
- For extra moisture and depth of flavor, substitute half the milk with buttermilk or Greek yogurt.
- If you prefer a non-alcoholic version, replace Limoncello with additional lemon juice.
- Pairs beautifully with whipped cream or a light citrus glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 565 kcal
- Sugar: 37g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g67
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg