Lemon olive oil cake is a simple, elegant cake that’s incredibly moist with a bright lemon flavor. It’s ideal for dessert, afternoon tea, or brunch and stays tender for days.
This lemon olive oil cake is a reliable, go-to recipe. It delivers pronounced lemon flavor without being overly sweet or rich. The crumb is delicate and tender rather than heavy or dense. It’s quick and easy to make from everyday ingredients, and it remains moist at room temperature for several days — perfect for slicing and enjoying at breakfast or with tea.
Baking with Olive Oil
While I often bake with butter, olive oil is traditional in many Italian desserts and keeps baked goods moist longer than butter. Olive oil contributes flavor, so it’s not just a direct swap for butter. It pairs especially well with citrus and almond flavors. Commercial butter contains about 20% water, so you can’t always substitute 1:1. For this cake choose a good-quality oil that isn’t overly assertive in flavor so the lemon can shine.
My Favorite Lemon Olive Oil Cake Recipe
I’ve tested many olive oil cake variations — some with ground almonds, some with liqueur — and this one is my favorite for simplicity and bright lemon flavor. Serve it plain with a dusting of powdered sugar, or add whipped cream and fresh berries for a more festive finish. The cake itself is moist without feeling heavy.
The method begins by whipping eggs, sugar, and lemon zest until pale and increased in volume; this step helps the cake rise and keeps the texture light. Beat for about five minutes until the mixture is pale and fluffy. With the mixer on low, stream in the olive oil and lemon juice, then gently fold in the dry ingredients alternating with the milk until combined. The batter should be somewhat fluid, which is normal.
Important Baking Tips
- Use a 9-inch pan with high sides (at least 2 inches / 5 cm). A springform pan works well. If your springform leaks, wrap the outside in foil before baking.
- If you only have shallow pans (about 1–1.5 inches), use two 8-inch round pans and reduce baking time to about 30 minutes at 350°F, or until a toothpick comes out clean.
- Choose a good-quality olive oil, but there’s no need to buy anything overly expensive. A lighter-flavored extra-virgin olive oil is usually best for this cake.
- Use freshly squeezed lemon juice and zest from 2–3 lemons. Zest before juicing. Avoid bottled lemon juice.
- The raw batter may taste more strongly of olive oil than the finished cake; the flavor mellows during baking.
Note – the baked cake will have a milder olive oil flavor than the batter.
Incredibly moist with a fresh lemon character, this olive oil cake fits many occasions. If you enjoy lemon desserts, try other lemon recipes in your collection.
Lemon Olive Oil Cake
Equipment
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9-inch round cake pan with high sides (at least 2 inches)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon zest
- 3/4 cup extra-virgin olive oil, use a light-flavored oil, avoid varieties labeled “robust”
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice, freshly squeezed
- 1 cup whole milk
Instructions
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Preheat the oven to 350°F (180°C).
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Grease and flour the bottom and sides of a 9-inch (23 cm) round cake pan with at least 2-inch (5 cm) sides. A springform pan is convenient.
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Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
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In a large bowl, beat the eggs, sugar, and lemon zest for about 5 minutes, until pale and tripled in volume.
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With the mixer on low, slowly add the olive oil, vanilla, and lemon juice and mix until incorporated.
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Add about half the flour mixture, then half the milk, folding gently. Repeat with the remaining flour and milk until combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake on the middle rack for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
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Run a thin knife around the edges and let the cake cool in the pan for at least 20 minutes. For a regular pan, invert onto a wire rack to cool; for a springform, unclamp the outer ring.
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When fully cooled, optionally sift a small amount of powdered sugar over the cake or serve with whipped cream and berries.
Notes
- Use a pan with at least 2-inch (5 cm) sides. If you only have shallow tins, bake in two 8-inch pans and reduce the baking time.
- You’ll need 2–3 lemons to yield 2 tablespoons zest and 1/4 cup juice. Zest first, then juice. Avoid bottled lemon juice.
- A lighter-flavored extra-virgin olive oil works best; the batter will taste stronger of oil than the finished cake. Avoid oils labeled “robust” or “strong” if you prefer a subtler olive note.
- Store the cake in an airtight container at room temperature for 4–5 days or in the refrigerator for up to one week.
- Nutrition information is an estimate per slice if the cake is divided into 12 pieces.
Nutrition