This lemon olive oil cake recipe is incredibly moist, bright, and fruity. Made with simple ingredients, it’s easy and delicious to eat!
This Lemon Olive Oil Cake Recipe is my favorite spring dessert…and maybe my favorite dessert, period. Made with plenty of lemon juice, lemon zest, and olive oil, it has a moist, soft texture and a fruity, citrus flavor. I’ve already made this cake three times this spring. It’s so delicious!
This olive oil cake recipe is easy to make with simple ingredients and equipment. It is enjoyed as a daily snack along with coffee or tea. It’s also great for holidays and gatherings. Top with a sprinkle of powdered sugar or top with whipped cream and strawberries!
I have been baking with olive oil for many years. Every time I share a dessert recipe I need, readers ask me why. I think this cake is the best way to show why I love it. Olive oil keeps them moist for days (longer than a cake made with butter!) and adds a rich, floral flavor. If you’re anything like me, you won’t be able to get enough of it!
Lemon Olive Oil Cake Ingredients
Here are the ingredients you need to make this lemon olive oil cake recipe:
- olive oil, of course! I always use extra virgin olive oil for this cake. Its bold flavor makes the cake especially rich and fruity. If you want a milder olive oil flavor in your cake, substitute virgin olive oil or light olive oil. Vegetable oil would also work here.
- all purpose flour – Level it with a spoon to avoid overfilling the measuring cup.
- fresh lemon – Juice and zest add a bright, citrusy flavor. For a fun twist, try orange juice and orange zest instead!
- Baking powder, baking soda, eggs – Helps the cake rise.
- cane sugar – Lightly sweetens the cake.
- milk – For moisture. Whole milk makes the moistest, moistest cakes, but other types will work here too. Feel free to use whatever you have on hand – almond milk, oat milk, 2% milk, etc.
- vanilla extract – For a warm depth of flavor.
- and sea salt – To make every flavor stand out!
Find the full measured recipe below.
How to Make Olive Oil Cake
This olive oil cake recipe is easy to make using basic equipment. No mixer required! Here’s how to proceed:
Make the dough first. Mix dry ingredients together in a medium bowl.
Combine lemon zest and sugar in a large bowl. Using your fingers, add the flavor to the sugar until well combined. This step helps the zest release its fragrant oils, adding a lemony flavor to the cake.
Add remaining wet ingredients to sugar mixture and whisk until well combined.
Add the dry ingredients to the wet ingredients and whisk until combined. Be careful not to overmix. Otherwise the cake will be dense.
Next, bake the cake. Transfer batter to a greased 9-inch round cake pan. (I like to line the bottom with parchment paper to make it easy to remove the cake.)
Use a spatula to smooth the top, then bake at 350°F for 40 to 50 minutes, or until the top springs back.
Put it in the pan and let it cool for 15 minutes. Run a knife around the edge of the cake before taking it out. Transfer cake to wire rack to cool completely.
Recipe Tips
- Tap the pan on the counter before baking. This will help the cake batter release air bubbles trapped inside, which can cause the cake to crumble unevenly.
- Cover top with foil, if necessary. Will the cake get too dark before the center is fully cooked? Cover the top with foil to prevent further browning.
- Get dressed. I love this moist, citrusy cake plain, but it’s also fantastic with a variety of toppings. You can also sprinkle them with powdered sugar or, once cooled, drizzle them with a two-ingredient lemon glaze. On special days, I like to top it with whipped cream and fresh strawberries!
How to Store Olive Oil Cake
Store leftover olive oil cake in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. It also freezes well.
More Lemon Dessert Recipes
If you love this easy lemon olive oil cake, try one of these lemon dessert recipes:
I think you’ll love this Chocolate Olive Oil Cake too!
Lemon Olive Oil Cake
serve 12
Prevent your screen from going dark
Preheat oven to 350°F and grease a 9-inch round cake pan. Place parchment paper on the floor.
In a medium bowl, mix together the flour, baking powder, salt, and baking soda.
Combine lemon zest and sugar in a large bowl. Using your fingers, add the flavor to the sugar until well combined. This helps the zest release its aromatic oils. Add the olive oil, eggs, lemon juice, milk, and vanilla and whisk until well combined.
Add the dry ingredients to the wet ingredients and whisk until combined.
Transfer batter to prepared pan and smooth top. Gently tap the pan on the counter to release any air bubbles. Bake for 40 to 50 minutes, or until the top springs to the touch and a toothpick inserted comes out clean.
Cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
