This Lemon Olive Oil Cake is a sunshiny, Mediterranean-inspired treat that will instantly transport your taste buds to a citrus grove! The incredible aroma of fresh lemons and the fruity depth of extra-virgin olive oil make every slice moist, vibrant, and utterly irresistible. If you love desserts that strike the perfect balance of sweet and tangy, this is the cake you simply have to try.
Why You’ll Love This Recipe
- Aromatic Citrus Flavor: Every bite bursts with the brightness of fresh lemons, complemented beautifully by the subtle richness of olive oil.
- Incredibly Moist Texture: Thanks to the olive oil and whole milk, this cake stays soft and tender for days—no more dry slices!
- Easy, One-Bowl Prep: No electric mixer is needed, and the recipe comes together quickly with just a whisk and a spatula.
- Elegant for Any Occasion: The simple finish and shower of powdered sugar make this cake equally welcome at brunch, teatime, or the dessert table.
Ingredients You’ll Need
Part of the magic of Lemon Olive Oil Cake is how a handful of humble, pantry-friendly ingredients team up to create something truly unforgettable. Each component here has a specific role, from the zesty citrus to the lush olive oil, ensuring a cake that is full of flavor, aroma, and dreamy texture.
- Olive oil: The star of the show—choose a good-quality extra-virgin olive oil for a pronounced, fruity flavor without bitterness.
- Eggs (large): These give the cake its tender structure and promote that beautiful, moist crumb.
- Granulated sugar: Both sweetens the cake and gives the top a delicate, shimmering crust when sprinkled before baking.
- Vanilla extract: Adds warmth and rounds out the citrus notes for a fully dimensional dessert.
- Lemon juice: Freshly squeezed is a must! This infuses the cake with bright, sunny flavor.
- Lemon zest (from 3 lemons): Packed with natural oils, the zest is where the most intense lemon fragrance lives.
- Salt: Just a bit to heighten all the other flavors—don’t skip it!
- Baking powder & baking soda: This power duo ensures your cake rises high and stays beautifully tender.
- All purpose flour: The ideal base for a light, soft, yet sturdy crumb that soaks up lemon and olive oil flavors.
- Whole milk: Provides richness and adds to the lush, melt-in-your-mouth texture.
- Powdered sugar (optional): A gentle dusting for a touch of sweetness and a picture-perfect finish.
Variations
The beauty of a Lemon Olive Oil Cake is its versatility! If you feel like switching things up or accommodating dietary preferences, there are plenty of easy ways to make this cake your own without sacrificing flavor or that irresistibly moist crumb.
- Blood Orange Twist: Swap out the lemons for blood oranges if they’re in season for a rosy hue and a softer citrus tang.
- Gluten-Free: Use your favorite 1:1 gluten-free flour blend for an allergy-friendly treat—the cake still bakes up beautifully.
- Dairy-Free: Substitute whole milk with almond, oat, or coconut milk for a creamy finish that’s still utterly delicious.
- Poppy Seed Addition: Stir in a tablespoon of poppy seeds to the batter for extra texture and a bakery-style look.
How to Make Lemon Olive Oil Cake
Step 1: Prep Your Pan and Oven
Begin by setting your oven to 350°F (175°C) and prepping a 9″ springform pan—grease the bottom and sides well, fit with a round of parchment, and wrap the outside in foil if your pan isn’t leak-proof. This helps ensure the cake releases easily and bakes up with a lovely shape every time.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the olive oil, eggs, and granulated sugar. Whisk vigorously until the mixture looks creamy and slightly pale—this means you’re beating air in, which is key for that light-crumbed texture.
Step 3: Add Citrus and Flavorings
Pour in the vanilla extract, freshly grated lemon zest, and vibrant lemon juice. Give the wet ingredients another good whisk to fully blend the citrus and build that signature bright flavor into every bite.
Step 4: Combine Dry Ingredients & Milk
In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Now, in batches, gently add the dry ingredients to the wet mixture, alternating with the whole milk. Use a spatula or whisk, but don’t overdo it—you want to stop as soon as no dry streaks remain to keep the cake ultra-tender.
Step 5: Fill, Sprinkle, and Bake
Pour the luscious batter into your prepared pan and smooth the top. Sprinkle 2 tablespoons of sugar evenly over the surface (this transforms into a gorgeous, crackly crust during baking!). Pop the pan into the oven and bake for 50-55 minutes, covering loosely with foil near the end if the top browns too quickly.
Step 6: Cool and Finish
Let the cake cool in the pan for about 10 minutes before releasing the springform. Transfer the cake to a wire rack and let it cool completely—it’s worth the wait! For a classic touch, dust with powdered sugar before slicing and serving.
Pro Tips for Making Lemon Olive Oil Cake
- Choose the Right Olive Oil: Use a mild, fruity extra-virgin olive oil for the best flavor—one that’s not overly peppery or bitter, so the lemon shines.
- Maximize Lemon Zest: Zest your lemons directly over the bowl to capture every drop of those aromatic citrus oils—this is what makes the cake so fragrant.
- Don’t Over-mix: Gently fold in the flour and milk until just combined; over-mixing can make the cake dense rather than light and airy.
- Watch the Bake: Ovens vary! Start checking for doneness at the 50-minute mark with a toothpick—if it comes out clean or with just a few moist crumbs, you’re good to go.
How to Serve Lemon Olive Oil Cake
Garnishes
Dress your gorgeous Lemon Olive Oil Cake with a light dusting of powdered sugar for a snowy, sophisticated finish. For extra lemon love, scatter thin ribbons of zest or candied citrus peel on top. If you want a pretty pop of color, a few fresh berries or some edible flowers are equally lovely!
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a generous spoonful of Greek yogurt for breakfast or brunch. If you’re serving it as dessert, add a scoop of lemon sorbet or vanilla ice cream on the side to take things over the top.
Creative Ways to Present
For a special occasion, slice the Lemon Olive Oil Cake horizontally and sandwich it with limoncello-infused mascarpone cream. Or, cut it into dainty wedges and arrange them on a cake stand with curls of lemon zest for a bakery-worthy display. You can even serve it rustic-style, right from the pan, with a scattering of herbs like fresh thyme or basil for an unexpected Mediterranean flair!
Make Ahead and Storage
Storing Leftovers
Lemon Olive Oil Cake keeps incredibly well! Cover any leftover slices tightly and store at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The flavor actually deepens over time, so it’s even more delicious the next day.
Freezing
To freeze, wrap individual cake slices in plastic wrap and pop them in a freezer bag. They’ll keep for up to 2 months—just thaw at room temperature when a citrusy treat craving strikes. The texture holds up beautifully!
Reheating
If you enjoy your cake slightly warm, you can reheat slices in the microwave for 10-15 seconds, or pop them in a low oven for a few minutes. This revives the moisture and sets those lovely citrus aromas free again.
FAQs
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Can I use a different type of oil instead of olive oil?
The flavor of Lemon Olive Oil Cake comes primarily from the olive oil, so swapping it will change the taste. However, you can use a neutral oil like avocado or safflower in a pinch—the cake will still be moist but will lack that signature aroma and complexity.
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Why does my Lemon Olive Oil Cake taste bitter?
Bitter notes can come from using an olive oil that’s too strong or peppery. Always taste your olive oil before baking, and opt for a light, fruity extra-virgin variety to keep the flavor smooth and pleasant.
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Can I make this cake ahead of time for a party?
Absolutely! In fact, Lemon Olive Oil Cake often tastes even better the next day as the flavors meld. Prepare it a day in advance and store it covered at room temperature or in the fridge until ready to serve.
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Do I need to use a springform pan, or can I use a regular cake pan?
A springform pan makes releasing the cake easier, especially since this cake is delicate. If using a regular cake pan, be sure to line the bottom with parchment and grease well, then use a long knife to loosen the sides before inverting gently.
Final Thoughts
If you’re looking for a bright, impressive cake with minimal fuss and maximum flavor, Lemon Olive Oil Cake is a must-bake. It’s the kind of treat that leaves a sparkling memory—and maybe even a few requests for seconds. I can’t wait for you to try it and make it your new go-to citrus dessert!
Print
Lemon Olive Oil Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Olive Oil Cake is a delightful treat with a perfect balance of citrus flavor and moist crumb. It’s easy to make and sure to impress your guests.
Ingredients
Main Cake:
- 1 cup olive oil
- 3 large eggs
- 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling
- 2 tsp vanilla extract
- 1/2 cup lemon juice
- Zest from 3 lemons
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all-purpose flour
- 1 cup whole milk
Instructions
- Preheat oven: Preheat to 350F. Grease and line a 9″ springform pan.
- Mix wet ingredients: Whisk olive oil, eggs, and sugar. Add vanilla, lemon zest, and juice.
- Combine dry ingredients: Sift salt, baking powder, baking soda, and flour. Alternate with milk into wet mix.
- Bake: Pour batter into pan, sprinkle sugar on top. Bake for 50-55 mins.
- Cool and serve: Cool in pan, then transfer to rack. Dust with powdered sugar if desired.
Notes
- Baking Time: Ovens vary, check for doneness with a toothpick. Adjust baking time as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 366 kcal
- Sugar: 26g
- Sodium: 266mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0.01g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 49mg
