This lemon olive oil cake is a bright, moist, and incredibly flavorful dessert that’s as simple to bake as it is delicious to eat. Made with high-quality extra virgin olive oil and fresh lemon zest, it delivers a tender crumb and a refreshing citrus kick that pairs beautifully with tea, coffee, or a dollop of whipped cream.
This is a comprehensive guide about lemon olive oil cake.
Key Takeaways
- Moist & Tender Texture: Olive oil keeps the cake incredibly moist and gives it a soft, velvety crumb that melts in your mouth.
- Bright Citrus Flavor: Fresh lemon zest and juice infuse every bite with a vibrant, zesty flavor that’s both refreshing and satisfying.
- Simple Ingredients: This recipe uses pantry staples—no fancy tools or hard-to-find items needed.
- No Mixer Required: Mix everything by hand in one bowl for a quick, mess-free baking experience.
- Versatile & Elegant: Perfect for brunch, afternoon tea, or dessert—dress it up with glaze or keep it simple.
- Naturally Dairy-Free Option: Easily adaptable to be dairy-free by using plant-based yogurt or milk.
- Long-Lasting Freshness: Stays moist for days, making it ideal for make-ahead baking.
Why You’ll Fall in Love with Lemon Olive Oil Cake
If you’ve never tried a lemon olive oil cake, you’re in for a real treat. This isn’t your average lemon cake—it’s lighter, more fragrant, and has a uniquely rich yet clean flavor that comes from using high-quality olive oil. Unlike butter-based cakes, this one stays moist for days, thanks to the oil’s natural emulsifying properties. And the best part? It’s incredibly easy to make, even if you’re not a seasoned baker.
Imagine slicing into a golden-crusted cake that releases a burst of citrus aroma the moment you cut it. The crumb is tender and slightly dense, but never heavy—perfect for soaking up a light lemon glaze or pairing with fresh berries. Whether you’re serving it at a weekend brunch, packing it for a picnic, or enjoying a quiet slice with your morning coffee, this lemon olive oil cake delivers comfort and elegance in every bite.
What Makes Olive Oil the Secret Ingredient?
Olive oil might seem like an unusual choice for cake, but it’s actually a game-changer. Unlike butter, which can make cakes dry out faster, olive oil remains liquid at room temperature, keeping the cake moist and soft for days. It also adds a subtle fruitiness and depth of flavor that complements the bright acidity of lemon beautifully.
Choosing the Right Olive Oil
Not all olive oils are created equal—especially when it comes to baking. For this recipe, use a high-quality extra virgin olive oil with a mild to medium flavor. Avoid strong, peppery oils, as they can overpower the delicate lemon taste. Look for labels that say “fruity” or “mild” and come from reputable brands. A good rule of thumb: if it tastes great on bread, it’ll taste great in your cake.
How Olive Oil Affects Texture
Olive oil creates a finer, more even crumb than butter, resulting in a cake that’s tender without being crumbly. It also helps the cake retain moisture, so you won’t wake up to a dry dessert the next day. Plus, because oil doesn’t solidify when cooled, the cake stays soft even after refrigeration—perfect for make-ahead baking.
Ingredients You’ll Need (and Why They Matter)
This lemon olive oil cake uses simple, wholesome ingredients you likely already have in your kitchen. Here’s a breakdown of what goes into it and why each one matters:
- All-purpose flour: Provides structure. You can substitute with gluten-free flour if needed, but the texture may vary slightly.
- Baking powder: The leavening agent that gives the cake its lift. Make sure it’s fresh for the best rise.
- Sugar: Granulated sugar sweetens the cake and helps create a tender crumb. You can reduce the amount slightly if you prefer a less sweet cake.
- Eggs: Bind the ingredients and add richness. Room temperature eggs blend more smoothly.
- Extra virgin olive oil: The star of the show—adds moisture, flavor, and a luxurious texture.
- Fresh lemon zest and juice: Zest provides intense citrus flavor without extra liquid, while juice adds tang and moisture.
- Yogurt or milk: Adds tenderness and helps activate the baking powder. Greek yogurt works especially well for a richer texture.
- Vanilla extract: Enhances the overall flavor and balances the lemon.
Pantry Swaps and Substitutions
Don’t have yogurt? Use milk or a plant-based alternative like almond or oat milk. No fresh lemons? Bottled juice works in a pinch, but fresh zest is essential for that bright flavor. For a dairy-free version, use coconut yogurt or skip the yogurt altogether and add an extra tablespoon of olive oil.
Step-by-Step Baking Instructions
One of the best things about this lemon olive oil cake is how straightforward it is to make. No stand mixer, no complicated steps—just a bowl, a whisk, and about 10 minutes of prep time.
Prep Your Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little olive oil or butter, then line the bottom with parchment paper. This ensures easy removal and prevents sticking. For extra insurance, lightly dust the pan with flour after greasing.
Mix the Dry Ingredients
In a large mixing bowl, whisk together 1 ½ cups (190g) of all-purpose flour, 1 ½ teaspoons of baking powder, and a pinch of salt. Set this aside while you prepare the wet ingredients.
Combine the Wet Ingredients
In the same bowl (or a separate one if you prefer), whisk ¾ cup (150g) of sugar with 3 large eggs until smooth and slightly pale. Add ½ cup (120ml) of extra virgin olive oil, ⅓ cup (80ml) of fresh lemon juice, the zest of 2 lemons, ½ cup (120g) of yogurt or milk, and 1 teaspoon of vanilla extract. Whisk until fully combined and emulsified—this should take about 1–2 minutes.
Bring It All Together
Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Don’t overmix—this keeps the cake tender. The batter will be thick but pourable.
Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and spring back when lightly touched.
Cool and Glaze (Optional)
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For a classic finish, drizzle with a simple glaze made from powdered sugar and lemon juice. Let the glaze set before slicing.
Serving Suggestions and Pairings
This lemon olive oil cake is delicious on its own, but a few simple additions can elevate it to dessert-table status. Try serving it with:
- Fresh berries: Strawberries, raspberries, or blueberries add color and a juicy contrast.
- Whipped cream or mascarpone: A dollop adds richness that balances the citrus.
- Mint leaves: A few fresh sprigs make a beautiful garnish and add a cool, aromatic note.
- Iced tea or espresso: The bright flavor pairs wonderfully with both hot and cold beverages.
Make-Ahead and Storage Tips
This cake actually tastes better the next day, as the flavors meld and the texture becomes even more moist. Store it covered at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it (without glaze) for up to 2 months—just thaw and glaze before serving.
Why This Cake Is Perfect for Any Occasion
Whether you’re hosting a garden party, bringing a dessert to a potluck, or simply treating yourself, this lemon olive oil cake fits the bill. It’s elegant enough for guests but simple enough for a weekday bake. Plus, it’s naturally impressive—people will assume you spent hours on it, when in reality, it’s one of the easiest cakes you’ll ever make.
It’s also a great option for those with dietary preferences. By using olive oil instead of butter, it’s naturally lower in saturated fat, and it’s easy to make dairy-free or gluten-free with a few swaps. And because it doesn’t rely on heavy creaming or multiple steps, it’s forgiving for beginner bakers.
Final Thoughts: A Cake Worth Repeating
If you’re looking for a dessert that’s moist, flavorful, and full of sunny citrus vibes, this lemon olive oil cake is it. It’s the kind of recipe you’ll come back to again and again—whether it’s spring, summer, or a dreary winter day when you need a little brightness. With its simple ingredients, easy method, and unforgettable taste, it’s no wonder this cake has become a favorite in kitchens around the world.
So go ahead—zest those lemons, grab your olive oil, and bake a cake that’s as joyful to make as it is to eat. One slice, and you’ll understand why this zesty lemon olive oil cake recipe is one you’ll love for years to come.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is best for flavor and acidity, you can use bottled in a pinch. Just keep in mind it may lack the bright, zesty punch of fresh juice. Always use fresh zest—it’s essential for the cake’s aroma and taste.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but the cake will still be moist and delicious. Let it cool completely before slicing to prevent crumbling.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs (not wet batter), it’s done. The cake should also spring back when lightly pressed and pull away slightly from the pan edges.
Can I freeze this lemon olive oil cake?
Absolutely! Wrap the cooled, unglazed cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature, then add glaze before serving.
What’s the best way to store leftover cake?
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. Keep it in an airtight container to maintain moisture and prevent it from absorbing other odors.
Can I add other flavors to this cake?
Yes! Try adding a teaspoon of orange zest, a handful of chopped pistachios, or a sprinkle of poppy seeds for extra texture and flavor. Just avoid adding too much liquid, as it can affect the batter consistency.