Olive Oil Lemon Cake: Moist, Bright & Easy Recipe
Few desserts feel as effortlessly elegant as a slice of Olive Oil Lemon Cake. With its sunny citrus aroma and tender crumb, this cake brings a little Mediterranean warmth straight into your kitchen. The combination of fruity olive oil and fresh lemon creates a flavor that’s both comforting and refreshingly light.
Olive oil cakes trace their roots back centuries to Mediterranean baking traditions, especially in Italy and Greece, where olive oil was abundant and often used instead of butter. Early versions appeared in historic recipes like “torta di olio,” and over time citrus flavors like lemon became popular additions for brightness.
One reason this Olive Oil Lemon Cake remains beloved is its practicality. It’s quick to prepare, uses simple pantry ingredients, and stays moist for days thanks to olive oil’s natural richness. Plus, it’s naturally dairy-free and budget-friendly.
Whether you’re baking for a weekend treat or a special gathering, this cake delivers bakery-quality results with minimal effort. Let’s dive into the recipe and see why you’ll fall in love with it.
Why You’ll Love This Recipe
- Bright lemon flavor with a soft, moist crumb
- Simple ingredients you likely already have
- Perfect for beginners and experienced bakers
- Stays fresh longer than butter cakes
- Works for dessert, brunch, or afternoon tea
Table of Contents
INGREDIENTS SECTION
For the Cake Batter
- 2 cups (250 g) all-purpose flour
- 1½ cups (300 g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs (room temperature)
- ¾ cup (180 ml) extra virgin olive oil (use mild, fruity oil)
- ¾ cup (180 ml) whole milk or plant milk
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp lemon zest (from ~2 lemons)
- 1 tsp vanilla extract
Optional Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tbsp lemon juice
Substitutions & Notes
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Dairy-free: Use almond or oat milk.
- Lower sugar: Reduce sugar by 20% without affecting texture.
- Oil quality: Choose good extra virgin olive oil it adds subtle flavor and moisture.
EQUIPMENT / TOOLS NEEDED
- 9-inch (23 cm) round cake pan
- Mixing bowls
- Whisk or electric mixer
- Microplane or zester
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Alternative: If you don’t have a round pan, a square pan works perfectly for this lemon olive oil cake.
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Grease and line your pan with parchment for easy removal.
- Whisk dry ingredients flour, baking powder, baking soda, and salt in a bowl. This ensures even rise in your olive oil lemon cake recipe.
- Beat eggs and sugar until pale and slightly thickened, about 2 minutes. This creates a light texture.
- Stream in olive oil slowly while whisking. The batter should look smooth and glossy key for a tender lemon olive oil cake.
- Add milk, lemon juice, zest, and vanilla and mix gently until combined.
- Fold in dry ingredients using a spatula. Avoid overmixing to keep the crumb soft an important step for the best lemon olive oil cake recipe.
- Pour batter into pan and smooth the top.
- Bake for 40–50 minutes until golden and a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a rack.
- Drizzle glaze once cooled for extra brightness optional but recommended for an easy lemon olive oil cake finish.
EXPERT TIPS & VARIATIONS
- Use fresh lemon juice bottled lacks vibrancy.
- Don’t overmix; it can make the cake dense.
- Choose mild olive oil to avoid bitterness.
- Let the cake rest overnight — flavor improves.
- Measure flour correctly (spoon and level).
Common mistakes to avoid:
- Using cold eggs (can cause uneven texture)
- Baking at too high temperature (leads to dry edges)
NUTRITIONAL INFORMATION (Approx. per slice — 10 servings)
- Calories: 320
- Protein: 5 g
- Carbohydrates: 42 g
- Sugar: 24 g
- Fat: 15 g
- Saturated Fat: 2 g
- Fiber: 1 g
- Sodium: 180 mg
Health Benefits
- Olive oil provides heart-healthy monounsaturated fats.
- Lemons add vitamin C and antioxidants.
Disclaimer: Nutrition values are estimates and may vary.
STORAGE & REHEATING INSTRUCTIONS
- Room temperature: Store covered up to 3 days.
- Refrigerator: Keeps fresh up to 1 week.
- Freezer: Wrap tightly and freeze up to 3 months.
Reheating
- Let thaw at room temperature or warm slices briefly in microwave (10–15 seconds).
SERVING SUGGESTIONS
- Serve with whipped cream or Greek yogurt
- Add fresh berries for color and freshness
- Dust with powdered sugar for a classic look
- Pair with tea, espresso, or lemonade
FAQ SECTION
1. What makes Olive Oil Lemon Cake so moist?
Olive oil stays liquid at room temperature, keeping the crumb soft longer than butter-based cakes.
2. Can I taste the olive oil?
Only subtly — it adds richness, not a strong flavor.
3. Can I make this cake ahead?
Yes — it actually tastes better the next day as flavors develop.
4. Is this an easy lemon olive oil cake for beginners?
Absolutely. The method is simple and forgiving.
5. Can I reduce sugar?
Yes, reduce slightly without major texture changes.
6. What’s the difference between lemon olive oil cake and regular lemon cake?
This version uses olive oil instead of butter, giving a lighter, more tender crumb.
7. Can I bake as cupcakes?
Yes — bake 18–22 minutes at the same temperature.
This Olive Oil Lemon Cake is proof that simple ingredients can create extraordinary results. With its bright citrus flavor, moist texture, and easy preparation, it’s a recipe you’ll return to again and again. Whether you’re baking for family, friends, or just yourself, this cake brings a little sunshine to every slice.
