Lemon Olive Oil Cake Recipe

If you’re craving a cake that’s supremely moist, bright, and just the right amount of sophisticated, this Lemon Olive Oil Cake is about to become your new go-to showstopper. The sunny aroma of citrus, the subtle richness of good olive oil, and a cloud of tender crumb unite in every bite. It’s the ultimate treat for anyone who loves a not-too-sweet bake with big flavor.

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Ingredients You’ll Need

One of the best things about baking Lemon Olive Oil Cake is how every ingredient plays a starring role—simple, yes, but each one brings something essential for flavor, texture, and golden color. Let’s take a look at what you’ll need and why.

• Olive Oil: This is the backbone of the cake—choose a fruity, high-quality extra virgin olive oil for rich flavor and unbelievably moist crumb.
• Eggs: They provide structure and help the cake rise while keeping it luxuriously tender.
• Granulated Sugar: Sweetens the batter just enough and gives the top that irresistible crackly crust once baked.
• Vanilla Extract: Deepens the cake’s complexity and enhances all the other flavors.
• Lemon Juice and Zest: Both deliver citrusy brightness—zest for intense aroma and juice for tangy vibrancy.
• Salt: A pinch sharpens the flavors and balances the sweetness.
• Baking Powder & Baking Soda: Work together for a tall, fluffy rise and a soft crumb.
• All Purpose Flour: The foundation of the cake; make sure to measure it correctly for a light, airy result.
• Whole Milk: Adds moisture and a hint of richness, ensuring a melt-in-your-mouth bite.
• Powdered Sugar (optional): A light dusting for a pretty finish and delicate touch of sweetness.

Variations

Don’t be afraid to make this Lemon Olive Oil Cake your own! It’s incredibly forgiving and so much fun to tweak for different occasions, diets, or flavor cravings.

• Gluten-Free Version: Substitute a high-quality 1:1 gluten-free baking flour for the all-purpose flour, and you’ll still get a light and tender crumb.
• Orange or Grapefruit Twist: Try swapping in orange or grapefruit zest and juice for a fragrant citrus variation that keeps things exciting.
• Dairy-Free Option: Use almond milk or oat milk in place of whole milk to create a dairy-free cake with the same velvety texture.
• Herb-Infused: Stir a little finely chopped rosemary or thyme into the batter for a sophisticated, Mediterranean-inspired twist.

How to Make Lemon Olive Oil Cake

Step 1: Prep Your Pan & Oven

Begin by preheating your oven to 350°F (175°C). Grease the sides and bottom of a 9-inch springform pan, then line the base with parchment paper for easy release later. Wrapping the outside of your pan in foil is extra insurance against any leaks!

Step 2: Whisk Wet Ingredients

In a big mixing bowl, whisk together the olive oil, eggs, and granulated sugar until the mixture looks pale and a bit creamy—this helps dissolve the sugar and starts building the cake’s tender texture. Add in your vanilla, lemon zest, and lemon juice for an instant hit of fragrance.

Step 3: Add Dry Ingredients & Milk

In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Alternately add dry ingredients and whole milk to the wet mixture in two or three batches, stirring gently after each addition. Stop mixing as soon as the flour disappears—this keeps your cake cloud-light!

Step 4: Pour, Sprinkle & Bake

Pour the batter into your prepared pan. Sprinkle the remaining 2 tablespoons sugar evenly over the top (hello, crisp golden crust!). Bake for 50-55 minutes, covering the cake loosely with foil near the end if it’s getting deeply brown before the center sets.

Step 5: Cool & Finish

Let the Lemon Olive Oil Cake cool in the pan for about 10 minutes, then carefully release the springform and let it finish cooling on a rack. Once completely cool, dust with a flurry of powdered sugar if you’d like—it’s the cherry on top!

How to Serve Lemon Olive Oil Cake

Garnishes

For a classic finish, a light dusting of powdered sugar is all you need to make this Lemon Olive Oil Cake look dreamy. For extra flair, scatter on some thin lemon slices, candied citrus peel, or a few fresh berries for color and contrast.

Side Dishes

This cake pairs beautifully with a dollop of softly whipped cream or a scoop of vanilla ice cream. If you want to lean into the Mediterranean vibe, serve it alongside a dish of Greek yogurt drizzled with honey and perhaps a handful of ripe, juicy cherries or figs.

Creative Ways to Present

Try slicing the cake into thin wedges and topping each with a swirl of lemon curd or a spoonful of berry compote for a dinner-party-worthy dessert plate. You can also cut it into cubes and stack them on a platter for a fun finger-food dessert at brunch or afternoon tea.

Make Ahead and Storage

Storing Leftovers

One of the secret joys of Lemon Olive Oil Cake is that it stays moist for days! Simply wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature. It’s just as dreamy on day three as it is fresh.

Freezing

This cake freezes surprisingly well. Cool it fully, wrap individual slices (or the whole cake) in plastic wrap and foil, and freeze for up to two months. Thaw at room temperature for a few hours before serving.

Reheating

If you want to bring back that fresh-from-the-oven coziness, warm slices briefly in the microwave (about 10 seconds) or in a low oven. The cake will become slightly softer and the citrus aroma will be revived!

FAQs

Final Thoughts

This Lemon Olive Oil Cake is pure comfort—easy to bake, impressive to serve, and endlessly customizable. If you haven’t tried a citrusy olive oil cake before, now is the perfect moment! Gather your lemons, grab your favorite olive oil, and treat yourself (and your loved ones) to a slice of bright, sunshiny happiness.

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