Lemon Olive Oil Cake is a light, moist, and beautifully fragrant dessert that’s both simple and elegant. I love how the olive oil gives the cake a rich, tender crumb, while the fresh lemon adds a bright, zesty flavor that keeps every bite refreshing. It’s perfect on its own or dusted with powdered sugar, and it pairs wonderfully with tea or coffee.
Why You’ll Love This Recipe
I like this cake because it’s easy to make, but it tastes like something I’d get at a fancy café. It’s not too sweet, which makes it perfect for those times when I want a dessert that’s light and flavorful rather than heavy and sugary. The olive oil adds depth and moisture, and the lemon keeps it fresh and vibrant. Plus, it stays moist for days, making it ideal for make-ahead desserts or snacking throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Baking powder
-
Salt
-
Eggs
-
Granulated sugar
-
Olive oil (extra virgin or light, depending on flavor preference)
-
Lemon zest
-
Lemon juice (freshly squeezed)
-
Milk (or non-dairy milk)
-
Vanilla extract
-
Optional: powdered sugar (for dusting) or whipped cream/berries for serving
Directions
-
I preheat the oven to 350°F (175°C) and grease a round or loaf cake pan, then line the bottom with parchment paper.
-
In a bowl, I whisk together the flour, baking powder, and salt.
-
In a separate large bowl, I beat the eggs and sugar until pale and fluffy.
-
I slowly drizzle in the olive oil while whisking continuously until fully incorporated.
-
I stir in the lemon zest, lemon juice, milk, and vanilla extract.
-
I fold in the dry ingredients just until combined, making sure not to overmix.
-
I pour the batter into the prepared pan and smooth the top.
-
I bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
-
I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
-
Once cooled, I dust the top with powdered sugar or serve with whipped cream and fresh berries if I want to dress it up.
Servings and timing
This recipe makes about 8–10 slices. It takes 15 minutes to prepare and around 40–50 minutes to bake. Altogether, it’s ready in just over an hour, including cooling time.
Variations
Sometimes I use orange zest and juice instead of lemon for a different citrus flavor. For a richer version, I replace some of the milk with Greek yogurt or sour cream. I’ve also added poppy seeds for a lemon-poppy twist. If I want it extra sweet, I make a simple lemon glaze with powdered sugar and lemon juice and drizzle it over the cooled cake.
Storage/reheating
I store the cake at room temperature in an airtight container for up to 3 days, or in the fridge for up to 5 days. It actually gets more flavorful the next day. To freeze it, I wrap individual slices in plastic wrap and keep them in a freezer bag for up to 2 months. I let them thaw at room temperature before serving.
FAQs
Can I use regular vegetable oil instead of olive oil?
Yes, but I prefer olive oil for the extra flavor and moisture it brings. A light olive oil has a milder taste if I don’t want the olive flavor too strong.
Is this cake very sweet?
Not really. It’s subtly sweet with a nice balance from the lemon. I like that it’s not overwhelming and works well even for breakfast or brunch.
Can I make this cake gluten-free?
Yes, I use a 1:1 gluten-free flour blend in place of the all-purpose flour and it still turns out moist and tender.
What type of olive oil should I use?
I usually go with extra virgin olive oil for a bold flavor, but light olive oil works well if I want a more neutral taste.
Can I add a glaze on top?
Absolutely. A simple lemon glaze made with powdered sugar and lemon juice adds a sweet, tangy finish that takes it up a notch.
Conclusion
Lemon Olive Oil Cake is one of my favorite desserts when I want something that feels special but doesn’t take much effort. I love how it’s moist, bright, and flavorful, with the perfect balance of richness from the olive oil and freshness from the lemon. Whether I serve it plain or dressed up, it’s always a hit.
