Lemon Olive Oil Cake Recipe

Bright, zesty, and incredibly moist, Lemon Olive Oil Cake is a sunshine-filled dessert that walks the line between indulgent treat and everyday comfort. With the bold flavor of fresh lemons and the subtle richness of olive oil, this cake is a showstopper that’s surprisingly easy to make and destined to become a favorite in your baking rotation.

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Ingredients You’ll Need

All you need for this Lemon Olive Oil Cake are a handful of pantry staples and a few lemons! Every ingredient plays a starring role—giving the cake its beautiful fragrance, melt-in-your-mouth crumb, and that signature sunny color.

• Olive Oil: Use a high-quality, fruity extra virgin olive oil for creamy richness and subtle flavor—don’t worry, it won’t taste “olive-y” at all!
• Eggs: Help the cake rise beautifully and enrich every bite with tenderness and structure.
• Granulated Sugar: Adds just the right amount of sweetness, and an extra sprinkle on top gives a lovely glisten and crunch.
• Vanilla Extract: Brings warmth and depth, enhancing both citrus and olive oil notes.
• Lemon Juice & Zest: The dynamic duo—the juice brings tangy brightness, while the zest infuses bold, aromatic citrus oils throughout the cake.
• Salt: Balances out the sweet and acidic notes, letting all the flavors truly shine.
• Baking Powder & Baking Soda: Work together for an airy crumb and just the right rise.
• All-Purpose Flour: Provides the perfect foundation for a moist, fluffy cake.
• Whole Milk: Keeps everything velvety and tender; whole milk is best for richness, but low-fat works too in a pinch.
• Powdered Sugar (optional): A dusting on top adds a sweet, elegant finish.

Variations

One of the most endearing things about Lemon Olive Oil Cake is just how flexible it can be. It’s a canvas for your creativity—so go ahead and play with flavors, swap in your favorite ingredients, or tailor it to fit any dietary need.

• Make it Gluten-Free: Use a cup-for-cup gluten-free flour blend to keep your cake light and fluffy—with absolutely no compromise on flavor.
• Add Berries: Gently fold in a handful of blueberries, raspberries, or blackberries for juicy pops of color and summer sweetness.
• Lemon-Lime Twist: Try substituting half the lemon juice and zest with lime for a fun citrusy medley.
• Dairy-Free Option: Replace whole milk with your favorite non-dairy milk like oat or almond—still yielding the same tender crumb.

How to Make Lemon Olive Oil Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F. For easy release and a perfect edge, generously grease a 9-inch springform pan and line the bottom with parchment paper. A snug wrap of foil around the outside will make leaks a non-issue—especially important for olive oil batters.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, whisk together the olive oil, eggs, and granulated sugar until the mixture looks smooth, glossy, and beautifully golden. This is your base for a moist, custardy crumb.

Step 3: Add Lemon Power

Stir in the vanilla extract, freshly grated lemon zest, and lemon juice. The scent at this stage is unreal—almost like you just walked into a citrus grove at sunrise!

Step 4: Combine Dry Ingredients and Mix

In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Add these dry ingredients to your wet mixture in two batches, alternating with the whole milk. Gently whisk just until everything is incorporated—don’t over-mix or the crumb can turn dense!

Step 5: Bake and Finish

Pour the batter into your prepared pan and sprinkle the top evenly with 2 tablespoons sugar—this creates a gorgeous, crackly crust. Bake for 50–55 minutes. The cake should be golden and lightly domed; if it’s browning too quickly, tent loosely with foil. Cool in the pan for 10 minutes, then run a knife around the edge and release the springform. Cool completely on a wire rack. Dust with powdered sugar if you like, and enjoy the irresistible aroma!

How to Serve Lemon Olive Oil Cake

Garnishes

This cake has the kind of golden crackly top you just want to show off, but a dusting of powdered sugar adds elegance. Try thin slices of lemon, a light scatter of edible flowers, or a dollop of whipped cream for a simple, dreamy finish.

Side Dishes

Lemon Olive Oil Cake pairs beautifully with a variety of sides—think lightly sweetened Greek yogurt, fresh berries, or an airy scoop of vanilla ice cream. For brunch, serve alongside fruit salads, or for dessert, a drizzle of limoncello brings it to life.

Creative Ways to Present

For a rustic look, leave the cake in its pan and cut thick wedges right at the table. If you want to wow, pre-slice and arrange on a platter with scattering of lemon zest and fresh mint—your guests will feel absolutely spoiled! Individual ramekins also make adorable, personalized servings.

Make Ahead and Storage

Storing Leftovers

Lemon Olive Oil Cake keeps beautifully—just cover the cooled cake tightly with plastic wrap or store in an airtight container at room temperature. It’ll stay moist and flavorsome for 2 to 3 days (if it lasts that long!).

Freezing

This cake is a dream for freezing! Simply wrap individual slices or the whole cake (sans powdered sugar) tightly in plastic wrap and then foil. Freeze for up to 2 months, then thaw at room temperature before serving and adding your garnish.

Reheating

If you love a slightly warm slice, pop a piece in the microwave for 10–15 seconds. This will make the lemony aroma bloom and intensify the cake’s soft, delicate crumb—just like it’s freshly baked.

FAQs

Final Thoughts

If you’re searching for a dessert that’s effortlessly elegant yet homey and impossibly delicious, Lemon Olive Oil Cake is a must-try. It’s bright, luscious, and full of little moments of joy in every bite—so bake it soon, and share it with someone you love!

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