Lemon Olive Oil Cake Recipe

Lemon olive oil cake is the perfect treat for anyone who loves a moist, citrus-infused dessert with a delightful depth of flavor. This rustic yet irresistible cake combines the bright tang of lemons with the fruity richness of olive oil, creating a perfectly balanced dessert that’s easy to make but impressive enough for any gathering.

Whether you're a seasoned baker or just exploring your love for baking, this guide will walk you through everything you need to know to bake the ultimate lemon olive oil cake from scratch.

Here’s what you can expect in this article:

• Why lemon olive oil cake is a must-have recipe for your baking repertoire
• A detailed, step-by-step guide to making the cake
• Pro tips and variations to help you customize your masterpiece

Why Lemon Olive Oil Cake is a Showstopper

Lemon olive oil cake has become a favorite among bakers and dessert lovers for good reason. Here are just a few of its standout qualities:

• Moist texture: The olive oil plays a huge role in keeping this cake soft and tender for days.
• Vibrant flavor: Lemon zest and juice create a bright, fresh taste, while olive oil lends a subtle fruitiness.
• Easy to make: With a simple one-bowl method, this cake is approachable for bakers of all skill levels.
• Versatile: This cake pairs well with everything from a simple glaze to fresh berries and whipped cream.

Now that you’re excited about what’s ahead, let's get baking!

Ingredients You’ll Need

Here’s what you’ll need to make this delicious cake:

• Dry ingredients:
• • • 1 ½ cups (190g) all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
• Wet ingredients:
• • • ⅔ cup (160ml) high-quality olive oil
    • 1 cup (200g) granulated sugar
    • 3 large eggs (at room temperature)
    • Zest of 2 lemons (organic preferred)
    • ¼ cup (60ml) freshly squeezed lemon juice
    • ½ cup (120ml) whole milk or yogurt (at room temperature)
    • 1 teaspoon pure vanilla extract
• Optional Glaze:
• • • 1 cup (120g) powdered sugar
    • 2–3 tablespoons freshly squeezed lemon juice

Why High-Quality Olive Oil and Fresh Lemons are Key

Use a high-quality extra virgin olive oil for the best flavor. It should be fruity and aromatic, rather than bitter or overly strong. Likewise, fresh lemons are non-negotiable to achieve the bright, citrusy aroma that makes this cake shine.

Step-by-Step Recipe for Lemon Olive Oil Cake

Step 1: Preheat Your Oven and Prepare Your Pan

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9-inch round cake pan with olive oil, and line the bottom with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

• Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside.

Step 3: Whisk the Wet Ingredients

• In a large mixing bowl, whisk together the olive oil, sugar, and lemon zest until well combined and slightly airy.
• Add the eggs one at a time, whisking after each addition until the mixture is smooth.
• Stir in the lemon juice, vanilla extract, and milk or yogurt.

Step 4: Combine Wet and Dry Ingredients

• Gently fold the dry ingredients into the wet mixture using a spatula or whisk. Be careful not to overmix; stop once you no longer see streaks of flour.

Step 5: Bake the Cake

• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake the cake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.

Step 6: Optional Lemon Glaze

• While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth.
• Once the cake is completely cool, drizzle the glaze over the top and allow it to set before cutting and serving.

Pro Tips for the Perfect Lemon Olive Oil Cake

1. Room Temperature Ingredients

Using room temperature eggs and milk ensures a smoother batter and better rise.

2. Choose the Right Olive Oil

Go for a light, fruity olive oil to complement the lemon flavor. Avoid oils that are overly bitter or peppery.

3. Don’t Skimp on the Zest

The zest contains aromatic oils that give this cake its intense lemon flavor. Be sure to zest only the yellow part of the lemon skin, avoiding the bitter white pith.

4. Storage Tips

Place any leftovers in an airtight container and store at room temperature for up to 3 days. The cake also freezes well for up to 1 month.

Variations to Try

• Add a Herbal Twist: Incorporate 1 teaspoon of crushed dried lavender or chopped fresh thyme into the batter.
• Pair with Fruit: Serve the cake with a side of fresh berries or a dollop of lemon curd.
• Make It Gluten-Free: Use a 1-to-1 gluten-free baking flour instead of all-purpose flour for the same delicious results.

Perfect for Any Occasion

This lemon olive oil cake is the ultimate all-rounder. It’s perfect as a simple weekday dessert, a contribution to a potluck, or even a light post-dinner treat for entertaining guests. Its bright, zingy flavor and moist texture will have everyone asking for seconds (and the recipe!).

If you’re ready to take your dessert game up a notch, give this recipe a try. Trust us, one bite of this zesty delight, and you'll understand why lemon olive oil cake has become a favorite among home bakers everywhere.