Lemon olive oil cake is a soft, moist cake made with extra virgin olive oil, fresh lemon juice, and lemon zest. This easy one-bowl recipe bakes up tender and bright, finished with a simple lemon glaze or a dusting of powdered sugar.
A Simple Citrus Cake That Stays Moist
Olive oil cakes have always been one of my favorites because they bake up with that tender crumb that stays soft, not dry. I use olive oil instead of butter because it keeps the cake moist for longer, and it gives the texture a lighter feel without losing richness. Fresh lemon juice and lemon zest are what make it work for me; they add brightness and balance, so the flavor tastes clean and lemony without turning overly sweet.
What I also love is how simple this one is to make. Everything comes together in one bowl, then it bakes into a golden cake that smells amazing and slices neatly. The crumb stays soft for days, so it's perfect with coffee, as a light dessert, or finished with a quick lemon glaze when you want it to look a little more special.
Why You'll Love It
- Soft and Moist Texture: Olive oil keeps the cake tender and helps the crumb stay soft for days.
- Bright Lemon Flavor: Fresh lemon juice and zest give the cake a clean, vibrant citrus taste.
- Easy One-Bowl Recipe: Everything comes together in one bowl, making the preparation simple and quick.
- Perfect for Many Occasions: It works beautifully as an afternoon cake with coffee or as a light dessert after dinner.
Key Ingredients in Lemon Olive Oil Cake
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Flour, Baking Powder & Salt: I use all-purpose flour for a soft, reliable crumb, and the baking powder gives the cake its lift. Sifting them together is what I rely on to keep the batter smooth and the rise even.
- Eggs & Sugar: Whisk the eggs and sugar until the mixture looks a little paler, and I find that step makes the crumb noticeably lighter. The sugar also balances the lemon so it stays bright without tasting sharp.
- Olive Oil & Milk: I use extra virgin olive oil because it keeps the cake moist for days and adds a gentle richness. The milk, in the middle of all that lemon and oil, keeps the texture tender instead of dense.
- Fresh Lemon Juice & Zest: Fresh lemons matter here, and I always use both zest and juice for the best flavor. The zest brings the aroma, and I love how the juice gives the cake that clean lemon finish.
How to Make Lemon Olive Oil Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Whisk the Eggs and Sugar: In a large bowl, whisk the eggs and sugar for about a minute until slightly pale and a little thicker.
2. Add the Wet Ingredients and Sift the Dry: Whisk in the olive oil, milk, lemon juice, lemon zest, and vanilla extract until smooth. Sift the flour, baking powder, and salt directly over the bowl.
3. Combine the Batter: Whisk gently just until the batter is smooth and combined, then pour it into a greased and lined 8-inch round cake pan.
4. Bake and Cool: Bake at 350°F / 180°C (320°F convection / 160°C fan) for 40-45 minutes, until lightly golden and a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Finish with a lemon glaze or a dusting of powdered sugar if you like.
Variations
- Lemon Almond Olive Oil Cake: Replace a small portion of the flour with almond flour to give the cake a slightly nutty flavor and a softer crumb.
- Lemon Blueberry Olive Oil Cake: Fold fresh or frozen blueberries into the batter before baking for a fruity version that pairs beautifully with lemon.
- Orange Olive Oil Cake: Replace the lemon juice and zest with orange juice and orange zest for a softer citrus flavor that works just as well with olive oil.
My Tips for the Best Lemon Olive Oil Cake
Let the Cake Rest Before Cutting: I like to let the cake cool completely before slicing because the crumb firms up slightly and the slices come out much cleaner.
Use a Light Olive Oil: Choose a mild or delicate olive oil so the lemon flavor stays bright and balanced instead of tasting too strong.
Add the Glaze Slowly: When using the lemon glaze, I like to drizzle it slowly over the cooled cake so it sets nicely on the surface instead of soaking in too quickly.
How to Store Lemon Olive Oil Cake
Store the cake covered at room temperature for up to 3 days. I like to keep it under a cake dome or wrapped loosely so it stays soft and doesn't dry out.
Try These Lemon Recipes Next!
Recipe
Lemon Olive Oil Cake (Extra Moist, One Bowl)
Ingredients
- 200 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 200 g granulated sugar
- 120 ml extra virgin olive oil
- 120 ml whole milk
- 60 ml fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional topping
- Powdered sugar or lemon glaze
Lemon Glaze (Optional)
- 120 g powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F / 180°C (320°F convection / 160°C fan). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large bowl, whisk 3 large eggs with 1 cup (200 g) granulated sugar for about 1 minute, until the mixture becomes slightly pale and slightly thicker.
- Whisk in ½ cup (120 ml) olive oil, ½ cup (120 ml) milk, ¼ cup (60 ml) lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth. The mixture may look slightly curdled, which is normal.
- Place 1½ cups (195 g) all-purpose flour, 1 teaspoon (5 g) baking powder, and ½ teaspoon (3 g) salt in a fine mesh sieve and sift them directly over the bowl with the wet ingredients.
- Whisk gently until the batter is smooth and just combined. Avoid overmixing so the cake stays light.
- Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For an optional lemon glaze, whisk 1 cup (120 g) powdered sugar with 2 tablespoons (30 ml) lemon juice until smooth, then drizzle it over the cooled cake. If you prefer, you can also dust the cake with powdered sugar before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
I will definitely be making this lemon olive oil cake soon. It looks so soft, moist, and full of bright lemon flavor, and I love that it seems simple to prepare. I have a feeling it will become one of those desserts I’ll want to make again and again.