This lemon olive oil cake recipe makes a soft, moist cake with mild extra-virgin olive oil, fresh lemon juice, and lemon zest. The batter comes together in one bowl without a mixer and bakes in an 8-inch round pan.
Why You'll Love This Lemon Olive Oil Cake
- Fresh lemon flavor: Juice and zest give the cake a bright citrus taste without making it overly sweet.
- Soft, tender crumb: Olive oil and whole milk keep the texture moist without making it heavy.
- One-bowl method: A whisk is all you need to prepare the batter, so cleanup stays simple.
- Two tested finishes: Choose a light dusting of powdered sugar or add the smooth lemon glaze.
Olive oil cakes have always been among my favorites because their crumb stays soft instead of drying quickly. This version feels especially simple because everything comes together in one bowl without a mixer. I enjoy it with coffee, like my orange juice cake, although fresh lemon gives this cake a brighter finish. Its neat slices also remind me of Bishop's cake, but olive oil makes this crumb more tender. That balance keeps this cake useful for both afternoon coffee and a light dessert.
I use mild extra-virgin olive oil so the fresh lemon stays clear instead of tasting heavy. The oil and milk create a tender crumb, while the juice and zest balance the sweetness. Whisking the eggs and sugar first adds lightness before the dry ingredients enter the bowl. Sifting and mixing gently keep the batter smooth without making the finished cake dense. The texture resembles my easy yogurt cake, while the glaze gives this cake a sharper citrus finish.
Key Ingredients in Lemon Olive Oil Cake
These ingredients shape the cake's soft crumb and clean lemon flavor.
- Flour, baking powder, and salt: I use all-purpose flour for a reliable crumb, while baking powder provides the lift.
- Eggs and sugar: For me, whisking them until slightly pale helps create a lighter texture and balances the lemon.
- Olive oil and milk: My choice of mild extra-virgin olive oil adds moisture without overpowering the lemon. The milk keeps the crumb tender.
- Fresh lemon juice and zest: I use both because the juice adds brightness and the zest supplies the strongest citrus aroma.
How to Make Lemon Olive Oil Cake
The complete measurements appear in the recipe card below.
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 until lightly golden and a toothpick comes out clean. Cool completely before adding your chosen finish.
Tips for Lemon Olive Oil Cake
- Expect a curdled appearance: The wet mixture may look slightly curdled after adding the lemon juice; this is normal.
- Mix gently: Stop whisking once the flour disappears and the batter looks smooth to avoid a dense crumb.
- Check at 40 minutes: Test the center with a toothpick at the beginning of the baking range to avoid overbaking.
- Choose the finish: Use powdered sugar for simplicity or lemon glaze for a sweeter, sharper citrus coating.
How to Store Lemon Olive Oil Cake
I keep the cake covered at room temperature for up to three days. A cake dome or loose wrapping helps the crumb remain soft.
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Recipe
Lemon Olive Oil Cake
Ingredients
- 200 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 200 g granulated sugar
- 120 ml mild extra virgin olive oil
- 120 ml whole milk
- 60 ml fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional finish
- Powdered sugar - for dusting
For the optional lemon glaze
- 120 g powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 180 °C. Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
- Whisk 3 large eggs with 200 g granulated sugar in a large bowl for about 1 minute, until slightly pale and thicker.
- Whisk in 120 ml mild extra virgin olive oil, 120 ml whole milk, 60 ml fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth. The mixture may look slightly curdled; this is normal.
- Sift 200 g all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt directly over the wet ingredients. Whisk gently until the batter is smooth and just combined.
- Pour the batter into the prepared pan. Bake the lemon olive oil cake for 40-45 minutes, until lightly golden and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes. Transfer it to a wire rack and allow it to cool completely. Dust with powdered sugar, or whisk 120 g powdered sugar with 2 tablespoons lemon juice until smooth and drizzle it over the cake.
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.