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Lemon olive oil cake with a golden surface and delicate crumb, lightly sprinkled with powdered sugar and presented on a serving platter.

🍋 Lemon Olive Oil Cake

Moist lemon olive oil cake with a tender crumb and bright citrus flavor, perfect for brunch or dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Mediterranean
Servings 8

Ingredients
  

  • 1 cup olive oil mild, fruity
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • Additional 2–3 tablespoons granulated sugar for sprinkling on top
  • 1 teaspoon vanilla extract
  • Zest from 3 lemons
  • Juice from 3 lemons
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup whole milk
  • Powdered sugar for dusting optional

Instructions
 

  • Preheat to 350°F (175°C). Grease a 9" springform pan and lightly flour it, or line the bottom with parchment paper.
  • In large bowl whisk together 1 cup olive oil, 3 large eggs, and 1 1/2 cups granulated sugar until smooth. Then whisk in 1 teaspoon vanilla extract, zest from 3 lemons, and juice from 3 lemons.
  • In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
  • Add the dry ingredients into the wet mixture gradually, alternating with 1 cup whole milk, stirring gently after each addition. Mix just until combined—do not overmix.
  • Bake
Pour the batter into the prepared pan. Evenly sprinkle 2–3 tablespoons of granulated sugar over the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean.
  • Cool and finish
Let the cake cool in the pan for 10 minutes, then release the springform ring and transfer the cake to a wire rack to cool fully. Dust with powdered sugar before serving, if desired.
Keyword Lemon olive oil cake, Moist lemon cake, Olive oil cake recipe