Lemon olive oil cake is a moist, gently sweet cake with bright, fresh lemon flavor and a delicate, tender crumb. Made with olive oil instead of butter, it stays soft and flavorful for days, making it perfect for brunch, an easy dessert, or an afternoon slice with tea or coffee. If you already love the lemon poppy seed bread and soft lemon cookies we’ve shared on the blog, this cake is another must-bake addition to your citrus favorites.
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 the oven
Preheat to 350°F (175°C). Grease a 9″ springform pan and lightly flour it, or line the bottom with parchment paper. - Whisk wet ingredients
In a 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. - Mix dry ingredients
In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. - Combine mixtures
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.
How to store Lemon Olive Oil Cake
- Store covered at room temperature for up to 3 days.
- For longer freshness, refrigerate for up to 1 week, wrapped tightly or stored in an airtight container.
- To freeze, slice the cake and wrap each slice well. Freeze for up to 2 months. Thaw at room temperature or gently warm before serving.
Tips for Best Results
- Use a mild, fruity olive oil for the best flavor—avoid strong or peppery oils.
- Zest the lemons before juicing them for easier preparation.
- The sugar sprinkled on top creates a light crackly crust as it bakes.
- Do not overmix the batter—this keeps the crumb tender.
- The flavor actually improves and deepens the next day.
Frequently Asked Questions
Can I substitute another oil?
You can use a neutral oil if needed, but olive oil gives this cake its signature moist texture and flavor.
Why did my cake come out dense?
This usually happens from overmixing the batter or using a very strong extra virgin olive oil.
Do I need to refrigerate it?
Refrigeration isn’t needed during the first few days, but after that it helps extend freshness.
Pin recipe card
🍋 Lemon Olive Oil Cake
Moist lemon olive oil cake with a tender crumb and bright citrus flavor, perfect for brunch or dessert.
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.
Leave a Reply