Bursting with a bright citrus taste and a soft, tender crumb, this lemon olive oil cake offers both simplicity and gourmet appeal. It replaces traditional butter with extra-virgin olive oil, which keeps it moist for days without a heavy feel. Fresh lemon juice and zest bring a sunny flavor that is perfect for weekend treats or special celebrations. Here’s a quick overview of why this cake stands out:
- Moist Texture That Lasts: Olive oil helps the cake stay fresh and tender longer than many butter-based cakes.
- Easy, One-Bowl Prep: No complicated steps—just whisk the ingredients in one bowl, and you’re ready to bake.
- Bright Lemon Flavor: Real lemon juice and zest deliver a tangy kick that pairs naturally with olive oil’s mild richness.
- Health-Conscious Twist: Olive oil is known for healthy fats and can be part of a balanced eating plan.
- Versatile for Variations: You can add herbs like rosemary, swap in orange juice, or even top it with a sweet glaze for a personal touch.
With basic pantry items and a single bowl, you can create a dessert that’s both easy to make and memorable to share. Whether you’re new to baking or simply want a lighter, citrusy treat, this lemon olive oil cake is a great place to start.
What is a Lemon Olive Oil Cake?
This Mediterranean-inspired cake uses olive oil instead of butter as its fat source, resulting in an exceptionally moist crumb with a subtle fruity richness. Lemon olive oil cake is known for its bright citrus flavor from fresh lemons, balanced by the unique depth of flavor that extra-virgin olive oil provides. It’s a delightful treat that feels light, not overly sweet, and stays tender for days – making it perfect for both special occasions and everyday indulgence.
Ingredients & Why They Matter
Olive Oil: The star ingredient that replaces butter, giving the cake moisture and a delicate fruity flavor. Use good-quality extra-virgin olive oil for the best taste; it keeps the crumb tender and the cake fresh longer.
Lemon (Juice & Zest): Provides the intense lemon flavor. Fresh lemon juice adds tang and moisture, while the zest packs in aromatic oils for a strong citrus fragrance in every bite.
All-Purpose Flour: Forms the structure of the cake. It provides the base that holds everything together. Make sure to measure it correctly (spoon and level) to avoid a dense crumb.
Sugar: Sweetens the cake and also helps lock in moisture, giving the cake a tender texture.
Eggs: Bind the batter and give the cake structure and richness. They also help the cake rise and contribute to a fluffy texture.
Yogurt or Milk (Buttermilk): Using a bit of dairy makes the crumb extra moist. The acidity in plain yogurt or buttermilk works with the leavening agents to give the cake a better rise, and its tangy flavor enhances the lemon.
Baking Powder & Baking Soda: These leavening agents help the cake rise so it’s light and fluffy. Baking soda, if included, reacts with the lemon juice (or yogurt/buttermilk) to provide extra lift.
Salt & Vanilla Extract: A pinch of salt intensifies the sweet and citrusy flavors, while a splash of vanilla provides a warm aroma in the background. These small additions round out the cake’s flavor profile.
Step-by-Step Instructions: How to Make Lemon Olive Oil Cake
Prepare the Oven and Pan: Set your oven to preheat at 350°F (175°C). Lightly grease and flour a 9-inch round cake pan, or line it with parchment paper to ensure the cake doesn’t stick.
Mix Wet Ingredients: In a large mixing bowl, whisk together the sugar and eggs until well combined and slightly frothy. Add the olive oil, lemon zest, lemon juice, and yogurt or milk (if using). Whisk the mixture until it becomes smooth and fully combined.
Add Dry Ingredients: Sprinkle the flour, baking powder, baking soda (if using), and salt over the wet mixture. Stir gently with a spatula until just combined and no dry streaks remain. Be careful not to overmix – a few small lumps in the batter are okay.
Transfer the batter to the prepared pan, spreading it evenly across the top. Bake for about 40–45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs).
Cool and Finish: Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely. Once cooled, dust the top with a bit of powdered sugar or drizzle a simple lemon glaze (made from lemon juice and powdered sugar) over the cake for extra sweetness and shine.
Baking Tips & Variations
Use Quality Olive Oil: For the best flavor, use a good-quality extra-virgin olive oil. It gives a fruity, rich taste without overpowering the lemon. (If you prefer a very mild flavor, a lighter olive oil works too.)
Boost the Lemon: If you crave extra lemony flavor, add an additional teaspoon of lemon zest to the batter. For even more zing, brush the warm cake with a simple lemon syrup (equal parts lemon juice and sugar) so it soaks in more citrus flavor.
Don’t Overmix: Avoid overmixing by stirring the batter only until the dry ingredients are fully combined. Overmixing can develop the gluten in the flour and lead to a tougher, denser cake.
Add-Ins and Variations: Stir in a handful of poppy seeds to make a lemon poppy seed olive oil cake. Or try a pinch of finely chopped fresh rosemary or thyme for a subtle herbal note that pairs wonderfully with lemon and olive oil.
Serving Suggestions: This cake is excellent on its own, but it’s also lovely with a little extra flair. Serve each slice with a dollop of whipped cream, a spoonful of creamy Greek yogurt, and maybe a few fresh berries.
Storing: Keep the cake wrapped or covered at room temperature and it will stay moist for 3–4 days. You can also refrigerate it (tightly wrapped) for up to a week, or freeze it for up to 3 months (just thaw before serving).
Enjoy this vibrant and moist lemon olive oil cake – it’s a simple recipe that delivers gourmet flavor, sure to brighten up your day with a taste of sunshine and Mediterranean charm!
Conclusion
A lemon olive oil cake is a wonderful choice for many occasions. The combination of lemon and olive oil creates a fragrant, moist dessert that stays delicious for days. With a straightforward method and easy-to-find ingredients, you can whip this up with minimal fuss. This cake also invites creativity. You can tweak the flavor by adding orange zest or herbs, or by adjusting the sweeteners. You can decorate it in simple ways (like a dusting of sugar) or fancy it up (like a lemon glaze or fresh berries).
Whether you are inspired by Italian traditions or by modern twists, this cake captures both. Some people have tried Meghan Markle’s rumored favorite version or admired the cakes often mentioned by the Kardashians. Meanwhile, various cooks look to the New York Times or BBC Good Food for tried-and-true methods. Whichever approach you prefer, this recipe gives you a solid, adaptable base. Feel free to make it your own, and remember to let your senses guide you—the scent of lemon, the golden color of the crust, and that first sweet bite will tell you if you got it right. Then feel free to share your results or ask questions in the comments; building a community around cooking is one of the best parts of sharing recipes. Happy baking!
FAQs
Ingredients & Variations
Yes. Vegetable oil provides a neutral flavor, while melted butter offers a richer taste. Keep in mind that the cake’s texture and flavor profile will shift slightly from the original recipe.
Bottled juice will work in a pinch, though its flavor may be milder. Consider adding a bit more zest or a touch more juice to keep the lemon taste bright.
Absolutely. Poppy seeds add a pleasant crunch, and herbs like rosemary or thyme pair well with lemon. Start with a small amount—about a teaspoon—to avoid overpowering the cake.
Replace eggs with aquafaba (chickpea brine) or a commercial egg replacer, and switch dairy milk to plant-based milk (like almond or oat). A little extra baking powder can help maintain a good rise.
Not necessarily. A mid-range extra-virgin olive oil with a mild flavor works well. Avoid overly strong or bitter oils that might clash with the lemon.
FAQs about Baking Tips & Common Issues
No. This cake is easy to mix by hand with a whisk. An electric mixer can be used if you prefer, but it’s not essential.
Common reasons include old or ineffective baking powder/soda, overmixing the batter, or opening the oven door frequently. Confirm your leavening agents are fresh and resist peeking too soon.
Either works. Many people enjoy it at room temperature, especially if they plan to dust it with sugar or glaze the top. Serving it slightly warm can highlight its lemony aroma, while a cooled cake makes slicing neater.
The FAQs about Storage & Lifestyle
Storing: Keep the cake covered at room temperature for 3–4 days or in the fridge for up to a week.
Freezing: Wrap slices individually in plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the fridge.
It can be considered a bit lighter in saturated fats due to olive oil. However, it’s still a treat with sugar, so enjoy it in moderation as part of a balanced diet.
They’ve been known to share olive oil cakes from a bakery called Little House Confections. You can create a similar cake at home using this recipe for a fresh, made-from-scratch version.
Lemon Olive Oil Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar use up to 1½ cups for a sweeter cake
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1¼ cups extra-virgin olive oil use a mild-flavored olive oil for a lighter taste
- 3 large eggs
- 2 tablespoons lemon zest from about 2 lemons
- 6 tablespoons lemon juice juice of about 2 lemons
- Optional: 1 teaspoon vanilla extract for extra aroma
- Optional: 1 tablespoon fresh thyme or rosemary chopped (for an herbal twist)
- For Serving: Powdered sugar for dusting; fresh berries or lemon slices (optional garnish)
Instructions
Preheat & Prep dry Ingredients
- Preheat your oven to 350°F (175°C).Grease a 9-inch round cake pan (or springform pan). Line the bottom with parchment paper for easy removal.In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Combine Wet Ingredients
- In a large mixing bowl, whisk the olive oil with eggs and sugar, until well blended.Stir in the lemon zest, lemon juice,and vanilla extract (if using)
Add Dry Ingredients:
- Combine the dry ingredients with the wet ingredients.Stir gently until just combined; do not overmix.
Bake
- Pour the batter into the prepared cake pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean (ovens vary, so begin checking at 40 minutes).
Cool
- Let the cake rest in the pan for about 10–15 minutes.Carefully run a knife around the edges, remove from the pan, and place on a wire rack to cool fully.
Garnish & Serve
- Dust with powdered sugar or drizzle with a lemon glaze (mix powdered sugar with enough lemon juice to form a pourable icing).Slice and enjoy at room temperature or slightly warm.
Notes
Nutrition Information (per serving)
SERVING: ~80g | CALORIES: ~360kcal | CARBOHYDRATES: ~46g | PROTEIN: ~5g | FAT: ~17g | SATURATED FAT: ~3g | CHOLESTEROL: ~42mg | SODIUM: ~240mg | POTASSIUM: ~70mg | FIBER: ~1g | SUGAR: ~25g | VITAMIN A: ~100IU | VITAMIN C: ~4mg | CALCIUM: ~30mg | IRON: ~1.5mg (Nutrition facts are estimates and may vary based on ingredient brands and measurements.)Pro Tips for Best Results:
- Room Temperature Ingredients: Use room-temperature eggs for easier blending and a better riseCold eggs can cause the batter to mix unevenly.
- Don’t Overmix: Once you add the flour, stir just until everything is incorporated. Overmixing can lead to a dense, tough cake
- Quality Olive Oil: Use the best quality olive oil you can; a good extra-virgin olive oil adds a fruity richness without making the cake taste oily (the cake won’t taste like olives, promise!)
- Herb Flavor: If adding herbs (like rosemary or thyme), chop them very finely so their flavor spreads evenly and doesn’t overpower each bite.
- Maximize Lemon Flavor: For the most lemony punch, use fresh lemons. Meyer lemons will give a slightly sweeter, floral note, while regular lemons add bright tartness.
- Avoid Oven Peeking: Try not to open the oven door during baking. Sudden temperature changes can cause the cake to sink in the middle
- Cooling Time: Let the cake cool completely before slicing. This allows the crumb to set; cutting too soon might cause it to crumble or seem under-baked
Storage Instructions:
- Room Temperature: Store the cake in an airtight container or wrapped in plastic wrap for up to 2 days at room temp. Olive oil cakes stay moist, but after a couple of days, you should refrigerate them to keep them fresh.
- Refrigerator: Wrap the cake (or individual slices) and keep it in the fridge for up to 1 week. For the best taste and texture, bring slices to room temperature before serving.
- Freezer: This cake freezes well. Wrap slices tightly in plastic wrap (and foil for extra protection) or place them in freezer-safe bags. Freeze for up to 2–3 months. Thaw overnight in the refrigerator, then let come to room temp before enjoying.
Craving a slice of homemade goodness? Try this Lemon Olive Oil Cake and let us know how it turned out!
