Lemon Olive Oil Cake Recipe

If you’ve been searching for a dessert that perfectly balances bright citrus notes with a rich, moist crumb, you’re going to fall head over heels for this Lemon Olive Oil Cake Recipe. This wonderful cake marries the fruity depth of extra virgin olive oil with the zesty freshness of lemons, creating a delightfully tender texture and bold flavor that feels both elegant and comforting. Whether you’re making it for a special occasion or simply to brighten up your afternoon tea, this cake is a true crowd-pleaser that brings sunshine to every bite.

Ingredients You’ll Need

The beauty of this Lemon Olive Oil Cake Recipe lies in its simplicity—just a handful of everyday ingredients that come together for a show-stopping result. Each component plays a crucial role: the olive oil keeps the cake wonderfully moist and adds a subtle fruity note, lemon zest and juice provide the burst of citrus brightness, and the balance of flour and leavening ensures the perfect crumb.

• All-purpose flour (1 1/2 cups): The foundation that gives the cake structure and tenderness.
• Baking powder (1 1/2 tsp): Helps the cake rise beautifully for a light texture.
• Salt (1/4 tsp): Enhances all the flavors and balances sweetness.
• Extra virgin olive oil (1/2 cup): Adds moistness and a delicate fruity character unique to this cake.
• Granulated sugar (1 cup): Sweetens the cake while aiding in creating a soft crumb.
• Large eggs (2): Provide richness and structure.
• Whole milk or buttermilk (1/2 cup): Adds moisture and a slight tang, especially if using buttermilk.
• Lemon zest of 2 lemons: Delivers concentrated citrus oils for an aromatic punch.
• Fresh lemon juice (1/4 cup): Brings fresh acidity and brightness to the batter.
• Vanilla extract (1 tsp): Rounds out the flavors with subtle warmth.
• Powdered sugar (1/2 cup): For the optional tangy glaze that crowns the cake beautifully.
• Fresh lemon juice (2 tbsp): Mixed with powdered sugar to make the glaze.

How to Make Lemon Olive Oil Cake Recipe

Step 1: Preheat and Prepare Your Pan

Begin by preheating your oven to 350°F (175°C). This ensures the right temperature for an even bake. Grease and flour a 9-inch round cake pan or simply line it with parchment paper to prevent sticking and make removal easy.

Step 2: Combine Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl. Mixing these first ensures that your cake rises uniformly and has that perfect delicate crumb.

Step 3: Mix Wet Ingredients

In a large bowl, whisk the olive oil and granulated sugar together until smooth and well combined. This step is key for integrating the flavors and starting the batter off with a luscious texture.

Step 4: Add the Eggs

Add the eggs one at a time, beating each thoroughly before adding the next. This helps to incorporate air, creating a cake that’s light yet rich.

Step 5: Incorporate the Lemon and Vanilla

Stir in the lemon zest, fresh lemon juice, and vanilla extract. The combination of zest and juice will infuse the batter with that unmistakable, fresh lemon brightness.

Step 6: Bring Wet and Dry Together

Gradually add the dry ingredients into the wet mixture in two batches, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter and creating a dense cake.

Step 7: Bake the Cake

Pour your beautiful batter into the prepared pan, smoothing the top with a spatula. Bake for 30 to 35 minutes, checking by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Keep an eye on the top, and if it browns too quickly, tent it with foil.

Step 8: Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. While it cools, whisk together powdered sugar and lemon juice to create a silky glaze. If the glaze is too thick, add a teaspoon of lemon juice at a time until perfect. Drizzle over the cake to add a gorgeous, tangy finish.

Step 9: Serve and Enjoy

Slice it up and savor each bite of this wonderfully moist and citrusy cake. It’s perfect for sharing with loved ones or treating yourself on any day that deserves a little extra sunshine.

How to Serve Lemon Olive Oil Cake Recipe

Garnishes

A simple dusting of powdered sugar, some thin lemon slices, or a sprinkle of fresh mint leaves can elevate your presentation effortlessly, making each serving feel like a special treat.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a classic indulgence. For a brighter contrast, serve alongside fresh berries or a tart berry compote.

Creative Ways to Present

For an elegant touch, try serving individual slices topped with a spoonful of lemon curd or layering thin slices to create mini cake stacks with frosting or glaze between layers—it’s a crowd favorite for celebrations!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap the cake tightly in plastic wrap and store at room temperature for up to 2 days or refrigerate up to 4 days. This keeps it moist and flavorful without losing its lovely texture.

Freezing

For longer storage, you can freeze the cake. Wrap it well in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving for best results.

Reheating

If you want to enjoy the cake warm, gently reheat slices in the microwave for 15-20 seconds or warm in an oven at 300°F for about 10 minutes. This revives the moistness and enhances the aroma.

FAQs

Can I use a different type of oil instead of olive oil?

Extra virgin olive oil is chosen here for its distinctive fruity flavor that complements the lemon beautifully. While you can substitute with a neutral oil like canola, you’ll miss out on that unique taste that makes the Lemon Olive Oil Cake Recipe stand out.

Is it necessary to use fresh lemon juice and zest?

Fresh lemon juice and zest provide vibrant, natural citrus flavors that bottled juices simply can’t match. They are essential to achieving the bright and fresh taste that defines this cake.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just be sure it contains xanthan gum or another binder to maintain the cake’s structure.

What if I don’t have buttermilk? Can I use regular milk?

Regular whole milk works perfectly well in this recipe. If you want to mimic the tanginess of buttermilk, simply add a teaspoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.

How long will the glaze keep on the cake?

The lemon glaze is best served fresh, as it can soften and absorb into the cake after a day or two. If you prefer, you can store the cake unglazed and add the glaze just before serving.

Final Thoughts

I truly can’t recommend this Lemon Olive Oil Cake Recipe enough—it’s like a little slice of sunshine that’s both incredibly simple and wonderfully satisfying. Whether you’re baking it for family, friends, or just to treat yourself, it’s sure to bring a smile to your face and a fresh, lovely flavor that will have everyone asking for seconds. Give it a try—you’ll be so glad you did!

Print