Lemon Olive Oil Cake (Moist and Flavorful)

Our Lemon Olive Oil Cake is bright, tangy, and just the right amount of sweet, with a golden, sugar-crusted top. It's made with simple pantry staples and comes together easily, making it the kind of sweet treat that lemon lovers will keep coming back to.

It has no business being this good for how simple it is to make!

Lemon cakes have a long history, but the Italian Torta al Limone is where the Lemon Olive Oil Cake really got its start. It has a bold lemon flavor, is soft in the middle, and has just the right amount of sweetness.

What I love is how the olive oil lends it a rich, smooth texture, while the lemon helps keep the olive oil flavor in check. And the raw sugar on top bakes into a light, crackly crust that adds a perfectly textured contrast.

It's one of those easy bakes that feels a little extra special and always gets a few compliments at the table.

It works just as well for casual brunches as it does for spring holidays or weekend get-togethers.

And since it's made with pantry ingredients, you won't need to run out to five different stores to pull it off.

If you're into Italian desserts, don't miss my Italian Lemon Ricotta Cake. It's soft, lemony, and the kind of easy bake that always gets a smile.

And if chocolate's more your thing, try my Torta Caprese. It's rich and fudgy, made without flour, and so good no one at the table will even notice.

Ingredients

Gather the ingredients to prepare our Lemon Olive Oil Cake recipe. Culinary professionals call this the “Mise en Place,” which means "everything in its Place."

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I Make Adjustments to the Recipe?

Absolutely. We made our Italian Lemon Cake with extra-virgin olive oil, but you can use light olive oil, vegetable oil, or canola oil if that's what you have on hand. Just make sure it's a neutral oil so the lemon flavor stays at the forefront.

For a stronger lemon flavor, use the zest of a whole lemon and always opt for fresh lemon juice. Bottled will do in a pinch, but the flavor just isn't the same.

Substituting the vanilla extract with almond extract adds a unique twist that complements the lemon flavor beautifully.

If you're not into the raw sugar topping, a light dusting of powdered sugar after it cools is a great way to finish it off.

You can fold in a handful of fresh blueberries or raspberries before baking for a pop of color and a little extra sweetness. Just toss them in a bit of flour first so they don't sink to the bottom.

For a sweeter twist, fold in half a cup of white chocolate chips. They add creamy little bursts throughout the cake that mellow out the lemon and give it a smoother, more dessert-like finish.

Recipe Variations

• Orange Olive Oil Cake: Swap lemon with fresh orange zest and juice.
• Glazed Lemon Olive Oil Cake: Add a sweet-tart lemon glaze on top.
• Almond Lemon Olive Oil Cake: Use half almond flour for a nutty twist.
• Berry Topped Cake: Garnish with fresh blueberries or raspberries.
• Layered Dessert: Slice in half and add mascarpone cream and fruit between the layers.

How to make Lemon Olive Oil Cake

Follow along with my simple step-by-step instructions to learn how to make lemon olive oil cake in your home kitchen.

• Preheat the oven to 350°F.
• Grease the bottom and the sides of a springform pan. Line the bottom with parchment paper and grease it.
• Wrap the outside of the pan with foil to prevent leaks.

• Add the all-purpose flour, baking powder, baking soda, and salt to a large bowl.
• Whisk to combine and set aside until needed.
• Add the olive oil, room-temperature eggs, and granulated sugar to a large bowl.
• Whisk to combine.
• Add the vanilla, lemon zest, and lemon juice to the bowl.
• Whisk to combine.

• Add half of the dry ingredients to the wet ingredients.
• Mix just enough to combine.
• Add the milk to the batter.
• Mix just enough to combine.
• Add the remaining flour mixture to the batter.
• Mix just enough to combine.

• Pour the batter into the prepared springform pan.
• Sprinkle two tablespoons of raw (or demerara) sugar evenly over the top.
• Place the pan on the center rack of the preheated oven and bake for 50-55 minutes. The cake should be golden brown, and when a cake tester is inserted into the center, it should come out clean or with only a few moist crumbs.
• Place the cake in the pan on a wire rack to cool for 10 minutes.
• Then carefully remove it and place it on a plate to continue cooling.

Chef Tips

• Use freshly grated lemon zest for maximum flavor. Bottled juice can't compete.
• Whisk the sugar with the zest before adding other ingredients to release the citrus oils.
• Don't overmix once the flour is added; this helps keep the crumb tender.
• A dusting of powdered sugar or a drizzle of lemon glaze makes a simple, elegant finish.

Our Lemon Olive Oil Cake is full of bright lemon flavor, easy to make, and exactly the kind of cake I love to serve for brunch, bring to weekend get-togethers, or just keep on hand when something homemade sounds better than store-bought.

Nobody ever expects much from a cake this simple, and that's part of the fun!

Serving Suggestions

• Serve plain with a dusting of powdered sugar for a rustic touch.
• Top with a dollop of whipped cream or Greek yogurt and fresh berries.
• Pair with espresso, coffee, or a glass of dessert wine for an elegant finish.
• Works beautifully as a brunch cake or light after-dinner dessert.

How to Store and Freeze

Let the lemon olive oil cake cool completely, then store it in an airtight container at room temperature for up to 3 days.

If you want to keep it longer, wrap it well and refrigerate for up to 5 days. Bring it back to room temperature before serving so that the texture remains soft and the lemon flavor is pronounced.

You can also freeze slices for up to one month. Just wrap them individually and thaw at room temperature when you’re ready to eat.

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