This lemon olive oil cake is sunshine in dessert form, with a light, tender crumb and bright lemon flavor in every bite. Elegant yet simple, it’s an effortless cake to make.
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Sunshine in Dessert Form
This lemon olive cake recipe is moist and light, full of fresh lemon flavor, and easy to make, which is why, along with lemon loaf cake, lemon blueberry cake, and easy lemon bars, it’s the perfect citrusy dessert for any occasion!
Made with extra virgin olive oil for a tender crumb and fresh lemons for bright notes, this cake is simple yet perfect for Easter, baby showers, a weeknight treat, and then again in the morning for brunch!
Why You’ll Love This Classic Recipe
- An easy, one-bowl recipe. A simple, bakery-style cake, with just 20 minutes of prep.
- Sweet and tart. You’ll love the sweet and zesty combination of fresh lemons and sugar.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Olive oil: Use extra virgin olive oil (light olive oil) for a mild flavor. The light olive oil gives the best flavor and isn’t too strong.
- Lemons: You’ll need both the juice and the zest from fresh lemons. Eureka or Lisbon lemons are nice and tart, whereas Meyer lemons are less acidic and sweeter.
- All-purpose flour: Spoon and level the flour. You don’t want to add too much, or it’ll create a dense, dry, and crumbly cake.
- Powdered sugar: To finish with a dusting before serving.
- You’ll also need: Large eggs, whole milk, vanilla, sugar, salt, baking powder, and baking soda.
How to Make Lemon Olive Oil Cake
In a stand mixer fitted with the whisk attachment, beat the olive oil and eggs until smooth.
Then, add the milk, lemon juice, lemon zest, vanilla, and sugar and whisk until fully combined.
Add the flour, salt, baking powder, and baking soda, and mix until just combined. Do not overmix.
Pour the batter into a greased 9-inch springform pan lined with parchment paper and bake in a preheated 325°F oven for 55-65 minutes.
Let the lemon olive oil cake cool completely. Run a knife around the edge and then remove it from the pan. Dust with powdered sugar, slice, and enjoy!
Recipe Tips
- Use good quality oil. Light olive oil will deliver the best flavor that won’t overpower the lemon.
- No springform pan? A regular 9-inch round pan can be used instead. Be sure to use a non-stick spray and a piece of parchment paper on the bottom so it comes out easily.
- Let it cool before removing. Once the cake cools and sets, it’s much easier to remove and slice.
- Add a lemon glaze on top. Whisk 1 cup of powdered sugar with 2-3 tablespoons of lemon juice.
This lemon olive oil cake is sunshine in dessert form, with a light, tender crumb and bright lemon flavor in every bite. Elegant yet simple, it’s an effortless cake to make.
For dusting: powdered sugar
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Prepare and preheat: Preheat oven to 325°F. Coat 9 inch round springform cake pan with nonstick cooking spray, line with parchment paper, and spray again.
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Whisk wet ingredients: In the bowl of a stand mixer, add 1 cup olive oil and 3 eggs. Use the whisk attachment and whisk until well combined and smooth. Add 1 cup milk, 1/2 cup lemon juice, lemon zest (about 3 Tablespoons), 1 teaspoon vanilla and 1 1/2 cups sugar. Whisk until smooth.
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Add dry ingredients: Add 2 cups flour, 1 teaspoon salt, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda. Whisk until just barely combined, do not overmix. If needed, scrape down the edges with a spatula and gently combine.
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Bake: Pour batter into the springform pan, and place on a baking sheet. Bake for 55-65 minutes, or until a toothpick comes out clean.
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Cool: Cool completely before removing from pan. To remove from springform, run a knife along the edges of the pan first. Dust with powdered sugar before serving.
Last step: Please leave a comment and rating after you make the recipe.
Pan: If you don’t have a springform pan, you can use a regular 9″ round pan, but be sure to use non-stick spray and add parchment paper so it comes out easily.
Lemon glaze: If you prefer a glaze over top, whisk together 1 cup of powdered sugar with 2-3 Tablespoon of lemon juice.
See Nutrition Info
Calories: 456kcal, Carbohydrates: 63g, Protein: 7g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 267mg, Potassium: 145mg, Fiber: 2g, Sugar: 31g, Vitamin A: 107IU, Vitamin C: 14mg, Calcium: 53mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Storage
- Room temperature. Keep the cake covered in an airtight container to retain moisture. It can be stored at room temperature for up to 2 days.
- Refrigerator. You can also keep it in the fridge for up to 5 days. Bring it out to sit for a bit before serving. It’s best served at room temperature.
- Freezer. Wrap the cake or individual slices with plastic wrap. Place them in a freezer bag to keep frozen for up to 2 months. Thaw on the countertop.