Lemon olive oil cake is a tender cake with lovely lemon flavor. The olive oil helps to make this cake incredibly moist and helps the cake stay moist for days!
Looking for a simple, yet delicious cake that’s easy to make and perfect for any occasion? This Lemon Olive Oil Cake is the answer!
This cake is the lemon version of my popular olive oil cake. Made with just a few pantry staples, this cake is incredibly moist, full of bright citrus flavor, and it comes together in just one bowl. This lemon cake is quick and easy to make, which means this simple recipe is perfect for both beginner bakers and experienced bakers alike.
This cake keeps well and freezes well, so it’s a great make-ahead dessert. Whether you’re craving a sweet treat or just need a quick snack, this lemon olive oil cake is sure to please!
Ingredient notes and substitutions
- Lemon zest: You can add additional lemon zest for even more lemon flavor.
- Lemon juice: I recommend using fresh lemon juice. Bottled lemon juice can have an off taste to it.
- Kosher salt: You can use 1/2 teaspoon of table salt (be sure to use 1/2 teaspoon, not tablespoon) in place of the kosher salt.
- Milk: You can use any milk from skim to whole milk. Whole milk will give you a slightly richer cake.
How to make lemon olive oil cake
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
Step 2: Using a stand mixer, fitted with the whisk attachment, beat eggs on medium speed until foamy, about 1 minute.
Step 3: Add 1 â…“ cups sugar, lemon zest, and lemon juice. Beat on high until mixture has thickened and is a pale yellow color, about 3 minutes.
Step 4: Reduce speed to medium, and with the mixer running, slowly stream in the olive oil. Mix until oil is fully incorporated, about 1 minute.
Step 5: Whisk in the flour, baking powder, and salt until just combined.
Step 6: Add milk and whisk again until just combined.
Step 7: Pour batter into the prepared pan.
Step 8: Sprinkle 3 tablespoons sugar over top.
Step 9: Bake for about 40-45 minutes, or until the cake is a golden brown color and a toothpick inserted in the center comes out with a few crumbs attached.
Step 10: Let cool for 15 minutes in the pan before removing onto a wire rack to cool completely.
Step 11: Dust with powdered sugar, if desired, just before serving.
Step 12: Cut into wedges and serve.
Recipe Tips!
- Lemon flavor: For stronger lemon flavor, add an additional tablespoon of lemon zest. You could also add a teaspoon or so of lemon flavoring.
- Non-Dairy: You can also use a nondairy milk if you prefer. I’ve used almond milk, and it works well.
- Springform pan: If you are worried that your springform pan may leak, place it on a baking sheet to catch any drips.
Storage
Store any leftover olive oil cake in an airtight container at room temperature. The cake will keep for up to 3 days when properly stored.
For longer storage, store in an airtight container in the refrigerator for up to 5 days.
More easy cake recipes!
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Lemon Olive Oil Cake
Equipment
- 9-inch springform pan
Ingredients
- 3 large eggs at room temperature
- 1 â…“ cups granulated sugar
- 1 tablespoon fresh lemon zest about 1 large lemon
- 1/4 cup freshly squeezed lemon juice about 1 large lemon
- 3/4 cup extra virgin olive oil
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup milk at room temperature
- 3 tablespoons granulated sugar
- Powdered sugar optional
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
- Using a stand mixer, fitted with the whisk attachment, beat eggs on medium speed until foamy, about 1 minute.3 large eggs
- Add 1 â…“ cups sugar, lemon zest, and lemon juice. Beat on high until mixture has thickened and is a pale yellow color, about 3 minutes.1 tablespoon fresh lemon zest, 1/4 cup freshly squeezed lemon juice
- Reduce speed to medium, and with the mixer running, slowly stream in the olive oil. Mix until oil is fully incorporated, about 1 minute.3/4 cup extra virgin olive oil
- Whisk in the flour, baking powder, and salt until just combined.1 ¾ cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
- Add milk and whisk again until just combined.3/4 cup milk
- Pour batter into the prepared pan.
- Sprinkle 3 tablespoons sugar over top.
- Bake for about 40-45 minutes, or until the cake is a golden brown color and a toothpick inserted in the center comes out with a few crumbs attached.
- Let cool for 15 minutes in the pan before removing onto a wire rack to cool completely.
- Dust with powdered sugar, if desired, just before serving.
- Cut into wedges and serve.
Notes
- Lemon zest: You can add additional lemon zest for even more lemon flavor.
- Lemon juice: I recommend using fresh lemon juice. Bottled lemon juice can have an off taste to it.
- Kosher salt: You can use 1/2 teaspoon of table salt (be sure to use 1/2 teaspoon, not tablespoon) in place of the kosher salt.
- Milk: You can use any milk from skim to whole milk. Whole milk will give you a slightly richer cake.
- Nutrition values are estimates.Â
Nutrition
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Comments & Reviews
Kathy says
I made this cake the other day, using a neutral oil. Didn’t put the sugar on top, only a sprinkling of confectioners sugar. A beautiful cake and delicious. I bought fresh strawberries to put on the cake. Held off on the whipped cream, but next time I’ll put the whipped cream on it. Thanks for another great recipe.
Kate says
Thank you! I’m so glad that you liked the cake!
Kathy says
Can you use any other oil besides Olive Oil?
Kate says
Yes, another neutral oil, like canola oil or avocado oil, should work.