If you are craving something that perfectly balances bright citrus flavor with a moist, tender crumb, this Olive Oil Lemon Cake Recipe is exactly what you need. The beauty of this cake lies in its simplicity: a few staple ingredients come together to create a delicate, naturally flavorful dessert that’s both light and satisfying. Using olive oil instead of butter adds a subtle fruitiness and gives the cake an incredibly soft texture, while fresh lemon zest and juice bring a fresh zing that wakes up every bite. Whether for a weekend treat or a special occasion, this cake never fails to deliver joy and compliments.
Ingredients You’ll Need
This Olive Oil Lemon Cake Recipe uses simple, everyday ingredients that come together effortlessly, yet each one plays a vital role. The balance between flour and leavening agents ensures a tender rise, while olive oil and eggs keep it moist and rich. Fresh lemon zest and juice give it that vibrant, unmistakable citrus punch that defines the cake.
- 1 1/2 cups all-purpose flour: The base of the cake providing structure and tenderness when measured right.
- 1 tsp baking powder: Helps the cake rise to a lovely fluffy height.
- 1/2 tsp baking soda: Perfect partner to baking powder for a balanced lift and light crumb.
- 1/4 tsp salt: Enhances the flavors and balances the sweetness.
- 1/2 cup olive oil (use a light, mild olive oil): The star ingredient that gives the cake moistness with a subtle fruity undertone.
- 3/4 cup granulated sugar: Sweetens the cake without overpowering the lemon notes.
- 3 large eggs: Bind everything together and contribute to the rich texture.
- 1 tsp vanilla extract: Adds warmth and complements the lemon zest beautifully.
- 1 tbsp lemon zest (or orange zest): Zesty brightness that elevates the cake’s flavor immensely.
- 1/2 cup whole milk (or non-dairy milk): Ensures a smooth batter and tender crumb.
- 1 tbsp fresh lemon juice (or orange juice): A splash of acidity that tightens up the cake’s flavor profile.
- Optional garnishes: Powdered sugar, fresh berries, or whipped cream for an extra special touch.
How to Make Olive Oil Lemon Cake Recipe
Step 1: Preheat and Prepare Your Pan
Begin by preheating your oven to 350°F (175°C). This step ensures your oven is at the perfect temperature when the batter is ready, providing an even bake. Grease your 8-inch round cake pan thoroughly and flour it, or just line the bottom with parchment paper for an easy release later. Proper preparation here means a smoothly baked cake without any sticking.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisking these together not only mixes but also aerates the flour, which helps your cake rise beautifully and develop a tender crumb. Setting this aside keeps things organized for when you merge wet and dry ingredients.
Step 3: Blend the Wet Ingredients
Grab a large mixing bowl and whisk the olive oil with the sugar until smooth and evenly combined—this step helps dissolve some of the sugar and makes your batter silky. Then, add the eggs one at a time, beating well after each addition; this builds the cake’s structure and richness. Stir in the vanilla extract and freshly grated lemon zest for that irresistible fragrance and bright citrus hit.
Step 4: Alternate Adding Dry Ingredients and Milk
Slowly incorporate the dry ingredients into the wet mixture, alternating with the milk and the fresh lemon juice. Starting and finishing with the dry ingredients prevents a batter that’s too wet or too dry and ensures everything is combined without overmixing. Overmixing can lead to a dense cake, so mix just until combined and trust your instincts!
Step 5: Bake the Cake
Pour your luscious batter into the prepared pan and smooth the surface gently. Place it in the oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs clinging. Baking times vary slightly with ovens, so keep an eye towards the end.
Step 6: Cool and Prepare to Enjoy
Once baked, let the cake cool in its pan for about 10 minutes. This rest allows it to firm up slightly before you gently transfer it to a wire rack to cool completely. Cooling thoroughly helps maintain the delicate crumb when slicing and enhances the flavor. When cooled, it’s ready for whatever finishing touch you prefer!
How to Serve Olive Oil Lemon Cake Recipe
Garnishes
This Olive Oil Lemon Cake Recipe is gorgeous on its own, but a light dusting of powdered sugar brings an elegant simplicity. For more flair, crown the cake with fresh berries like raspberries or blueberries—they add a sweet-tart contrast and lovely color. Whipped cream is another classic option that complements the cake’s moist texture without overwhelming its citrus notes.
Side Dishes
If you’re planning a fancy afternoon tea or a light dessert pairing, serve this cake alongside a cup of herbal or green tea to cleanse the palate. A scoop of vanilla bean ice cream or a dollop of Greek yogurt on the side can also provide delightful creaminess that balances the lemony brightness perfectly.
Creative Ways to Present
Want to wow your guests? Slice the cake into layers and spread a thin layer of lemon curd or mascarpone cheese between each. Garnishing with edible flowers or a drizzle of honey can transform this humble Olive Oil Lemon Cake Recipe into a centerpiece worth celebrating. You can also cut it into small cubes and serve skewered with fruit for a fun party bite.
Make Ahead and Storage
Storing Leftovers
After enjoying, store any leftover cake in an airtight container at room temperature for up to 3 days to keep it moist and fresh. If your kitchen is warm, the fridge is fine but bring the cake back to room temperature before serving to enjoy that tender crumb fully.
Freezing
This cake freezes wonderfully, making it a great make-ahead option. Wrap it tightly in plastic wrap and then in foil to avoid freezer burn. It will keep nicely for up to 3 months. When ready to eat, thaw overnight in the fridge or on the counter for a few hours.
Reheating
If you want to warm up slices of this Olive Oil Lemon Cake Recipe, gently heat in the microwave for 10 to 15 seconds or place briefly in a low oven (around 300°F/150°C) wrapped in foil. This restores softness and revives the delectable aroma.
FAQs
Can I substitute vegetable oil for olive oil in this recipe?
You can, but substituting olive oil is recommended because it adds a unique fruity depth that vegetable oil lacks. If you use vegetable oil, the cake will be moist but without that signature flavor the olive oil provides.
Is it okay to use non-dairy milk in this Olive Oil Lemon Cake Recipe?
Absolutely! Non-dairy milks like almond or oat milk work beautifully here and won’t affect the texture much. Just make sure it’s unsweetened to keep the sugar levels balanced.
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice gives the best brightness, but bottled lemon juice can be used in a pinch. Just be sure it’s 100% lemon juice without added sugars or preservatives.
How do I know when the cake is fully baked?
Testing with a toothpick is the best method: insert it into the thickest part of the cake and if it comes out clean or with a few moist crumbs, it’s done. The top should also be golden and spring back lightly when touched.
Can this cake be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or another binder. The texture might be slightly different but still delicious.
Final Thoughts
This Olive Oil Lemon Cake Recipe is truly one of those delightful desserts that feels homemade yet special every time. It’s quick, simple, and full of flavor—a shining example of how a handful of ingredients can come together to create something unforgettable. I encourage you to give it a try. The burst of citrus with the soft crumb will dance on your taste buds and have you coming back for more.
Print
Olive Oil Lemon Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This homemade Olive Oil Cake offers a moist and tender crumb with a subtle citrus aroma, making it a perfect light dessert or afternoon treat. Crafted with simple pantry ingredients and featuring a mild olive oil for a delicate fruity undertone, this cake is easy to prepare and baked to golden perfection, ideal for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup olive oil (use a light, mild olive oil)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (or orange zest)
- 1/2 cup whole milk (or non-dairy milk)
- 1 tbsp fresh lemon juice (or orange juice)
Optional Garnish
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line the bottom with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside this mixture.
- Combine Wet Ingredients: In a large mixing bowl, whisk the olive oil and granulated sugar until they form a smooth and combined mixture. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and lemon zest to incorporate the citrus flavor.
- Add Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and fresh lemon juice. Begin and end with the dry ingredients, mixing just until everything is combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared cake pan. Place it in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar and garnish with fresh berries or whipped cream as desired before serving.
Notes
- Use a light, mild olive oil to keep the flavor delicate and avoid overpowering the cake.
- You can substitute lemon zest and juice with orange zest and juice for a different citrus flavor.
- Do not overmix the batter once the wet and dry ingredients are combined to maintain a tender crumb.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, use non-dairy milk instead of whole milk.
