If you love citrusy desserts, then this Lemon Olive Oil Cake is the perfect recipe for you! The combination of lemon and olive oil creates a moist and fragrant cake that’s both delicious and easy to make. A slice of olive oil cake topped with berries and whipped cream on a floral plate.

Why this recipe is so great:

  • Moist and flavorful: The combination of olive oil and lemon in this recipe creates a moist and flavorful cake that’s not too sweet. The lemon adds a bright, citrusy flavor while the olive oil gives the cake a slightly fruity and nutty taste.
  • Easy to make: Just a few basic ingredients and kitchen tools are all you need to make this incredibly delicious cake. You simply mix the wet ingredients together, add in the dry, and bake!
  • Versatile: This cake can be served for any occasion. It’s perfect for a casual afternoon tea or a more formal dinner party. You can also dress it up with some whipped cream, fresh fruit, or a drizzle of glaze to make it even more special.

A lemon olive oil cake on a blue and white plate surrounded by a lemon, bowl of whipped cream, and blue cloth.

Ingredients you’ll need:

  • AP flour
  • baking powder & salt
  • eggs & milk
  • granulated sugar
  • olive oil
  • vanilla extract
  • a large lemon

How to make lemon olive oil cake:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat the eggs and sugar until well combined. Slowly add in the olive oil, mixing as you go.
  3. Mix in the milk, then the vanilla and lemon zest. With the mixer on low, slowly add in the dry ingredients.
  4. Pour the batter into a greased 8″ round cake pan. Bake at 350F for 30 minutes.

process images of how to make lemon olive oil cake

FAQ:

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

You can use any neutral-flavored oil, such as vegetable or canola or avocado oil, instead of olive oil. However, keep in mind that using olive oil gives the cake a unique flavor that you won’t get with other oils.

Can I use a different type of citrus fruit instead of lemon?

Yes, you can use other citrus fruits, such as oranges or grapefruits or limes, instead of lemon.

Can this cake be made in advance?

Yes, this cake can be made ahead of time. Simply store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Can I freeze this cake?

Yes, you can freeze this cake for up to 2 months. Simply wrap it tightly in plastic wrap and then foil before placing it in the freezer. Thaw it at room temperature for a few hours before serving. A slice of lemon olive oil cake topped with whipped cream and berries with a piece on a fork.

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Lemon Olive Oil Cake

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  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 8-10
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

If you love citrusy desserts, then this Lemon Olive Oil Cake is the perfect recipe for you! The combination of lemon and olive oil creates a moist and fragrant cake that’s both delicious and easy to make.

Ingredients

  • 1 ½ cups (190g) all-purpose flour⁠
  • 1 ½ tsp baking powder⁠
  • ½ tsp salt
  • 3 large eggs⁠
  • ¾ cup (150g) granulated sugar⁠
  • ½ cup (125ml) olive oil⁠
  • ½ cup (125ml) milk⁠
  • 1 tsp vanilla extract
  • zest of 1 large lemon

Optional:

  • powdered sugar for dusting
  • whipped cream and fresh berries for serving

Instructions

  1. Preheat oven to 350F and grease an 8″ cake pan.
  2. In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the eggs and sugar until well combined. Slowly add in the olive oil, mixing as you go.
  4. Mix in the milk, then the vanilla and lemon zest. With the mixer on low, slowly add in the dry ingredients, mixing until just combined. Pour the batter into the prepared pan.
  5. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely. Dust with powdered sugar before serving if desired.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Recipe very slightly adapted from La Panza Olive Oil