Lemon Olive Oil Cake
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My lemon olive oil cake is super moist, light, and full of tangy, sweet lemon flavor! It needs only 7 ingredients and minimal prep time.
Have you ever baked with olive oil instead of butter? It’s one of my favorite ways to create cakes that are super moist with a light, tender crumb. This particular lemon olive oil cake is adapted from my mom’s recipe, which traditionally is a little denser, similar to a pound cake.
After testing multiple variations, I found that beating the eggs and sugar together first, rather than mixing the oil with the sugar, creates a lighter structure while still keeping the cake soft. I add just enough lemon to keep things bright without overpowering it.
Fun fact: Unlike butter-based lemon cakes, this version stays moist for days, though it never lasts that long!
Table of Contents
Why I love this lemon olive oil cake recipe
- Super easy. All you need to do is beat eggs with sugar, add the remaining ingredients, combine, and bake. Easy peasy!
- Perfect texture. While the cake is moist and soft in the middle, it has a light crumb, making it even more appealing.
- No olive oil flavor. I promise you, this does not taste anything like olives or the oil.
- Perfect for any occasion. This cake fits perfectly for a fancy dinner party, a family gathering, or brunch.
Key Ingredients
Here’s what goes into the cake, along with my kitchen notes. Full measurements are in the recipe card below.
- Eggs. Please use room-temperature eggs, as they make all the difference when combining the ingredients. Unlike other lemon cakes, you won’t need to separate the egg whites from the egg yolks.
- Baking powder. Helps make the cake fluffy and adds rice.
- Confectioner’s sugar. If your sugar has clumps, I suggest sifting it first.
- All-purpose flour. I tested this cake with gluten-free flour and wholewheat flour and didn’t love the texture.
- Milk. Whole milk, non-fat milk, or plant-based alternatives.
- Olive oil. The signature ingredient! Either light or standard olive oil works, but please do me a favor- use the BEST quality olive oil you can find!
- Lemons. Fresh lemons, please. You will know the difference if using bottled lemon juice.
- Salt. Just a pinch to balance out the other ingredients.
- Vanilla extract. Optional, but if you like cakes with a subtle vanilla note. I typically omit it for this specific cake.
How to make lemon olive oil cake
Step 1- Beat eggs and sugar until fluffy.
Step 2- Make the cake batter. Add the lemon, olive oil, and milk. Fold in the flour and baking powder.
Step 3- Bake the cake in a preheated oven for 35 minutes or until done.
Step 4- Cool and decorate. Let the cake cool completely before dusting it with more confectioners’ sugar.
Arman’s recipe tips
- Avoid overmixing cake batter. Overmixing after adding flour will result in a chewy, dense cake. Once combined (a couple of flour streaks are fine), pour it into the cake tin and bake it immediately.
- Use the right cake pan. Based on reader comments, I retested this cake in several cake pans, and 7 or 8-inch cake pans are ideal. 9-inch cake pans tend to result in a thinner cake.
- Let the cake cook down. Don’t cut into the cake right after it is out of the oven; wait for 10-15 minutes. Remove the cake from the tin, transfer it to a cooling rack, and let it cool. Only then cut into it. Remember that it is too fragile to handle when hot.
- Avoid opening the oven during baking. Let your cake bake undisturbed for a full 35 minutes. Trust me, you don’t want a sunken cake.
- Use other citrus. Swap out the lemon for orange, limes, or grapefruit.
- Add flavor boosters like almond extract, or use a lemon glaze made with a mix of lemon juice and maple syrup.
Storage instructions
To store. Leftovers will keep well at room temperature for 3 days or in the fridge for up to one week.
To freeze. Place cake slices in a shallow container and freeze for up to two months.
Frequently asked questions
I tested this cake using egg substitutes, and while it didn’t have the best structure, the texture remained relatively similar. Opt for flax eggs or a pre-formulated egg replacer.
Yes, you can. Vegetable oil, canola oil, or safflower oil will all work. However, you will lose the subtle fruitiness that olive oil naturally lends to the lemon flavor.
Lemon Olive Oil Cake
Video
Ingredients
- 2 large eggs
- 1/2 cup + 1 tablespoon sugar
- 1/2 cup extra virgin olive oil
- 1/3 cup milk
- 1 large lemon juiced and zested
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons confectioners sugar to decorate
Instructions
- Preheat oven to 180C/350F. Line a 7 or 8-inch cake pan with parchment paper and set aside.
- Beat the eggs with sugar in a bowl until fluffy. Add milk and extra-virgin olive oil. Add lemon zest and lemon juice and whisk until smooth. Finally, fold in the flour and baking powder. Stir until you have a smooth batter.
- Pour the batter into the prepared cake pan and bake for 35 minutes or until a toothpick comes out just clean.
- Cool the cake for 15 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Dust the cake with some powdered sugar before serving.
Notes
- Tips: See my recipe tips above for making the best lemon olive oil cake.
- Leftovers: Keep at room temperature for 3 days or in the fridge for one week.
Nutrition
More lemon dessert recipes
- No bake lemon cheesecake– Rich, creamy, and I reckon it’s one of the easiest cheesecakes you can make.
- Healthy lemon bars– I tested this recipe endlessly to make sure it did justice to traditional lemon bars.
- Lemon loaf– Inspired by Starbucks, this one doesn’t need any eggs or butter.
- Lemon mousse– I keep things simple with just 3 ingredients!
- Lemon poppy seed cake
Originally published June 2023
I noticed the baking time is the same for all sizes….was that an oversight? I’ve made this MANY times and everyone loves it.
Hi Pete- it sounds like its the recipe card, let me double-check for you 🙂
Easy to follow and the results were amazing.
Thanks for the lovely feedback and review, Sarah. I’m so glad you’ve enjoyed the recipe!
I followed this recipe exactly–room temperature eggs and highest quality olive oil. I’m an experienced baker and did not over mix. I now make it almost every week and the kids love it.
Hi Allie- thanks so much for the lovely review and rating. I appreciate you taking the time to leave a lovely comment and I’m so glad the kids approve!!
This is such a simple and light cake. I sometimes dust it with cinnamon sugar.
Thanks for the lovely feedback and review, Kristina! I appreciate you making my recipe and leaving a lovely review and rating 🙂
This cake is really tasty. Texture is light and tender, and it is very simple to make. My only recommendation is that you bake in an 8 inch pan.The 9 inch pan made it look a bit flat, though the cake is actually quite airy.
Hi Carol- appreciate that feedback. I’ve retested the recipe and am changing the recommended cake pan size- 8-inches does lead to a more balanced and fluffy cake 🙂
I am actually scared to follow this recipe as olive oil and lemon would be so weird to me. I could try but I dont know if I will like it.
I’ve used nothing but olive oil for baking dessert breads and cakes for years. You don’t taste the olive oil and you’re eating something very healthy
Easy and delicious!
My cake came out perfect, and it paired so well with tea.
Thanks so much, Tennerif- I appreciate your lovely comment and review 🙂
I love your recipes. I made your Lemon Olive Oil cake but it didn’t rise. Could it because I baked it in an 8 inch spring-form pan? Thank you,
l
Springform pans shouldn’t have an issue- I wonder if it’s larger than 8-inches?
Mine didn’t rise either….I may not have mixed it enough– I was paranoid when you said DONT overmix! With high ratio of oil you really want to develop gluten. I’ll try again.
Hi Pete- I’m sorry to hear that. My team and I retested this cake, and all of us came to the conclusion to change the recommended cake pan size to 7 or 8 inches, to ensure it has some height.
Wait I really need to use olive oil here? It will not taste “wrong”?
Just made this lemon olive oil cake and it was super moist and fluffy!
Thanks, Casali!
This was so yummy & refreshing! I baked it in a 9 inch rectangle glass pan & used coconut milk. It didn’t rise very much, it came out more like lemon cake bars. I’m wondering if you could give me tips on how to make it more fluffy? I made a practice batch & will need to make another one for a baby shower. Will doubling the recipe make it fluffier? Or should I make it a layered cake? Or is there a way to make it fluffy while keeping it to 1 layer?
Hi Phoebe! It sounds like it’s the rectangular size which affects how thick/fluffy it is. I suggest baking it in a smaller pan to compensate 🙂
Could you specify measurements in grams or mls rather than cups because every country has different size cup measures
We don’t use grams, we use American cups and tablespoons 🙂
I haven’t tried this cake yet but looking forward to another excellent recipe. I was wondering if I could use Meyer’s Lemon EVOO and not add lemon juice? I have used it in salad dressing with great results but not sure with baking. Your recipes are fantastic. Thank You
Hi Pam! I wanted to circle back to this comment after I personally tested it out myself (I got myself a bottle!). Unfortunately, the lemon flavor is not as pronounced as I’d hope. You can halve the amount of lemon juice but do not omit it completely 🙂
Loved it… taste amazing!!
Switch the olive oil for regular oil and it came out amazing ❤️❤️
Very Tasty! was gone in the blink of an eye
Used gluten free flour, replaced each egg with: 1 teaspoon baking soda, 1 tablespoon vinegar
glazed with lemon juice mixed withy powdered sugar.
Definite do over!
I made this today and it was delicious! I poured a lemon glaze over it. 🍋
Could you please write weights of ingredients in grams because there are different size cup measures according to which country you live in.
We don’t use grams, we use American cups and tablespoons 🙂
I made this today and it was delicious! I poured a lemon glaze over it. 🍋
Arman, your recipes are amazing! Question… can I use almond flour with this recipe to make it low carb?
Haven’t tried but you are welcome to experiment and see!
Can I use avocado oil instead? or does it not go with lemon? If njt lemon think making this sane cake using oranges w rhe avocado oil be good? Not sure i have any good olive oil lying around. Would it get the sane texture and moisture?
Hello,
I was wondering if coconut oil and almond flour can be used instead for the lemon cake. I love lemon anything.
Thank you.
Subhadhra Gunn
Thank you, Arman. This cake was delicious. I made it with gluten free flour and oat milk. And also a lemon glaze. It was an easy to follow recipe. I have many food allergies and this was perfect for my lemon cravings.
Absolutely fabulous, will make again. Thanks Arman!
Thank you, Anahita! 🙂 I appreciate your lovely review and rating!