Lemon Olive Oil Cake

This lemon olive oil cake is a light, tender dessert bursting with fresh citrus flavor. Made with fragrant lemon zest and juice and enriched with olive oil instead of butter, it has a beautifully moist crumb and a clean, vibrant taste. It’s simple, elegant, and perfect for any time of day, whether served plain or with a spoonful of yoghurt.

Why You’ll Love This Recipe

This cake comes together in one bowl with no mixer required, making it wonderfully easy and fuss-free. Olive oil keeps the texture soft and moist for days, while fresh lemons give it a bright, aromatic flavor. It’s naturally dairy-free if you choose plant-based milk, not overly sweet, and versatile enough for breakfast, afternoon tea, or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar (caster sugar), plus 1 tablespoon extra for topping
Zest of 3 lemons, plus 1 tablespoon extra for serving
3/4 cup extra virgin olive oil
3 large eggs, at room temperature
1/2 cup freshly squeezed lemon juice
3/4 cup milk
2 teaspoons vanilla paste
1 3/4 cups cake flour or all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Powdered sugar (icing sugar), for dusting

Directions

1. Preheat the oven to 350°F (180°C). Line a 23 cm (9-inch) round cake tin with baking paper.
2. In a large bowl, combine the sugar and lemon zest. Rub them together with your fingers until the sugar is fragrant and slightly moist.
3. Add the olive oil, eggs, lemon juice, milk, and vanilla paste to the bowl. Whisk until smooth and fully combined.
4. In a separate bowl, sift together the flour, baking powder, and baking soda.
5. Add the dry ingredients to the wet mixture and gently whisk until just combined and no lumps remain. Do not overmix.
6. Pour the batter into the prepared cake tin. Tap the tin gently on the counter to release air bubbles and sprinkle the remaining tablespoon of sugar evenly over the top.
7. Bake for 40 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
8. Allow the cake to cool slightly, then transfer to a wire rack. Dust with powdered sugar and finish with extra lemon zest before serving.

 

 

 

Servings and timing

This recipe makes 8 generous slices.
Preparation time is about 10 minutes, and baking time is approximately 40 minutes. Allow an additional 15 minutes for cooling before serving.

Variations

You can swap the lemons for oranges to create a softer, sweeter citrus flavor using the zest and juice of one large orange. For added texture, stir in 1 tablespoon of poppy seeds to the batter. If you prefer a glazed cake, drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled cake instead of dusting it.

Storage/Reheating

Once completely cooled, store the cake in an airtight container at room temperature for up to 4 days. In warmer climates, refrigeration can help extend freshness; bring the cake back to room temperature before serving. The cake also freezes well. Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature or warm gently in the oven.

FAQs

Can I use a different oil instead of olive oil?

Yes, a neutral oil can be used, but olive oil gives the cake its signature flavor and moisture.

Is this cake dairy-free?

It can be made dairy-free by using a plant-based milk such as almond or oat milk.

How do I know when the cake is fully baked?

Insert a skewer into the center of the cake; it should come out clean with no wet batter.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect both texture and moisture.

What type of olive oil works best?

A high-quality extra virgin olive oil is ideal, as it adds depth without overpowering the lemon.

Can I make this cake ahead of time?

Yes, the flavor and texture improve after a day, making it perfect for advance preparation.

Can I bake this in a loaf pan?

Yes, but baking time may increase slightly. Check for doneness with a skewer.

Does this cake need icing?

No, it’s delicious with just powdered sugar, but icing or glaze is optional.

Can I add fruit to the batter?

Fresh berries can be folded in gently, though they may slightly change the texture.

Why rub the lemon zest into the sugar?

This releases the natural lemon oils, enhancing the citrus aroma throughout the cake.

Conclusion

This lemon olive oil cake is a simple yet memorable bake that celebrates fresh ingredients and classic flavors. Moist, fragrant, and easy to make, it’s the kind of recipe you’ll return to again and again for any occasion, from casual mornings to elegant gatherings.

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