Lemon Olive Oil Cake (One Bowl)
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You’ll love this light and elegant Lemon Olive Oil Cake (One Bowl), a simple Italian dessert with a perfectly moist and tender crumb. The rich flavor of olive oil pairs beautifully with bright, fresh lemon for a balanced, Mediterranean-inspired treat. Made in just one bowl, it’s an easy, fuss-free cake that feels both effortless and impressive.
You will also love my Orange Olive Oil Cake, Lemon Loaf Cake, and Panettone Recipe.
Quick Look: Lemon Olive Oil Cake (One Bowl)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6 people
- Dietary: Vegetarian, can be made Dairy-free (if made without yogurt)
- Method: Oven-baked
- Technique: Whisk the wet ingredients together in one bowl, then add the dry ingredients and mix until just combined. Pour the batter into a prepared pan and bake until golden and set, allowing it to cool slightly before slicing.
- Flavor and Texture: Light and fragrant with bright lemon flavor and a subtle richness from the olive oil. The texture is moist, tender, and delicate with a soft crumb that melts in your mouth.
Why This Cake Stands Out
This is truly one of the best Italian lemon olive oil cakes—simple, elegant, and incredibly delicious. It’s a recipe that has been tried and loved by many, and for good reason. The texture is perfectly soft and moist, with a delicate crumb and a rich flavor that comes from high-quality olive oil and fresh lemon. It’s the kind of cake that feels both rustic and refined at the same time.
I love how effortlessly it comes together in just one bowl, making it as easy to prepare as it is impressive to serve. Whether you’re hosting a dinner party, celebrating a special occasion, or simply enjoying a quiet afternoon, this cake pairs beautifully with a cup of tea or coffee. It’s light enough to enjoy any time of day, yet special enough to feel like a true treat.
Another variation of this recipe that you might love is this Chocolate Olive Oil Cake!
Made With Amore,
“This lemon cake was so moist and very easy to make. The lemon glaze was perfect, don’t skip it!”
– TLS
Table of Contents
Simple Ingredients
High-quality ingredients will result in the most delicious Italian lemon olive oil cake!
- Extra-Virgin Olive Oil: The star ingredient that gives the cake its rich flavor and signature moist texture
- Eggs: Provide structure and help create a light, tender crumb
- Granulated Sugar: Adds sweetness while keeping the cake soft and balanced
- Lemon Juice & Lemon Zest: Bring bright, fresh citrus flavor that defines the cake
- Greek Yogurt: Adds moisture and a slight tang, making the cake extra soft and tender
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Oil Substitutes: Swap the olive oil with avocado oil, canola oil, grapeseed oil, or refined coconut oil. Each offers a slightly different flavor—neutral oils keep it classic, while coconut adds a subtle tropical note.
- Citrus Burst: Mix in orange or lime zest along with the lemon for a brighter, more vibrant citrus flavor. Try my Orange Olive Oil Cake (Italian Recipe).
- Almond Twist: Add a splash of almond extract and top with sliced almonds for a nutty aroma and light crunch. You’ll like my Italian Almond Cake.
- Berries Galore: Fold in fresh berries like blueberries, raspberries, or strawberries for juicy bursts of sweetness throughout the cake.
How to Make Lemon Olive Oil Cake
This olive oil cake is a lemon lover’s dream, and it all comes together in one bowl. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat oven to 350 degrees F. Prepare a 9″ springform pan by greasing the bottom and the sides with cooking spray.
- Line the bottom with parchment paper. In a large mixing bowl or bowl of a stand mixer, whisk together the eggs and sugar, thick and pale yellow in color, about 3-4 minutes with an electric mixer, more if whisking by hand.
- Add the olive oil and whisk to combine. Add the vanilla, lemon zest, and lemon juice. Whisk briefly to combine.
- Place a sifter or mesh strainer on top of the bowl with the wet ingredients. Sift in the flour, baking powder, baking soda, and salt. Sift about half of the dry ingredients and stir to combine.
- Add yogurt (or milk if using) and sift in the rest of the flour mixture. Mix to combine.
- Do not over-mix the olive oil cake batter. Mix until no streaks of dry flour remain. Pour the batter into the prepared pan. Gently tap the pan on the countertop to remove air bubbles, and even out the batter and bake!
Lemon Olive Oil Cake (One Bowl) FAQs
Yes, olive oil cake does have a hint of olive oil flavor. The olive oil contributes to the cake’s flavor profile, infusing it with a mild, fruity, and sometimes slightly peppery undertone. However, when the cake is properly balanced with other ingredients like sugar, vanilla, and citrus zest, the olive oil flavor is not overpowering and adds a unique and pleasant dimension to the overall taste of the cake.
While olive oil contributes to the unique flavor of this cake, you can substitute other mild-flavored oils like avocado, canola, or vegetable oil if you prefer. However, keep in mind that the flavor might be slightly different.
To store your olive oil cake, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. If kept at room temperature, consume within a couple of days.
For longer storage, refrigerate the cake for up to a week, ensuring it’s well-covered to retain its moisture and flavor.
Serving Suggestions
I love serving this lemon olive oil cake as a light dessert after enjoying dishes like creamy Pasta Carbonara, Easy Creamy Mushroom Risotto , or Italian Sausage Soup . It’s perfect with a cup of coffee or tea for an afternoon treat, or dressed up with fresh berries and a dusting of powdered sugar for entertaining. If you want to serve another sweet alongside it, try pairing it with Pignoli Cookies (Italian Pine Nut Cookies) or Cranberry Orange Bread for a beautiful dessert spread.
My Pro Tips
Recipe Tips
- Use Room Temperature Ingredients. This helps with even baking.
- Measure Ingredients Accurately: Precise measurements are key to consistent results. Use measuring cups for dry ingredients and liquid measuring cups for wet ingredients to maintain the right ratios.
- Mix Gently and Don’t Overmix: When combining wet and dry ingredients, mix only until they’re incorporated. Overmixing can lead to a tough texture, so stop stirring as soon as the batter is smooth.
- Baking Time and Toothpick Test: Keep a close eye on the cake as it bakes, and use a toothpick inserted into the center to check for doneness. The cake is ready if it comes out clean or with a few moist crumbs.
- Proper Cooling and Storage: Allow the cake to cool in the pan briefly before transferring it to a wire rack to cool completely. Once cooled, wrap it well in plastic wrap or store it in an airtight container to maintain its moisture and flavor.
More Italian Dessert Recipes
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Lemon Olive Oil Cake
Equipment
Ingredients
- 1 cup extra virgin olive oil. , See the recipe post for choosing an olive oil.
- 3 large eggs, room temperature
- 1 ½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup lemon juice*
- zest from 3 fresh lemons*
- 2 cups organic all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup plain Greek yogurt, or whole milk
- powdered sugar for dusting, see the optional glaze in the instructions
- *you can swap orange juice and zest and make an orange-scented olive oil cake
Instructions
- Preheat oven to 350 degrees F. Prepare a 9″ springform pan by greasing the bottom and the sides with cooking spray. Line the bottom with parchment paper.
- In a large mixing bowl or bowl of a stand mixer, whisk together the eggs and sugar, thick and pale yellow in color, about 3-4 minutes with an electric mixer, more if whisking by hand.
- Add the olive oil and whisk to combine.
- Add the vanilla, lemon zest, and lemon juice. Whisk briefly to combine.
- Place a sifter or mesh strainer on top of the wet ingredients bowl. Sift in the flour, baking powder, baking soda, and salt. Sift about half of the dry ingredients and stir to combine.
- Add yogurt (or milk if using) and sift in the rest of the flour mixture. Mix to combine.
- Do not over-mix the cake batter. Mix until no streaks of dry flour remain. Pour the batter into the prepared pan. Gently tap the pan on the countertop to remove air bubbles and even out the batter.
- Bake for 45-55 minutes until golden brown and fragrant. Cover the cake loosely with foil if it starts to brown too much at the end.
- Allow the cake to cool for about 10 minutes. Remove the cake from the springform pan and let it cool on a baking rack. Dust with powdered sugar! Enjoy warm or room temperature.
Optional Lemon Glaze:
- Mix 1 cup of powdered sugar with 2-3 tablespoons of lemon or orange juice for a simple glaze until you achieve a smooth, pourable consistency. Drizzle the glaze over the cooled cake. You can also serve with fresh fruit, fresh berries, or whipped cream.
Notes
- Use Room Temperature Ingredients. This helps with even baking.
- Measure Ingredients Accurately: Precise measurements are key to consistent results. Use measuring cups for dry ingredients and liquid measuring cups for wet ingredients to maintain the right ratios.
- Mix Gently and Don’t Overmix: When combining wet and dry ingredients, mix only until they’re incorporated. Overmixing can lead to a tough texture, so stop stirring as soon as the batter is smooth.
- Baking Time and Toothpick Test: Keep a close eye on the cake as it bakes, and use a toothpick inserted into the center to check for doneness. The cake is ready if it comes out clean or with a few moist crumbs.
- Proper Cooling and Storage: Allow the cake to cool in the pan briefly before transferring it to a wire rack to cool completely. Once cooled, wrap it well in plastic wrap or store it in an airtight container to maintain its moisture and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
is this kosher salt or table salt
kosher or sea salt :). Enjoy!
I made this cake again for Easter, this time using lemon infused olive oil. Complete hit with my foodie family ❤️
Wow! I love your additions- sounds amazing. I am happy you loved it!
I have made this twice. the first time I used a rice flour (my mistake) and it didn’t cook all the way through. The second time, I did use the organic flour, and it was so delicious!!!
Yay! So happy that it turned out and you were able to enjoy this Italian classic.
Perfect cake for Easter dinner. Raves from everyone!!
Yes! So happy to hear that and it is so easy to make!
This lemon cake was so moist and very easy to make. The lemon glaze was perfect, don’t skip it!
So happy you loved it! Yes, the glaze takes it over the top, yumm!