Lemon Olive Oil Cake Recipe

You’ll love this light lemon olive oil cake—a beautiful and simple Italian dessert with a moist texture. The rich essence of olive oil and the brightness of the lemon brings a touch of Mediterranean decadence to every bite! It all comes together in one bowl and is easy to prepare.

You will also love my Orange Olive Oil Cake, Lemon Loaf Cake, and Panettone Recipe.

This is the best Italian lemon olive oil cake! It has been tried and tested by many. It has an incredibly soft and moist texture and rich flavor, perfect for a dinner party or any occasion with a cup of tea.

Another variation of this recipe that you might love is this Chocolate Olive Oil Cake!

Simple Ingredients

High-quality ingredients will result in the most delicious Italian Lemon Olive Oil cake!

• Extra-virgin olive oil. See the recipe post for choosing an olive oil.
• Large eggs, room temperature 
• Granulated sugar
• Vanilla extract
• Lemon juice
• Lemon Zest
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Greek yogurt
• Powdered sugar for dusting

See the recipe card for quantities.

How to Make Lemon Olive Oil Cake

This is the most delicious olive oil cake! It’s a lemon lover’s dream; it all comes together in one bowl.

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!

Serve this with our cranberry orange bread during this holiday season!

Best Olive Oil for Cake?

I recommend using high-quality olive oil for best results. You will taste the flavor difference, and it is worth it! You can find these olive oil brands at most grocery stores in the United States.

The best extra-virgin olive oils to consider are DeLallo, Colavita, Bertolli, and Spectrum.

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FAQs

Substitutions

When it comes to substituting olive oil in the recipe, you have a few options:

1. Avocado Oil: Known for its mild flavor and high smoke point, avocado oil can be a great substitute. It adds a buttery richness to the cake without overpowering other flavors.
2. Canola Oil: With its neutral taste, canola oil is a versatile option that won’t interfere with the cake’s flavor profile. It’s a good choice if you’re looking for a milder taste.
3. Coconut Oil: If you’re a fan of coconut undertones, refined coconut oil (which has a milder flavor) can bring a delightful tropical touch to the cake. Make sure to melt it and let it cool slightly before using.
4. Grapeseed Oil: This light and neutral oil works well as a substitute. Its mild flavor won’t compete with other ingredients, allowing the cake’s unique taste to shine.

Remember that each oil has its nuances, so the final taste may vary slightly from the original olive oil version. Choose an oil that complements your desired flavor profile, and enjoy your personalized twist on the classic olive oil cake!

Variations

Let’s explore some delicious variations of olive oil cake:

• Citrus Burst: Enhance the citrus notes by using a combination of lemon, orange, and lime zest. The zesty flavors will brighten up the cake, making it even more refreshing.
• Almond Bliss: Add almond extract to the batter and sprinkle sliced almonds on top before baking. This variation offers a nutty aroma and a delightful crunch.
• Berries Galore: Gently fold fresh berries like blueberries, raspberries, or diced strawberries into the batter for bursts of juicy sweetness throughout the cake.
• Boozy Twist: Add a splash of liqueur like Grand Marnier or Amaretto to the batter for an adult-friendly version that carries subtle undertones of your chosen spirit.

Equipment

I love baking with these products; they make whipping this easy one bowl olive oil cake a breeze!

• Good Whisk
• Handheld Mixer
• Mixing Bowls

How to Store

To store your easy 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.

More Italian Dessert Recipes

Looking for other recipes like this? Try these:

Ricotta Pie (Authentic Italian Recipe)

Best Sardinian Pardulas Recipe (Ricotta Cakes)

Easy Strawberry Tiramisu

Classic Italian Biscotti

Add this to your list of foolproof cake recipes! You will also love these easy and simple cakes Soft Italian Chocolate Cake, Simple Italian Apple Cake, Italian Almond Cake, my Pear Cake Recipe, Lemon Ricotta Cake, Chocolate Ricotta Cake, and Italian Crumble Cake Pastry. Try this Davis family favorite- Poppy Seed Cake with Orange Glaze.

What to Serve with Olive Oil Cake Recipe

These are my favorite dishes to serve with the best olive oil cake:

Pizza Al Taglio (Authentic Roman Pizza by the Slice)

Juicy Ground Chicken Burgers (Italian-Style Recipe)

Lemon Garlic Aioli (Easy Recipe)

Lemon Posset (Easy 4 Ingredients)

💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.

5 from 18 votes

Lemon Olive Oil Cake Recipe

By: Elena Davis

Servings: 4 -6 servings

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

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A simple and beautiful cake that offers a moist texture, and the rich essence of olive oil brings a touch of Mediterranean decadence to every bite! It all comes together in one bowl and is easy to prepare.

Ingredients 

1x2x3x

• ▢ 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

TOP TIPS

Use Room Temperature Ingredients: This helps for even baking.

Choose Quality Olive Oil: Opt for a high-quality extra virgin olive oil with a mild and fruity flavor to ensure a delightful taste. Avoid overly strong or bitter olive oils that could overpower the cake’s balance.

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. If it comes out clean or with a few moist crumbs, the cake is ready.

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

Calories: 1048kcalCarbohydrates: 127gProtein: 14gFat: 55gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gTrans Fat: 0.003gCholesterol: 3mgSodium: 834mgPotassium: 215mgFiber: 2gSugar: 78gVitamin A: 5IUVitamin C: 14mgCalcium: 102mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: Italian

Tried this recipe?Mention @cucinabyelena or tag #cucinabyelena!