This lemon olive oil cake is an ultra-moist, bright, sweet, and tangy dessert that comes together quickly with one whisk! Serve this impressive yet easy lemon dessert garnished with powdered sugar, extra lemon zest, and fresh berries.
The original post was a cake recipe was a layered cake with a whipped cream frosting. This is a brand-new, updated recipe. If you’d like the original recipe, there is a link in the recipe card.
Easy Lemon Olive Oil Cake Recipe
This is quite simply one of my new favorite cake recipes. Dress it up for a party like a baby shower for bridal brunch, or simply cut yourself a slice after dinner (or breakfast!) with a cup of tea.
This Lemon Olive Oil Cake is made with fresh lemon juice, lemon zest, and olive oil. Olive oil cakes are made with (you guessed it) olive oil instead of butter as the fat component. It makes this cake exceptionally tender while adding subtle fruitiness and spice. Plus, the crumb stays soft and moist for days.
Some of my other favorite lemony treats that remind of me this cake are my zesty lemon cupcakes, and lemon drizzle cake.
Why is Olive Oil Cake So Great?
- Ultra-tender. Since oil is liquid at room temperature, this cake stays moist even after it’s stored for a few days. There’s just enough oil to make it soft, but not greasy.
- Bright lemon flavor. This cake has a lovely, complex flavor thanks to real lemon juice and zest rounded out with vanilla and peppery olive oil. If you love lemon desserts, this recipe is a keeper!
- Quick and easy. You need only one whisk and about 15 minutes of prep time before this cake is in the oven. It’s an approachable recipe that produces an impressive dessert at the same time.
Recipe Ingredient Notes and Substitutions
These are my notes on the important ingredients you’ll need for this lemon cake recipe. Scroll to the recipe card after the post for the printable ingredients list with amounts and recipe details.
- Olive Oil – Choose a high-quality olive oil that you enjoy the flavor of. Use light olive oil for a lighter flavor, or extra virgin olive oil for a stronger, fruitier flavor (see below). My favorite brand from the store is Colavita.
- Full-Fat Greek Yogurt – Sour cream is a good substitute if you don’t have plain Greek yogurt.
- Lemons – Lemon zest adds a wonderful fresh, lemon flavor, while the juice adds tang to balance the sweetness of the cake. Wash and then zest the lemons before you juice them (see my tutorial on how to zest a lemon for tips, especially if you don’t have a zester).
- Almond Flour – Do not substitute the almond flour in this recipe for all-purpose flour. Almond flour lightens the cake and adds to the texture. Store any leftover almond flour in the freezer for a longer “shelf life,” if needed. You can also check your local stores if they have bulk bins, allowing you to purchase small amounts of ingredients like Almond flour.
Can You Taste the Olive Oil in This Cake?
Typically, you won’t wind up with a cake that tastes strongly like olive oil. The strength depends on the type of olive oil you use, however. I use extra virgin olive oil for a stronger taste. Meanwhile, if you prefer a more subtle olive flavor, I recommend using pure or light olive oil. You can also replace the olive oil with another vegetable oil altogether if you prefer.
How to Make an Olive Oil Lemon Cake
I tested this olive oil cake recipe in my USA Pan 9” cake pan. I don’t recommend using a dark metal or glass pan as they don’t conduct heat well, which causes the outside of the cake to darken before the inside cooks through. Follow the steps below to prepare the cake. Scroll down to the recipe card for printable instructions.
- Prep. Set the oven to preheat to 350ºF. In the meantime, grease and line your 9” round cake pan.
- Mix the wet ingredients. Beat together the olive oil and eggs with the sugar, lemon juice/zest, vanilla, milk, and Greek yogurt.
- Add the dry ingredients. Whisk the remaining dry ingredients together in a separate bowl. Add the dry mixture to the wet ingredients, whisking until the batter is just combined. Do not overmix.
- Fill the pan and bake. Pour the batter into your prepared cake pan. Bake for 50-60 minutes at 350ºF, until a toothpick comes out of the cake clean or with a few moist crumbs.
- Cool. Let the lemon cake cool in the pan for an hour. Afterward, run a knife around the edges and remove it from the pan. I usually place a plate over the cake pan, flip the cake out, and immediately flip it right-side-up again. Allow the cake to cool completely before dusting the top with powdered sugar.
Julianne’s Recipe Tips
- Grease the pan well. I line the bottom of the cake pan with parchment paper before spraying the sides lightly with cooking spray. It’s extra insurance against sticking.
- Don’t overmix. Overmixing the cake batter deflates the air bubbles and leads to a gummy, dense cake. Mix only until the dry ingredients are JUST combined with the wet batter. It’s fine if a few lumps are remaining.
- Cool in the pan first. Allow the cake to cool in the pan for an hour before you remove it. If you try to remove it too soon, it risks breaking the cake.
- Stick to regular lemons. Different citrus have different acidities. Changing the lemons in this recipe can affect the balance between the acidity and the leavening, risking a cake that won’t rise properly.
Serving Suggestions
Serve with fresh seasonal fruit like berries, berry compote, homemade lemon curd, or fresh whipped cream. You can also garnish the cake with thinly sliced lemon wheels and zest as pictured. It makes for a stunning presentation at Easter brunch or as a Mother’s Day dessert!
How to Store
- At room temperature. Store this olive oil cake tightly covered at room temperature for up to 5 days.
- Freeze. You can freeze the cake (without any toppings or garnishes) for up to 2 months. Thaw the cake at room temperature and give the top a fresh dusting with powdered sugar before serving.
Description
This Lemon Olive Oil Cake is moist, dense and has the best homemade whipped cream frosting that’s infused with more lemon!
- Preheat the oven to 350℉. Line the bottom of a 9-inch round cake pan with a circle of parchment paper, grease spray the bottom and sides with nonstick cooking spray.
- In a large bowl, whisk together the olive oil, eggs, sugar, zest, lemon juice, vanilla, milk, and Greek yogurt.
- In a medium bowl, whisk together the remaining dry ingredients.
- Add the dry ingredients to the bowl of wet ingredients and whisk until just combined, it’s ok if there are a few small lumps. Pour batter into the prepared pan.
- Bake on the middle rack for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
- Allow the cake to cool for at least 1 hour in the pan, if you remove it too soon you will risk pulling off the top layer of the cake. Gently run a knife around the outside and inside edge of the cake to release. Place a large plate over the top of the cake pan, quickly flip the cake out, then immediately flip the cake back over so it’s right side up again. Let the cake cool completely. Dust with powdered sugar and serve immediately.
Notes
- If you don’t have a 9-inch round pan that is at least 2 inches high on the sides, consider using a square pan instead
Storage
- At room temperature. Store this olive oil cake tightly covered at room temperature for up to 5 days.
- Freeze. You can freeze the cake (without any toppings or garnishes) for up to 2 months. Thaw the cake at room temperature and give the top a fresh dusting with powdered sugar before serving
Ingredients Substitutions
- Greek yogurt- substitution with sour cream
- Almond flour- It is not recommended to substitute this with all-purpose flour. Try checking your stores to see if they offer bulk bins to purchase small amounts of ingredients, or freeze leftover almond flour to extend the shelf life,
- Original recipe. The original recipe from Better Homes and Gardens was this Lemon Cake. I made my own version of the recipe, you can grab the PDF here.
Nutrition
- Serving Size: 1 Slice
- Calories: 469
- Sugar: 28.5 g
- Sodium: 195.2 mg
- Fat: 25.3 g
- Carbohydrates: 51.2 g
- Fiber: 1.1 g
- Protein: 8 g
- Cholesterol: 94 mg
