Lemon Olive Oil Cake Recipe

If you love cakes with a bright, sunny personality and crave those tender, melt-in-your-mouth bites, my Lemon Olive Oil Cake is about to become your new obsession. This beauty combines bold, fresh citrus, the complexity of real olive oil, and a fluffy, cloudlike crumb—all finished with a sparkling sugar crust. Get ready to fall in love, one golden forkful at a time.

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Ingredients You’ll Need

One of my favorite things about Lemon Olive Oil Cake is how it transforms such modest ingredients into something truly irresistible. Each one—like bright lemons, silky olive oil, and rich eggs—plays a key part in creating that sunshiny, bakery-style result right at home.

• Olive Oil: The star of the show! It adds a subtle fruitiness, incredible moisture, and keeps the cake soft for days—choose a fresh, mild extra-virgin olive oil for the perfect balance.
• Eggs: These bind everything together and give the cake its structure and airy lift.
• Granulated Sugar: Sweetens the cake while also contributing to a delicate, crisp crust on top when sprinkled before baking.
• Vanilla Extract: Adds depth, making the citrus flavors even brighter and more complex.
• Lemon Juice & Zest: These bring bold, authentic lemon flavor—zest for fragrant oils, juice for tangy brightness. Don’t skimp here!
• Salt: A pinch sharpens all the flavors and keeps the sweetness in check.
• Baking Powder & Baking Soda: These ensure a gentle, even rise so your cake turns out fluffy, never dense.
• All-Purpose Flour: The foundation that creates a melt-in-your-mouth crumb.
• Whole Milk: Adds just the right amount of richness and tenderness, balancing out the zesty lemon and olive oil.
• Powdered Sugar (optional): A pretty finish for dusting, but totally up to you!

Variations

The beauty of this Lemon Olive Oil Cake is how adaptable it is! Whether you need to tweak based on dietary needs or just want to put your own spin on it, these easy variations make it an absolute keeper.

• Gluten-Free Lemon Olive Oil Cake: Swap the all-purpose flour for your favorite 1:1 gluten-free blend—just check the texture as you go for a similar soft crumb.
• Citrus Twist: Try adding orange or grapefruit zest alongside the lemon, or use a combo for a sophisticated, multi-citrus flavor profile.
• Dairy-Free Version: Replace the whole milk with unsweetened almond milk, oat milk, or another dairy-free option—you’ll still get that moist, lovely crumb.
• Herbal Infusion: Stir a few leaves of finely chopped fresh basil or rosemary into the batter for a subtle, grown-up twist.

How to Make Lemon Olive Oil Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and giving your 9-inch springform pan some love: grease it well, line the bottom with a round of parchment, and wrap the outside with foil for extra insurance against leaks. (A fuss-free pan is the secret to an effortless, beautiful release!)

Step 2: Whisk Wet Ingredients

In a large mixing bowl, whisk together the olive oil, eggs, and sugar. Don’t skimp on the whisking—this is where you’ll build a lovely, fluffy base for your Lemon Olive Oil Cake. Add the vanilla, lemon zest, and lemon juice next, and whisk just enough to combine everything evenly.

Step 3: Combine Dry and Wet

In a separate bowl, sift together the salt, baking powder, baking soda, and flour. Now, alternate adding your dry ingredients and the milk to the wet mixture in a couple of batches—gently folding, not beating, until everything just comes together. Trust me, don’t over-mix! A few tiny flour streaks are OK; you just want a unified, pourable batter.

Step 4: Fill the Pan & Top with Sugar

Pour the batter into your prepped springform pan. Sprinkle those last 2 tablespoons of granulated sugar evenly over the surface—this creates that irresistible, crackly, sparkling crust that makes every slice feel extra-special.

Step 5: Bake to Perfection

Bake for 50–55 minutes, keeping a close eye toward the end: look for a golden top that’s just starting to turn a deep color, and test with a toothpick—it should come out clean or with a few moist crumbs (no wet batter). If your cake colors too fast, gently tent a piece of foil over the top until finished baking.

Step 6: Cool and Finish

Let it cool in the pan for about 10 minutes, then gently run a knife around the edge and release from the springform. Transfer your lemony masterpiece to a rack and let it cool completely. When it’s fully cooled, dust with a shower of powdered sugar if you like—you’ve earned it!

How to Serve Lemon Olive Oil Cake

Garnishes

A simple dusting of powdered sugar is classic, but you can get creative—think whipped cream, a cascade of fresh berries, thin curls of lemon zest, or even a dollop of tart Greek yogurt for a little tangy elegance.

Side Dishes

This cake shines next to a fresh fruit salad with more citrus, or alongside a scoop of vanilla gelato. For a brunch table, serve it with lightly sweetened ricotta and a cup of strong coffee or hot tea—pure heaven!

Creative Ways to Present

Try cutting your Lemon Olive Oil Cake into generous wedges and layering with mascarpone and strawberries for a show-stopping “deconstructed shortcake.” Or, bake mini versions in a muffin tin for individual treats perfect at parties or picnics!

Make Ahead and Storage

Storing Leftovers

Your Lemon Olive Oil Cake will stay fresh, moist, and dreamy at room temperature for up to three days—just wrap it up well or store in an airtight container. If it’s humid out, pop it in the fridge for extra security (but bring slices back to room temp for best flavor!).

Freezing

You can absolutely freeze this cake! Once completely cooled, wrap slices (or the whole cake) tightly in plastic and then foil. It’ll keep beautifully in the freezer for up to two months. Thaw overnight in the fridge when you’re ready to indulge again.

Reheating

If you’d like to enjoy your cake warm (especially that sugar topping!), pop individual slices in the microwave for just 10–15 seconds. For a gentle reheat of the whole cake, cover loosely and warm in a low oven (300°F) for about 10 minutes.

FAQs

Final Thoughts

I can’t wait for you to try this Lemon Olive Oil Cake—each slice is pure sunshine, and it’s such a joy to share. If you’re longing for something effortless yet extraordinary to brighten your table, this recipe is just the ticket. Happy baking, and don’t forget to savor every citrusy bite!

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