Reader Favorite Review
Vera said, “Made this cake yesterday for a dinner with friends. It was a huge hit! So moist and delicious. Served it with a dollop of cream and fresh berries. Definitely a keeper.”
An Easy Homemade Cake for Citrus Lovers!
This Lemon Olive Oil Cake is an absolute show stopper! It’s tender, moist, and has the most beautiful lemony flavor. I love to make this for family dinners and special holiday meals when citrus is in season. Its best served with powdered sugar sprinkled on top, but a side of fresh fruit is great too.
Why this recipe works
- It’s lightly sweetened, which basically just means it’s Ari-approved. I don’t love super sweet desserts, and this cake feels exceptionally well balanced from the bright citrus notes.
- The olive oil isn’t overpowering! It provides an incredible moist texture that accepts the lemon flavor.
- It’s incredibly easy to make! My kids can make it entirely on their own. Win!
If you love lemon desserts as much as we do, be sure to try our Lemon Blueberry Bundt Cake or these Lemon Ricotta Pancakes for breakfast next!
Ingredients Needed
- Flour: I like to use cake flour for this recipe. You can make your own at home, if needed! Measure out 2 cups all-purpose flour then, remove 4 tablespoons of the flour. Stir in 4 tablespoons of cornstarch, then whisk well to combine.
- Granulated sugar: Just enough to keep it lightly sweet!
- Baking powder and baking soda to help the cake batter rise.
- Extra virgin olive oil: This is what keeps the cake incredibly moist! We love baking with olive oil!
- Whole milk, though you can use any type of milk you like.
- Eggs, to bind the ingredients together.
- Fresh lemon zest and lemon juice give the cake its robust lemon flavor.
- Pure vanilla extract
- Confectioner’s sugar: Used to dust the cake just before serving.
No mixer required for this recipe. Instead, you’ll need two mixing bowls and a whisk. You’ll also want to grab a 9″ round cake pan! We love buying precut parchment rounds for cakes, it makes removing the cakes SO easy!
Step-by-Step Instructions
This cake comes together easily and is so impressive. Here’s how to make it at home:
- Prepare the pan. Coat a 9-inch cake pan with nonstick cooking spray, then line the bottom with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together flour, sugar, a teaspoon of salt, baking powder, and baking soda.
- Whisk wet ingredients: extra virgin olive oil, milk, eggs, lemon zest, a couple of tablespoons of lemon juice, and vanilla extract. Gently fold the wet and dry ingredients.
- Bake the cake. Pour the batter into the prepared cake pan, then smooth out the top. Bake until the cake puffs up and is golden on top. A cake tester or toothpick should come out clean from the center of the cake.
- Let the cake cool, then invert onto a wire rack. Before serving, dust the cake with powdered sugar, then slice and enjoy!
Serving Suggestions
Fresh berries, depending on the season, would be delicious served alongside lemon cake!
Storing Leftovers
If enjoying with 3 days, you can store the cake at room temperature, either wrapped in plastic wrap or in an airtight container. Beyond that, I recommend freezing the rest. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. You should defrost the cake fully overnight in a fridge before serving.
Ingredient Substitutions
- I haven’t tested this cake to be gluten-free, but my go-to flour is Bob’s Red Mill 1-to-1 gluten-free flour. If you’re looking for a tested and true gluten-free cake, try my Italian almond ricotta cake instead. I make this almost every other month!
- Olive oil vs melted butter: In this case, they cannot be used interchangeably. Not only would it change the taste, but the texture would be completely different (there’s much more moisture in butter). Stick with extra virgin olive oil.
My Best Tips!
- Use fresh lemon juice! This is definitely not the time to buy store-bought lemon juice. The citrus flavor is the star of the show, so make sure to use fresh lemon zest and juice for best results (and superior taste!).
- Do not over mix the batter. If you mix it too much, you’ll end up with a dense cake.
- Allow the cake to cool a bit before you release it from the pan, about 15 minutes. Then, let it finish cooling on a wire rack, about 2 hours total.
Honestly, this olive oil cake is a year round staple. Lemon lovers will find the flavor irresistible! It’s a beautiful addition to any meal.
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Tender, Moist Lemon Olive Oil Cake
Equipment
Ingredients
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 tsp Kosher salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ¼ cups extra virgin olive oil
- 1 ¼ cups whole milk
- 3 large eggs room temperature
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- Confectioner’s sugar for serving, optional
Instructions
- Prepare the cake pan. Preheat oven to 350F. Coat a 9-inch round cake pan with nonstick baking spray, then line the bottom with parchment paper.
- Whisk the dry ingredients. In a large mixing bowl, whisk together 250g cake flour, 1½ cups sugar, 1 tsp Kosher salt, 1 tsp baking powder, and ¼ tsp baking soda.
- Whisk the wet ingredients. In a separate bowl, whisk together 1¼ cups extra virgin olive oil, 1¼ cups milk, 3 eggs, 1 Tbsp lemon zest, 2 Tbsp fresh lemon juice, and 1 tsp vanilla extract.
- Combine wet and dry ingredients. Pour the dry ingredients into the wet, then whisk until just combined.
- Bake the cake. Pour the cake batter into the prepared pan, then use a spatula to smooth out the top. Bake for 1 hour, or until the cake is golden on top and a cake tester inserted into the center of the cake comes out clean.
- Cool the cake. Transfer to a wire rack and cool for 15 minutes. Run a knife around the edge of the pan, then invert the cake onto a plate, then back over onto the wire rack to cool fully, about 2 hours.
- Dust with sugar, then serve. Lightly dust the cake with confectioner’s sugar, then slice and serve!
Nutrition
Photography by: Cambrea of Cambrea Bakes
I made this according to recipe. It’s not a sweet cake, and lemon flavor didn’t come thru. It’s just ok. Definite needs berries or drizzle.
Correct, it’s not a super sweet cake, but we love the bright lemon flavor. Thanks for the feedback! xo, Ari
I followed the recipe and it wasn’t very lemony, and overcooked. It was just whatever. I wasted my three eggs!
Sounds like a refreshing cake.
Thank you! xo, Ari
Is it possible to substitute plant based milk for whole milk?
Hi Laura! I haven’t tested this cake with anything other than whole milk. I assume it would work just fine, but please of course let me know what you think if you give it a try. That information could be helpful to many readers looking to use an alternative milk. Best, Ari
Made this cake yesterday for a dinner with friends. It was a huge hit! So moist and delicious. Served it with a dollop of cream and fresh berries. Definitely a keeper.
Vera, this looks absolutely fantastic. Seriously craving a slice. Thanks so much for the photo and review, I’m thrilled you and your friends enjoyed this cake! And yes, whipped cream and berries are always a good idea! Cheers, Ari
I love and enjoy your recipes But, I have two grown daughters who are both vegan. I notice that in some of your recipes you give tips to make them gluten free. Is it possible to do the same for making some of your recipes vegan wherever possible? It would be greatly appreciated by myself and possible many others who are vegan.
Thank You for your consideration..
Hi Don! Thanks so much for the kind words. I’m not personally vegan, and therefore don’t test vegan versions of my recipes. Sometimes my recipes are naturally vegan (love when that happens!), but I’m not familiar with things like egg or dairy-substitutes. And while it may be easier to adapt savory recipes to be vegan, baking is a whole other thing entirely. The science behind how ingredients work together is really important. When I’m confidently able to make substitution recommendations, I will. But beyond that, I think finding a vegan food blogger that you love is your best best. Kindly, Ari
Ari,
Thanks for your quick reply. I understand completely.
Regards,
Don