Lemon Olive Oil Cake Recipe

5 Min Read

Treat your taste buds to a burst of sunshine with this delightful lemon olive oil cake recipe.

Made with the tangy zest and juice of fresh lemons and the rich flavor of extra virgin olive oil, this cake is moist, tender, and bursting with citrus flavor.

The addition of olive oil not only lends a unique taste but also creates a wonderfully moist texture that keeps the cake fresh for days.

Whether you’re hosting a brunch, celebrating a special occasion, or simply craving a slice of something sweet, this lemon olive oil cake is sure to brighten your day with its vibrant flavor and irresistible aroma.


  • All-purpose flour – 1 1/2 cups
  • Baking powder – 1 1/2 teaspoons
  • Salt – 1/4 teaspoon
  • Eggs – 3
  • Granulated sugar – 1 cup
  • Extra virgin olive oil – 1/2 cup
  • Fresh lemon juice – 1/4 cup
  • Lemon zest – 2 tablespoons
  • Whole milk – 1/2 cup
  • Powdered sugar, for dusting (optional)


  • Mixing bowls
  • Whisk
  • Hand or stand mixer
  • 9-inch round cake pan
  • Parchment paper
  • Cooling rack


Preheat Oven and Prepare Pan:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Mix Dry Ingredients:

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Beat Eggs and Sugar:

In a separate mixing bowl, beat the eggs and granulated sugar together until pale and fluffy, about 2-3 minutes.

Add Olive Oil, Lemon Juice, and Zest:

Gradually add the extra virgin olive oil, fresh lemon juice, and lemon zest to the egg mixture, mixing until smooth.

Alternate Adding Dry Ingredients and Milk:

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, and mixing until just combined. Be careful not to overmix.

Pour Batter into Pan:

Pour the batter into the prepared cake pan and smooth the top with a spatula.


Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Dust with Powdered Sugar:

Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Dust with powdered sugar before serving, if desired.

Slice and Serve:

Slice the lemon olive oil cake and serve it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutritional Facts

Servings: About 8 slices
Calories per serving: Approximately 300
Total Fat: 15g
Saturated Fat: 2.5g
Cholesterol: 70mg
Sodium: 180mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Total Sugars: 19g
Protein: 5g

Health Benefits

This lemon olive oil cake offers several health benefits:

Olive Oil:

Extra virgin olive oil is rich in monounsaturated fats and antioxidants, which may help reduce inflammation and lower the risk of heart disease.


Lemons are a good source of vitamin C, which supports immune function and collagen production.


Enjoying this cake as part of a balanced diet can contribute to overall well-being and enjoyment.


1. Can I use regular olive oil instead of extra virgin olive oil?

Yes, you can use regular olive oil, but keep in mind that it may have a milder flavor compared to extra virgin olive oil.

2. Can I use lemon extract instead of fresh lemon juice and zest?

While fresh lemon juice and zest provide the best flavor, you can use lemon extract if you don’t have fresh lemons available. Use about 1 teaspoon of lemon extract in place of the lemon juice and zest.

3. Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 3 days. Dust with powdered sugar just before serving.

4. Can I add a glaze to the cake?

Certainly! A simple glaze made with powdered sugar and lemon juice would complement the flavors of the cake beautifully.

5. Can I make this cake gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend for the regular all-purpose flour to make this cake gluten-free.

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