Lemon Olive Oil Cake

Lemon olive oil cake is an absolutely delicious, super moist, sweet Italian dessert. This lemon cake recipe is easy to make, and perfect for spring and summer events.

A piece of Italian lemon cake dusted with powdered sugar on a white plate, and another plate of cake in the background.

Table of Contents

When you're short on time but want an impressive dessert, this lemon cake recipe is a must try!

Unlike tiramisu and other Italian desserts that can be heavy and too filling, olive oil cake has a rich flavor and dense crumb, but this dessert is super moist and light.

The lemon zest and fresh juice give this dessert a bright citrus flavor that is so tasty! It really is the perfect summer dessert.

A plated slice of lemon olive oil cake with a forkful of cake. A bowl full of fresh lemons sits above the plate, and the remaining cake sits on a cake stand, to the left of the bowl.

Why Olive Oil Cake is a Favorite

Super moist and tender. Substituting oil for butter helps to keep the cake moist and tender, so it's melt-in-your-mouth delicious.
No layering or frosting necessary. This is a single layer lemon cake, and the light, fruity flavor is delicious as-is, without any frosting.
Great for any occasion. This versatile recipe makes a beautiful dessert for a wedding or baby shower, and the lemon flavor is perfect for spring holidays like Easter and Mother's Day. Of course, it's great as an anytime dessert, too.
The batter comes together quickly and easily, with simple ingredients you may already have in your pantry!

Ingredients

See ingredient substitutions in the next section. ⬇️

To make this lemon olive oil cake recipe, you'll need some basic pantry staples:

all-purpose flour - Some people like to use cake flour, but for this recipe, all-purpose is best. It has more gluten, so it can handle the weight of the olive oil.
leaveners: This recipe calls for single acting baking powder and baking soda: Baking powder creates air bubbles that give your baked goods a light and airy texture. Baking soda is what helps the cake to rise.
sea salt
granulated white sugar
large eggs: Eggs add moisture and give structure to the cake, so be sure they're fresh
extra virgin olive oil - Because this ingredient is so important to the overall flavor of the cake, it's important to use the best quality you can afford.
whole milk
fresh lemon zest and lemon juice: The bright citrus flavor demands the use of fresh lemon juice. Concentrated juice lacks the flavor you want for your olive oil cake.

As for equipment and tools, you will need a 9-inch springform pan and an electric hand mixer or stand mixer.

If you don't have a springform pan, the cake can be baked in a 9 inch round cake pan that is 3 inches deep. The depth is very important because if the pan is too small to hold the batter, it can cause the cake to sink in the middle.

Labeled ingredients in small bowls, for a lemon cake recipe.

Substitutions and Recipe Variations

all-purpose flour: If you'd like to make the lemon cake gluten free, substitute regular AP flour with any cup-for-cup variety of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
leaveners: Olive oil cake has a unique texture and consistency that requires both baking soda and baking powder. Substitutes will not work for this recipe.
white granulated sugar: To reduce the calories, you can substitute the sugar with any cup-for-cup variety of granulated sugar substitute. Monkfruit sugar is a good option.
milk: You can substitute whole milk with half and half or a dairy-free alternative, like almond milk. Whole milk is recommended because of the higher fat content.
vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence. If you want even more lemon flavor, you can use lemon extract instead of vanilla. Almond extract is another good substitute.

Want a completely different flavor of olive oil cake? Substitute the lemon ingredients with orange, grapefruit, or any other citrus fruit.

📖 Time-Saving Tip - Testing Baking Soda and Baking Powder for Freshness

If your leaveners are too old, your lemon olive oil cake won't rise enough, or it will rise and then sink. This test works for baking soda and baking powder:

Add ½ teaspoon of the leavener to a small bowl. Stir in an equal amount of an acidic ingredient, like vinegar or citrus juice.
If the solution doesn't start to bubble immediately, it's time to replace the leavener.

How to Make Lemon Olive Oil Cake

Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️

Yellow batter in a glass mixing bowl. A dish of lemon zest sits to the side.

Combine wet ingredients in a bowl.

Olive oil cake batter in a large glass mixing bowl.

Measure the dry ingredients into a separate bowl, and whisk to combine. Add the dry ingredients to the bowl of wet ingredients, then mix, just until just combined.

Pour cake batter into a greased springform pan and bake at 350° F. for 45-50 minutes.

Overhead of a cake cooling in a springform pan on top of a wire rack.

Allow the cake to cool in the pan. Wait 10-15 minutes before turning it out onto a wire rack to cool completely.

An overhead shot of lemon olive oil cake dusted with powdered sugar and lemon slices on the top with lemons on the side

Liz's Tips and Recipe Notes

Use the highest quality extra virgin olive oil you can afford. The higher the quality, the better the flavor of the olive oil cake will be.
Measure the ingredients properly, especially the flour and olive oil. Using too much flour is a common problem. Never scoop flour directly into the measuring cup! Instead, add it with a spoon, then use the flat edge of a knife to gently scrape off any excess.
Avoid over mixing or under mixing the ingredients, especially when adding the dry ingredients. If the ingredients aren't incorporate properly, it will negatively affect the consistency and texture of the cake.
Remember to grease your springform pan. To further prevent the cake from sticking, line the inside bottom of the pan with a circle of parchment paper.
Allow the cake to cool completely before adding powdered sugar or other garnishes. The powdered sugar will melt if the cake is too warm.
How to prevent your cake from sinking in the middle. This is a very common problem. Click here for helpful information about what causes cake to sink in the middle, and how you can prevent it.

Serving Suggestions

This dessert is best served with a simple and light dusting of powdered sugar and thin lemon slices for garnish. Another light option is to top it with fresh blueberries and raspberries and/or whipped cream.

Or, you could use a light glaze, like the one in my lemon brownie recipe.

I don't recommend using frosting on this dessert.

Side view of a slice of lemon cake dusted with powdered sugar on top.

Storing Leftovers

Storing: You can store your lemon olive oil cake at room temperature for up to 3 days, or in the refrigerator for up to a week. We recommend storing in an airtight container or covering it tightly with plastic wrap.

Freezing: I haven't tried freezing this cake. I think it would freeze well, but I'd encourage you to enjoy it fresh!

Olive Oil Cake Recipe FAQs

What does olive oil cake taste like?

The flavor of olive oil cake is described as fruity, slightly peppery, and with a hint of bitterness. Be sure to use high quality olive oil, so those flavors shine through!

What does olive oil do to a cake?

It adds moisture, flavor, and creates a really rich texture.

Can I freeze lemon olive oil cake?

Yes, you can freeze the lemon cake for up to 3 months. Wrap the cake tightly in plastic wrap and then in foil before freezing. If you plan to dust it with powdered sugar, wait to do so until after the dessert thaws out.

A plated slice of olive oil cake dusted with powdered sugar, a fork, and a lemon slice.

Other Delicious Lemon Desserts