This Italian Lemon Olive Oil Cake Recipe is absolutely delicious! Moist, sweet and easy to make - this lemon olive oil cake is incredible!
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click here to read my policy about affiliate links.
This homemade lemon olive oil cake is the perfect bright and zesty dessert! The olive oil adds a rich, subtle flavor that compliments the fresh lemon perfectly.
Best of all, the batter comes together quickly and easily, with simple ingredients!
If you're looking for a dessert to impress guests or just a sweet treat to enjoy at home, this cake is a perfect choice!
You will love this Lemon and Olive Oil Cake
Here are some reasons it's a favorite for us:
- Bright and Refreshing: The combination of lemon and olive oil creates such bright flavors!
- Moist and Tender Cake: The olive oil helps to keep the cake moist and tender! It's melt-in-your-mouth delicious.
- Versatile and Adaptable: This recipe can be served so many ways whether for a wedding, baby shower, or just to enjoy at home!
What is Olive Oil Cake?
It is a type of cake that has olive oil as the main fat instead of butter or other oils.
What does Olive Oil Cake taste like?
Olive oil cake has a rich and moist texture with a slight peppery taste, but when combined with lemon, the bright and zesty flavor balances the oil perfectly.
Olive Oil Lemon Cake ingredients
To make this lemon cake you'll need:
- all purpose flour
- baking powder, baking soda
- salt
- granulated sugar
- eggs
- olive oil
- whole milk
- lemon zest, lemon juice
How to make Lemon Olive Oil Cake
- In a large mixing bowl, beat the sugar and eggs together with a handheld mixer on medium speed for 3-4 minutes until pale and fluffy. Gradually mix in the olive oil, milk, lemon zest, and lemon juice in the large bowl until well combined.
- Add the combined dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into a prepared springform pan and bake at 350° for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Serve the cake plain or once cooled dust with powdered sugar and add lemon slices on top.
How to store Olive Oil Cake (Lemon)
Storing: Lemon olive oil cake can be stored at room temperature for up to 2-3 days, or in the refrigerator for up to a week.
Freezing: You can freeze lemon cake for up to 3 months. Wrap the cake tightly in plastic wrap and then in foil before freezing. I recommend not dusting it with powdered sugar if you are going to freeze it until you have thawed it for serving.
Substitutions for this Recipe:
All Purpose Flour: We haven't tried making this with other flours but think it would work to use a gluten-free all-purpose flour blend instead of regular flour.
Baking Powder & Baking soda: Both are necessary for this recipe!
Sugar: We don't recommend substituting white sugar with brown sugar.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Olive Oil: Do not substitute the olive oil in this recipe! For best results, use a high-quality extra-virgin olive oil that has a fruity flavor and is not too bitter.
Milk: You can substitute milk with half and half, almond milk. We do recommend using whole milk because of the fat content.
Lemon Juice/Lemon Zest: You can substitute other citrus fruits such as oranges or grapefruits for lemon to create different flavor variations.
How to serve Italian Lemon Olive Oil Cake
We love this cake simply dusted with powdered sugar and garnished with lemon slices. You could also top it with the lemon glaze from our Lemon Brownie recipe or serve it with berries or whipped cream.
Lemon Olive Oil Cake FAQs
Olive oil cake is typically described as fruity, slightly peppery, and with a hint of bitterness. Be sure to use high quality olive oil, so those flavors shine through!
Some people would consider it healthier due to the healthier fat profile of olive oil. However, while olive oil cake may have certain health benefits compared to regular cake, it still should be enjoyed in moderation as a dessert.
It adds moisture, flavor, and creates a really rich texture.
Other delicious cake recipes:
- Lemon Bundt Cake
- Raspberry Swirl Pound Cake
- Poppy Seed Lemon Cake
- Raspberry Lemon Bundt Cake
- Moist Banana Cake Recipe
- White Cake Recipe From Scratch
Olive Oil Lemon Cake
Ingredients
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 cup extra virgin olive oil
- ½ cup whole milk
- 2 tablespoons finely grated lemon zest
- ¼ cup fresh lemon juice juice of 3 lemons
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with a basting brush and EVOO oil, cut out a 9-inch circle of parchment paper and place it in the bottom of the pan and grease the top side with EVOO too, then set the pan aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the sugar and eggs together with a handheld mixer on medium speed for 3-4 minutes until pale and fluffy.
- Gradually mix in the olive oil, milk, lemon zest, and lemon juice in the large bowl until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, lumps are ok.
- Pour the batter into the prepared springform pan and bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Serve the cake plain or once cooled dust with powdered sugar and add lemon slices on top.
Leave a Reply