Lemon Olive Oil Cake

You're going to love this simple lemon olive oil cake. A good quality, fruity olive oil pairs beautifully with the bright flavors of lemon. Step-by-step photos teach you how to bake this delicious lemon olive oil cake recipe.

I've made this cake a few times in the last two weeks to recipe test it and make sure it's my version of the best lemon olive oil cake. I tried a couple of different methods of mixing the ingredients together and we found the method used in the recipe card below produced a lighter, moister, delicate cake.

I often find that people hear the title of this cake and think it must be a fancy, complicated cake. When in reality this cake couldn't be easier to bake. I mix the dry ingredients in a separate bowl but you could always put a fine-mesh sieve over the wet ingredients to sift the dry ingredients together into the wet.

The beauty of this cake is it stays moist for days so it's perfect to enjoy throughout the week. I hope you adore it as much as we do.

Ingredients

For this simple cake you will need:

• Granulated Sugar. One of the methods we use below is rubbing the fresh lemon zest into the sugar granules. Releasing all of the oils in the zest and combining them with the sugar helps create a strong lemon flavor throughout the cake.
• Lemon Zest. Make sure when you zest the lemons do not get the white pith part. The white pith is very bitter! I've linked my favorite zester in the recipe card below, it makes zesting lemons feel like butter!
• Large Eggs. When eggs are at room temperature they combine with the other ingredients much more seamlessly. To make eggs at room temperature quickly place them in a bowl of warm water for 5 minutes.
• Whole Milk. Your milk should be at room temperature. I have not tested the recipe with reduced-fat milk. The whole milk has more fat in it which aids in the texture and flavor of the cake so ideally don't swap it for 2% milk or less.
• Limoncello or Grand Marnier. Limoncello is an Italian Liqueur that is made by soaking lemon peels in alcohol and then adding simple syrup, to create an intense lemon flavor! You could use Grand Marnier if you have that on hand instead. I have not done it myself but you should be able to just add more fresh lemon juice if you don't want to have either on hand.
• Freshly Squeezed Lemon Juice. Please use fresh-squeezed it is must better than the store-bought.
• Good Quality Extra Virgin Olive Oil. The star of the show, make sure you use good quality oil. I've linked the one I often use for this cake in the recipe card below.
• All-Purpose Flour. Make sure you measure it properly, too little or too much can drastically alter the recipe card.
• Baking Soda. This chemical leavening agent is activated the acid in the lemon juice.
• Baking Powder. This chemical leavening agent is already activated, but the combination of the both gives a great-tasting cake that has the right amount of height on it.
• Salt. Trust me, don't skip this crucial ingredient. Salt helps balance the flavors of the cake and helps the other ingredients' flavor profiles shine.

You can leave the cake as is or I like to dust it with a little confectioners sugar/ powdered sugar. I have never tried it but using a simple lemon glaze might be a great addition but I don't know that I would want to use frosting on this cake.

Fresh berries are also a beautiful compliment to this cake. Bake my orange olive cake recipe next.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat the oven to 325F/163C and heavily grease a 9-inch springform pan, and set aside. If you use a normal cake pan I would suggest lining the pan with parchment paper to help you more easily remove it from the pan once baked.

In a large bowl or in the bowl of an electric stand mixer fitted with a paddle attachment on low-medium speed combine sugar and lemon zest. I like to use my fingers to rub the lemon zest into the sugar granules, do this for a minute or two.

Add the eggs, whole milk, Limoncello, and fresh lemon juice, and whisk to combine.

While the mixer is on low speed slowly stream in the olive oil until combined, or in a large bowl whisk in a little bit at a time. 

In a large bowl whisk together the flour, baking soda, baking powder, and salt. 

Add the dry ingredients to the wet ingredients and mix on low until just combined, don't overmix. 

Pour the cake batter into the prepared pan and bake for 50-60 minutes, until the cake is done.

You can test it is done by slightly pressing the top of the cake and if it bounces back the cake is done, you will notice the edges of the cake are pulling away from the sides of the pan. You can also insert a toothpick into the center of the cake to see if there is any wet batter.

Take the cake out of the oven and place it on a wire rack to cool for 30 minutes then release the cake from the springform pan to cool completely on the rack. 

Dust the cake with confectioner's sugar and store in an airtight container at room temperature for up to 5 days. 

How to freeze

This olive oil cake freezes beautifully. Once the cake is completely cooled wrap it in plastic wrap tightly, twice then wrap in foil. This tri-layer of protection helps prevent freezer burn.

You can freeze slices of cake or the whole cake I suggest, dusting with confectioners sugar after you thaw the cake.

Let it thaw on the counter for a couple of hours depending on what size of cake you froze.

Just look at this photo and the tenderness of this lemon olive oil cake, so so good!

FAQ

More lemon recipes

• Lemon Cream Pie Recipe
• The BEST Lemon Cheesecake Recipe
• Lemon Crumb Bars
• Lemon Crinkle Cookies
• Easy Lemon Loaf Cake

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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