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spatula taking a slice of lemon olive oil cake on a brown marble surface with a blue linen

Lemon Olive Oil Cake (Moist & Bright)

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5 from 10 reviews

This lemon olive oil cake is a bright, moist dessert with citrusy lemon flavor and a tender crumb thanks to rich olive oil. Unlike butter-based cakes, olive oil gives soft texture and moistness while allowing the lemon zest and juice to shine. A sweet simple sugar dusting adds a bright finishing touch without overwhelming the natural flavors. Easy to mix and bake, this cake feels both elegant and everyday — perfect for brunch, dessert, or sipping with a cup of tea or coffee.

  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 Slices 1x

Ingredients

Units Scale
  • 266 grams (1 1/3 Cup) Granulated Sugar
  • 1 Tablespoon Lemon Zest
  • 3 Large Eggs, at room temperature
  • 6oz (3/4 Cup) Whole Milk, at room temperature
  • 2oz (1/4 Cup) Limoncello or Grand Marnier
  • 2oz (1/4 Cup) Freshly Squeezed Lemon Juice
  • 8oz (1 Cup) Good Quality Extra Virgin Olive Oil
  • 250 grams (2 Cups) All-Purpose Flour
  • 1/2 Teaspoon Baking soda
  • 1/2 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt

Instructions

  1. 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. 
  2. 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. 
  3. In a large bowl whisk together the flour, baking soda, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients and mix on low until just combined, don't overmix.
  5. 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.
  6. Dust the cake with confectioner's sugar and store in an air-tight container at room temperature for up to 5 days.

Equipment

Notes

  • 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.
  • Author: Elizabeth Waterson
  • Prep Time: 10
  • Cook Time: 60
  • Category: Dessert
  • Method: Bake
  • Cuisine: Italian

Find it online: https://confessionsofabakingqueen.com/lemon-olive-oil-cake/

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