Introduction

This Lemon Olive Oil Cake is a delightful, moist dessert bursting with bright citrus flavor and a subtle, rich olive oil taste. It’s easy to make and perfect for any occasion where you want a light, refreshing treat.

A round lemon cake with one slice cut out sits on crumpled parchment paper over a white marbled surface. The cake has a golden-brown crust and is dusted with a thick layer of white powdered sugar, giving it a snowy look. Two white plates each hold a triangular slice of the cake, showing a soft, yellow inside with a slightly crumbly texture. One woman’s hand holds a silver fork resting on one plate, while a silver cake server with a wooden handle supports the slice still in the cake. To the side, a white plate with lemon halves adds a bright yellow contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup olive oil (choose a mild, fruity olive oil for best results)
3 large eggs
1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
2 tsp vanilla extract
1/2 cup lemon juice
Zest from 3 lemons
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups all-purpose flour
1 cup whole milk
Powdered sugar for dusting, optional

Instructions

Step 1: Preheat your oven to 350°F. Grease a 9-inch springform pan thoroughly on the bottom and sides, then wrap the outside with foil to prevent any leaks during baking.
Step 2: In a large mixing bowl, whisk together the olive oil, eggs, and 1 1/2 cups of granulated sugar until well combined.
Step 3: Add the vanilla extract, lemon zest, and lemon juice to the bowl. Whisk briefly to blend the flavors.
Step 4: Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add these dry ingredients to the wet mixture in two or three batches, mixing gently until just combined and no streaks of flour remain. Avoid over-mixing to keep the cake tender.
Step 5: Pour the batter into the prepared springform pan. Sprinkle 2 tablespoons of granulated sugar evenly over the top to create a nice, crunchy crust.
Step 6: Bake for 50 to 55 minutes. Your cake should rise and develop a golden brown top. If the cake browns too quickly, tent loosely with foil to prevent burning while it finishes baking.
Step 7: Once baked, let the cake cool in the pan for about 10 minutes, then carefully remove the springform ring and transfer the cake to a cooling rack to cool completely.
Step 8: When cooled, dust the top with powdered sugar if desired before serving for an extra touch of sweetness and presentation.

Tips & Variations

Use a mild, fruity olive oil to avoid overpowering the lemon flavor and to add a subtle richness.
For a more intense lemon flavor, increase the lemon zest by one extra lemon.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat.
If you prefer a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend, but be mindful that texture may vary slightly.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Before serving refrigerated cake, bring it to room temperature or warm slightly to enjoy its full flavor. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and dust with powdered sugar before serving.

How to Serve

A white plate holds a single slice of lemon cake dusted with fine white powdered sugar on top, showing a golden crust and moist, light yellow crumb inside. A small piece of the cake is cut and resting near the larger slice with a silver fork partially under it, its shiny handle extending off the plate. Around the plate, two halved lemons with bright yellow rinds and juicy interiors are placed on a white marbled surface. Part of the remaining cake is visible in the top right corner with the same powdered sugar topping and golden crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil in this cake?

While olive oil gives this cake its unique flavor and moisture, you can substitute with a neutral oil like vegetable or canola oil. However, the lemon and olive oil combination is what makes this cake special.

How do I know when the cake is fully baked?

Insert a toothpick or thin skewer into the center of the cake. It should come out clean or with a few small moist crumbs attached. The cake should also be golden on top and spring back lightly when touched.