Lemon Olive Oil Cake

You know those cakes that don’t scream for attention but somehow become everyone’s favorite? That’s exactly what this lemon olive oil cake is for me.

I first made it on a slow Sunday, using what I had at home—fresh lemons from the backyard and a bottle of good olive oil I’d been saving.

No fancy mixers, no layers, no drama. Just a bowl, a whisk, and the soft sound of batter being stirred. The smell that filled my kitchen while it baked? Honestly, it made me stop and just stand there for a minute.

This cake isn’t too sweet, and that’s what makes it so easy to love. It has this soft, sunny flavor from the lemon juice and zest, and the olive oil keeps it incredibly moist without making it greasy.

It’s the kind of cake you can have with your morning tea or as a quick slice in the afternoon when you need a break—but don’t be surprised if it disappears before the day ends.

I didn’t grow up with olive oil in desserts, and maybe you didn’t either. But this one changed my mind completely. And now, I can’t imagine not making it every few weeks.

Table of Contents

Lemon Olive Oil Cake Recipe

Ingredients

1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
3 large eggs (room temperature)
1 cup (200g) granulated sugar
¾ cup (180ml) extra virgin olive oil (use mild and fruity, not robust)
½ cup (120ml) whole milk (room temperature)
⅓ cup (80ml) freshly squeezed lemon juice
1 tablespoon finely grated lemon zest (from about 2 medium lemons)
1 teaspoon pure vanilla extract
Powdered sugar, for dusting

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23cm) round cake pan with olive oil, then line the bottom with parchment paper. Lightly oil the parchment as well to prevent sticking.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar with a hand mixer or stand mixer on medium-high speed for about 3–4 minutes, or until the mixture becomes pale, thick, and creamy. This step creates the cake’s delicate crumb.
While continuing to beat on medium speed, slowly drizzle in the olive oil in a steady stream. Mix until fully incorporated and slightly glossy.
In a small bowl or jug, combine the milk, lemon juice, lemon zest, and vanilla extract. The mixture might curdle slightly – that’s normal and adds to the flavor.
Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the milk-lemon mixture, beginning and ending with the dry. Do not overmix – stop as soon as you no longer see dry flour.
Pour the batter into the prepared pan and gently tap it on the counter to remove air bubbles. Bake for 38–43 minutes, or until the top is golden and a toothpick inserted in the center comes out clean with a few moist crumbs.
Let the cake rest in the pan for 10 minutes, then carefully invert onto a wire rack. Peel off the parchment paper and allow it to cool completely.
Once fully cooled, dust the top lightly with powdered sugar using a fine-mesh sieve.
Use fresh lemons; the zest carries the essential oils and aromatic flavor.
Do not skip the parchment paper – it ensures a clean release and even browning.
Use a light-colored metal pan to avoid overbaking the sides and bottom.
Room temperature ingredients mix more evenly and help achieve the soft texture.

Can I Use Regular Olive Oil Instead Of Extra Virgin?

Yes, you can use regular olive oil, but here’s what you should know first:

Extra virgin has more flavor: It adds a slight fruitiness and depth.
Regular olive oil is milder: Good for those who don’t want the oil taste noticeable.
Avoid strong or bitter oils: These can overpower the lemon flavor.

Why Is My Olive Oil Cake Too Dense Or Heavy?

This cake should be soft and fluffy—not dense like banana bread. If it feels heavy, here’s why it may have happened:

Too much flour: Use a spoon to fill your measuring cup, then level it off.
Overmixing the batter: Mix just until the flour disappears. That’s it.
Cold ingredients: Use room temperature eggs and milk for even mixing.
Baking powder or soda is old: If it’s expired, the cake won’t rise properly.

Is Lemon Olive Oil Cake Supposed To Be Moist?

Yes, absolutely. It’s one of the main reasons people love it. It’s not dry or crumbly—it’s soft and moist from the olive oil and lemon juice. If your cake turns out dry, it could be because:

It was overbaked: Always check a few minutes before the suggested time.
Too much flour: A small mistake here can dry it out fast.
Not enough liquid: Stick to the recipe and don’t cut back on lemon juice or milk.

Can I Use Almond Flour Or Gluten-Free Flour For This Cake?

You can—but the texture will change. Here’s what to expect:

Almond flour: Makes the cake more dense and moist. Great if you like nutty flavors.
Gluten-free flour: Use a blend that says 1:1 substitute on the pack. It works better than single flours.
Avoid using only coconut flour: It soaks up too much liquid and dries the cake out.

What Size Pan Should I Use For This Recipe?

For the best shape and texture, use one of these:

9-inch round cake pan
8-inch square cake pan
Standard loaf pan (if you want a taller cake, but bake time will be longer)

Can I Make Lemon Olive Oil Cake Without Eggs?

Yes, you can—but results may vary slightly. Here are good egg substitutes:

Plain yogurt or buttermilk: ¼ cup per egg.
Unsweetened applesauce: ¼ cup per egg.
Mashed banana: ¼ cup per egg (but adds banana flavor).
Commercial egg replacers: Follow the box instructions.

What’s The Best Olive Oil To Use For Baking a Lemon Cake?

Not all olive oils work the same. Here’s what to look for:

Use light or fruity extra virgin olive oil: It gives the cake moisture without a strong flavor.
Avoid strong, grassy, or bitter oils: They’ll clash with the lemon.
Check the bottle for taste notes: “Smooth,” “mild,” or “buttery” is a good sign.

Should I Refrigerate Lemon Olive Oil Cake Or Keep It At Room Temperature?

For short-term storage:

Room temperature is fine: 2–3 days in an airtight container.
Refrigerate only if needed: It can dry out the cake, so wrap it really well.
Let it warm up before serving: Cold cake feels firmer and loses flavor.

Can I Freeze Lemon Olive Oil Cake?

Yes, and it freezes well if you do it right.

Cool it fully first: Never freeze a warm cake.
Wrap it tightly: Use plastic wrap first, then foil, or a zip bag.
Freeze in slices: So you can take out just what you need.
Use within 2 months: Let it thaw at room temperature.

Why Did My Cake Sink In The Middle After Baking?

A sunken cake usually means something went wrong with the rise or timing.

Underbaked: It looked done but wasn’t set inside.
Oven door opened too early: Let it bake undisturbed for at least 30 minutes.
Too much liquid or not enough flour: Stick closely to the recipe.
Expired baking powder or soda: Always check the date.

Is Lemon Olive Oil Cake Healthy?

It’s a better option compared to cakes with heavy cream or butter. Here’s why:

Uses olive oil: A source of good fats.
Has lemon juice and zest: Adds flavor without sugar.
Not overloaded with frosting or fillings: It’s light and simple.

How Do I Prevent The Top Of The Cake From Over-Browning?

Sometimes the top cooks faster than the inside. Here’s how to avoid that:

Use the middle rack: Keeps heat even.
Check your oven temperature: Some ovens run hotter than shown.
Cover loosely with foil halfway through: Only if it’s browning too fast.
Use a light-colored metal pan: Dark pans brown too quickly.

How Do I Store Lemon Olive Oil Cake To Keep It Fresh?

To keep it tasting great for days, store it the right way:

Let it cool completely: Never store a warm cake—it traps steam and ruins the texture.
Wrap it well: Use plastic wrap or foil to keep air out.
Use an airtight container: Store at room temperature for up to 3 days.
For longer storage: You can refrigerate it, but let it come to room temp before eating.