Lemon Olive Oil Cake

There’s something magical about a simple cake done really, really well. This lemon olive oil cake is exactly that — unfussy, elegant, and bursting with bright citrus flavor in every bite.

I made this cake on a day when I wanted something light but comforting, sweet but not heavy. The kind of dessert that feels just as perfect with afternoon coffee as it does dressed up for guests. And let me tell you — it did not disappoint.

Olive oil gives this cake an incredibly tender crumb and a delicate richness without feeling overly buttery or dense. It creates a moist texture that stays beautiful for days (if it lasts that long!). Plus, it pairs so naturally with fresh lemon — the flavors are clean, vibrant, and perfectly balanced.

Instead of a heavy frosting, I kept it simple with a soft dusting of powdered sugar and a sprinkle of fresh lemon zest. The result? A cake that feels rustic yet refined.

Ingredients for your

You don't need that many items to make this recipe, but here is a quick list below for your convenience. You’ll need these 9 ingredients to make your Lemon Olive Oil Cake. You will also need a 9 inch baking dish for this recipe. Here’s your shopping list!

• Sugar

• Eggs large

• Lemons Zested

• High Quality Olive Oil

• Allpurpose flour

• Lemon Extract

• Baking Powder

• Salt

• Powdered Sugar for topping - optional

Tips for the best Lemon Olive Oil Cake!

Baking a Lemon Olive Oil cake is easier than you would think. I'm here to give you all the tips and tricks to make the perfect lemon cake.

• Rub the lemon zest into the sugar first (optional but powerful!)
  Before adding the eggs, use your fingers to rub the lemon zest into the sugar. This releases the natural oils and intensifies the lemon flavor throughout the cake.

• Whip the eggs and sugar properly
  Mix on medium to high speed until the mixture turns pale yellow and fluffy. This step adds air to the batter and helps create a light, tender crumb.

• Drizzle the olive oil in slowly
  Pour the oil in a thin, steady stream while mixing. Adding it too quickly can cause the batter to split. Slow incorporation helps emulsify the mixture for a smooth texture.

• Use good-quality olive oil
  Choose a mild, fruity olive oil rather than a very peppery or bitter one. The flavor will shine through in the finished cake.

• Don’t overmix once the flour is added
  Mix just until combined. Overmixing develops gluten, which can make the cake dense instead of soft and tender.

• Measure flour correctly
  Spoon flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the cake dry.

• Line the bottom of your pan with parchment
  Even with pan spray, parchment ensures the cake releases cleanly and keeps the top beautiful when flipped or sliced.

• Smooth the batter gently
  The batter is thick but self-leveling. Lightly spread it into the edges without overworking it.

• Check for doneness properly
  Insert a toothpick into the center at 40 minutes. If it comes out clean or with just a few moist crumbs, it’s ready.

• Let it cool completely before dusting
  If the cake is warm, the powdered sugar will melt. Cooling allows for that beautiful snowy finish.

• Add zest after dusting for extra pop
  Sprinkle fresh lemon zest on top of the powdered sugar for color, aroma, and a fresh citrus burst.

Yield: 8 Slices

Author: Brittanie Owens

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Lemon Olive Oil Cake

The lemon and olive oil give the cake a bright flavor that isn't over powering. The oil makes the cake soft, dense in texture, and deliciously moist.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 1 c Sugar
• 2 Eggs large
• 2 Lemons Zested
• 3/4 c High Quality Olive Oil
• 1-1/2 c + 2 T Allpurpose flour
• 1-1/2 tsp Lemon Extract
• 1 tsp Baking Powder
• 1/2 tsp Salt

Instructions

1. In a mixing bowl add the eggs, sugar, and lemon zest together.
2. With a hand mixer on medium to high speed mix the eggs and sugar until it becomes fluffy and lighter in color. It will be a pale yellow. This takes about 1-2 minutes.
3. While mixing on a medium speed very slowly drizzle in the olive oil until its all incorporated. You don't want to dump the oil in and then mix because it may split your batter.
4. Now add your flour, salt, baking powder, and lemon extract.
5. Blend with your hand mixer until the batter is just combined. You don't want to over mix.
6. Pre heat your oven to 350 degrees.
7. Spray a 9 inch pie dish with pan spray and line the bottom with a parchment paper circle.
8. Pour your batter in and smooth it out with spatula. The batter levels itself pretty well for a batter this thick.
9. Bake in the oven for 40 minutes or until a tooth pick comes out clean.
10. Let the cake cool and top with powdered sugar and lemon zest if you like.

Hi I’m Brittanie

Baking is my love language, and the kitchen is where I feel most at home. I find joy in creating recipes from scratch—experimenting with flavors, textures, and ingredients until something magical comes together. Whether it's the perfect flaky pie crust or a new twist on classic cookies, I love sharing that joy with others. For me, baking isn’t just about sweets (though I’m always down for a warm brownie); it’s about creativity, connection, and a little bit of everyday magic.