Lemon Olive Oil Cake + Video
This easy Lemon Olive Oil Cake is moist, fruity, and sweet. No frosting needed and no mixer required! A great breakfast cake alongside coffee or tea.
Love lemon desserts? Try my Lemon Coffee Cake, Lemon Crinkle Cookies, Lemon Pudding Cakes, and Lemon Cream Pie too.
The BEST Lemon Olive Oil Cake
I tested this recipe 10 TIMES to get it perfect! The main problem that I encountered was that the olive oil was making the cake dense. Even with a longer bake time and a clean toothpick inserted into the center of the cake, the cakes were still dense and slightly gummy. Not good!
First, I changed the baking chemistry. I had to pull back some of the liquid (lemon juice) and increase the baking powder to make it fluffy and light, while decreasing the baking soda just enough to keep a course texture and crispy crust without having so much leavening that the cake sunk in the middle.
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Next, I discovered the best method to lighten the crumb was a gradual emulsion of the olive oil with the ingredients. First with the sugar, kind of like you would cream a butter cake. Then gradually whisking in each egg, one at a time. Then with the lemon juice and zest. And finally alternating the dry ingredients and milk.
The final result created a moist, yet light and fluffy crumb, slightly crisp and golden exterior, with a hint of olive oil and citrusy sweet lemon flavor. The slight crust gives it an interesting textural contrast to the soft interior, while being able to taste both the lemon and olive oil in each bite.
Why You Will Love This Recipe
- No Mixer Required: Everything is mixed by hand with a bowl and a whisk to make this lemon olive oil cake. So easy!
- Lemon and Olive Oil Combo: Olive oil imparts a gentle, fruity flavor that pairs beautifully with the citrus of lemon. Plus, the olive oil also makes this cake stay moist for days!
- No Frosting Needed: A fine dusting of powdered sugar is the perfect garnish to keep this cake simple, yet beautiful. If you prefer a strong lemon taste, you can top it with a simple lemon glaze of powdered sugar and lemon juice, but it’s pretty great as-is.
Ingredients You Will Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
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- All-Purpose Flour – I highly recommend weighing this over using measuring cups. It’s important to use the proper amount of flour for baking. If you have don’t have a kitchen scale, make sure to stir the flour (to fluff it up), then spoon it into the cup, and level it off with the back of a knife.
- Baking Powder – Helps creates a light and tender crumb.
- Baking Soda – Helps the cake rise and brown gently, creating a slightly crisp crust.
- Salt – To enhance the flavors.
- Granulated Sugar – To sweeten the cake.
- Olive Oil – “Pure” or “regular” olive oil will pair well with the lemon without overshadowing it. Use “light” for no taste, or “extra virgin” for a strong taste.
- Eggs – To provide structure, moisture, and fluffiness.
- Lemons – To flavor the cake with the zest and freshly squeezed juice.
- Milk – Whole milk is preferred to keep things extra moist.
- Powdered Sugar – For topping/garnishing the cake. (Optional.)
How To Make Lemon Olive Oil Cake
Preheat oven to 350 degrees Fahrenheit. Prepare a 9-inch springform pan by greasing the bottom and the sides well (I used Baker’s Joy), and lining the bottom with a circle of parchment paper. Wrap the outside of the pan with foil to prevent potential leaks. (This is a somewhat thin batter.)
- Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
- In a large bowl, whisk together the sugar and oil. Whisk in the eggs one at a time, mixing well between each addition.
- Add the zest and lemon juice. Whisk to combine.
- Add half of the dry ingredients. Mix until just combined.
- Add all of the milk. Mix until just combined.
- Add the remaining dry ingredients. Mix until just combined. (Do not over-mix; some small lumps are ok.)
- Pour the batter into the prepared pan. Tap the pan 2-3 times on the countertop to release any air bubbles.
- Bake at 350˚F for 55-60 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Serving and Storing
- Allow the cake to cool for 15 minutes before removing it from the springform pan. Discard the parchment paper, and place the cake on a plate until cooled completely. Dust with powdered sugar before serving. (This cake is great eaten while still warm.)
- TO STORE: Store olive oil lemon cake wrapped tightly with plastic wrap, or in an airtight container at room temperature for up to 4-5 days. For longer storage, you can refrigerate it for up to 1 week.
- TO FREEZE: Wrap individual slices of cake tightly in plastic wrap and place inside a freezer-safe bag; freeze for up to 2-3 months. Let the cake thaw at room temperature before serving for the best texture and flavor. NOTE: The cake may stick to the plastic wrap a bit, since it is very moist.
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Recipe Notes
- Don’t over-mix your batter or you will develop the gluten, creating a gummy texture and possibly air bubbles (called tunneling). There will be some bubbles because of the baking soda, but you can tap the pan on the counter to help them rise to the top and pop before the pan goes in the oven.
- This is a somewhat thin cake batter. Wrap the outside of the springform pan with foil to prevent potential leaks, especially if you don’t know the condition of the pan.
- Parchment paper will prevent the bottom of the cake from browning, but helps it release from pan better. You can also run a thin butter knife around the edges if it seems like it’s a bit stuck to the sides of the springform pan. I use Baker’s Joy to grease my pan with.
- I like to invert the cake with 2 plates. Remove the sides of the springform pan, then place a plate on top, flip it over, remove the bottom of the pan and the piece of parchment paper. Put another plate on the bottom, flip it back over, and then remove the plate that was on top.
FAQs
It depends on the kind of olive oil you use. “Light” olive oil will not produce any taste, especially with the lemon. “Pure” or “regular” olive oil is what I used and gave it a hint of olive oil taste, which paired well with the lemon. For a stronger taste, you can use “extra virgin” olive oil, which is unrefined and has a bold olive flavor. I wouldn’t use a strong olive oil unless you want it competing with the lemon, because it can be easily overshadowed.
Olive oil is generally considered a healthier fat as it contains a higher proportion of heart-healthy monounsaturated fats, but don’t let that fool you into thinking it’s completely healthy. It has 120 calories and 14g fat per Tablespoon, so you still need to use it in moderation.
An olive oil cake is made using olive oil in place of butter or other fats, creating a moist and tender crumb. The olive oil lends a gentle, fruity flavor that pairs beautifully with ingredients such as citrus, nuts, and spices, giving the cake a distinct and sophisticated taste.
Simply adding olive oil to your wet ingredients will result in a greasy mouthfeel and a dense crumb. Like a butter cake needs creamed, olive oil cake needs to be emulsified with the other ingredients. The method makes a huge difference in the baked result.
Lemon Olive Oil Cake
Ingredients
- 2 cups (250 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 ½ cups (300 g) granulated sugar
- ¾ cup (177 ml) olive oil, (pure/regular)
- 3 large eggs, room temperature
- 1 Tbsp lemon zest, (from 3 lemons)
- 6 Tbsp freshly squeezed lemon juice , (about 3 lemons; do not use more than 6 Tbsp)
- ¾ cup (177 ml) milk, room temperature (whole milk preferred)
- 1-2 Tbsp powdered sugar, optional (for topping the cake)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a 9-inch springform pan by greasing the bottom and the sides well (I used Baker’s Joy), and lining the bottom with a circle of parchment paper. Wrap the outside of the pan with foil to prevent potential leaks. (This is a somewhat thin batter.)
- Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
- In a large bowl, whisk together the sugar and oil. Whisk in the eggs one at a time, mixing well between each addition. Add the zest and lemon juice. Whisk to combine.
- Alternate mixing in half of the dry ingredients, all of the milk, and the remaining dry ingredients, mixing until just combined after each addition. (Do not over-mix; some small lumps are ok.)
- Pour the batter into the prepared pan. Tap the pan 2-3 times on the countertop to release any air bubbles.
- Bake at 350˚F for 55-60 minutes or until a toothpick comes out clean when inserted into the center of the cake
- Allow the cake to cool for 15 minutes before removing it from the springform pan. Discard the parchment paper, and place the cake on a plate until cooled completely. Dust with powdered sugar before serving.
Video
Notes
- TO STORE: Store olive oil lemon cake wrapped tightly with plastic wrap, or in an airtight container at room temperature for up to 4-5 days. For longer storage, you can refrigerate it for up to 1 week.
- TO FREEZE: Wrap individual slices of cake tightly in plastic wrap and place inside a freezer-safe bag; freeze for up to 2-3 months. Let the cake thaw at room temperature before serving for the best texture and flavor. NOTE: The cake may stick to the plastic wrap a bit, since it is very moist.
Nutrition
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