Lemon Olive Oil Cake
Best Lemon Olive Oil Cake Recipe – Rich, moist, citrus olive oil cake is easy to make with kitchen staples like EVOO and fresh lemons (or oranges). Dust with powdered sugar for a dessert that looks as lovely as it tastes!
Why We Love EVOO Cakes
In the baking world, there is quite a big debate over which fat creates the best cake texture…
Butter or oil.
Butter cakes tend to have better flavor, small pores, and a fine crumb. But they can often become a little dense, like pound cake, depending on how much butter is added. Although we LOVE pound cake, sometimes we want a lighter and fluffier cake texture.
On the other hand, a classic Oil Cake Recipe is known for having a much more moist and airy texture with larger pores, but often lacks the rich flavor and complexity.
Olive Oil Cake Characteristics
Experienced bakers often use a combination of both oil and butter to get the best taste and texture and their cake recipes.
Today we’re making a strict oil cake, no butter allowed. *wink* However, we’re using high-quality olive oil with a rich earthy, even grassy, flavor. The flavor of the olive oil is the featured flavor of the cake, so it’s essential to buy a very good quality oil for this recipe.
Combine olive oil with lemon juice and lemon zest, a little vanilla extract, and sugar, and you’ve got a unique Spanish-inspired cake with an ultra-moist texture and irresistible flavor!
Ingredients You Need
- Extra virgin olive oil – again, high quality is a must for the most delicious cake
- Granulated sugar – for just the right sweetness
- Eggs – room temperature
- Fresh lemons – both the zest and juice
- Vanilla extract – a must-have for sweet baked goods
- All-purpose flour – or your favorite gluten-free replacement
- Salt – just a pinch
- Baking powder and baking soda – this combination creates a crumb that is fluffy and tender
- Milk – whole fat or 2%
- Powdered sugar – for dusting the top of the baked cake
How to Make Lemon Olive Oil Cake
Preheat the oven to 350°F. Grease the sides and the bottom of a 12-cup Bundt pan (or 9-inch springform pan). Sprinkle 2 tablespoons of sugar in the greased pan and shake it around to coat the sides and bottom. Dump out any extra sugar.
Pour 1 cup olive oil, and 1 ½ cups of sugar into the bowl of an electric stand mixer. Mix well, then beat in the eggs, lemon juice, lemon zest, and vanilla extract.
Pro Tip: Be sure to zest only the yellow rind of the lemon, not the white pith below.
Combine the flour, salt, baking powder, and baking soda in a separate mixing bowl. Mix well so there are no clumps of baking powder or baking soda in the mixture.
Turn the mixer on low and slowly mix the flour mixture into the wet mixture. Turn the mixer off and scrape the bowl with a rubber spatula.
Get the Complete (Printable) Olive Oil Cake Recipe + VIDEO Below. Enjoy!
Finally, turn the mixer on low once again and slowly pour in the milk. Once the batter is smooth, turn off the mixer.
Pour or scoop the batter into the prepared pan. Tap the pan gently on the counter to remove large air bubbles.
Place the pan in the oven on the center rack. Bake for 40-45, if using a Bundt pan, or 50-55 minutes if using a springform pan. Check the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, the cake is done.
Cool the cake in the pan for at least 15 minutes. Then, gently flip the cake out onto a cake plate. Allow the cake to cool to room temperature. Then, dust the top with powdered sugar.
Recipe Variations
This lemon olive oil cake can also be turned into an orange olive oil cake by substituting fresh orange juice and orange zest. You could also make a lime or grapefruit olive oil cake. However, I feel the lemon and orange varieties taste the best.
You can also make this cake in either a 9-inch springform pan or a 12-cup capacity Bundt pan. I’m always partial to a Bundt pan, because the shape of the cake is pretty with or without additional garnishes. However, use whichever pan you have on hand.
Swap all-purpose flour with your preferred gluten-free baking alternative. However, note that the texture could be a bit denser without the same sponge-like texture.
Drizzle on a sweet lemon glaze instead of a dusting of powdered sugar, if you like. To make a glaze whisk together 1 cup of powdered sugar with 2 tablespoons of lemon, orange, lime, or grapefruit juice.
Serving Suggestions
The bright, citrusy, and sweet cake is terrific with a hot cup of tea or coffee. It’s one of those baked treats that is truly fitting any time of day – breakfast, afternoon snack, or dessert!
Olive oil lemon cake is excellent on its own, but also try it with fresh whipped cream, fruity ice cream or sorbet, sweetened ricotta cream, or mascarpone cheese.
Also, try serving this cake with fresh fruit like blueberries, strawberries, or raspberries.
Frequently Asked Questions
The richness of EVOO makes the cake sponge very moist. It also creates a delicate, earthy flavor that is perfectly balanced by the sugar and citrus.
Not only OK… It tastes fantastic! The earthy, buttery flavor of olive oil is perfect to balance with bright and refreshing lemon.
Cover and store at room temperature for up to 4 days, or refrigerate and store for up to a week. All cakes taste best at room temperature, so if keeping this cake in the refrigerator, make sure to allow it to come to room temperature before serving.
Yes, olive oil cake is great to freeze. Let it cool completely before wrapping it tightly in a layer of plastic wrap, and then in a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight or on the counter for an hour or so. Again, I recommend serving after the cake comes to room temperature.
Looking for More Classic Baking Recipes? Be Sure to Try:
- Cheesecake Brownies
- Chocolate Pudding Cake
- Strawberry Bundt Cake
- Strawberry Crunch Cake
- Butter Pecan Cake (Brown Butter Cake)
- Pecan Upside Down Cake
- Pistachio Pudding Poke Cake
Lemon Olive Oil Cake Recipe
Ingredients
- 1 cup GOOD extra-virgin olive oil
- 1 ½ cups granulated sugar + 2 tablespoon for pan
- 3 large eggs
- ¼ cup fresh lemon juice
- ¼ cup fresh lemon zest from 4 large lemons
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ cup whole milk or 2%
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Grease the sides and the bottom of a 12-cup Bundt pan (or 9-inch springform pan). Sprinkle 2 tablespoons of sugar in the greased pan and shake it around to coat the sides and bottom. Dump out any extra sugar.
- Pour 1 cup olive oil, and 1 ½ cups of sugar in the bowl of an electric stand mixer. Mix well, then beat in the eggs, lemon juice, lemon zest, and vanilla extract. *Be sure to zest only the yellow rind of the lemon, not the white pith below.
- In a separate mixing bowl, combine the flour, salt, baking powder, and baking soda. Mix well so there are no clumps of baking powder or baking soda in the mixture.
- Turn the mixer on low and slowly mix the flour mixture into the wet mixture. Turn the mixer off and scrape the bowl with a rubber spatula.
- Finally, turn the mixer on low once again and slowly pour in the milk. Once the batter is smooth, turn off the mixer.
- Pour or scoop the batter into the prepared pan. Tap the pan gently on the counter to remove large air bubbles.
- Place the pan in the oven on the center rack. Bake for 40-45, if using a Bundt pan, or 50-55 minutes if using a springform pan. Check the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, the cake is done.
- Cool the cake in the pan for at least 15 minutes. Then gently flip the cake out onto a cake plate. Allow the cake to cool to room temperature. Then dust the top with powdered sugar.
Unhinged directions to use sugar while greasing the pan instead of flour!! I was hesitant to do so…and I was right, horrible mistake. Doesn’t matter how much better or Crisco or pan release or spray or oil or lard…if you dust the pan with sugar, it will stick in a horrible mess and not release. How do I know this? Because the cake is so good, I keep giving it another try! But maybe it’s just me…oh no. I sent this to two of my baker friends who also concluded that you should absolutely not use sugar after greasing, just flour.
Anyway, nice cake. But USE FLOUR!!!
Hi Katherine,
I promise, I’m not crazy… Sugaring the pan is a practiced method for creating a crispy exterior. You just need to make sure your bundt pan is very well coated in fat before sugaring the pan.
Here’s a couple of articles on it:
https://food52.com/blog/19828-a-big-sparkly-secret-that-ll-change-the-way-you-bake-cakes
https://www.epicurious.com/expert-advice/use-sugar-instead-of-flour-to-prep-cake-pans-article
Lemon desserts are my absolute favorite! This cake was super easy to make and turned out so fluffy, and delicious! Thank you for the recipe!
It is my first time making an oil cake and I’m glad it turned out great! Kids love this lemon olive oil cake. It is indeed rich, moist and brimming with flavor. I’m glad everyone is delighted!
Rich, moist, and citrusy, made with kitchen staples. Dust with powdered sugar for a dessert that’s to make it look lovely and delicious! Yum!