Lemon Olive Oil Cake is an easy moist cake recipe made with olive oil and fresh lemon. Topped with a simple lemon glaze. Perfect for summer!
If you’ve never tried a Lemon Olive Oil Cake before, you are going to be blown away that such a simple cake can taste so amazing! It’s tender and moist like a rich, buttery Pound Cake plus the bold tart lemony goodness of your favorite lemon desserts. For more delicious and simple lemon Cakes, check out my Lemon Bundt Cake and Lemon Sheet Cake!
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Sabrina’s Lemon Olive Oil Cake Recipe
One slice of my rich lemony olive oil cake and you may never go back to butter-based cakes again! The olive oil adds so much moisture to the crumbs and the mild fruity scent goes perfectly with the bold lemon flavor. The cake is dense, yet surprisingly light and tender when you bite into it, almost melting in your mouth.
My Lemon Olive Oil Cake recipe is a super easy single layer cake topped with a sweet lemon syrup. It’s a simple, yet elegant cake with just the right amount of sweetness to balance out the richness. And since it’s not overly sweet, you could serve this delicious cake for brunch or enjoy it as an afternoon snack too!
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Ingredients
- Olive Oil: Use a good quality, extra virgin oil. I recommend unfiltered, cold pressed oil for the best flavor. Oil doesn’t return to a solid form like butter does so your cake will stay moist and tender even after it is at room temperature for a day or two!
- Lemon: Fresh lemon juice and zest add a bright flavor to balance the buttery, rich flavor of this olive oil cake. For even more bold lemony flavor, this cake is finished with a lemon simple syrup made with more fresh lemon juice.
- Sugar: Granulated sugar sweetens the cake and helps to create a tender crumb. You can use regular white sugar or try brown sugar for a light molasses flavor.
- Leavening Agents: Baking powder and baking soda both help make cake batter rise. This cake is going to be more dense than others but it should still rise and not sink in the center as it cools.
- Milk: The milk adds an extra layer of moisture and richness to this delicious cake. For a dairy free cake, swap it dairy-free milk with a higher fat content like coconut milk. You could also use buttermilk or sour cream for a bit more tangy flavor.
- Simple Syrup: The cake gets glazed with a homemade simple syrup made from water, sugar, and lemon juice. You want to brush it on while the cake is still hot so it soaks down into the cake and infuses every bite. Even though it’s a sugary syrup, it doesn’t make your cake too sweet.
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Kitchen Tools & Equipment
- Baking Pan: I recommend using a springform pan because you can peel it away from the cake, making it less likely to break.
- Stand Mixer: A stand mixer makes mixing convenient, but since you don’t need to cream or whip any ingredients, you could just whisk the batter by hand.
- Baking Spray: You can also use cooking oil and lightly dust your pan with flour.
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How to Make
Time needed:Â 1 hour.
- Prep for Baking
Preheat the oven. Grease a spingform pan generously with baking spray. Sift the flour, salt, baking powder, and baking soda in a separate bowl.
- Mix the Oil and Eggs
Beat the eggs, olive oil, and sugar in a stand mixer on medium speed until the mixture is fully blended.
- Add the Flour and Milk
Lower the mixer speed and begin adding the flour and milk, alternating in ½ cup portions and ending on the flour.
- Add the Lemon
Finally, add in the lemon juice and zest, then beat on low speed until just combined.
- Bake the Cake
Pour the cake batter into the prepared pan and gently spread the top to even out. Bake until the cake is golden and springs back when pressed. A toothpick inserted in the center should come out clean or moist crumbs.
- Make the Syrup
Add the sugar, water and lemon juice to a small saucepan. Over medium heat, stir the mixture until the sugar completely dissolves. Remove from the heat and let cool to room temperature.
- Brush Cake with Syrup
Brush over the baked cake as soon as it comes out of the oven. After it cools a bit, you can garnish the cake with powdered sugar and fresh berries.
Can this be made ahead of time?
Yes, you can make Lemon Olive Oil Cake ahead of time. It’s best to store it without the glaze so it doesn’t get soggy. Warm the cake slightly in the oven for a few minutes, then brush the syrup over it as usual. You can also make the lemon simple syrup ahead of time. Keep it in the fridge, then bring it to room temperature before brushing over the warm cake.
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Nutritional Facts
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Tips for Baking Olive Oil Cake
- Preventing an Oily Cake
Just like you would with butter, you want to fully combine the eggs, sugar and oil into a thick, smooth mixture before adding the flour so everything stays together. This will keep your cake from being oily or greasy.
- When the Cake is Done
It can be hard to tell when this cake is done because oil keeps the cake looking moist inside. You are looking for your cake to be well-risen and firm if you lightly press on the top, with a little bounce back or puffiness.
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How to Serve Olive Oil Cake
Toppings: This simple cake is ready to go with just the lemony syrup but you can add some toppings if you want to sweeten it up more. Try a dollop of fresh Whipped Cream plus some grated lemon zest and fresh fruit or berries for an easy, tasty topping. Candied lemon wheels would add a fancy touch!
Layer Cake: Turn this cake into a layer cake by dividing the batter between two pans or gently halving the baked cake after it’s fully cooled. Spread a layer of Lemon Curd on one layer for a filling. Add a thin layer of Lemon Cream Cheese Frosting around the whole cake for a “naked” frosting look.
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How to Store
- Store: Lemon Olive Oil Cake can be stored at room temperature, covered with plastic wrap or aluminum foil, for up to 3 days. If you want to keep the cake fresh for longer, you can store it in the refrigerator for up to 5 days then bring it to room temperature for 15 minutes before serving it.
- Freeze: You can freeze this olive oil cake for up to three months. Glaze the warm cake then allow it to cool completely. Wrap the cooled cake tightly in two layers of plastic wrap and then in aluminum foil. Thaw the cake in the refrigerator overnight then bring to room temperature before serving.
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Frequent Questions
No, this cake does not taste like olive oil. While good quality olive oil does have a strong fruity aroma, as it bakes, the flavor becomes more subtle so it complements the lemon flavor without being overpowering.
It’s best to use high-quality extra-virgin olive oil for olive oil cake because it has a stronger fruity flavor but low acidity level. Look for olive oil that is cold-pressed, unfiltered, and has a bright green color for the best tasting cake!
Recipe Card
Ingredients
Lemon Olive Oil Cake:
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 large eggs , room temperature
- 1 cup extra virgin olive oil
- 1 1/2 cups sugar
- 1 1/3 cup whole milk , room temperature
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Lemon Simple Syrup:
- 1/2 cup sugar
- 1/3 cup water
- 3 tablespoons lemon juice
Instructions
Lemon Olive Oil Cake:
- Preheat oven to 350 degrees and spray an 9″ springform pan with baking spray.
- Sift together the flour, salt, baking powder and baking soda in a large bowl.
- To your stand mixer add the eggs, olive oil and sugar.
- Combine on medium speed until well blended.
- On the lowest speed setting add the flour and whole milk, alternating as you go.
- Add in the lemon juice and lemon zest.
- Beat on low speed until just combined.
- Pour the mixture into the springform pan and spread evenly.
- Bake for 45-50 minutes until the cake springs back to the touch and a toothpick comes out clean.
Lemon Simple Syrup:
- In a small saucepan over medium heat dissolve sugar, water and lemon juice by stirring.
- Let cool to room temperature.
- When cake comes out of the over, brush the simple syrup over the cake.
Nutrition
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Variations
Citrus: Any kind of citrus flavor will go with fruity olive oil flavors. Replace the lemon with oranges, grapefruit, lime, or try a citrus blend with half orange juice and half lemon juice, etc. If making an Orange Olive Oil cake, add dark chocolate chips and Chocolate Ganache drizzle for a delicious cake full of holiday flavor.
Almond Cake: Replace the all-purpose flour with 2 cups almond flour and add 1 teaspoon almond extract for a gluten-free cake full of delicious almond flavor. Top your cake with slivered almonds before serving.
Rosemary: For a slightly savory flavor, add chopped fresh rosemary to the batter and add fresh whole sprigs to the syrup to infuse it with herby, woody rosemary flavor.
Lavender: Make a cake that tastes like it came from a fancy French bakery by adding dried culinary lavender! Grind 2 teaspoons of lavender before adding to the cake batter. Boil another tablespoon of lavender with the simple syrup and strain it out before brushing the cake.
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