Lemon Olive Oil Cake

This Lemon Olive Oil Cake is a single layer cake that is bursting with citrus flavor! This cake is incredibly simple to make and ultra moist from the olive oil and the perfect no fuss dessert to enjoy with a cup of tea or coffee any time of year!

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WHAT INGREDIENTS DO I NEED TO MAKE LEMON OLIVE OIL CAKE?

This delicious citrus cake calls for extra virgin olive oil and 1/2 cup of fresh lemon juice! These are the two star ingredients that make this cake burst with flavor and a super moist texture. I always recommend using a quality Extra-Virgin Olive Oil for the best flavor.

Can I use other citrus instead of lemon in this cake?

The lemon can easily be swapped for any citrus! This cake is also delicious with fresh squeezed orange or grapefruit juice- but make sure it is fresh squeezed, along with the zest.

Add these ingredients to your grocery list:

All-purpose flour
Granulated Sugar
Eggs
Whole Milk
Oil Oil (Extra Virgin is best)
Baking Powder
Baking Soda
Salt
Lemon

ingredients to make lemon olive oil cake

HOW DO I MAKE LEMON OLIVE CAKE FROM SCRATCH?

This single layer cake is so simple to make from scratch with only a few steps. Read through each step before you start baking.

1- Preheat oven to 375°. Line a 9-inch round cake pan that is 3″ deep or a 9 inch springform cake pan with parchment paper and coat with nonstick spray.

2- Combine the flour, sugar, salt, baking soda, and baking powder in a medium bowl and whisk to combine.

3- In a mixer, beat the eggs on medium speed and stream in the olive oil. Whisk for 2-3 minutes or until the mixture thickens. Add the milk and lemon juice and zest for 30 seconds or until combined.

4- On low speed, add the dry ingredients to the wet ingredients and mix until combined. Scrape the sides of the bowl with a spatula.

5- Pour the batter into the prepared pan. Bake for 55-60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Check the cake at 30-40 minutes and tent with foil if it looks like its browning too much. Allow the cake to cool for 30 minutes before removing from the pan. Dust with powdered sugar and top with fresh fruit like blueberries, strawberries or raspberries.

Step 1- whisk the eggs, olive oil, milk and zest

cake batter in a bowl — Step 1- whisk the eggs, olive oil, milk and zest

olive oil cake batter in a springform pan

Tips for Baking the Perfect Olive Oil Cake with Lemon

This cake is really so simple to make but there are few tips that you want to make sure to follow that will yield the BEST Lemon Olive Oil Cake:

1- Quality Ingredients: Use QUALITY Olive Oil (Extra Virgin works best).

2- Use fresh squeezed lemon and zest

3- To Prevent the Cake From Sticking– Spray the pan with oil and line with parchment paper. If you are using a 9″ (3″ deep) Cake pan, spray with oil and lightly dust with flour.

4- Baking Time: Check the cake between 30-40 minutes of baking to see if it’s browning too much. If so, gently place a piece of foil over the top of the cake pan to prevent the cake from browning too much.

5- Toppings For The Cake– This cake is so versatile. You can either dust with powdered sugar and top with fresh fruit or try whipping ricotta with honey and lemon zest and adding fresh blueberries or just a simple whipped cream.

olive oil cake with whipped ricotta and blueberries

a slide of lemon olive oil cake on a plate with a fork

OTHER CAKE RECIPES TO TRY

Coconut Cake with Berry Compote

Lemon Sour Cream Bundt Cake

Blackberry Lavender Cake

Happy Baking, Friends! I hope this recipe encourages you to take a break in your busy day to EAT MORE CAKE!

Sweetly,

Candice