If you’ve ever wanted a cake that’s surprisingly moist, tender, and bursting with brightness, you’re in for a treat with this Olive Oil Lemon Cake Recipe. The olive oil adds a subtle fruity richness that is beautifully balanced by the zing of fresh lemon juice and zest, making every bite utterly delightful. This cake feels light yet indulgent, perfect for elevating any occasion or just treating yourself to a slice of sunshine.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and quality ingredients. Each component plays a crucial role in building the cake’s texture, moisture, and vibrant lemon flavor. These pantry staples come together effortlessly yet result in a truly special dessert.
- 1 1/2 cups all-purpose flour: Provides the cake’s structure and crumb.
- 1 cup granulated sugar: Sweetens while helping the cake brown beautifully.
- 1/2 teaspoon baking soda: Works with baking powder to give the cake a lovely rise.
- 1/2 teaspoon baking powder: Ensures the cake is light and fluffy.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor.
- 3 large eggs: Bind everything together and add richness.
- 3/4 cup extra virgin olive oil: The star ingredient that brings moistness and a nuanced fruity flavor.
- 3/4 cup whole milk: Adds creaminess and helps keep the crumb tender.
- 2 teaspoons vanilla extract: Lends warmth and depth to the flavor profile.
- Zest of 1 lemon: Delivers vibrant citrus aroma and taste.
- 2 tablespoons lemon juice: Brightens the cake with fresh, tangy notes.
- Powdered sugar for dusting (optional): Adds a pretty finishing touch and a bit of extra sweetness.
How to Make Olive Oil Lemon Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by setting your oven to 350°F (175°C). Grease a 9-inch round cake pan smoothly and line the bottom with parchment paper. This ensures your cake bakes evenly and pops out effortlessly once it’s done.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. This dry blend forms the foundation of your cake’s texture and rise. Whisking well removes lumps and helps incorporate air for a lighter crumb.
Step 3: Combine Wet Ingredients
In another bowl, whisk the eggs until they’re light and frothy. Add olive oil, whole milk, vanilla extract, lemon zest, and lemon juice, stirring until completely smooth. This bright and silky mixture is where the magic of the Olive Oil Lemon Cake Recipe really shines through.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry ones, stirring gently until just combined. Be careful not to overmix; a few small flour streaks are okay. The batter should be smooth, thick, and ready for baking.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, smoothing the surface with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The oven will gently transform the cake into a golden, fragrant masterpiece.
Step 6: Cool and Finish
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step lets it set perfectly and prevents crumbling. Dust the top with powdered sugar just before serving if you like a touch of sweetness and charm.
How to Serve Olive Oil Lemon Cake Recipe
Garnishes
A simple dusting of powdered sugar can transform this cake visually and taste-wise, adding just enough sweetness to contrast the citrus zing. Fresh lemon slices, a few sprigs of mint, or even edible flowers can brighten up the presentation beautifully.
Side Dishes
Pair your Olive Oil Lemon Cake Recipe with fresh seasonal berries like raspberries or blueberries to enhance the fruity freshness. A dollop of lightly whipped cream or vanilla yogurt adds a creamy note that complements the cake’s moist texture.
Creative Ways to Present
For a delightful twist, serve slices alongside a scoop of lemon sorbet or a drizzle of honey. You can also turn this cake into mini trifles layered with mascarpone and fresh fruit for an elegant dessert that will wow guests.
Make Ahead and Storage
Storing Leftovers
After cooling completely, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. This keeps the cake moist and fresh, ensuring you savor every last crumb.
Freezing
If you want to enjoy this charming cake later, freezing works wonderfully. Wrap the whole cake or individual slices well in plastic wrap then foil, and freeze for up to two months. Thaw overnight in the fridge before serving.
Reheating
To bring back that freshly baked warmth, reheat slices gently in a microwave for about 15 seconds or in a 300°F oven for 5 to 7 minutes. This refreshes the cake’s moistness and releases the lovely lemon aroma.
FAQs
Can I use a different type of oil instead of olive oil?
While olive oil gives this cake its signature richness and subtle fruitiness, you could substitute a mild vegetable oil. However, the final flavor will be less distinctive and won’t have that unique Mediterranean flair.
Is this cake gluten-free friendly?
This recipe calls for all-purpose flour, so it’s not gluten-free as-is. You can try substituting a gluten-free flour blend but results may vary, especially with texture.
Can I make this cake dairy-free?
Absolutely! Swap the whole milk for almond, oat, or any plant-based milk to keep the cake moist and flavorful. The olive oil provides plenty of fat to keep it tender even without dairy.
How should I store the cake if I don’t want it to dry out?
Keep the cake in an airtight container or wrap it tightly in plastic wrap at room temperature. Avoid refrigeration as it can dry out the cake faster.
Can I add other flavors to this Olive Oil Lemon Cake Recipe?
Definitely! Adding a teaspoon of almond extract or a handful of fresh berries folded into the batter before baking can give the cake exciting new dimensions without overwhelming its bright lemon character.
Final Thoughts
This Olive Oil Lemon Cake Recipe has quickly become one of my all-time favorites because it’s so reliably delicious yet incredibly simple. Whether you’re an experienced baker or just starting out, this recipe invites you to enjoy the beautiful balance of olive oil richness with the refreshing zing of lemon in every moist, tender bite. Go ahead and bake this cake soon to bring a sunny Mediterranean charm straight to your kitchen and your table!
Print
Olive Oil Lemon Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This delightful Olive Oil Cake is a moist, tender Mediterranean dessert bursting with subtle lemon flavor and enriched by extra virgin olive oil. Perfectly balanced with vanilla and fresh lemon zest, it offers a light yet rich texture that pairs beautifully with fresh berries or a dollop of whipped cream. Ideal for those seeking a simple yet elegant cake recipe, this vegetarian-friendly dessert brings a unique twist to traditional cakes using olive oil instead of butter.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until combined and aerated.
- Combine Wet Ingredients: In another bowl, whisk the eggs, extra virgin olive oil, whole milk, vanilla extract, lemon zest, and lemon juice vigorously until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold the mixtures together using a spatula or wooden spoon just until combined; avoid overmixing to keep the cake light and fluffy.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan and smooth out the top evenly for uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully transfer the cake onto a wire rack to cool completely to room temperature.
- Optional Garnish and Serve: Once cooled, dust the top with powdered sugar if desired. Serve the cake alone or with fresh berries or whipped cream for an enhanced experience.
Notes
- For a dairy-free version, substitute whole milk with almond milk or oat milk.
- This cake pairs beautifully with fresh berries or a dollop of whipped cream for added indulgence.
- Use a mild olive oil for a subtle flavor or opt for a fruity variety to accentuate the olive oil notes in the cake.
