This lemon olive oil cake is sunshine in dessert form, with a light, tender crumb and bright lemon flavor in every bite. Elegant yet simple, it’s an effortless cake to make.

Moist lemon olive oil cake slice showing tender crumb, dusted with powdered sugar.

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Sunshine in Dessert Form

This lemon olive cake recipe is moist and light, full of fresh lemon flavor, and easy to make, which is why, along with lemon loaf cake, lemon blueberry cake, and easy lemon bars, it’s the perfect citrusy dessert for any occasion!

Made with extra virgin olive oil for a tender crumb and fresh lemons for bright notes, this cake is simple yet perfect for Easter, baby showers, a weeknight treat, and then again in the morning for brunch!

Why You’ll Love This Classic Recipe

  • An easy, one-bowl recipe. A simple, bakery-style cake, with just 20 minutes of prep.
  • Sweet and tart. You’ll love the sweet and zesty combination of fresh lemons and sugar.

Ingredients Notes

Ingredients for lemon olive oil cake including fresh lemons, olive oil, eggs, milk, sugar, and flour on a white surface.

Find the full printable recipe with specific measurements below.

  • Olive oil: Use extra virgin olive oil (light olive oil) for a mild flavor. The light olive oil gives the best flavor and isn’t too strong.
  • Lemons: You’ll need both the juice and the zest from fresh lemons. Eureka or Lisbon lemons are nice and tart, whereas Meyer lemons are less acidic and sweeter.
  • All-purpose flour: Spoon and level the flour. You don’t want to add too much, or it’ll create a dense, dry, and crumbly cake.
  • Powdered sugar: To finish with a dusting before serving.
  • You’ll also need: Large eggs, whole milk, vanilla, sugar, salt, baking powder, and baking soda.

How to Make Lemon Olive Oil Cake

In a stand mixer fitted with the whisk attachment, beat the olive oil and eggs until smooth.

Then, add the milk, lemon juice, lemon zest, vanilla, and sugar and whisk until fully combined.

Olive oil and lemon mixture whisked together for lemon olive oil cake batter.
Whisking lemon olive oil cake batter until smooth in a glass mixing bowl

Add the flour, salt, baking powder, and baking soda, and mix until just combined. Do not overmix.

Pour the batter into a greased 9-inch springform pan lined with parchment paper and bake in a preheated 325°F oven for 55-65 minutes.

Lemon olive oil cake batter poured into a prepared round cake pan before baking
Lemon olive oil cake cooling in a springform pan with a knife loosening the edges.

Let the lemon olive oil cake cool completely. Run a knife around the edge and then remove it from the pan. Dust with powdered sugar, slice, and enjoy!

Whole lemon olive oil cake dusted with powdered sugar and surrounded by fresh lemons.

Recipe Tips

  • Use good quality oil. Light olive oil will deliver the best flavor that won’t overpower the lemon.
  • No springform pan? A regular 9-inch round pan can be used instead. Be sure to use a non-stick spray and a piece of parchment paper on the bottom so it comes out easily.
  • Let it cool before removing. Once the cake cools and sets, it’s much easier to remove and slice.
  • Add a lemon glaze on top. Whisk 1 cup of powdered sugar with 2-3 tablespoons of lemon juice.
Slice of lemon olive oil cake dusted with powdered sugar served on a plate with fresh lemon.

More lemon recipes to try include lemon blueberry cupcakes, lemon brownies and lemon coconut bars.

More Lemon Recipes

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Moist lemon olive oil cake slice showing tender crumb, dusted with powdered sugar.

Lemon Olive Oil Cake

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 12
This lemon olive oil cake is sunshine in dessert form, with a light, tender crumb and bright lemon flavor in every bite. Elegant yet simple, it’s an effortless cake to make.
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Ingredients 

  • 1 cup olive oil , use light for a mild flavor
  • 3 large eggs , room temperature
  • 1 cup whole milk , room temperature
  • 3 lemons , zested and juiced (about 1/2 cup)
  • 1 teaspoon vanilla
  • 1 ½ cups (300 grams) sugar
  • 2 cups (270 grams) all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

For dusting: powdered sugar

Instructions

  • Prepare and preheat: Preheat oven to 325°F. Coat 9 inch round springform cake pan with nonstick cooking spray, line with parchment paper, and spray again.
  • Whisk wet ingredients: In the bowl of a stand mixer, add 1 cup olive oil and 3 eggs. Use the whisk attachment and whisk until well combined and smooth. Add 1 cup milk, 1/2 cup lemon juice, lemon zest (about 3 Tablespoons), 1 teaspoon vanilla and 1 1/2 cups sugar. Whisk until smooth.
  • Add dry ingredients: Add 2 cups flour, 1 teaspoon salt, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda. Whisk until just barely combined, do not overmix. If needed, scrape down the edges with a spatula and gently combine.
  • Bake: Pour batter into the springform pan, and place on a baking sheet. Bake for 55-65 minutes, or until a toothpick comes out clean.
  • Cool: Cool completely before removing from pan. To remove from springform, run a knife along the edges of the pan first. Dust with powdered sugar before serving.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Pan: If you don’t have a springform pan, you can use a regular 9″ round pan, but be sure to use non-stick spray and add parchment paper so it comes out easily.
Lemon glaze: If you prefer a glaze over top, whisk together 1 cup of powdered sugar with 2-3 Tablespoon of lemon juice. 

Nutrition

Calories: 456kcal, Carbohydrates: 63g, Protein: 7g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 267mg, Potassium: 145mg, Fiber: 2g, Sugar: 31g, Vitamin A: 107IU, Vitamin C: 14mg, Calcium: 53mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Storage

  • Room temperature. Keep the cake covered in an airtight container to retain moisture. It can be stored at room temperature for up to 2 days.
  • Refrigerator. You can also keep it in the fridge for up to 5 days. Bring it out to sit for a bit before serving. It’s best served at room temperature.
  • Freezer. Wrap the cake or individual slices with plastic wrap. Place them in a freezer bag to keep frozen for up to 2 months. Thaw on the countertop.