The secret to this intensely lemony cake? Olive oil instead of butter! It’s a classic Mediterranean approach that gives this simple cake its incredibly moist, tender crumb and rich flavor.
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I’ve developed hundreds of lemon recipes over the years, so I know exactly what I want from a lemon cake. This one has the bright flavor I want, with a soft, incredibly moist crumb from the olive oil. For me, it’s the ultimate lemon cake.
🍋 Bright lemon flavor ~ made with 3 fresh lemons (and no extract.)
🍋 Stays moist for days ~ olive oil keeps the crumb soft and tender
🍋 Simple one-layer cake ~ no frosting, just powdered sugar
You won’t taste the olive oil (unless you want to!)
One of the best things about baking with olive oil is that you get to decide how much of its flavor comes through. A pure or mild olive oil is virtually undetectable in the finished cake, letting the lemon take center stage. A more robust extra virgin olive oil brings fruity, grassy, or even slightly peppery notes. It’s completely up to you!
What’s your lemon olive oil cake style?
- Just give me the lemon
- Look for bottles labeled Pure, Classic, or Extra Light Taste. These are the most neutral choices, giving you all the moisture of olive oil while letting the lemon take center stage. Avoid anything that says Extra Virgin.
- I think I’d like a hint of olive oil
- Look for Mild, Smooth Taste, or Delicate extra virgin olive oil. You’ll get a subtle olive oil flavor in the background without losing that bright lemon character.
- I’m up for a bolder olive oil flavor!
- Choose an extra virgin olive oil labeled Rich Taste or Robust, preferably one described as fruity. It adds a deeper, richer background flavor that complements the lemon beautifully.
No wimpy lemon flavor here ~ lots of fresh juice and zest
If you’re a lemon lover like me, you’ve probably made a lemon cake or two that didn’t quite deliver. Getting that bright, tart lemon flavor into baked goods can be surprisingly tricky, and it’s something I’m always working on in my lemon recipes. This one gets it right with fresh lemon juice and zest, no extract needed.
Sue’s baking tips
- Grease your springform pan well, and make sure it’s in good condition. This batter is on the liquid-y side, so wrap the bottom seam and lower sides snugly with heavy-duty foil to help prevent leaks. You’ll place the pan directly on the oven rack, with a baking sheet on the rack below to catch any drips.
- Don’t skimp on the lemon zest, make sure you zest the whole lemons and that you get 1/2 cup of juice from your 3 lemons.
- Don’t over-mix your batter once you’ve added the flour or you will get a gummy texture.
- Check for doneness. Oven temperatures vary, and the top may look done before the center is fully baked. A toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter. Let that be your guide rather than the clock.
- Allow the cake to cool partially in the pan before attempting to release it. Run a thin butter knife around the edges if it seems like it’s a bit stuck.
Reader wisdom: tips & tweaks
The comments on this cake have been so much fun to read! You called it lemon curd in cake form, the best lemon cake I’ve ever had, and even the only cake recipe I will make from now on.
Along the way, you’ve shared some clever tweaks and great discoveries ~ here are a few of my favorites.
- Play with the citrus. Readers have had great results using Meyer lemons, a combination of lemon and orange, and even lemon-infused olive oil for extra citrus flavor.
- Make it dairy-free. Both oat milk and almond milk have worked beautifully in place of whole milk.
- Try gluten-free. Readers report success with 1:1 gluten-free baking flour. Look for a blend that contains xanthan gum.
- Prefer less sugar? Several readers have reduced the sugar from 1½ cups to 1 cup with good results. The cake will be a little less sweet and may brown less.
- Dress it up! Some reader favorites include a layer of lemon curd, fresh berries and whipped cream, or blueberry compote.
- Make it ahead. This cake freezes beautifully. Cool completely, wrap well, and freeze for another day.
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Lemon Olive Oil Cake
Video
Equipment
- 9" springform pan
Ingredients
- 1 cup olive oil , see notes in the post about choosing an olive oil for this recipe.
- 3 large eggs
- 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
- 2 tsp vanilla extract
- 1/2 cup lemon juice
- zest from 3 lemons
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all purpose flour
- 1 cup whole milk
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan well. Wrap the bottom seam and lower sides snugly with heavy-duty foil to help prevent leaks. You'll place the pan directly on the oven rack, with a baking sheet on the rack below to catch any drips.
- In a large mixing bowl, whisk together the 1 cup olive oil , 3 large eggs, and 1 1/2 cups granulated sugar.
- Add the 2 tsp vanilla extract, zest from 3 lemons and 1/2 cup lemon juice. Whisk briefly to combine.
- Sift together the 1 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, and 2 cups all purpose flour. Alternating with the 1 cup whole milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
- Pour the batter into the springform pan. Sprinkle the additional 2 Tbsp of granulated sugar evenly over the top.
- Bake for 50–55 minutes, or until the cake is risen, lightly golden, and a toothpick inserted into the very center comes out clean or with a few moist crumbs. Baking times can vary, so check the center rather than relying on color alone. If the top is browning too quickly, tent loosely with foil and continue baking until done.
- Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.
- When cool, dust the top with powdered sugar, if desired.
Notes
Nutrition
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I would love to make this recipe; is theyre an alternative to using whole milk… and would a 10′ springform still too big?
thank you
You should be able to use an alternative milk like coconut, soy, or almond, without problems. I do think a 10″ pan might be too large, the cake would be very thin. If you do try, watch the baking time.
I made this with orange instead of lemon and 1 week later at making it again it was SO good. Except this time I’m doubling it and making a second cake so I can have leftover after serving it to guests! I used slightly less sugar since orange is sweeter and less tart than lemon.
Thanks Alexa, I’ve been planning to share an orange version for a long time!
Hi – can we use a Bundt pan or 9×13 if we don’t have a springform pan?
This cake won’t work in a bundt, I’m afraid. It’s too delicate and moist to flip out of the pan.
Where is the information about which olive oil to buy? I do not see anything about that in the notes.
I am wondering the same thing. The author appears to be very responsive to all other inquiries – except this one. The one seemingly important one. Since the recipe refers to the non-existent note.
The info on olive oil is in the post under the section “Does this cake taste like olive oil?” Basically you can use any olive oil you like, but “pure” will give you the mildest flavor, and “extra virgin” will give you the most robust flavor payoff.
Your lemon olive oil cake was a hit in our home! I served this for dessert on Easter Sunday to my teen daughter and husband who recently came home from surgery. Tonight was our final serving since we quartered the cake each night into thirds. I was nervous because all we had was organic extra virgin olive oil, but the lemon zest and juice masked any trace of the olive oil. Thank you so much for this delicious recipe, it’s gone straight into our forever recipe binder!
I’m a new baker (something about following directions…), and I’ve made this cake 4 times already. My husband swears it tastes better each time (although I’m not doing anything different), and all the guests absolutely looooove it. The only downside is that you must invite enough guests so the entire cake is consumed, because otherwise you’ll eat it yourself (that is what happens here, anyway…)!
Haha, we should all have such problems! Thanks for the nice review Sylke.
How do I store this cake? I just made it and it smells delicious!
I store it at room temperature, covered in foil, or under a cake dome.
The size of the spring pan doesn’t chance despite doubling the recipe? O inch no matter what?
I would not double this recipe, you would make 2 separate cakes if you want more.
I only have 11 “ springform pan, can I use Bundt pan
No, I’m afraid neither of those pans will work. The cake is too soft and moist to flip out of a bundt. I suggest investing in the smaller springform, you’ll use it all the time!
Not sure what happened here but it turned out like a wet brick. Had more of the texture of a lemon brownie than a sponge cake. Flavor was okay.