Lemon olive oil cake is a deliciously moist and tender Mediterranean style lemon cake perfect with a cup of coffee or tea!
what is an olive oil cake? (ciambellone)
Olive oil cakes are made with olive oil instead of butter or other vegetable oil as the primary fat ~ they have been a special part of celebrating the olive harvest across the Mediterranean. Olive oil adds a subtle fruity flavor to cake, as well as plenty of moisture ~ olive oil cakes stay moist for days! I love this cake so much I’ve made a chocolate olive oil cake, too!
does this cake taste like olive oil?
- That’s going to depend on the kind of olive oil you use, but generally speaking this recipe won’t produce a cake that tastes strongly of olive oil.
- ‘Pure’ or ‘regular’ olive oil is what I used and could only barely discern it in the background, which was perfect with the lemon.
- If you want a stronger taste, you can use ‘extra virgin’ olive oil, which is unrefined and has a bold olive flavor.
- If you don’t want any hint of olive oil flavor, you can use one of the ‘light’ olive oils on the market now, or any other kind of neutral cooking oil you like.
- The combination of the lemon, vanilla, and a hint of olive oil makes for a simple but complexly flavored cake.
this cake does not disappoint on the lemon front, either!
If you’re a lemon lover like me, you’ve probably made some lemon cakes or desserts in the past that just didn’t deliver on the lemon flavor. It can be a challenge, and I’m always striving to make my lemon recipes sing with that tart lemony flavor you and I love. Sometimes I use lemon extract to achieve that result, but here I’ve used three whole lemons and their zest for an unmistakable citrusy punch, no additional flavoring necessary.
tips for baking a great lemon olive oil cake
- Grease your springform pan well, and make sure it’s in good condition. This batter is on the liquid-y side, so you may want to place a large baking sheet underneath your pan to catch any drips. Wrap the bottom and sides of the pan tightly with foil to prevent leaks.
- Don’t skimp on the lemon zest, make sure you zest the whole lemon and that you get at least 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.
- 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.
why this is the best lemon olive oil cake ever
I set out to make the perfect version of a classic lemon olive oil cake here, and I think I succeeded! Here’s why:
- The amount of oil is perfect, just enough to ensure a super moist texture, but not so much that you get an oily cake.
- I’ve also packed it with plenty of lemon flavor, complimented by aromatic vanilla extract which pairs beautifully with that hint of olive oil in the background
we can’t get enough lemon cakes
- Lemon Chiffon Cake
- Lemon Crunch Cake
- Mary Berry’s Lemon Drizzle Cake
- Lemon Yogurt Breakfast Cake (Ciambella)
- Blueberry Lemon Cake
- Lemon Layer Cake with Lemon Poppy Seed Frosting
Lemon Olive Oil Cake
My lemon olive oil cake is a moist and tender cake with a surprisingly bright lemon flavor.
Servings: 12 servings
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 350F. Prepare a 9" springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.
- In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
- Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.
- Sift together the salt, baking powder, baking soda, and flour. Alternating with the 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 2 tbsp of granulated sugar evenly over the top.
- Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.
- 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
A Note About Baking Time: Home ovens are not very precise. Many home ovens can be off by 25°F or more from the set temperature. This means that if you set your oven to 350°F it might actually be at 325°F. Monitor baking time closely, as it can vary. Insert a toothpick to check for doneness—it should come out clean or with a few crumbs. If there is obvious wet batter clinging to it, bake your cake a little longer.
Nutrition
Calories: 366 kcal · Carbohydrates: 43 g · Protein: 4 g · Fat: 20 g · Saturated Fat: 3 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 14 g · Trans Fat: 0.01 g · Cholesterol: 49 mg · Sodium: 266 mg · Potassium: 99 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 101 IU · Vitamin C: 4 mg · Calcium: 44 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Love this recipe! I have made this at leastv10 times, even my 3 year old nephew loves it and now he asks me to make “Nene” cake and he loves to help with the lemon juicing.
It does always take MUCH longer than 55 minutes for me, no matter what oven I use, about 1 hr 30 minutes and I always a little too much batter left over – but now I know and just toss the additional
Ridiculously delicious – this recipe should be banned for fear of causing irredeemable addiction!
I lowered my temp to 160C for fan-assisted and regret that as the texture was stodgy at the bottom. I’ll definitely be giving it another go (and soon) at the recommended temperature as it was dee-licious, faults notwithstanding.
Could I use blood oranges instead of lemon?
Yes, you can. The color is unpredictable, though. The eggs and the olive oil can make the blood orange color muddy. Also the flavor will be milder and sweeter.
can I substitute all purpose flour for almond flour?
I haven’t tried that, so mot sure the almond flour would have enough structure to hold together.
Can I make this in my Bundt pan? If So please share time and temperature .
Where are the notes about buying the right olive oil!
In the section titled: Does this cake taste like olive oil?
That’s going to depend on the kind of olive oil you use, but generally speaking this recipe won’t produce a cake that tastes strongly of olive oil.
‘Pure’ or ‘regular’ olive oil is what I used and could only barely discern it in the background, which was perfect with the lemon.
If you want a stronger taste, you can use ‘extra virgin’ olive oil, which is unrefined and has a bold olive flavor.
If you don’t want any hint of olive oil flavor, you can use one of the ‘light’ olive oils on the market now, or any other kind of neutral cooking oil you like.
The combination of the lemon, vanilla, and a hint of olive oil makes for a simple but complexly flavored cake.
Amazing recipe! I substituted buttermilk, could I substitute Greek yoghurt, or half buttermilk, half buttermilk?
So glad you loved it Gail. I don’t know about the yogurt, but I’d be interested to know how it works if you try!
Lovely cake but would prefer ingredients in grams. I’ve tried to press the ‘metric’ but nothing happens. I’m British and really don’t like cup measurements.
I’m not sure why the metric measurements aren’t working for you, I just checked on my phone and laptop and they’re working for me, here they are:
204 g olive oil
3 large eggs
300 g granulated sugar, plus 2 tbsp for sprinkling the top
2 tsp vanilla extract
122 g lemon juice
zest from 3 lemons
1 tsp salt
0.5 tsp baking powder
0.5 tsp baking soda
250 g all purpose flour
240 g whole milk
powdered sugar for dusting, optional
Bomb!
My son tasted this and said, “This is f***ing delicious”.
Can’t ask for more than that!!