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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Came out beautiful! Rich, dense, fragrant. I did go with a good quality extra virgin instead of regular olive oil, would def recommend if the flavor’s right! Didn’t have a springform so used a standard pie tin – lost a bit of edge on the release as a result, makes sense. I’d seen other commenters say they needed more time but mine was textbook after 50 minutes. Very happy with the final product, which I served up with honey vanilla yogurt and berry compote to wrap up a Mediterranean inspired dinner party. Thanks for a great recipe!
I am obsessed with this cake! Is it possible to make cupcakes with the same recipe?
I’m so glad you love this! I haven’t made it as cupcakes, but it should work fine. Let us know if you experiment.
This recipe is so good, I’m practically addicted to it. I can’t get enough of it, and it’s so easy. I love how moist the cake turns out, and it’s perfect with whipped cream and a side of raspberries or chopped strawberries. I think this is the only cake recipe I will make from now on, it’s seriously that good. I sometimes use orange juice/zest instead of just lemon, and it also turns out great using almond milk instead of whole milk.
I love this Alexa, thanks 🙂
This Lemon Olive Oil Cake is my new favorite! I have made it three times in the last two weeks. Turned out beautifully with 5-8 minutes extra baking time in my oven. Covered the top at 40 minutes. This cake is so moist and delicious. It was the hit of a dinner party last night! Everyone asked for the recipe. So yummy served with fresh picked strawberries and whipped cream!
I guided the lily and filled it with homemade lemon curd which made it even more moist. It was the hit of the party.
Hi, I’d like to make this cake but I want to use a bunt pan. Would that work?
I haven’t tried that but I think at least a couple of readers in the comments have. If you want to try I recommend a very plain bundt pan, without intricate patterning. And be sure to prep it well. This is a very moist delicate cake so the big concern is getting it out of the pan intact. Let us know if you try!
Can you make this cake two days in advance of serving and have it turn out tender and moist when served? If so, recommendations on how to store it in the interim?
Hi Margot – I haven’t tried this so I can’t say for sure. If you need to keep it for two days, I would keep it in the fridge, covered, and let it come to room temperature before serving. The texture won’t be quite as good as freshly baked, of course, but it should be okay. Hope this helps!
Absolutely delicious. A rave from everyone. Used Costco EVOO and it was definitely not too Olive-y or oily. Served with strawberries and whipped cream. I did not have a 9” pan, so I used an 8 1/2” one and baked it for an extra ~10 min. I refrigerated the leftovers, which I think was a mistake, as they got a little gummy.
I’m so excited to try this! Any chance I’d be able to use cashew milk instead of whole milk? I’m trying to mind my cholesterol.
Yes, that should work fine.
I really enjoyed this cake, but to be honest, I’m not sure if it turned out the way it was supposed to. As many other bakers commented, it took an extra 15 minutes to cook through (70 minutes total). It rose nicely in the oven but then seemed to fall and pull away from the cake pan as it cooled. The end result was a very dense, though moist, cake. It was not a light and fluffy cake. I’m an experienced baker, but this was my first time making an olive oil cake. I’d appreciate feedback to know of this is normal! The flavour was reminiscent of lemon meringue pie. It looked very elegant with powered sugar dusted over the top and some crystallized rosemary for garnish (my own addition!)
I’m so happy you enjoyed the cake, and I really appreciate you sharing your experience. Olive oil cakes are a little different from the classic light-and-fluffy style ~ they’re meant to be super moist, tender, and just a little dense. That gentle pull from the sides and slight settling as it cools is totally normal, especially with such a rich batter. It honestly sounds like you nailed it!
And I love the idea of finishing it with crystallized rosemary ~ such a beautiful touch!