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.
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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Chocolate Olive Oil Cake
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Almond Olive Oil Cake
If you haven’t baked with olive oil yet, start here ~ this simple almond olive oil cake is soft, moist, and so easy to get right.
Please help! Second time to make this. Originally everyone loved it but it didn’t rise enough, was very dense & sank in the middle. This time I was careful not over mix. It was a higher cake but after cooling the middle sank & was custard. What am I doing wrong?
It sounds like it’s not getting baked long enough. Ovens vary so much, and your cake may need a bit more time to get baked all the way to the center. Make sure you are using the correct pan size, too. Even an inch difference matters.
Delicious with Meyer lemons! I sprinkled a third T of sugar on top of the batter because I missed a spot with the first 2T. It took 60 min in our oven (batter on cake tester still wet after 50 & 55). I’m a fan of the crunchy sugary top — nice contrast to the cake. Bookmarked this recipe to make again.
You might like my Meyer Lemon Cake ~ it’s made with WHOLE Meyer lemons 🙂
I’m gong to try this recipe today. I’m wondering if you’ve tried adding blueberries to it. Thank you!
I haven’t, but I think a few commenters have. Remember it’s a very moist cake so fruit will make it even moister. You could also just serve it topped with blueberries.
This is the easiest, best olive oil cake ever. It came out amazing. It will definitely be my new go to.
Can this be frozen. Has become a family favorite
Olive oil cake, which is naturally rich and moist, freezes really well.
I’ve made this cake multiple times and it’s perfect. I love the balance of the olive oil. Do you think you can change out the lemon for other citrus like orange or lemon-lime?
I’ve tried repeatedly with orange but it never tastes quite right to me, but orange theoretically will work. I’m not sure about lime or grapefruit, their flavor is pretty bitter.
Hi, can I use this recipe for muffins? Thank you
I haven’t tried that Laura, but I think you could. They would be moister and denser than traditional muffins, but still delicious!
This recipe was SO good! Followed it exactly and was delicious. I baked it for 50mins and it was slightly underdone in the middle, it was like eating a lemon bar in the middle of the cake (I like that!). I did not line my 9″ springform pan with a baking sheet and it still came out perfect. Definitely make this recipe if you’re looking for a bright lemony treat!
Thanks for the review and glad you loved it Edie!
I made this cake for Easter and it was delicious. I lined the spring form pan as directed and some filling had leaked out when I went to remove it. Can this be baked in a 9″ cake pan instead?
Hi Lee- you can bake this in a regular 9″ pan, just make sure it is at least 2 inches tall since this is a large cake. Because it is so moist and delicate, you may have a hard time removing it from the pan, so be sure to butter and flour the sides, and line the bottom with a circle of parchment paper. If all else fails you can serve it from the pan! Hope this helps!
I baked this for a friend who loves lemon. Everyone at the table in the restaurant LOVE it!!!! They liked that it wasn’t too sweet – like so many American desserts! WILL MAKE AGAIN! Thanks for the GREAT directions too!