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
More cakes to fall in love with
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Lemon Yogurt Breakfast Cake is an Italian style coffee cake with a soft, pillowy texture and a delicate lemon flavor.
Lemon Drizzle Cake
Lemon Drizzle Cake is an easy lemon bundt with a distinctive crunchy lemon glaze. You only need a few basic ingredients to make this lovely lemony dessert.
Chocolate Olive Oil Cake
A deliciously easy gluten free chocolate cake made with olive oil instead of butter.
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.
My daughter is very picky but she loved this cake. It is very lemony and moist. I’ll reduce the sugar next time though.
Would you ever bake this in a bundt pan? Was thinking it would be pretty in that shape with powdered sugar or a little glaze on top! If so, would your cook time be adjusted?
Personally I don’t think it’s got enough structure for a bundt pan, and would be very tricky to flip out of the pan, although I agree it would be pretty.
I’ve made this cake several times and love it. Wondering if I can use almond flour instead of reg. flour?
Strong olive oil flavour.. I’d do half canola oil
You can definitely do that. And there are many extra mild olive oils on the market now, so you might try that.
I love your recipes but I wish you would add a search button on your web si
I love your recipes but I wish you would add a search button to your website. Sometimes I try to find a recipe I didn’t save.
There are search buttons! On mobile and desktop look in the upper right for the magnifying icon. Also on the right side of the page, in green. If you still have trouble email me (sue@theviewfromgreatisland.com) and I’ll help troubleshoot.
I frosted the top of this lemon cake with lemon curd. Lord have mercy!
I made two lemon olive oil cake recipes for a birthday recently, and this one (which I modified using oat milk) ended up being the far-and-away favorite. Incredibly moist and bursting with bright lemon flavor… So flipping good. Only other modification: I did “massage” the lemon zest together with the sugar, which a friend practically made me promise NOT to skip. Great flavor payoff. Freezes well!
Absolutely love this recipe – its now a family favourite we make on the regular. Just wondering how this would go for freezing and making as a tier cake for a birthday? Thanks
This cake looks amazing and I can’t wait to make it!!! I hate to mess with a perfected recipe but do want to make some healthier substitutions.
What alternative flour could I use instead of AP flour (coconut, almond) without compromising taste & texture?
Also I plan to use either Lactaid nonfat milk or almond milk. Is there a preferred option for a better result?
I’ll also be reducing sugar to 1 cup and saw in several comments that would be OK! Please confirm or if any adjustments to other ingredients need to be made to do so.
Thank you!!!
This is a very specific type of cake recipe so substitutions will be tricky. I would try a 1:1 gluten-free baking blend (with xanthan) for the easiest swap. Lactaid nonfat or almond milk both work. Reducing sugar to 1 cup is fine ~ you’ll get a little less browning.
This is now my go to for any occasion, it gets rave reviews across the board, I garnish with rosemary and sometimes a dried lemon
Can you give an adapted recipe to make as muffins please?
All, don’t be afraid to bake 1 hour or longer. I took mine out when the top started to brown, but it’s such a moist and dense cake that the center needed much longer. The flavor is amazing – tastes like lemon curd in cake form.