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 was wondering if this could be made gluten free? I have made it with flour and love it. I was thinking of using almond flour.
How much does the batter rise? I am going to make mini loaves so I want to know how much batter I should put in each loaf pan (e.g., 3/4 of the pan). Thank you!
The cake doesn’t not rise very much, I would be comfortable with 3/4 full.
Thank you so much! It turned out great. Based on the crumbs that fell off (and the part I scraped off of the parchment I put on the bottom…) it’s a winner! So happy to add this recipe to my repertoire. I’ll follow your advice and freeze it, but then I plan to leave a little of the leftover cake (if there is any!) out for a few days, to test it’s countertop longevity. I know my guests will appreciate this simple but flavorful end to our meal this weekend. Looking forward to trying some of your other recipes (this was my first).
Hi! Can I make this the night before a dinner paerty?
I’m very excited to taste this cake. It’s in the oven now…
I make a similar orange olive oil cake, and the longer it sits on the counter, the more flavorful it seems to become! I have eaten 6 day old cake, and it’s fabulous! Is this cake similar? Have you or any of your readers left this on the counter for more than a day or two with good results? I need to serve it in 4 days, and am wondering if I should freeze it, or let it “age” at room temperature.
This cake does get even better after a day or two as the lemon flavor settles in and the crumb stays beautifully moist. But I haven’t tested it for four days at room temperature, so I’d freeze it rather than take a chance on it losing freshness. Let it cool completely, wrap it well, and thaw it at room temperature the day before serving. If you’re glazing it, I’d add the glaze after thawing.
Super easy to make and it is delicious. Followed recipe exactly. I baked it for 50 minutes at 350. I wish I’d checked 5 minutes earlier as I think it may have been done then. As the recipe says, every oven is different but I will. Heck if earlier next time. Will definitely make this again.
Hi, I was wondering if there’s a dairy free alternative to the whole milk used in this recipe! could i use oat milk, or coconut milk?
Yes, you can use either.
Thank you for this recipe! Made the cake multiple times and it’s always so delicious. I like to put a glaze (icing sugar + lemon juice) on top instead of dusted sugar, and some small dry rose petals
Pretty!
This cake came out of my oven in 50 minutes looking gorgeous. I shared it with my neighbors and they all went wild. Just delicious!
Can this cake be frozen? Any tips if I’m planning to freeze and thaw it?
Yes, it freezes very well. Wrap the whole cake or individual slices tightly and freeze for up to 2 months. Thaw at room temperature while still wrapped.