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
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.
Video
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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Quick question… Does this cake need to be refrigerated until it is served? Or should it be kept out? Thank you.
It can be left out, no problem.
Can you use gluten free flour?
I haven’t tried that Cindy, but I assume you can. This is a delicate cake, and gf flour will make it more delicate, so keep that in mind.
It appears you’re greasing the pan with the olive oil. Is that correct? Would you grease the parchment as well? TYIA!
I grease the pan so the sides are nonstick and so that the paper will stick to the pan. You won’t need to grease the paper. You can use whatever you like for that, olive oil, butter, nonstick spray…
I made this for a Mediterranean progressive dinner and then again for the holidays and it was fantastic. My daughter-in-law is requesting it for her birthday and my son is vegan. I am making one for her and wanted to make a vegan version. 3 eggs is a lot to replace. I was thinking a combination flax eggs, aquafaba and/or unsweetened applesauce. Any suggestions? Thank you.
I don’t have a lot of experience with egg replacers, but I know Rob’s Red Mill has a good one you might try.
Hello! This cakes looks delicious. I really want to try, but I don’t have whole milk available. Can I use skim milk as a substitute? Thanks in advance.
That should be fine.
Have you tried freezing the Lemon Olive Oil cake?
This was superb! I didn’t have a springform pan to use so I used a parchment-lined & buttered 8-inch pan for most of the batter and then a mini 4-inch pan for the rest. It seemed like a very forgiving recipe and the lemon was just so good.
Glad it was a hit for you April 🙂
Ugh! Just the worst cook time estimate. Ugh! The cake has been in the oven for 80 min and it’s still loose!
It sounds like maybe your oven isn’t quite at the temperature it’s registering, or maybe your pan was smaller? Not sure what is going on without more details, feel free to email me and I can help troubleshoot!
Cook time was way off for me too. I ended taking it out after 65 minutes worried that it would overcook but it was completely raw in the middle. The edges were delicious but I had To toss it and make something else. I was Wondering if maybe the liquid ratio was too high?? I know You said you decreased the milk to 1 cup but even then it was a very runny batter based on your measurements
The batter is supposed to be very runny, so that’s not a problem. This cake requires careful measurement, the correct pan size, and the right oven temp. Are you sure your oven is cooking at 350F? Even 25 degrees less would make it difficult for this to bake through.
I have made this recipe several times and just love it! I made it as a birthday cake once and used cream cheese frosting! My adult daughter said it was her best birthday cake ever!
Thanks Julie! I wouldn’t have thought to frost it…sounds great.
Hi, has anyone tried freezing this cake and if so does it thaw well?
It should freeze very well Sammy.