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–+ servings

Lemon Olive Oil Cake Recipe

Megan
Lemon olive oil cake is a deliciously soft, moist and tender olive oil cake filled with bright and tangy lemon flavor. This easy to make olive oil lemon cake is made with lemon zest and freshly squeezed lemon juice and has a wonderfully light and fluffy crumb.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert, Holiday
Cuisine American, Italian, Mediterranean
Servings 12 servings

Equipment

Ingredients
  

  • 2 cups (240 g) all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups (300 g) granulated sugar
  • 3 tablespoons lemon zest from 3 lemons
  • 3 large eggs, room temperature
  • 1 cup (240 ml) olive oil
  • ¾ cup (180 ml) whole milk, room temperature
  • ½ cup (120 ml) lemon juice freshly squeezed recommended
  • 2 tablespoons (25 g) granulated sugar for topping, optional
  • 2 tablespoons (15 g) powdered sugar for topping, optional

Instructions
 

  • Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper. 
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt together until well combined. 
    2 cups (240 g) all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together until they are the consistency of wet sand.
    On low, whisk the eggs and lemon sugar together on low speed until all the eggs are added and combined. Increase the speed to high and whip for 4 - 5 minutes. The egg and sugar mixture will be thick and light yellow in color.
    1½ cups (300 g) granulated sugar, 3 tablespoons lemon zest , 3 large eggs, room temperature
  • With the mixture on medium speed, stream in the olive oil. Once all the olive oil is streamed in, increase the speed to high for 1 minute. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the lemon juice and milk, followed by the dry ingredients. Mix until just incorporated.
    1 cup (240 ml) olive oil , ¾ cup (180 ml) whole milk, room temperature, ½ cup (120 ml) lemon juice
  • Evenly pour the lemon olive oil cake batter into the prepared pan. For a thin, crackle crust, top with granulated sugar.  Bake the olive oil lemon cake for 45 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed. Be careful if you topped the cake with sugar as the sugar is very hot.
    2 tablespoons (25 g) granulated sugar for topping, optional
  • Cool the cake in the pan for 10 minutes. Gently release the side of the springform pan and allow the cake to cool for 5 - 10 more minutes. 
    Transfer the lemon cake to a serving plate or serve right from the pan. Top with powdered sugar, slice and enjoy.
    2 tablespoons (15 g) powdered sugar for topping, optional

Notes

Store: Place the lemon olive oil cake in an airtight container to store at at room temperature for up to one week.
See the Variations section of the blog post to top this lemon olive oil cake with lemon glaze or lemon cream cheese frosting. 
Keyword Lemon Cake with Olive Oil, Lemon Olive Oil Cake, Lemon Olive OIl Cake Recipe, Olive Oil Cake with Lemon, Olive Oil Lemon Cake
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