Olive Oil Lemon Cake is a delightfully moist, fragrant, and tender dessert that celebrates the richness of extra virgin olive oil and the brightness of fresh lemon. Unlike traditional butter-based cakes, this Mediterranean-inspired recipe replaces saturated fats with heart-healthy olive oil, producing a softer crumb and a more nuanced flavor. The result is a simple yet elegant cake that feels light and refreshing, making it perfect for everything from a casual afternoon tea to a sophisticated dinner party dessert. With its subtle balance of citrus and earthiness, this cake captures the essence of rustic European baking while offering modern appeal to those seeking wholesome indulgence.
The History of Olive Oil Lemon Cake
The origins of olive oil cakes can be traced back to ancient Mediterranean cultures, where olive oil has long been a dietary staple and a symbol of prosperity and health. In regions like Italy, Greece, and Spain, it was far more common to bake with olive oil than with butter, which was scarce or expensive. Olive oil cakes were typically rustic, one-bowl creations made with pantry staples and served during family gatherings or religious celebrations. The addition of lemon, particularly in Southern Italy and Sicily, where citrus trees thrive, gave these cakes a sunny brightness that cut through the richness of the oil. Over time, Olive Oil Lemon Cake became beloved across cultures for its simplicity, longevity (thanks to the oil keeping it moist for days), and adaptability. Today, it’s enjoyed globally in both traditional forms and modern variations, prized for its unique flavor and health benefits.
Ingredients Breakdown
- Dry Ingredients: 1½ cups (190g) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Wet Ingredients: ¾ cup (180ml) extra virgin olive oil (fruity, mild variety), 1 cup (200g) granulated sugar, 3 large eggs, ½ cup (120ml) milk or plant-based alternative, ⅓ cup (80ml) fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract
- Optional Additions: 2 tablespoons poppy seeds, ¼ cup finely chopped almonds or pistachios
- For the Glaze: 1 cup (120g) powdered sugar, 2–3 tablespoons lemon juice
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or loaf pan and line the bottom with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the olive oil and sugar until well blended. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and pale.
- Stir in the milk, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture using a spatula or whisk, mixing just until no dry streaks remain. If using poppy seeds or nuts, fold them in at this stage.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Carefully invert onto a wire rack and remove the parchment. Let cool completely before glazing.
- To make the glaze, whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over the cooled cake and allow to set for 15–20 minutes before serving.
Tips for the Perfect Olive Oil Lemon Cake
Use a high-quality extra virgin olive oil with a mild, fruity profile to avoid overpowering bitterness in the cake. Freshly squeezed lemon juice and zest will give the cake a clean, vibrant citrus flavor—bottled versions don’t compare. Don’t overmix the batter after combining wet and dry ingredients; this helps maintain a tender crumb. To prevent the cake from sticking, always line the pan with parchment paper and let it cool slightly before unmolding. For a finer texture, sift the flour before adding it to the batter. If you’re glazing the cake, wait until it’s fully cooled to prevent the icing from melting off. Let the cake rest for a few hours before serving to allow the flavors to meld and the crumb to settle.
Variations and Customizations
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. To make it dairy-free, use almond milk, oat milk, or soy milk. If you enjoy texture, fold in chopped pistachios or slivered almonds. Add blueberries or raspberries to the batter for a burst of fruity flavor. For a Mediterranean twist, substitute half the lemon juice with orange juice and add a pinch of ground cardamom. Swap the glaze with a dusting of powdered sugar or a layer of lemon curd for a more decadent topping. For a more decadent version, add a splash of limoncello or a spoonful of Greek yogurt to the batter for richness. Serve with whipped cream, yogurt, or fresh berries for an elegant dessert option.
Health Considerations and Nutritional Value
Olive Oil Lemon Cake offers a healthier alternative to butter-based cakes, as olive oil is rich in monounsaturated fats and antioxidants that support heart health. Lemons contribute vitamin C and a refreshing acidity without adding extra fat or calories. Depending on portion size, one slice (1/10 of the cake) typically contains around 250–300 calories, with moderate fat and sugar content. Using whole wheat flour can increase the fiber content, while swapping refined sugar for honey or maple syrup can offer a more natural sweetness. It’s naturally dairy-free if made with plant-based milk, making it suitable for lactose-intolerant individuals. However, it does contain gluten and eggs, so it’s not ideal for those with celiac disease or egg allergies unless properly substituted.
FAQ
Can I use regular olive oil instead of extra virgin? Yes, though extra virgin olive oil offers a better flavor. Light olive oil will produce a milder taste.
Can I make this cake ahead of time? Definitely. It keeps well for 2–3 days at room temperature or up to 5 days refrigerated.
Can I freeze Olive Oil Lemon Cake? Yes. Wrap it tightly in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature.
Why did my cake sink in the middle? This can happen if the batter is overmixed or the cake is underbaked. Make sure your leavening agents are fresh and avoid opening the oven early.
Can I make cupcakes instead? Absolutely—just reduce the baking time to 18–22 minutes and fill cupcake liners ¾ full.
What kind of olive oil is best? A mild, fruity extra virgin olive oil works best. Avoid robust, peppery oils that might overpower the lemon.
Olive Oil Lemon Cake
Ingredients
- 1 cup olive oil refer to notes in the post for choosing the best type for this recipe
- 3 large eggs
- 1½ cups granulated sugar plus 2 tablespoons reserved for sprinkling on top
- 2 teaspoons vanilla extract
- ½ cup freshly squeezed lemon juice
- Zest of 3 lemons
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup whole milk
- Powdered sugar for optional dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan thoroughly, then line the bottom with a round piece of parchment paper. Wrap the outside of the pan with foil to prevent any leaks during baking.
- In a large bowl, whisk together the olive oil, eggs, and granulated sugar until well combined.
- Stir in the vanilla extract, lemon zest, and lemon juice, whisking briefly to incorporate.
- In a separate bowl, sift together the salt, baking powder, baking soda, and all-purpose flour. Add the dry ingredients to the wet ingredients in two or three additions, alternating with the milk. Mix just until everything is blended and no visible streaks of flour remain, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the surface. Evenly sprinkle the remaining 2 tablespoons of sugar over the top.
- Bake the cake for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Keep in mind that oven temperatures vary, so additional time may be needed. If the top begins to brown too much before the center is done, loosely tent the cake with foil during the final minutes of baking.
- Remove the cake from the oven and let it rest in the pan for about 10 minutes. Carefully release the springform and transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, dust the top with powdered sugar if desired before serving.