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This Lemon Olive Oil Cake is a soft, ultra-moist one-bowl cake made with fresh lemon juice, lemon zest, and extra-virgin olive oil for a bright citrus flavor and tender crumb. Finished with a simple lemon glaze, it’s an elegant yet effortless dessert perfect for everyday baking or entertaining.
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Pin ItI’ll be honest — I’m obsessed with lemons! I even planted three lemon trees in my yard that produce enough to feed a town!
Whether it’s my Lemon Ricotta Pancakes for a slow Sunday morning, a batch of classic Lemon Bars, Real Lemon Pie or a slice of my buttery Lemon Loaf Cake if it’s tart, bright, and citrusy, I’m making it. But of all the cakes I’ve shared over the last decade, this Lemon Olive Oil Cake is the one I find myself making on repeat — effortlessly chic, incredibly easy (we’re talking one bowl), and thanks to the olive oil, it stays moist for days!
It’s the kind of cake you leave on the counter under a glass dome and keep “trimming” a little sliver every time you walk by. If you love simple European-style cakes like my Orange Ricotta Cake, Lavender Cake, or classic Ricotta Cheesecake, this one belongs in your regular rotation.
And if you enjoy citrus-forward desserts like my Orange Cranberry Muffins, my soft and tender Moist Banana Cake, or my Classic Funfetti Cake, you’re going to love this one too — the silky olive-oil crumb creates a flavor and texture butter just can’t replicate.
What is a Lemon Olive Oil Cake? (The Ciambellone)
In Italy, this style of cake is known as a Ciambellone. Olive oil cakes are made with olive oil instead of butter as the primary fat—they have been a special part of celebrating the olive harvest across the Mediterranean for centuries.
By using fresh lemon zest and juice, we create a bright, citrusy flavor that pairs perfectly with the olive oil’s subtle fruitiness. The best part? Because of the oil, these cakes stay moist for days, just like my Pumpkin Cake!
Why This Recipe Works
- Olive oil instead of butter keeps the crumb soft and moist for days
- Whisking the eggs and sugar first creates a stable emulsion for a light, tender texture
- Balanced lemon zest and juice ratio delivers bright citrus flavor without overpowering the cake, similar to the citrus balance used in my Lemon Loaf Cake
- Low baking temperature ensures an even rise and prevents drying
- European-style oil-based technique, like my Orange Ricotta Cake, produces a delicate, bakery-quality crumb
Why Olive Oil Makes Cakes More Moist
Olive oil remains liquid at room temperature, which prevents the cake crumb from firming up the way butter-based cakes do. This keeps the cake softer and more tender for several days, making olive oil cakes especially ideal for make-ahead baking.
Lemon Olive Oil Cake Ingredients
This easy lemon olive oil cake recipe creates an ultra-moist, tender cake using simple pantry ingredients and fresh lemon juice.
King Arthur All-Purpose Flour: This is my go-to for structure. It has the perfect protein balance to support the weight of the olive oil without sinking.
Baking Powder & Soda: We use both to ensure a beautiful rise. The soda reacts with the acidic lemon juice for an immediate lift, while the powder works its magic in the oven.
Extra Virgin Olive Oil: Unlike butter, which is solid at room temperature, olive oil stays liquid. This is why your cake will stay “day-one fresh” for up to 5 days! Use a good quality olive oil for best results!
Granulated Sugar: Sugar doesn’t just add sweetness; it’s essential for moisture. It binds with the water in the lemons and milk to keep the cake from drying out.
4 Large Lemons: You’ll need 2 tablespoons of zest and 1/2 cup of juice for the batter. Eden’s Tip: Always zest your lemons directly over the sugar bowl—this captures all those aromatic oils that usually spray onto the counter!
Pure Vanilla Extract: It’s the secret “flavor bridge.” It mellows the sharp acidity of the lemon and marries it perfectly with the fruitiness of the oil.
Whole Milk: I always use whole milk for the extra fat content. It creates a much more tender, velvety crumb than skim or 2%.
Room Temperature Eggs: Room temp eggs emulsify (bond) with the oil much better than cold eggs, resulting in a light, airy texture rather than a dense, oily one.
Best Olive Oil for Olive Oil Cake
Use a mild or medium-bodied extra-virgin olive oil with fruity notes rather than a peppery finishing oil. A strong oil can overpower the lemon flavor, while a lighter oil creates a balanced citrus cake.
How to Make a Lemon Olive Oil Cake
- Prep: Preheat to 325°F. A lower temp is the secret to an even, level rise without a “domed” or cracked top. Grease a 9-inch round pan and line with parchment.
- Whisk & Emulsify: Using an electric mixer, whisk eggs, sugar, and zest for 1 minute until pale. Slowly drizzle in the olive oil while whisking—this creates a stable emulsion for a silky texture.
- Combine: Stir in the milk, 1/2 cup lemon juice, and vanilla.
- The “Fold”: Gently mix or fold in your dry ingredients. Stop the second you see no more white flour streaks! Overmixing creates gluten, which leads to a tough, bready cake.
- Bake: Bake for 40 minutes. The cake is done when the center feels springy and a toothpick comes out with just a few moist crumbs.
Eden’s Expert Cake Tips
Parchment is a Must: Even if you grease your pan well, this cake is incredibly moist and can stick. I always grease the pan and use pre-cut parchment rounds. They are a total game-changer and make releasing the cake from the pan effortless!
Zest First, Juice Later: It sounds simple, but it’s a lifesaver. Always zest your lemons while they are still firm and whole. It’s nearly impossible to zest a lemon once it’s been cut and squeezed!
The 10-Minute Timer Rule: Every oven is different. I recommend setting your timer for 10 minutes before the recipe says it’s done. Check the center; if it’s still jiggly, add 10 more minutes. This prevents the edges from over-browning while you wait for the middle to set.
The “Chill” Factor for Glazing: Never glaze a warm cake! If the cake is even slightly warm, that beautiful citrus glaze will melt right off and disappear.
Eden’s Shortcut: If you’re in a hurry, pop the cake (in its pan) into the fridge or freezer for 10 minutes to bring the temperature down quickly before drizzling.
Recipe Variations
- Make it a lemon olive oil loaf cake using a loaf pan.
- Add blueberries or a blueberry lemon cake.
- Top with powdered sugar instead of glaze.
- Add lavender extract or almond extract for flavor stacking.
How to Store Lemon Olive Oil Cake
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 5 days
- Bring to room temperature before serving for best texture
- This cake freezes beautifully for up to 2 months
Lemon Olive Oil Cake FAQs
Usually, this is from underbaking. Olive oil cakes are heavy and moist; they need that full time to set their structure. Avoid opening the oven door, only to check once on the cake.
If you don’t have olive oil on hand, the best substitute is sunflower oil. It is the closest in consistency and creates that same incredibly moist, tender crumb. You can also use other neutral oils like vegetable, canola, or grapeseed oil.
No problem! You can easily swap it for one of these common kitchen pans:
8-inch Square Pan: Perfect for “snack cake” squares. Since it’s a bit deeper, add 5–8 minutes to the bake time.
9-inch Springform Pan: If this is all you have, it works perfectly—just ensure it’s lined with parchment!
9×5 Loaf Pan: This creates a beautiful lemon olive oil loaf. Because it’s a deeper bake, increase your time to 50–60 minutes.
Bundt Pan: Use a smaller 6-cup Bundt, or 1.5x the recipe for a full-sized, decorative showstopper.
A mild extra-virgin olive oil adds subtle fruitiness, not a strong savory flavor. Using a light or medium-bodied oil keeps the lemon flavor front and center.
Yes. In fact, olive oil cakes often taste even better the next day because the oil keeps the crumb soft and the flavors continue developing.
Serving Suggestions
Serve this cake simply with powdered sugar and fresh berries, alongside a hot cup of coffee, a pot of tea, or one of my refreshing citrus drinks like my Creamy Lemonade. It also pairs beautifully with a fresh seasonal Fruit Platter for an easy, light entertaining spread.
More Cake recipes
Let me know what you think by leaving a comment below — I always love hearing how your cake turns out!
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Lemon Olive Oil Cake
Ingredients
Lemon Olive Oil Cake
- 3 large eggs, room temp.
- 1 1/4 cups granulated sugar
- 2 tbsp lemon zest
- 3/4 cup olive oil, good quality
- 1/2 cup lemon juice, fresh squeezed
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour, I like King Arthur Flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp olive oil
Instructions
- Preheat the oven to 325°F. Grease a 9-inch round cake pan with butter or olive oil and line the bottom with parchment paper.
- Beat the eggs, sugar, and lemon zest in a large bowl using an electric mixer for about 1 minute, until pale yellow, light, and slightly fluffy.
- Slowly drizzle in the olive oil with the mixer running on low speed, allowing the oil to incorporate gradually and form a smooth emulsion.
- Add the lemon juice, whole milk, and vanilla extract and mix until fully combined.
- Add the dry ingredients (flour, baking powder, baking soda, and salt). Gently mix on low speed or fold by hand just until incorporated. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes, checking at the 30-minute mark, until the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs.
- Cool the cake in the pan for 15-30 minutes, then transfer to a wire rack to cool completely before glazing. Put it in the freezer for 5 minutes to help!
- Prepare the glaze by whisking the powdered sugar, fresh lemon juice, and olive oil together in a small bowl until smooth and pourable. Drizzle the glaze over the completely cooled cake and allow it to set before slicing.
Lemon Glaze
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my favorite cakes I’ve made! It’s SO easy and truly moist and delicious and you can serve it year round!!