Lemon Olive Oil Cake
This olive oil cake is infused with fresh lemon zest and lemon juice, it’s super moist and soft, and the best part is it’s especially easy to make. (Jump to Recipe)
The olive oil in this cake is substituted for butter (like in a regular cake recipe). This makes the cake super moist, more than butter ever could do. It is totally rich without being heavy, dense, or greasy! I dusted it with powdered sugar after has cooled down, but feel free to leave it as is or take an extra step and top it off with a sugar glaze.
Typical olive oil cake is infused with some sort of citrus. Here, I use lemon zest and lemon juice from the same lemon. Another great option to use instead of lemon (if you don’t have one on hand) would be to use an orange. The orange zest and orange juice would still be the same amount as the lemon zest and juice. The citrus adds a burst of refreshing flavor and just the right amount of tanginess in this cake.
If you love this cake, be sure to check these out! You’re going to love these recipes too!:
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If you make this Lemon Olive Oil Cake, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on IG, @fettysfoodblog with your creation.
Recipe Updated: April 3, 2023.
Lemon Olive Oil Cake
This olive oil cake is infused with fresh lemon zest and lemon juice, it’s super moist and soft, and the best part is it’s especially easy to make.
Ingredients
- 1 cup extra virgin olive oil
- 1¼ cups whole milk, room temperature
- 1½ cups granulated sugar
- 3 eggs, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons powdered sugar
Instructions
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Preheat oven to 375 degrees F. If using a standard 9-inch round baking pan, line the pan with parchment paper. Spray the inside with cooking spray. If using a bundt pan, spray the inside with cooking spray, lightly dust with flour, invert, hold and tap over the sink to remove any excess flour. Set aside.
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Combine olive oil, milk, and sugar in a large bowl and whisk together for 2 minutes. Add eggs, lemon zest, and lemon juice, continue to whisk for 1 more minute.
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Combine flour, baking powder, baking soda, and salt in a separate bowl. Stir to combine. Add the dry ingredients into the wet ingredients and whisk the batter until well combined.
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Pour batter into prepared baking pan. Place into the oven and bake until the cake is lightly golden and a toothpick inserted into the center comes out clean, about 40-45 minutes. Remove the cake once it’s done. Let cool 15 minutes.
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Invert on a clean surface. Carefully transfer to a serving dish or cake stand. Dust with powdered sugar and serve.
Recipe Notes
Store cake in an airtight container at room temperature for 3-4 days.
