The Zestiest Lemon Olive Oil Cake Recipe for Sunny Delights

Bright sunlight dances through kitchen windows while a delectable lemon olive oil cake tempts taste buds with Mediterranean charm.

Whispers of citrus mingle with rich, smooth olive oil notes that promise something extraordinary.

Delicate crumb and subtle tang create a dessert perfect for afternoon conversations or elegant gatherings.

Soft aromas waft from the mixing bowl, hinting at culinary magic about to unfold.

Each ingredient tells a story of simple elegance and careful craft.

Bakers seeking a sophisticated yet approachable treat will find pure joy in this classic recipe.

You might just fall in love with every golden, fragrant slice.

Why Lemon Olive Oil Cake Is Bright And Refreshing

• Craft with Ease: Simple ingredients and straightforward steps make this lemon olive oil cake a breeze to prepare for bakers of all skill levels.
• Burst of Freshness: Bright lemon zest and juice infuse the cake with a vibrant, tangy flavor that dances on your taste buds and brings a sunny mood to any gathering.
• Versatile Delight: Perfect for casual family gatherings, afternoon tea, or elegant dessert parties, this cake adapts beautifully to different occasions and always impresses guests.
• Creamy Indulgence: Rich cream cheese frosting and luscious lemon curd create a luxurious texture that elevates the cake from good to absolutely irresistible.

What You Need For Lemon Olive Oil Cake

• Olive Oil or Canola Oil: A neutral-flavored oil that keeps the cake moist and tender.
• Sugar: Provides sweetness and helps create a soft cake texture.
• Eggs: Bind the ingredients together and add structure to the cake.
• Whole Milk: Adds richness and moisture to the cake batter.
• Lemon Juice, Lemon Zest: Bring bright, citrusy flavor to the cake.

• All-Purpose Flour: Forms the main structure of the cake.
• Baking Powder, Baking Soda, Salt: Essential leavening agents that help the cake rise and enhance flavor.

• Butter, Cream Cheese: Create a rich and creamy base for the frosting.
• Powdered Sugar: Sweetens and thickens the frosting.
• Vanilla: Adds depth of flavor to the cream cheese frosting.
• Lemon Curd: Provides a tangy filling between cake layers.

• Blackberries, Fresh Mint: Add color and fresh garnish to the finished cake.

How To Bake Lemon Olive Oil Cake Easily

Step 1: Warm Up the Oven

Get your oven ready by heating it to 350F (175C). Prepare your cake pans by coating them with a light layer of oil and dusting with flour, or line them with parchment paper for easy removal.

Step 2: Create the Cake Base

• Olive oil
• Sugar

• Whole milk
• Fresh lemon juice
• Lemon zest

• Flour
• Baking powder
• Baking soda
• Salt

Gently fold the dry ingredients into the wet mixture, stirring until just incorporated.

Step 3: Bake to Golden Perfection

Evenly distribute the batter between your prepared pans. Slide into the preheated oven and bake for 30-35 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Let the cakes rest in their pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Whip Up Creamy Frosting

• Lemon juice
• Lemon zest
• Vanilla extract

Adjust consistency as needed.

Step 5: Assemble Your Masterpiece

• Additional lemon zest
• Fresh blackberries
• Mint leaves

Step 6: Serve and Savor

Slice and serve immediately. If not serving right away, store in the refrigerator to keep fresh.

Helpful Tips For Lemon Olive Oil Cake Success

• Select high-quality extra virgin olive oil for a richer, more complex flavor profile in the cake.
• Zest lemons before juicing to maximize citrus essence and prevent waste during preparation.
• Room temperature ingredients help create a smoother, more evenly mixed cake batter that rises better.
• Avoid overmixing the batter to prevent a tough, dense texture; stop mixing when ingredients are just combined.
• Cool cakes completely before frosting to prevent melting and ensure a clean, professional-looking finish.

Tasty Variations Of Lemon Olive Oil Cake

• Mediterranean Herb Cake: Replace lemon zest with chopped fresh rosemary, thyme, and oregano for an aromatic herb-infused olive oil cake with a savory undertone.
• Lavender Honey Variation: Substitute lemon juice with lavender-infused honey, adding dried lavender buds to the batter for a floral and sweet flavor profile.
• Orange Almond Cake: Swap lemon zest and juice with orange zest and juice, then fold in ground almonds for a nutty, citrusy Mediterranean-style cake.
• Pistachio Cardamom Version: Mix ground pistachios into the flour and add ground cardamom for a rich, fragrant Middle Eastern-inspired cake with a nutty texture.

Perfect Pairings With Lemon Olive Oil Cake

• Pair with Zesty White Wine: Select a crisp, citrusy Sauvignon Blanc or Pinot Grigio that matches the cake's bright lemon flavor and complements its delicate olive oil undertones.
• Complement with Lavender Honey Tea: Brew a delicate lavender-infused honey tea that echoes the cake's floral and sweet notes, creating a harmonious and refreshing pairing.
• Enhance with Fresh Berry Sorbet: Serve a light, tangy mixed berry sorbet alongside the cake to provide a cool, palate-cleansing contrast and add a vibrant fruity dimension.
• Match with Limoncello Aperitif: Offer a small chilled shot of traditional Italian limoncello to intensify the cake's citrus profile and provide a delightful digestif experience.

Best Way To Store Lemon Olive Oil Cake

• Store the cake in an airtight container in the refrigerator for up to 5 days. Cover the cake loosely with plastic wrap or aluminum foil to prevent drying out.
• Wrap the entire unfrosted cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
• Wrap each slice separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes before enjoying.
• Warm individual slices in the microwave for 15-20 seconds or let sit at room temperature for 15 minutes before serving to soften the frosting and restore moisture.

Common FAQs About Lemon Olive Oil Cake

• Why use olive oil in this cake?

Olive oil adds moisture, creates a tender crumb, and provides a subtle fruity flavor that complements the lemon perfectly, making the cake lighter and more delicate than traditional butter-based cakes.

• Can I substitute another type of oil?

Yes, canola oil works well as an alternative. Both oils create a similar texture and moisture level in the cake, ensuring a soft and delicious result.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake – if it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy to the touch.

Lemon Olive Oil Cake Recipe

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4.6 from 14 reviews

• Total Time: 50-55 minutes
• Yield: 12 1x

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Description

Smooth Mediterranean flavors shine in this delightful lemon olive oil cake, blending citrusy brightness with rich olive oil’s subtle depth. Delicate crumb and zesty notes promise a sensational dessert that transports you straight to coastal Italy’s sun-drenched kitchens.

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Ingredients

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Cake Ingredients (Main):

• 2 cups Sugar
• 2 cups Flour
• 3 Eggs
• 1 cup Extra Virgin Olive Oil or Canola Oil
• 1 1/3 cups Whole Milk

Cake Leavening Agents:

• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt

Flavoring Ingredients:

• 1 tablespoon Fresh Lemon Juice
• 2 tablespoons Fresh Lemon Zest

Filling:

• 1 to 2 cups Lemon Curd

Frosting Ingredients:

• 1/2 cup Butter, softened
• 1 (8-ounce) package Cream Cheese, softened
• 4 cups Powdered Sugar
• 1 tablespoon Fresh Lemon Juice
• 1/2 teaspoon Lemon Zest
• 1 teaspoon Pure Vanilla or Vanilla Beans (optional)

Garnish:

• Lemon Zest
• Blackberries
• Mint

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Instructions

1. Prepare the oven at 350F (175C) and prepare two 9-inch round cake pans by greasing, flouring, or lining with parchment paper.
2. Whisk olive oil and sugar until smooth and uniform in a large mixing bowl.
3. Incorporate eggs individually, thoroughly mixing after each addition to create a homogeneous mixture.
4. Blend whole milk, fresh lemon juice, and lemon zest into the oil mixture, ensuring complete integration.
5. In a separate bowl, combine flour, baking powder, baking soda, and salt through gentle whisking.
6. Gradually fold dry ingredients into wet ingredients, mixing until just combined to maintain cake’s delicate texture.
7. Distribute batter evenly between prepared cake pans, creating balanced layers.
8. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
9. Allow cakes to rest in pans for 10 minutes, then transfer to wire rack for complete cooling.
10. Create frosting by beating butter and cream cheese until smooth and creamy.
11. Incrementally add powdered sugar, mixing thoroughly after each addition to achieve desired consistency.
12. Enhance frosting with lemon juice, lemon zest, and vanilla, stirring until well incorporated.
13. Once cakes are completely cool, spread lemon curd across the first cake layer.
14. Position second cake layer atop the first, then generously coat entire cake with lemon vanilla cream cheese frosting.
15. Embellish with additional lemon zest, blackberries, and fresh mint for visual appeal.
16. Serve immediately or refrigerate until ready to present.

Notes

• Swap olive oil for lighter options like avocado or grapeseed oil for a milder flavor profile.
• Replace whole milk with almond or oat milk to create a dairy-free version of this delightful cake.
• Adjust lemon intensity by increasing or decreasing zest and juice according to personal taste preferences.
• Add a sprinkle of fresh thyme or rosemary to the batter for an unexpected herbal twist that complements the citrus notes.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 12
• Calories: 480 kcal
• Sugar: 40 g
• Sodium: 180 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.5 g
• Carbohydrates: 55 g
• Fiber: 1.5 g
• Protein: 6 g
• Cholesterol: 75 mg