This Lemon Olive Oil Cake is tender, fluffy and stays moist for days. The recipe is made in one bowl and is forgiving, so it’s great for bakers of all skill levels. A few straightforward tips are all you need to get a light crumb and bright lemon flavor.
Olive oil keeps the cake unusually moist and tender compared with butter-based cakes, and the lemon-infused sugar brings a fresh citrus aroma. The method is intentionally simple: you zest the lemon into the sugar, whip the eggs, add wet ingredients, fold in the flour, and bake. The result is a rustic cake with a soft, delicate crumb.
Lemon Olive Oil Cake Ingredients
These are the basic components that give this cake its texture and flavor:
- Granulated sugar
- Lemon zest: rubbed into the sugar to release the citrus oils and boost aroma.
- Eggs: room temperature so they whip up light and help with structure.
- Extra-virgin olive oil: choose a bottle whose flavor you enjoy; a fruity oil works well.
- Yogurt or sour cream: adds moisture and contributes to a tender crumb.
- Fresh lemon juice
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda for lift.
- Kosher salt
- Powdered sugar: for dusting the finished cake.
Full ingredient quantities are included in the recipe card below.
Because this is a simple, seasonless cake, it pairs nicely with other lemon desserts and can be adapted easily. Try it plain, or add a glaze, berries, or a scoop of ice cream when serving.
Variations and Substitutions
This cake is adaptable. A few ideas to vary the flavor or texture:
- Orange version: replace lemon zest and juice with orange for a sweeter profile.
- Extra moist: use full-fat yogurt or sour cream.
- Add-ins: fold in blueberries or a small amount of chopped rosemary for an herbal note.
- Glaze: a simple lemon glaze brightens the top instead of powdered sugar.
- Gluten-free: use a 1-to-1 gluten-free flour blend, noting texture differences.
Tools You’ll Need
Only a few common tools are required:
- 9-inch springform pan (or a lined 9-inch round pan)
- Electric mixer or a whisk for beating the eggs
- Microplane for finely grating lemon zest
- Parchment paper to line the pan
- Instant-read thermometer to check for 190°F in the center for reliable doneness
How to Make Olive Oil Cake: An Easy Guide
The entire cake comes together in one bowl, and most of the time is hands-off while it bakes. Follow these steps for consistent results.
Prep the Pan and Zest the Sugar
Preheat the oven to 350°F. Crumple a large sheet of parchment and press it into a 9-inch springform pan so it lines the bottom and sides cleanly. Rub the lemon zest into the granulated sugar with your fingertips until the sugar is fragrant and slightly damp. This releases the essential oils and intensifies the lemon aroma throughout the cake.
Whip the Eggs
Whisk the eggs into the lemon-scented sugar until the mixture becomes pale and slightly thickened. With an electric mixer this takes about one full minute on medium-high. This step traps air and helps give the cake a light crumb without complicated technique.
Add the Wet Ingredients
Slowly stream in the olive oil while whisking, then add the yogurt (or sour cream), lemon juice, and vanilla. Stir in the baking powder, baking soda, and salt. Combining these wet ingredients here means you can keep working in a single bowl, which saves cleanup and keeps the method simple.
Fold in the Flour
Add the all-purpose flour and fold gently just until no dry streaks remain. Overmixing at this stage develops gluten and will make the cake tougher; stop as soon as the batter looks even.
Bake and Cool
Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until the cake is golden and an instant-read thermometer reads about 190°F in the center. If the top is already browning at about 30 minutes, tent it loosely with parchment to prevent over-browning while the center finishes baking. Cool the cake in the pan for 15 minutes, release the springform ring, then transfer to a rack to cool completely before dusting with powdered sugar and serving.
4 Common Mistakes to Avoid
These common errors can affect texture and flavor; avoid them for the best results.
- Overmixing the batter: fold just until the flour is incorporated; overmixing makes the cake dense.
- Skipping the zest-sugar rub: rubbing the zest into the sugar releases the oils that carry the lemon flavor.
- Overbaking: use a thermometer for a reliable doneness check; the cake should reach about 190°F in the center.
- Not covering the top: if the surface darkens too quickly tent with parchment so the center finishes without burning the crust.
Make Ahead and Storage
This cake stores well and often tastes even better the next day as the flavors settle. Follow these storage tips to keep it fresh.
Storing Leftovers
- Room temperature: keep the cake covered for up to 3 days.
- Refrigerator: store in an airtight container for up to 5 days; bring to room temperature before serving for best texture.
Freezing
- Whole or sliced: wrap tightly and freeze for up to 3 months.
- Thaw: remove from the freezer and let slices come to room temperature for a couple of hours before dusting with powdered sugar.
Make It Ahead
- Bake the day before: the crumb often becomes even more tender the next day.
- Finish before serving: dust with powdered sugar or add delicate toppings right before serving to keep them fresh.
What to Serve with Olive Oil Cake
The cake is delicious on its own, but a few simple accompaniments make it special.
Toppings and Pairings
- Fresh berries: strawberries or blueberries add color and a bright contrast.
- Whipped cream: lightly sweetened cream served on the side complements the cake without overpowering it.
- Ice cream: a scoop of your favorite ice cream makes a lovely contrast between warm cake and cold creaminess.
Tips for the Best Lemon Cake
- Rub zest into sugar: this step releases flavorful citrus oils and makes the lemon note more pronounced.
- Choose a good olive oil: a fruity extra‑virgin oil enhances the cake; if you prefer a milder taste, a lighter olive oil works too.
- Do not overmix: fold the flour in gently and stop when no streaks remain.
- Check internal temperature: 190°F is a dependable indicator that the center is baked through.
- Let the cake rest: allow the crumb to set before slicing so it holds together cleanly.
Frequently Asked Questions
Quick answers to common questions about making and enjoying this cake.
Ingredients, Pans and Texture
A good extra‑virgin olive oil with fruity, fresh notes works best because the oil’s flavor is detectable in the cake. Avoid oils that taste flat or overly bitter.
Dense cake usually results from overmixing the batter or underbaking. Fold flour in gently, use room-temperature eggs so they whisk well, and bake until the center reaches about 190°F.
Yes. Use a regular 9-inch round pan lined with parchment and adjust handling so you can lift the cake out. Baking time is similar—confirm doneness with a thermometer.
If the top browns before the center is set, tent the cake loosely with parchment at about 30 minutes to protect the surface while the interior finishes baking.
Swaps, Storing and Nutrition
Yes. Substitute orange zest and juice for a sweeter citrus flavor; a touch of lemon juice can balance the sweetness if needed.
Store covered at room temperature for up to three days or refrigerated in an airtight container for up to five days. The texture often improves on day two.
Yes. Wrap the whole cake or individual slices tightly and freeze for up to three months. Thaw at room temperature for a couple of hours before serving.
It remains a dessert, but using olive oil supplies monounsaturated fats instead of butter. Paired with yogurt and lemon, the cake is light and not overly sweet—enjoy as a treat.
Recipe Card
One-Bowl Lemon Olive Oil Cake
A moist, tender olive oil cake scented with fresh lemon. Made in one bowl with extra-virgin olive oil and yogurt, then finished with powdered sugar.
Servings
10 slices
Prep Time
15 minutes
Cook Time
1 hour 5 minutes
Total Time
1 hour 20 minutes
Ingredients
- 1 1/3 cups granulated sugar
- 1 tbsp finely grated lemon zest (about 2 large lemons)
- 3 large eggs, room temperature
- 1 cup extra-virgin olive oil, good quality
- 1/2 cup plain yogurt or sour cream
- 1/4 cup fresh lemon juice
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1 3/4 cups all-purpose flour
- Powdered sugar for topping
Instructions
- Heat the oven to 350°F. Crumple a sheet of parchment and press it into a 9-inch springform pan, lining the bottom and sides.
- In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant and slightly moist.
- Whisk in the eggs until pale and slightly thickened, about one minute with an electric mixer on medium-high.
- Slowly whisk in the olive oil, then add yogurt, lemon juice, vanilla, baking powder, salt, and baking soda until smooth.
- Fold in the flour just until no streaks remain. Do not overmix. Pour batter into the prepared pan and smooth the top.
- Bake 60 to 70 minutes, until golden and the center reaches 190°F. If the top darkens around 30 minutes, tent with parchment and rotate the pan halfway through baking.
- Cool in the pan for 15 minutes, release the ring, then cool on a rack. Dust with powdered sugar before serving.
Notes
Bake time: A deep 9-inch pan requires the full 60–70 minutes. Use an internal temperature of 190°F to ensure doneness.
Olive oil: Use an olive oil you enjoy; a fruity extra‑virgin adds the most character to the cake.
Nutrition (per slice, approximate)
Calories: 378 kcal | Carbohydrates: 44 g | Protein: 5 g | Fat: 21 g