If you’re looking for a simple, delicious dessert, this lemon olive oil cake is the perfect recipe. This cake is moist, slightly dense, and incredibly versatile. Whether you’re hosting a dinner party or craving a sweet treat with your afternoon coffee, this recipe is perfect.
If you’re not familiar with olive oil cake, it’s a unique dessert with a moist texture that is sweet but not too sweet. The olive oil helps balance out the flavor, and the lemon adds a bright note. I love a slice of this cake paired with a cup of strong coffee! If you love lemon flavors, be sure to try my lemon poppyseed muffins, too!
How to Make Lemon Olive Oil Cake
Frequently Asked Questions
- Can I use bottled lemon juice? Yes, bottled lemon juice works just as well if you’re in a pinch.
- What if I don’t have any lemons? If you’re out of zest or prefer not to use it, you can increase the lemon juice by 2 tsp or substitute with ½ tsp of lemon extract for a similar fresh lemon flavor.
- What kind of olive oil should I use? I prefer to use extra-virgin olive oil. Be sure to use a high quality brand with a fruit flavor.
- Should I use parchment paper? If you don’t have a high quality non-stick pan, you may want to place a circle of parchment paper at the bottom of the pan.
How to Store Leftovers
This Italian lemon cake can be stored at room temperature in an airtight container for up to 4 days. For longer storage, freeze the cake in an airtight container or bag for up to 3 months.
What to Serve with Olive Oil Cake
This simple cake pairs well flavors that enhance its rich, citrusy flavor. Fresh fruits like berries, citrus slices, or stone fruits work well. You can also add toppings like whipped cream, mascarpone, or crème fraîche for extra richness. Sweet drizzles such as citrus glaze, berry compote, or caramel sauce elevate its sweetness, and a scoop of vanilla ice cream or tart sorbet makes it extra indulgent. I also love this cake served with coffee or tea. It’s an easy recipe that is perfect for lemon lovers!
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Lemon Olive Oil Cake
- Total Time: 1 hour
- Yield: 10 slices 1x
Description
If you’re looking for a simple, delicious dessert, this lemon olive oil cake is the perfect recipe. This cake is moist, slightly dense, and incredibly versatile.
Ingredients
For the cake:
- 1 ⅔ cups all purpose flour
- 1 ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ⅓ cups granualted sugar
- 4 eggs + 2 yolks
- ⅔ cup olive oil
- ¼ cup fresh lemon juice
- 1 ½ teaspoon vanilla
- Zest from 2 lemons
For the topping:
- Cool whip
- Assorted berries & lemon slices
Instructions
- Preheat the oven to 350 F. Line the bottom of a 9” springform pan with parchment paper and spray with baking spray.
- In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
- In a large mixing bowl, whisk together the remaining cake ingredients until smooth and well combined.
- Add in the flour mixture and mix only until the flour is incorporated.
- Pour the cake batter into the springform pan and smooth out.
- Place the pan into the preheated oven to bake for 45-55 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs.
- The cake will be golden brown at this point and the edges will have pulled away from the pan. Once baked, remove the cake from the oven and place onto a cooling rack to cool completely.
- Once the cake has cooled, release the springform and remove the cake from the pan.
- Place the cake onto a cake stand or serving platter. Optionally, top with dollops of cool whip, fresh berries and lemon slices. Slice and serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
