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A classic lemon olive oil cake that can be ready to eat in under an hour. The perfect summer dessert to accompany your vanilla ice cream and bowl of fresh fruit!
This lemon olive oil cake is the perfect summer dessert! Let me tell you why:
- It transports well to any gathering
- No icing means no melting!
- It’s light and fluffy
- It’s bright and cheery just like the summer sun!
What Ingredients are Needed for Lemon Olive Oil Cake?
Lemons: Lots of lemon juice and lemon zest.
Olive Oil: High quality extra virgin olive oil.
All-Purpose Flour: I have not tested with any other flours, however you should be able to swap 1:1 with a gluten-free flour if needed.
Baking Powder: This will help the cake rise and get nice and fluffy!
Vanilla Extract: To enhance all the flavors in the cake.
Powdered Sugar: To dust on top of the cake as garnish.
Kitchen Tools Needed for this Recipe
- 9” round cake pan
- Mixing bowls
- Parchment paper
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How to Make Lemon Olive Oil Cake
Step One: Preheat the oven to 350° F and grease a 9” round cake pan with olive oil and line the bottom with parchment paper- this will help the cake pop out the pan easily after baking!
Step Two: In a large mixing bowl, beat together the sugar and eggs using an electric hand mixer (or stand mixer) until light yellow and smooth. On low speed, add in the olive oil and vanilla. Then add the lemon juice and lemon zest until just combined.
Step Three: In a small bowl, stir together the flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet ingredients with the mixer on low speed (don’t overmix!)
Step Four: Pour cake batter into the prepared cake pan and bake for 25-30 minutes until just golden brown.
Step Five: Remove from the oven and let the cake cool for 15 minutes before removing from the pan and topping with powdered sugar, lemon slices, and lemon zest garnish.