Lemon olive oil cake topped with lemon slices

Lemon Olive Oil Cake

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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:

    1. It transports well to any gathering
    2. No icing means no melting! 
    3. It’s light and fluffy 
    4. It’s bright and cheery just like the summer sun!
    ingredients in Lemon Olive oil cake

    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. 

    Eggs

    Granulated Sugar

    Salt

    Powdered Sugar: To dust on top of the cake as garnish.

    baked Lemon Olive oil cake in pan

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    Lemon olive oil caked topped with powdered sugar

    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.

    Lemon olive oil cake topped with lemon slices

    Lemon Olive Oil Cake

    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!


    Prep time: 15 min |

    Cook time: 30 min |

    Total time: 45 min

    Cuisine: Italian |

    Serves: 8

    Ingredients:

    • 1 ¼ cups, all-purpose flour (150g)
    • ⅔ cup, granulated sugar (134g)
    • 2 large eggs
    • ⅓ cup, extra virgin olive oil (70ml)
    • 1 ½ tsp, vanilla extract (7g)
    • 3 tbsp, lemon juice (42g)
    • 1 tbsp, lemon zest (6g) + more for optional garnish 
    • 1 tsp, baking powder (5g)
    • ½ tsp, salt (3g)
    • Powdered sugar, to garnish
    • Lemon slices, to garnish

    Directions:

    1. Preheat the oven to 350° F and grease a 9” round cake pan with olive oil and line the bottom with parchment paper. 
    2. In a large mixing bowl, beat together the sugar and eggs using an electric hand mixer (or stand mixer) until light yellow and smooth.
    3. On low speed, add in the olive oil and vanilla. Then add the lemon juice and lemon zest until just combined.
    4. In a small bowl, stir together the flour, baking powder, and salt. 
    5. Slowly incorporate the dry ingredients into the wet ingredients with the mixer on low speed.
    6. Pour cake batter into the prepared cake pan and bake for 25-30 minutes until just golden brown.
    7. Remove from the oven and let the cake cool for 15 minutes before removing from the pan and topping with powdered sugar and lemon zest garnish.
    8. Serve and enjoy!
    Notes:
    1. Don’t over mix the flour into the batter, over mixing will result in a dense cake.
    2. To make sure the cake is light and fluffy, make sure the sugar and eggs are beaten until light yellow color forms.
    3. Use a good quality olive oil for the best flavor.
    4. When the cake is done, check the center with a toothpick, if the middle comes out clean then the cake is done!
    5. Store cake covered at room temperature for up to 3 days.

    Nutrition Facts

    Serving Size 1 slice

    Serves 8


    Amount Per Serving
    Calories 238
    Total Fat 11g
      Saturated Fat 2g
      Trans Fat 0g
    Cholesterol 47mg
    Sodium 225mg
    Total Carbohydrate 31g
      Dietary Fiber 1g
      Sugars 17g
    Protein 3g

     

    Find on MyFitnessPal as: TWW - Lemon Olive Oil Cake


    Author: Christine

    |

    Course: Desserts

    |

    Cuisine: Italian

    Keywords: Lemon Cake, Olive Oil Cake, Italian Desserts


    Ratings and reviews (1)

    ...
    Mary D
    5 months ago

    This looks so fluffy and delicious. Can't wait to share with my family

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