This Lemon Olive Oil Cake is light, tender, and stays moist for days. It’s an easy one-bowl recipe that’s forgiving for home bakers — the olive oil keeps the crumb soft and resilient even when you’re not an expert. With a few straightforward tips you’ll get consistent, bakery-style results at home.
This cake highlights fresh lemon and a fruity extra-virgin olive oil. It’s made in one bowl: zest rubbed into sugar, eggs whipped until pale, olive oil and yogurt folded in, then flour gently incorporated. The result is a rustic yet elegant cake that’s perfect for coffee, dessert, or a simple celebration.
Lemon Olive Oil Cake Ingredients
The basic ingredients for this simple, rustic lemon olive oil cake are:
- Granulated sugar
- Lemon zest: rubbed into the sugar to release the oils
- Eggs: room temperature so they whisk up light
- Extra-virgin olive oil: use one you enjoy the flavor of
- Yogurt or sour cream: adds moisture and tender crumb
- Fresh lemon juice
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda: for lift and balance
- Kosher salt
- Powdered sugar: for dusting before serving
See the recipe card below for exact quantities and metric conversions.
This one-bowl cake is versatile and suits any season. If you enjoy lemon desserts, consider trying other citrus variations, or adding fruit like blueberries for a seasonal twist.
Variations and Substitutions
Small swaps change the character of the cake without altering the easy method:
- Orange version: substitute orange zest and juice for lemon for a sweeter, fragrant cake
- Extra moist: use full-fat yogurt or sour cream for a richer crumb
- Add-ins: gently fold in a handful of blueberries, raspberries, or a touch of chopped rosemary
- Glaze option: drizzle a simple lemon glaze instead of dusting with powdered sugar
- Gluten-free: use a 1:1 gluten-free flour blend marked for baking
Tools You’ll Need
Only a few basic tools are required:
- 9-inch springform pan
- Electric mixer (or a whisk and good arm strength)
- Microplane for fine lemon zest
- Parchment paper
- Instant-read thermometer to confirm the center reaches 190°F
How to Make Olive Oil Cake: An Easy Guide
This recipe is built around a one-bowl method. After a little hands-on mixing, the oven does the rest.
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 the paper lines the bottom and sides. Rub the lemon zest into the sugar with your fingertips until the sugar is fragrant and slightly damp — this releases the citrus oils that give the cake bright lemon flavor.
Whip the Eggs
In a large bowl, whisk the eggs into the zested sugar until the mixture is pale and slightly thickened. This takes around one minute on medium-high with an electric mixer and helps the cake rise and develop a light crumb.
Add the Wet Ingredients
Slowly whisk in the olive oil in a thin stream, then add the yogurt, fresh lemon juice, and vanilla. Stir in the baking powder, baking soda, and salt so they are distributed through the wet mixture before touching the flour.
Fold in the Flour
Gently fold the all-purpose flour into the wet ingredients until no dry streaks remain. Stop as soon as the batter is homogenous — overmixing will produce a tough cake.
Bake and Cool
Pour the batter into the prepared pan and smooth the top. Bake 60 to 70 minutes until the top is golden and an instant-read thermometer reads about 190°F in the center. If the surface deepens in color before the center is set (often around 30 minutes), tent loosely with parchment. Cool the cake in the pan for 15 minutes, release the springform ring, then transfer to a wire rack to cool fully. Dust with powdered sugar just before serving.
4 Common Mistakes to Avoid
Keep these points in mind for the best results:
- Overmixing the batter: folding only until the flour disappears preserves a tender crumb.
- Skipping the zest-sugar rub: that step concentrates lemon flavor — don’t omit it.
- Overbaking: use a thermometer to avoid a dry cake — 190°F is a reliable target.
- Not covering the top: without a parchment tent the surface can brown too fast while the center is still baking.
Make Ahead and Storage
This cake keeps and often tastes even better the next day as the flavors meld.
Storing Leftovers
- Room temperature: cover and keep up to 3 days.
- Refrigerator: store in an airtight container for up to 5 days.
Freezing
- Whole or sliced: wrap tightly and freeze for up to 3 months.
- Thaw: bring to room temperature for a couple of hours before serving; dust with powdered sugar once thawed.
Make It Ahead
- Bake a day before: the crumb becomes more harmonious and moist with a little rest.
- Dust sugar last: powdered sugar absorbs moisture, so add it shortly before serving for the best presentation.
What to Serve with Olive Oil Cake
The cake is wonderful on its own, but these accompaniments elevate it:
Toppings and Pairings
- Fresh berries: strawberries, blueberries, or raspberries add color and bright acidity
- Lightly sweetened whipped cream: spoon on the side
- A scoop of ice cream: vanilla or pistachio complements the fruity olive oil
Tips for the Best Lemon Cake
Little techniques make a big difference:
- Rub zest into the sugar: this extracts aromatic oils and intensifies the citrus flavor.
- Choose a good olive oil: a fruity extra-virgin oil lifts the cake; a very grassy or bitter oil will carry through the finished product.
- Avoid overmixing: gentle folding keeps the crumb light.
- Use a thermometer: 190°F in the center is the most reliable sign of doneness.
- Allow proper cooling: the crumb sets as it cools, so wait before slicing for clean pieces.
Frequently Asked Questions
Quick answers to common questions about this lemon olive oil cake.
Ingredients, Pans and Texture
Use a good quality extra-virgin olive oil with a pleasant, fruity note. Avoid oils that taste overly bitter or flat, since the oil’s flavor is noticeable in the cake.
Density usually results from overmixing the batter or underbaking. Fold the flour in gently and check the internal temperature; also be sure eggs are at room temperature so they incorporate easily.
Yes. Line a round pan with parchment so you can lift the cake out. Baking time and temperature remain similar; monitor doneness with a thermometer.
If the top browns before the center sets, tent it loosely with parchment around the halfway mark. This protects the surface while allowing the interior to finish baking.
Swaps, Storing and Nutrition
Yes. Swap orange zest and juice in the same amounts for a sweeter, softer citrus flavor. You can add a splash of lemon juice if you want sharper acidity.
Cover and keep at room temperature up to 3 days, or refrigerate in an airtight container for up to 5 days. The cake often tastes more developed on day two.
Yes. Wrap the whole cake or slices tightly and freeze up to 3 months. Thaw at room temperature for a couple of hours before serving; add powdered sugar after thawing.
It’s a dessert, but using olive oil provides monounsaturated fats in place of butter. The recipe balances lemon and yogurt to keep the cake light. Enjoy in moderation alongside fruit or coffee.
Other Cakes and Desserts You’ll Love
- Strawberry Buttermilk Cake
- Lemon Swirl Cheesecake
- Strawberry Cheesecake
- No-Bake Chocolate Tart
- Pumpkin Dump Cake
- Simple no-bake desserts collection
One-Bowl Lemon Olive Oil Cake Recipe (Moist for Days)
Prep Time: 15 minutes · Cook Time: 1 hour 5 minutes · Cooling Time: 15 minutes · Total Time: 1 hour 20 minutes · Servings: 10 slices
Ingredients
- 1 1/3 cups granulated sugar
- 1 tbsp finely grated lemon zest (from 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 large sheet of parchment and press it into a 9-inch springform pan so it lines the bottom and sides.
- In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant.
- Add the eggs and whisk until the mixture is pale and slightly thickened, about 1 minute on medium-high with an electric mixer.
- Slowly whisk in the olive oil, then add the yogurt, lemon juice, vanilla, baking powder, salt, and baking soda. Mix until smooth.
- Fold in the flour just until no dry streaks remain. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake 60 to 70 minutes, until golden and an instant-read thermometer registers 190°F in the center. Tent with parchment if the top darkens too quickly, and rotate the pan halfway through baking.
- Cool in the pan for 15 minutes, release the ring, then transfer to a rack to cool. Dust with powdered sugar before serving.
Notes
Bake time: A deep 9-inch springform needs the full baking time; the internal temperature is the most reliable doneness check. Olive oil: choose one you like—the oil’s flavor will be noticeable.
Nutrition (approx. per slice)
Calories: 378 kcal · Carbohydrates: 44 g · Protein: 5 g · Fat: 21 g · Saturated fat: 3 g · Sugar: 28 g
Nutrition information is approximate and provided as a guideline.