Delightful Lemon Olive Oil Cake: A Zesty Treat for Every Occasion

Olive oil cakes are a wonderful Mediterranean-inspired dessert that brings a fresh twist to baking.

The mix of zesty lemons and rich olive oil creates a moist and fragrant cake experience.

Both beginners in the kitchen and seasoned bakers love this cake for its light texture and refined taste.

Inspired by Mediterranean traditions, this elegant treat balances citrus notes with smooth olive oil flavors.

Kitchens everywhere celebrate this simple yet extraordinary cake as an example of rustic charm.

Using ingredients like fresh lemons, top-quality olive oil, and pantry staples, you can create a sweet treat that’s both delightful and memorable.

Lemon Olive Oil Cake Pairing Favorites

• Pair with Citrus-Infused Prosecco: Bubbly prosecco with a splash of fresh lemon juice complements the cake's bright, zesty flavor profile perfectly.
• Serve with Lavender Honey Cream: Delicate lavender-infused honey cream adds a luxurious, fragrant touch that enhances the cake's subtle olive oil undertones.
• Match with Lemon Sorbet: Light, tangy lemon sorbet provides a refreshing palate cleanser that echoes the cake's citrusy notes while offering a cool contrast.
• Complement with Candied Lemon Peel: Delicate strips of candied lemon peel create a textural garnish that amplifies the cake's lemony essence and adds a subtle crunch.

Lemon Olive Oil Cake Variations To Explore

• Gluten-Free Citrus Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder to ensure dietary compatibility.
• Vegan Lemon Olive Oil Cake: Substitute eggs with flax eggs or applesauce. Use plant-based milk and swap refined sugar for maple syrup or coconut sugar for a completely plant-based dessert.
• Low-Sugar Zesty Cake: Reduce sugar content by using stevia or monk fruit sweetener. Add extra lemon zest to maintain bold citrus flavor while cutting down on calories.
• Orange Liqueur Alternative: Replace Limoncello with orange liqueur or fresh orange juice for a different citrus profile. Adjust liquid ratios to maintain cake's moisture and texture.

Lemon Olive Oil Cake Q&A You’ll Find Handy

• Why use olive oil in this cake?

Olive oil adds rich, fruity flavor and creates a moist, tender crumb that’s lighter than traditional butter-based cakes. It also contributes healthy fats and a unique Mediterranean touch to the dessert.

• Can I substitute Limoncello if I don't have it?

Yes, you can replace Limoncello with Grand Marnier or orange liqueur. If you prefer a non-alcoholic version, use additional lemon juice or orange juice to maintain the liquid balance in the recipe.

• How do I know when the cake is perfectly baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The top should be golden and slightly springy when touched.

• What makes this cake's texture so light and fluffy?

The extended beating of sugar, eggs, and lemon zest for 5 minutes incorporates air into the batter, creating a light, airy texture. This technique, combined with careful mixing of dry and wet ingredients, ensures a delicate cake structure.

Why Lemon Olive Oil Cake Tastes So Bright

• Effortless Baking Delight: Create a restaurant-quality dessert with minimal culinary skills needed.
• Quick Weekend Treat: Prepare this impressive cake in under an hour, perfect for spontaneous gatherings or relaxed weekend baking.
• Versatile Flavor Sensation: Combines zesty lemon and rich olive oil for a sophisticated yet comforting taste that suits multiple occasions from brunch to dinner parties.
• Stress-Free Presentation: Simple dusting of powdered sugar transforms the cake into an elegant dessert without complicated decorating techniques.

What Goes Into Lemon Olive Oil Cake

• All-Purpose Flour: Key component that provides structure and tender crumb for the cake.
• Salt: Enhances overall flavor and balances sweetness.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light.

• Eggs: Creates richness and helps bind the cake ingredients together.
• Granulated Sugar: Provides sweetness and helps create a soft texture.
• Milk: Adds moisture and contributes to the cake's tender consistency.
• Olive Oil: Delivers unique flavor and keeps the cake moist.
• Lemon Juice: Adds bright, tangy flavor and helps activate leavening agents.
• Limoncello or Grand Marnier: Optional liqueur that adds depth and complexity.

• Lemon Zest: Provides intense citrus aroma and flavor.
• Powdered Sugar: Decorative topping that adds a subtle sweetness.

Steps To Make Lemon Olive Oil Cake At Home

Step 1: Warm Up the Oven

Crank the oven to 375°F. Grab a 9-inch round cake pan and lovingly coat it with a generous swipe of olive oil.

Step 2: Create Dry Powder Base

• All-purpose flour
• Salt
• Baking powder
• Baking soda

Set this magical dry mixture aside.

Step 3: Whip Up Fluffy Cloud Base

• Sugar
• Eggs
• Fresh lemon zest

Blast on high speed for 5 minutes until the mixture transforms into a pale, billowy cloud of deliciousness.

Step 4: Drizzle Liquid Gold

Slowly stream olive oil into the fluffy mixture, mixing for another 2 minutes until perfectly incorporated.

Step 5: Add Liquid Excitement

• Milk
• Fresh lemon juice
• Limoncello (or Grand Marnier)

Mix gently until everything dances together harmoniously.

Step 6: Marry Dry and Wet Ingredients

Gradually fold the dry flour mixture into the wet ingredients. Use a gentle touch and stop mixing the moment everything blends.

Step 7: Bake to Perfection

Pour the batter into the prepared pan. Slide into the preheated oven and bake for 45-48 minutes. The cake is ready when a toothpick comes out clean.

Step 8: Cool and Release

Allow the cake to rest in the pan for 20 minutes. Run a knife along the edges to loosen, then flip onto a plate or cake stand.

Step 9: Finish with Flair

Dust the cooled cake with a snowfall of powdered sugar. Slice, serve, and watch faces light up with joy!

Helpful Tips For Lemon Olive Oil Cake Success

• Maintain Olive Oil Quality: Use extra-virgin olive oil for the best flavor and richness in your cake, ensuring a delicate and authentic taste.
• Prevent Overmixing: Gently fold dry ingredients into wet mixture to keep the cake light and fluffy, stopping when ingredients are just combined to avoid a tough texture.
• Zest Like a Pro: Carefully grate only the yellow part of the lemon zest, avoiding the bitter white pith for a more vibrant and fresh citrus flavor.
• Moisture Magic: Check cake doneness with a toothpick at 45 minutes, as slight underbaking keeps the cake incredibly moist and tender.
• Gluten-Free Option: Swap all-purpose flour with a gluten-free blend, adding 1/4 teaspoon xanthan gum to help maintain the cake's structure and softness.

How To Keep Lemon Olive Oil Cake Fresh Longer

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days, keeping the cake's moisture and freshness intact.
• Room Temperature: Let cake sit at room temperature for 30 minutes before serving to enhance its flavor and soft texture.
• Freeze: Wrap individual slices tightly in plastic wrap, then place in a freezer bag for up to 3 months, preserving the cake's delicate taste.
• Reheat: Warm cake slices gently in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes, ensuring it remains moist and delicious.

Zesty Lemon Olive Oil Cake Recipe

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4.7 from 16 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Zesty Mediterranean magic blossoms in this Lemon Olive Oil Cake, where bright citrus notes dance with rich olive oil’s smooth embrace. Silky crumb and delicate flavor invite you to savor a slice of sunshine that transports palates straight to coastal Italian kitchens.

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Ingredients

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Main Dry Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda

Wet Ingredients:

• 1 cup extra virgin olive oil
• 3 eggs (room temperature)
• 1 ¼ cups whole milk
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 3 tablespoons Limoncello or Grand Marnier

Finishing Ingredient:

• 1 tablespoon powdered sugar (for garnish)

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Instructions

1. Prepare the culinary workspace by heating the oven to 375°F (190°C) and thoroughly coating a 9-inch round cake pan with olive oil, ensuring complete surface coverage.
2. Create a delicate dry ingredient foundation by whisking flour, salt, baking powder, and baking soda in a spacious mixing bowl, then set the mixture aside.
3. Transform sugar, eggs, and lemon zest into a voluminous, pale cream by vigorously beating with an electric mixer for approximately 5 minutes, achieving a light and airy texture.
4. Integrate olive oil into the egg mixture by gradually streaming it while continuing to mix for an additional 2 minutes, creating a smooth and consistent emulsion.
5. Introduce liquid components including milk, lemon juice, and Limoncello (or Grand Marnier) to the batter, blending on low speed until harmoniously combined without aggressive stirring.
6. Gently fold the reserved dry ingredients into the wet mixture, using delicate motions to maintain the batter’s airiness and prevent potential toughness.
7. Transfer the silky batter into the prepared pan, spreading evenly, and bake for 45-48 minutes until a inserted toothpick emerges pristine and clean.
8. Allow the cake to rest within the pan for 20 minutes, then carefully loosen edges with a knife before inverting onto a decorative plate or cake stand to cool completely.
9. Finalize the presentation by dusting the cake with a delicate veil of powdered sugar, creating an elegant and inviting dessert ready to be savored.

Notes

• Choose a high-quality extra virgin olive oil for the best flavor and richness in the cake.
• Zest lemons carefully to avoid the bitter white pith, using only the bright yellow outer layer for maximum citrusy essence.
• Ensure eggs and milk are at room temperature to create a smoother, more even batter that rises perfectly.
• Swap Limoncello with orange liqueur or vanilla extract for different flavor variations that complement the citrus

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 8
• Calories: 430
• Sugar: 30 g
• Sodium: 220 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg