Lemon Olive Oil Cake
Bright citrus, buttery olive oil, and tender cake in every bite—this lemon olive oil cake brings eggs, flour, fruity olive oil, and fresh lemons into a simple, sunny dessert that’s soft, gently sweet, and topped with a thin, luminous glaze.
10
slices
Ingredients
Cake
- 2 cups (250 g) all-purpose flour preferably unbleached
- 1 cup (200 g) granulated sugar
- 1/2 tsp (2.5 g) baking soda
- 1 1/2 tsp (6 g) baking powder
- 1/2 tsp (3 g) salt
- 3 large eggs room temperature
- 3/4 cup (180 ml) extra-virgin olive oil mild and fruity, not bitter
- 3/4 cup (180 ml) whole milk room temperature
- 1/4 cup (60 ml) fresh lemon juice from about 1 large lemon
- 2 tbsp lemon zest finely grated, from about 2 lemons
- 1 tsp vanilla extract
Glaze
- 1 cup (120 g) powdered sugar sifted to avoid lumps
- 1.5 tbsp (22 ml) fresh lemon juice
- 1 tsp lemon zest finely grated (optional)
Equipment
- 9-inch springform pan
- Mixing bowls
- Whisk
- Rubber spatula
- Wire rack
- Measuring cups and spoons
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment. For extra protection, wrap the outside of the pan in foil to prevent leaks.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk the eggs until frothy. Slowly drizzle in the olive oil while whisking constantly to emulsify.
- Add milk, lemon zest, lemon juice, and vanilla extract to the wet mixture. Whisk until well combined.
- Add the dry ingredients to the wet in two batches. Using a rubber spatula, gently fold until just combined—a few tiny lumps are okay. The batter should be smooth and pourable.
- Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles.
- Bake on the center rack for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 15 minutes. Carefully run a knife around the edges, unlatch the springform, and transfer the cake to a wire rack. Cool completely (about 30 minutes more).
- For the glaze, whisk powdered sugar with lemon juice (and zest, if using) until smooth and pourable, adjusting consistency as needed. Glaze should be thick but drip easily from a spoon.
- Spoon glaze over the cooled cake, letting it drip over the edges. Let it set for at least 15 minutes before slicing and serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate if your kitchen is warm. The cake also freezes beautifully—wrap individual slices and freeze for up to 2 months. To thaw, leave at room temperature for about 30 minutes or overnight in the fridge.
Variations: Try orange juice/zest for a gentler citrus, add finely chopped herbs (thyme, rosemary) or poppy seeds for a twist. Substitute almond milk for dairy-free or experiment with neutral oils like grapeseed.
Nutrition
Calories: 325kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 65mg | Fiber: 1g | Sugar: 23g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1.3mg