Easy Lemon Olive Oil Cake Recipe

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Home » Easy Lemon Olive Oil Cake Recipe

ByMaria August 1, 2025

Okay, buckle up buttercups, because I’m about to drop some lemon-y sunshine into your life! This isn’t just any cake; it’s an Easy Lemon Olive Oil Cake Recipe that’s so simple, so moist, and so bursting with flavor, it’s practically illegal. Think sunshine in cake form. And the best part? You probably already have most of the ingredients in your pantry!

Let me tell you, this cake is a staple in my house. My husband, bless his heart, isn’t the biggest dessert guy, but this cake? He’ll devour a slice (or two) without even blinking. Last week, I made it for a potluck, and I swear, people were practically licking the plate. My youngest even tried to blame the dog for eating the last piece when it was clearly her. This cake is that good.

Why You’ll Love This Easy Lemon Olive Oil Cake Recipe

Okay, so why should you bother making this cake? Let me break it down:

It’s ridiculously easy. Like, even if you burn water, you can probably nail this recipe.
Olive oil makes it super moist and gives it a slightly sophisticated, non-cloying sweetness.
Lemon! It’s like a party in your mouth, zesty and bright. It cuts through the sweetness perfectly.
It’s fancy enough for company but casual enough for a Tuesday afternoon treat.
Leftovers (if there ARE any) are amazing with a cup of coffee the next morning. Don’t judge me!

How to Make It

Okay, so here’s the deal. We’re gonna start by whisking together all our dry stuff in a bowl. Flour, sugar, baking powder, baking soda, and a pinch of salt. Don’t skip the salt! It brings out all the flavors.

In another bowl – yeah, sorry about the dishes – whisk together your wet ingredients. That’s olive oil (the good stuff!), eggs, lemon juice (freshly squeezed, please!), lemon zest (more lemon!), and vanilla extract. I sometimes forget the vanilla, and honestly, it’s still good, but don’t tell anyone I said that.

Now, slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Don’t overmix! That’s the secret to a tender cake. It’s okay if there are a few lumps; nobody’s perfect.

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Pour the batter into a greased and floured cake pan. I usually use a bundt pan because it looks pretty, but a regular round cake pan works just as well. Throw it in the oven and bake until a toothpick inserted into the center comes out clean.

Let it cool in the pan for a bit before inverting it onto a wire rack to cool completely. Icing is optional but highly recommended. I usually just dust it with powdered sugar or make a quick lemon glaze.

Ingredient Notes

All-Purpose Flour: This is the foundation, baby. I’ve tried using other flours, and while some work, AP is the easiest and most reliable.
Granulated Sugar: Sweetens things up, obviously. I’ve swapped this out for honey before, but it changes the texture slightly. Not bad, just different.
Baking Powder & Baking Soda: Don’t skip either! They both help the cake rise and give it that light, airy texture.
Salt: A pinch! Enhances flavors. Trust me on this, I’ve tried it without. It needs it.
Olive Oil: Use good quality olive oil here. Not the cheap stuff you use for frying. It makes a difference.
Eggs: Binder and richness. I’ve used flax eggs in a pinch, and it works okay, but it’s not the same.
Lemon Juice & Zest: This is where the magic happens! Freshly squeezed is best, and don’t skimp on the zest!
Vanilla Extract: Adds a touch of warmth. I’ve forgotten it before, and the cake is still good, but the vanilla just elevates it.

Recipe Steps: RULE: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

Preheat oven to 350°F (175°C). Grease and flour a cake pan.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Combine olive oil, eggs, lemon juice, lemon zest, and vanilla extract in a separate bowl.
Pour wet ingredients into dry ingredients, mixing until just combined.
Pour batter into prepared cake pan.
Bake until a toothpick inserted into the center comes out clean.
Cool in pan before inverting onto a wire rack to cool completely.
Dust with powdered sugar or glaze, if desired.

What to Serve It With

Honestly, this cake is amazing on its own. But if you want to get fancy, try serving it with:

A dollop of whipped cream or Greek yogurt
Fresh berries
A scoop of vanilla ice cream
A drizzle of lemon glaze (duh!)

Tips & Mistakes

Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
Use good quality olive oil. It makes a difference in the flavor.
Make sure your baking powder and baking soda are fresh. If they’re old, they won’t work as well.
Don’t open the oven door too much while the cake is baking! It can cause the cake to collapse. I learned this the hard way when I got impatient and peeked too soon!

Storage Tips

Store leftover cake in an airtight container at room temperature for up to 3 days. You can also store it in the fridge for up to a week, but it might dry out a bit. Honestly, though, it never lasts that long in my house. Cold cake for breakfast? Don’t knock it ‘til you try it!

Variations and Substitutions

Orange Olive Oil Cake: Swap the lemon juice and zest for orange juice and zest. Equally delicious!
Almond Flour: Use almond flour for a gluten-free version. It’ll be a bit denser, but still yummy.
Honey or Maple Syrup: Replace the sugar with honey or maple syrup for a more natural sweetener. Adjust the liquid accordingly.
Poppy Seeds: Add a tablespoon or two of poppy seeds to the batter for a little extra texture and flavor. I did this once by accident, thinking it was lemon zest. It was… interesting.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just swap the all-purpose flour for a gluten-free blend. I’ve had pretty good luck with Bob’s Red Mill!

Do I *have* to use olive oil?

Well, it wouldn’t be *Lemon Olive Oil Cake* if you didn’t… But if you’re really in a pinch, a neutral oil like canola or vegetable oil will work. Just won’t have that same depth of flavor.

Can I make this ahead of time?

Heck yeah! It actually tastes even better the next day. Just wrap it tightly so it doesn’t dry out.

How do I keep the cake from sticking to the pan?

Grease and flour it REALLY well. Or use baking spray. Parchment paper on the bottom is a lifesaver too! I skip these and then I regret it everytime.

What if I don’t have any lemons?

Okay, this is a tough one. Lime juice will do in a pinch, but it won’t be the same. Go to the store! This cake is worth it.

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