DELICIOUS LEMON OLIVE OIL CAKE RECIPE: Olive oil cakes are made with olive oil instead of butter or other vegetable oil as the primary fat ~ they have been a special part of celebrating the olive harvest across the Mediterranean. Olive oil adds a subtle fruity flavor to cake, as well as plenty of moisture ~ olive oil cakes stay moist for days! I love this cake so much I’ve made a chocolate olive oil cake, too!

Table of Contents


  • 1 cup olive oil see notes in the post about choosing an olive oil for this recipe)
  • 3 large eggs
  • 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
  • 2 tsp vanilla extract
  • 1/2 cup lemon juice
  • zest from 3 lemons
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups all purpose flour
  • cup whole milk*
  • powdered sugar for dusting, optional

removing a slice of lemon olive oil cake


  • Preheat oven to 350F. Prepare a 9″ springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.
  • In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
  • Add the vanillalemon zest and lemon juice. Whisk briefly to combine.
  • Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
  • Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.
  • Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.
  • Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.
  • When cool, dust the top with powdered sugar, if desired.


  • Calories: 369 kcal
  • Carbohydrates: 43 g
  • Protein: 5 g
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 14 g
  • Trans Fat: 1 g
  • Cholesterol: 50 mg
  • Sodium: 268 mg
  • Potassium: 107 mg
  • Fiber: 1 g
  • Sugar: 27 g
  • Vitamin A: 109 IU
  • Vitamin C: 4 mg
  • Calcium: 50 mg
  • Iron: 1 mg
Spread the love

Leave a Comment