Lemon Olive Oil Cake

Lemon Olive Oil Cake doesn’t need layers or frosting or anything fussy to be good. The fresh lemon zest, rich olive oil, and soft tender crumb do all the work. It’s the kind of cake that feels equally at home on a brunch table, at a baby shower, after dinner with friends, or sliced up on a random Tuesday when you want something a little special. And it’s ready in under an hour, no frosting required!

This lemon olive oil cake is one of those desserts that feels effortlessly elegant without actually being hard to make. It has a soft, tender crumb, bright fresh lemon flavor, and the kind of simple beauty that makes it just as right for a spring brunch as it is for a summer dinner party. A dusting of powdered sugar is really all it needs, although I will never say no to whipped cream and fresh berries on the side.

I also love that this cake feels just a little sunshiny and California-inspired with the olive oil and citrus!

If you’ve never baked a cake with olive oil before, this is the recipe to use. I tested it four times to be sure everything is balanced so it turns out for you the first time you make it! The olive oil gives the cake a delicate richness and incredibly moist texture without making it feel heavy, while the lemon keeps everything bright and fresh.

It’s simple, beautiful, and the kind of cake that somehow feels both everyday and special at the same time.

Why you’ll love this lemon olive oil cake!

Bright, fresh lemon flavor
Soft, moist, tender crumb
Simple but elegant enough for company
Made with pantry staples
Perfect with powdered sugar, whipped cream, or fresh berries
Easy to adapt with orange instead of lemon

An overhead image of a lemon olive oil cake next to lemons, mint, and blueberries.

A slice of lemon olive oil cake with blueberries and whipped cream.

What You’ll Need

Here’s what each ingredient does in this recipe and why it matters. Full amounts and detailed instructions are in the printable recipe card below.

Granulated Sugar: Sugar sweetens the cake and also helps create that light, creamy texture when beaten with the eggs and lemon zest.
Eggs: These provide structure, richness, and moisture. Beating them with the sugar helps give the cake lift and a tender crumb.
Lemon Zest: This is where a lot of the lemon flavor comes from. Rubbing or beating the zest with the sugar helps release the citrus oils for the best flavor.
Extra Virgin Olive Oil: Olive oil gives the cake its signature moist texture and subtle richness. Since the flavor comes through, use one that tastes smooth and pleasant.
Sour Cream or Plain Greek Yogurt: This adds moisture, tenderness, and a slight tang that works really well with the lemon.
Milk: Milk loosens the batter slightly and helps create a soft, tender crumb.
Fresh Lemon Juice: This adds brightness and that clean citrus flavor that makes this cake so refreshing.
Vanilla Extract: Vanilla rounds out the citrus and adds warmth so the flavor feels balanced instead of sharp.
All-Purpose Flour: Flour provides the structure for the cake.
Baking Powder: This gives the cake lift so it bakes up soft and light rather than dense.
Salt: Salt balances the sweetness and helps all the other flavors pop.
Powdered Sugar: A light dusting of powdered sugar is the perfect simple finish for this cake.

How to Make Olive Oil Cake

Beat the sugar, eggs, and lemon zest. In a large bowl, combine the sugar, eggs, and lemon zest. Beat for 2 to 3 minutes, until the mixture looks thick, creamy, and light. This step is important because it helps build structure and gives the cake a lighter texture.
Add the wet ingredients. Mix in the olive oil, sour cream or Greek yogurt, milk, lemon juice, and vanilla. Scrape down the sides and bottom of the bowl so everything is evenly combined.
Add the dry ingredients. Add the flour, baking powder, and salt. Mix just until combined. Do not overmix here. Once the flour goes in, you want to stir only until you no longer see dry streaks.

Whisked eggs, sugar, and olive oil in a bowl.

Adding dry ingredients to olive oil cake batter.

Bake. Pour the batter into the prepared cake pan and tap the pan against the counter a few times to release any large air bubbles. Bake at 350 degrees F for 25 to 30 minutes, until the cake is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool. Let the cake cool in the pan for 5 to 7 minutes, then turn it out onto a wire rack to cool completely.

Baked lemon olive oil cake in a cake pan.

Finish and serve. Dust the cooled cake with powdered sugar before serving. You can keep it simple like that, or serve it with whipped cream and fresh berries if you want to dress it up a little.

An overhead image of a lemon olive oil cake that has been dusted with powdered sugar.

Tips for the Best Lemon Olive Oil Cake

Use room temperature ingredients. Room temperature eggs, sour cream or yogurt, and milk mix into the batter more smoothly and help the cake bake more evenly.
Don’t skimp on the zest. The zest is what gives the cake that really fresh lemon flavor. It makes a big difference.
Don’t overmix the batter. Once the flour goes in, mix just until combined so the cake stays tender.
Let the cake cool completely before dusting. If the cake is still warm, the powdered sugar will melt right into the top instead of giving that pretty finish.

Serving Ideas and Variations

This cake is lovely on its own, but here are a few easy ways to serve it:

Dust with powdered sugar and add whipped cream
Top with fresh blueberries, strawberries, raspberries, or blackberries
Serve with macerated berries spooned over top
Swap lemon for orange for a different citrus twist

Slices of lemon olive oil cake on white plates.

A lemon olive oil cake that has been dusted with powdered sugar.

Storing, Freezing, and Make Ahead Tips

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let refrigerated cake come to room temperature before serving for the best texture.

To freeze, wrap the completely cooled cake tightly and freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature, then dust with powdered sugar before serving.

This is a great make-ahead cake and can easily be baked a day in advance.

A slice of lemon olive oil cake on a plate with whipped cream on top and blueberries on the side.

Recipe FAQ’s

What makes olive oil cake so good?

Olive oil cakes have a different texture than butter cakes, and that’s part of what makes them so appealing. Instead of being fluffy in a classic butter-cake way, they tend to be exceptionally moist, tender, and almost a little plush. Olive oil also brings a subtle richness and depth that pairs beautifully with citrus. This version keeps that signature olive oil texture, but the lemon juice and zest make it taste bright, fresh, and balanced.

What is the best olive oil to use?

Because olive oil is such a big flavor component here, the quality matters. Use an extra virgin olive oil that tastes smooth, fruity, and pleasant on its own. You do not need your fanciest finishing oil, but you also do not want one that tastes bitter, harsh, or overly peppery, because those stronger flavors can overpower the cake. A mellow, good-quality extra virgin olive oil will give you the best result.

Can this cake be made with orange instead?

Yes, absolutely. If you want to swap the lemon for orange, this cake should adapt beautifully. You can use fresh orange zest and orange juice in place of the lemon zest and lemon juice for a softer, sweeter citrus flavor. It would still pair really well with olive oil and would be especially lovely with whipped cream or a simple glaze. Lemon gives this cake a brighter, sharper citrus note, while orange would make it a little rounder and softer.