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A slice of lemon olive oil cake on a plate with whipped cream and blueberries.
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Lemon Olive Oil Cake Recipe

This lemon olive oil cake is soft, moist, bright, and easy to make with fresh lemon juice, lemon zest, olive oil, and sour cream or Greek yogurt.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Italian
Servings: 12 servings
Author: Amy Nash

Ingredients

  • 1 cup (200g) granulated sugar
  • 2 large eggs room temperature
  • 1 Tablespoon lemon zest
  • 2/3 cup (140g) extra virgin olive oil
  • 1/2 cup sour cream or plain Greek yogurt, room temperature
  • 1/4 cup milk room temperature
  • 1/4 cup fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (212g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Powdered sugar for dusting

Instructions

  • Preheat oven to 350℉ (177℃). Line a 9-inch cake pan with a circle of parchment paper in the bottom. Spray the bottom and sides with baking spray.
  • Combine sugar, eggs, lemon zest. Beat for 2 to 3 minutes until thick, creamy, and light.
    1 cup (200g) granulated sugar, 2 large eggs, 1 Tablespoon lemon zest
  • Add olive oil, sour cream, milk, lemon juice, and vanilla. Scrape the bottom and sides of the bowl.
    2/3 cup (140g) extra virgin olive oil, 1/2 cup sour cream, 1/4 cup milk, 1/4 cup fresh lemon juice, 2 teaspoons pure vanilla extract
  • Add flour, baking powder, and salt. Pour into prepared pan and tap against the counter a few times.
    1 1/2 cups (212g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
  • Bake for 25 to 30 minutes. Cool for 5-7 minutes in pan before turning out to cool completely on a wire rack.
  • Dust with powdered sugar before serving.
    Powdered sugar

Notes

  • Storing: Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you refrigerate it, let it sit at room temperature for a bit before serving so the texture softens back up.
  • Freezing: This cake freezes well. Once it has cooled completely, wrap it tightly in plastic wrap and then a second layer of foil, or place it in an airtight container and freeze for up to 2 months. To serve, thaw the cake overnight in the refrigerator or for a few hours at room temperature, then dust with powdered sugar just before serving.
  • Make Ahead: You can bake it a day ahead, let it cool completely, and store it covered until ready to serve. Then just add the powdered sugar right before bringing it to the table. If you want to get even further ahead, you can also freeze the fully baked cake and thaw it when you need an easy dessert.

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