Italian Lemon Olive Oil Cake

This moist, tender Italian Lemon Olive Oil Cake is made with fresh lemons and extra virgin olive oil, ready in 60 minutes. Slicing through the crisp, sugary crust reveals a vibrant yellow crumb bursting with citrus flavor. I make this easy dessert whenever I need something elegant but simple.

Why This Classic Works

Olive oil replaces traditional butter to create a remarkably tender texture that stays fresh for days. It also lends a subtle fruitiness that pairs beautifully with the sharp lemon zest.

I initially thought the olive oil flavor would overpower the cake, but I was wrong. The key is using a mild extra virgin olive oil to let the citrus notes shine.

Italian Lemon Olive Oil Cake Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar (plus 2 tablespoons for topping)
• 3 large eggs
• 3/4 cup mild extra virgin olive oil
• 1/2 cup whole milk
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh lemon zest
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

How To Make Italian Lemon Olive Oil Cake

1. Prep the oven: Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Combine sugar and zest: In a large bowl, rub the lemon zest into 1 cup of sugar with your fingers until fragrant.
4. Whisk wet ingredients: Add the eggs, olive oil, milk, and lemon juice to the sugar mixture, whisking until smooth.
5. Fold in dry ingredients: Gently stir the dry mixture into the wet ingredients until just combined.
6. Bake the cake: Pour the batter into the prepared pan, sprinkle with remaining sugar, and bake for 45 minutes until a toothpick comes out clean.

Recipe Tips

• Use mild oil: A robust olive oil can taste too peppery, so stick to a smooth, fruity variety.
• Rub the zest: Massaging lemon zest into sugar releases essential oils for maximum citrus flavor.
• Do not overmix: Stirring the batter too much will develop gluten and make the cake dense.

What To Serve With Italian Lemon Olive Oil Cake

This cake pairs perfectly with a dollop of softly whipped cream or vanilla bean mascarpone. A side of fresh berries, like raspberries or strawberries, cuts through the richness nicely. Serve it alongside a hot cup of espresso or tea.

How To Store

Keep this cake wrapped tightly in plastic wrap at room temperature for up to 4 days. You can also freeze slices in an airtight container for up to 3 months. Thaw frozen slices at room temperature before serving.

FAQs

• Can I use bottled lemon juice? Fresh lemon juice provides the best flavor and acidity. Bottled juice often tastes flat and bitter in baked goods.
• Do I need to glaze this cake? The sugary crust provides enough sweetness and texture on its own. However, a simple powdered sugar and lemon juice glaze works well if preferred.
• Why did my cake sink in the middle? Opening the oven door too early or underbaking can cause the center to collapse. Always test with a toothpick before removing the pan.

Nutrition

• Calories: 340 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Italian Sheet Cake Recipe
• Easy Italian Orange Ricotta Cake Recipe
• Gordon Ramsay Italian Panna Cotta

Italian Lemon Olive Oil Cake

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Italian Lemon Olive Oil Cake features a moist, tender crumb loaded with fresh lemon zest and mild extra virgin olive oil. Ready in 60 minutes, this simple dessert is an easy choice for weekend baking or dinner parties.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 cup granulated sugar (plus 2 tablespoons for topping)

• 3 large eggs

• 3/4 cup mild extra virgin olive oil

• 1/2 cup whole milk

• 3 tablespoons fresh lemon juice

• 2 tablespoons fresh lemon zest

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

Directions

• 1. Prep the oven: Preheat your oven to 350°F and grease a 9-inch round cake pan.
• 2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
• 3. Combine sugar and zest: In a large bowl, rub the lemon zest into 1 cup of sugar with your fingers until fragrant.
• 4. Whisk wet ingredients: Add the eggs, olive oil, milk, and lemon juice to the sugar mixture, whisking until smooth.
• 5. Fold in dry ingredients: Gently stir the dry mixture into the wet ingredients until just combined.
• 6. Bake the cake: Pour the batter into the prepared pan, sprinkle with remaining sugar, and bake for 45 minutes until a toothpick comes out clean.