Lemon Olive Oil Cake Recipe

Lemon Olive Oil Cake Recipe

Julissa Roberts

Everyone should have a killer lemon cake in their baking repertoire, with a beautiful light crumb and a bright lemony flavor, this classic olive oil cake perfect! To really make the lemon flavor shine use a mild extra virgin olive oil or a pure olive oil. To amp up the lemon, use a lemon infused olive oil.

Serves 8-10


½ cup olive oil, more for the baking pan

1 cup flour

1 large lemon, zested (about 1 Tbsp.) and juiced (about 3½ Tbsp.), kept separate

1 tsp. baking powder

¼ tsp. kosher salt

4 large eggs

1 cup granulated sugar

Powdered sugar, for serving


  1. Heat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with a parchment round. Grease the parchment.
  2. In a medium bowl, whisk together the flour, lemon zest, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with a whisk attachment, beat together the eggs and sugar on high until very pale and fluffy, 3 minutes.
  4. Reduce the mixer to low and slowly add the olive oil and lemon juice. Using a large silicone spatula, gently fold in the flour mixture until completely combined.
  5. Pour the batter into the prepared pan and bake until golden and puffed up, about 30 minutes.
  6. Transfer to a cooling rack and run a thin knife along the edge. Let the cake cool 20 minutes before inverting onto a cake plate. Let cool completely before dusting with powdered sugar to serve.