Lemon Olive Oil Cake
Lemon Olive Oil Cake is moist, tender, and bursting with fresh lemon flavor! It’s simple to make and looks so elegant, with a bright yellow crumb and a golden brown crust. It’s the perfect cake to serve with a cup of coffee or tea for a sweet afternoon snack or dessert!
Olive oil cakes are simply cakes made with olive oil instead of butter or vegetable oil. I love making this delicious cake because it stays moist for days, and the olive oil provides a subtle fruity flavor to the cake. If you’re worried about making a cake with olive oil, don’t worry! The cake doesn’t taste oily at all. In fact, the flavors of vanilla, lemon, and olive oil are perfectly balanced for a lightly sweet, tender cake!
SAVE THIS RECIPE FOR OLIVE OIL LEMON CAKE TO YOUR FAVORITE PINTEREST BOARD!
What’s the Best Olive Oil for This Italian Lemon Cake?
I used regular olive oil when testing this cake, and it left a very subtle flavor that complemented the lemon well in the recipe.
Extra virgin olive oil will give a bolder, stronger olive flavor.
Light olive oil will give you the same moist texture without any olive oil flavor at all!
Ingredients for Lemon Olive Oil Cake
You only need a handful of simple ingredients to make this easy cake recipe:
Cake Flour (try my recipe for Homemade Cake Flour!)
Granulated white sugar
Baking powder
Baking soda
Kosher salt
Fresh lemon zest (from about 3 lemons)
Fresh lemon juice
Milk
Olive oil
Eggs
Pure vanilla extract
Powdered sugar, for dusting
Be sure to scroll down to the recipe card at the bottom of the post for a detailed list of ingredients!
How to make Olive Oil Cake with Lemon
Preheat oven to 350°F, and prepare a Bundt cake pan by greasing the bottom of the pan and sides with butter and dusting with flour.
In a medium bowl, whisk together the dry ingredients: cake flour, sugar, baking powder, baking soda, salt, and lemon zest.
In a separate large bowl, combine the lemon juice, milk, olive oil, eggs, and vanilla. Mix well.
Add the flour mixture to the wet ingredients and stir until combined, being careful not to overmix.
Pour the cake batter into the prepared Bundt pan. Bake for 50-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Oven temperatures may vary, so the bake time may change depending on your oven.
Cool the cake in the pan for 10 minutes on a wire rack before turning out onto a serving plate. The cake can be dusted with powdered sugar (with this cool powdered sugar duster!) and served slightly warm or at room temperature.
Recipe Notes
If you don’t have cake flour on hand, use my recipe for making it at home. Triple the recipe, so you’ll be making it for 3 cups of cake flour as called for here.
If possible, I highly recommend using fresh lemon juice as opposed to the bottled. It really will make a difference in the fresh citrus flavor of the lemon olive oil cake.
You can also use a stand mixer fitted with the paddle attachment to combine the batter, just make sure not to overmix.
I use this 12-cup Bundt pan, and the batter doesn’t fill it, so a 10-cup pan should be ok.
Tips for Removing a Bundt Cake
Bundt cakes are notorious for getting stuck inside the pan, so here are some things I do to make sure my cakes come out perfectly each time:
Grease your bundt pan really, really well. Then flour the pan and shake out the excess. The combination works really well to help your cake glide easily out of the pan.
Do not let the cake cool entirely in the pan. Remove the cake onto a cooling rack after about ten minutes, or the cake will be a bit dry and tough.
You can run a knife, toothpick or rubber spatula around the sides and center of the pan before you release it. This helps loosen any spots that may have stuck onto the pan.
FAQs
How do I know when the Olive Oil Lemon Cake is done?
You’ll know it’s ready once a tester knife or toothpick comes out clean or with a few moist crumbs.
Can I use all-purpose flour in this olive oil cake recipe?
If you’re in a pinch, all-purpose flour will work, but the silky texture of cake flour makes this cake that much better. I highly recommend cake flour, if at all possible, for the best results.
How do I store Lemon Olive Oil Cake?
Store the cake covered in plastic wrap or in a cake keeper at room temperature for up to a week. The olive oil helps this cake stay moist for days!
Can I freeze this cake?
Yes, Olive Oil Cake freezes well. Wrap it in plastic wrap, then aluminum foil. You can also put it in a freezer bag or another airtight container. It will keep in the freezer for up to 3 months.
Thaw the cake on the counter overnight before serving.
What should I serve with Lemon Olive Oil Cake?
This cake is delicious with a nice dusting of powdered sugar, or serve some fresh berries and whipped cream with it.
Best Lemon Recipes
Lemon lovers, look no further! I’ve got tons of lemon recipes for you to enjoy. Here are some favorites:
Frosted Lemonade is a tasty blend of lemonade and creamy ice cream. Part lemonade, part milkshake, it’s sweet, tangy, and creamy all at once!
Easy Lemon Poppy Seed Scones are soft, moist scones filled with poppy seeds and freshly grated lemon zest, drizzled with a delicious lemon glaze.
This Lemon Ricotta Pound Cake is an easy pound cake recipe made with ricotta cheese, flavored with lemon zest and fresh lemon juice. It’s delicious served on its own with a cup of tea or coffee.
This No-Bake Lemon Cheesecake just screams Spring and Summer. It’s the perfect addition to your Easter or Mother’s Day menu or anytime you need a delicious no-bake dessert.
Easy Cake Recipes
When you need a quick and easy dessert, try one of these easy cake recipes:
Which one will you make next time? Pin or print this recipe for Lemon Olive Oil Cake so it’s ready for your next bake!
FOLLOW ME
FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE
Keep an eye out for more of my easy recipes each week!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
The form can be filled in the actual website url.
By submitting this form, you consent to receive emails from 365 Days of Baking and More.
Lemon Olive Oil Cake
Ingredients
Instructions
Notes
If possible, I highly recommend using fresh lemon juice as opposed to the bottled. It really will make a difference in the flavor.
You can also use a stand mixer to combine the batter, just make sure not to overmix.
I use this 12-cup Bundt pan, and the batter doesn’t fill it, so a 10-cup pan should be ok.
Nutrition
The post Lemon Olive Oil Cake appeared first on 365 Days of Baking.