The Best Easy & Moist Lemon Olive Oil Cake Recipe: A Chef’s Secret
Prepare to be utterly delighted by this incredibly moist and tender Lemon Olive Oil Cake. This recipe is an absolute revelation, combining the richness of olive oil with the bright, zesty notes of fresh lemon to create a dessert that’s not just easy to make, but also stays perfectly fresh and flavorful for an entire week at room temperature. Crafted in a single bowl with just a whisk, it’s proof that sophisticated flavors don’t require complex techniques. Get ready to impress with minimal effort!
This lemon olive oil cake holds a special place in my heart – and in the history of my restaurants. As an Executive Pastry Chef, any dessert featuring this cake was guaranteed to sell out. When we first opened Peasant, I simply couldn’t keep up with the demand for this olive oil cake, along with our flourless chocolate torte and accompanying gelatos. Its simple elegance and profound deliciousness made it an instant classic.
While this olive oil cake is truly fantastic on its own – perhaps simply dusted with a little powdered sugar – its versatility allows for endless delightful pairings. I often serve it with a vibrant medley of fresh berries and my easy homemade lemon curd or a light and airy lemon curd whipped cream. For a more elaborate presentation, you can even transform it into a stunning layer cake, much like my fig cake, using a rich mascarpone whipped cream, or simply top it with a sweet, tangy lemon glaze. Each option elevates the cake’s natural flavors, making it perfect for any occasion, from casual gatherings to elegant dinner parties.
Table of Contents
- Why This is the Best Lemon Olive Oil Cake
- Professional Tips for Baking a Perfect Olive Oil Cake
- Ingredients & Smart Substitutions
- Possible Variations & Serving Ideas
- How to Make The Ultimate Olive Oil Cake
- Chef Lindsey’s Expert Recipe Tip
- Frequently Asked Questions About Lemon Olive Oil Cake
- Lemon Olive Oil Cake Recipe
- Before You Go
Why This is the Best Lemon Olive Oil Cake You’ll Ever Make
- A Dependable, Professional Recipe: This isn’t just a home baking recipe; it’s a meticulously tested and perfected formulation from a professional kitchen. I’ve baked this cake in every conceivable vessel, from large full sheet pans for catering events to delicate individual 3-inch ring molds for plated desserts. The result is consistently exceptional: a remarkably moist, intensely flavorful, and perfectly soft-textured cake every single time. Its robust structure and reliable rise make it a baker’s dream.
- Unrivaled Softness & Moisture That Lasts: Unlike cakes baked with butter, which tend to dry out quickly after a day or two, this olive oil cake boasts extraordinary moisture retention. Thanks to the unique properties of olive oil and a balanced blend of ingredients, it remains incredibly soft and moist for over a week when stored at room temperature. For longer storage, you can easily cool, wrap, and freeze it for several months without compromising its deliciousness. This longevity makes it perfect for making ahead!
- Lemon Flavor That Deepens Over Time: One of the most enchanting qualities of this cake is that its lemon flavor actually improves with age. The natural oils from the lemon zest continue to infuse throughout the cake, intensifying the bright, citrusy notes. This means that while it’s fantastic on day one, it truly reaches its peak flavor on day two, offering a richer, more profound lemon essence that will surprise and delight your palate.
Professional Tips for Baking a Perfect Lemon Olive Oil Cake
- Infuse the Sugar with Lemon Zest: This is a game-changing step for maximizing lemon flavor. By massaging the fresh lemon zest directly into the granulated sugar, you break down the zest’s cells, releasing its aromatic oils and allowing them to deeply infuse the sugar. This simple technique creates a more potent and well-distributed lemon essence throughout your cake. You can even prepare this lemon sugar up to a week in advance and store it in an airtight container in the refrigerator for ultimate convenience and flavor development.
- Ensure the Cake is Fully Baked: Due to the significant liquid content, including a generous amount of olive oil, this cake batter is quite moist. It is absolutely crucial to bake it fully to ensure proper structure and prevent a sunken, dense center. Look for a golden-brown top, a cake that has visibly pulled away from the sides of the pan, and a center that springs back gently when lightly touched. The most reliable test is inserting a cake tester or toothpick into the center; it should come out completely clean, with no wet batter attached. Patience here will be rewarded with a perfect crumb.
- Resist the Urge to Open the Oven Door Too Soon: This is a common pitfall in baking! If this cake (or any cake, for that matter) experiences a sudden temperature drop before its structure is fully set, it will likely fall and will not rise again. For a 9-inch round cake pan, I recommend keeping the oven door firmly closed and refraining from rotating the pan for at least the first 30 minutes of baking. This uninterrupted baking period allows the cake to establish its foundational structure and achieve a beautiful, even rise.
Key Ingredients & Smart Substitutions for Your Olive Oil Cake
- Olive Oil: As the name suggests, olive oil is not just a fat source here, but a primary flavor component. Therefore, choose an extra virgin olive oil that you genuinely enjoy the taste of. If your olive oil is bitter or has an unpleasant aftertaste, those characteristics will unfortunately translate directly into your cake. For an excellent everyday olive oil that truly shines in baking, I highly recommend Kosterina’s Everyday EVOO; its smooth, fruity notes are perfect for this recipe.
- Large Eggs: Eggs play a crucial role in providing structure and richness to the cake, while also helping to bind the ingredients together for a cohesive batter. Using large eggs ensures consistent results with the recipe’s liquid-to-dry ratio.
- Lemons (Zest & Juice): The vibrant heart of this cake’s flavor! Fresh lemons are absolutely essential. The zest provides intense aromatic oils that infuse the sugar, and fresh lemon juice offers a brighter, more complex flavor profile with subtle floral notes that bottled lemon juice simply cannot replicate. This principle applies to all my lemon recipes, from lemon pound cake to lemon cupcakes, and even my lemon coconut cupcakes.
- Granulated Sugar: Beyond sweetness, sugar contributes to the cake’s moist texture and helps with browning, creating that desirable golden crust. When combined with lemon zest, it also acts as a flavor carrier.
- Whole Milk: I specifically call for whole milk because its higher fat content is key to achieving the most tender, soft, and exceptionally moist olive oil cake. This added fat helps keep the cake fresh and delicious for an extended period, contributing to its week-long moistness.
- Baking Powder & Baking Soda: This dynamic duo provides the perfect lift and tender crumb. Baking soda reacts with the acidity of the lemon juice, while baking powder provides a secondary leavening action in the oven, ensuring a consistently tall and airy cake.
- Kosher Salt: A small but mighty ingredient, kosher salt balances the sweetness and enhances all the other flavors, bringing out the bright notes of lemon and the subtle richness of olive oil.
- All-Purpose Flour: All-purpose flour is my go-to for this recipe. Its moderate gluten content provides sufficient structure to support the significant amount of liquids, including the olive oil, without making the cake tough. For those avoiding gluten, I’ve successfully made this cake numerous times with gluten-free all-purpose flour (cup-for-cup blend), though it’s important to reduce the milk to ½ cup to maintain the correct batter consistency.
For detailed measurements and full ingredient list, please refer to the recipe card below.
Possible Variations & Delicious Serving Ideas
- Experiment with Different Pans: This versatile batter adapts beautifully to various pan sizes and shapes. For a thinner cake, try a 9-inch square pan or even a 9×13 inch rectangular pan, adjusting baking time accordingly (likely shorter). You can also bake it in individual ramekins for single servings, as cupcakes, or even a mini loaf pan for small gifts. Keep an eye on the visual cues for doneness, as baking times will vary.
- Make it Gluten-Free: My kitchen-tested experience confirms that this recipe works exceptionally well with gluten-free all-purpose flour blends. In professional settings, I rely on cup-for-cup gluten-free flour, and it performs perfectly at home too. Remember the crucial adjustment: if using GF flour, reduce the amount of whole milk to ½ cup to achieve the optimal batter consistency.
- Explore Other Citrus Flavors: While lemon is classic, feel free to get creative with other citrus. Substitute the lemon zest and juice with orange zest and juice for a sweeter, more aromatic cake. Or, for a truly unique flavor, try grapefruit, lime, or even the highly fragrant bergamot (if you can source it!). If you wish to omit citrus entirely, simply use 2/3 cup + ¼ cup whole milk in place of the milk and lemon juice combination, and you’ll still achieve a wonderfully moist olive oil cake.
- Add Flavorful Mix-ins: Elevate the texture and taste with delicious additions. Incorporate poppy seeds for a classic pairing with lemon, or fold in finely chopped nuts like almonds or pistachios for a lovely crunch. Fresh or dried cranberries, blueberries, or even finely diced candied ginger can add delightful bursts of flavor. For a touch of decadence, white chocolate chips complement the lemon beautifully.
- Creative Toppings & Glazes: Beyond a simple dusting of powdered sugar, consider a vibrant lemon glaze (powdered sugar whisked with lemon juice) for an extra tangy kick. A dollop of homemade whipped cream or vanilla bean ice cream is always a hit. For seasonal flair, serve with fresh summer berries, sliced peaches, nectarines, or even a spiced apple compote in the fall. In winter, thinly sliced candied oranges make a stunning presentation.
How to Make The Ultimate Lemon Olive Oil Cake: Step-by-Step
Follow these detailed instructions to create the best lemon olive oil cake you’ve ever tasted! Further precise details and measurements are available in the comprehensive recipe card located below.
Step 1: Prepare Your Oven and Pan. Preheat your oven to 350°F on convection setting (with the fan) or 375°F for conventional baking. While I’ve found convection yields the most even bake and beautiful golden crust, don’t worry if your oven only has a conventional setting – the cake will still be delicious. Lightly spray a 9-inch round cake pan with non-stick cooking spray, then line the bottom with a parchment paper circle. A simple trick for this is to trace the outline of your cake pan onto parchment paper, then cut just inside your drawn line for a perfectly fitting circle. This ensures an easy release and a pristine cake bottom.
Step 2: Infuse the Sugar with Lemon Zest. Into your granulated sugar, add the fresh lemon zest. Gently rub the zest into the sugar with your fingertips. This simple yet crucial step helps to release the vibrant essential oils from the zest, thoroughly infusing the sugar with intense lemon flavor. Allow this fragrant mixture to sit while you measure out the remaining ingredients, giving the flavors time to meld. You can even prepare this lemon sugar up to a week in advance and store it in an airtight container in the refrigerator for convenience.
Pro Tip: Preparing the lemon-infused sugar ahead of time allows the flavors to deepen significantly, leading to an even more aromatic cake!
Step 3: Combine Dry Ingredients. In a medium-sized bowl, whisk together the baking powder, baking soda, kosher salt, and all-purpose flour. Whisking them separately ensures that the leavening agents and salt are evenly distributed throughout the flour, which is key for a consistent rise and texture in your final cake. Set this bowl aside for later.
Step 4: Mix Wet Ingredients. In a large mixing bowl, combine the olive oil, large eggs, the lemon-infused sugar from Step 2, fresh lemon juice, and whole milk. Whisk these ingredients together until they are thoroughly combined and the mixture appears smooth and well-emulsified. The quality of your olive oil will truly shine here, so ensure you’re using one you love.
Step 5: Integrate Dry into Wet. Gradually add the dry ingredient mixture from Step 3 into the wet ingredients in the large bowl. Whisk everything together until just combined. The batter will be relatively loose, which is perfectly normal for an olive oil cake. A whisk is the ideal tool for this step, allowing you to incorporate the dry ingredients efficiently while minimizing the risk of overmixing. Stop whisking as soon as very few lumps remain – a few small lumps are fine; overmixing can lead to a tough cake.
Step 6: Bake to Perfection. Pour the prepared batter evenly into your lined cake pan. Bake in the preheated oven for 35-45 minutes, or until the top is beautifully golden brown, the cake has started to pull away slightly from the sides of the pan, and the center springs back gently when lightly pressed. It is absolutely essential that this cake is fully baked; an underbaked center will inevitably sink. A toothpick, bamboo skewer, or metal cake tester inserted into the very center should come out completely clean. Patience is key here!
Important Note: This cake is exceptionally moist, which also means its delicate crumb needs time to set while baking. To prevent any structural collapse, I strongly advise against opening the oven door for at least the first 30 minutes of baking.
Step 7: Cool Properly. Once baked, allow the cake to cool in the pan for 10 minutes. This crucial resting period allows the cake to firm up slightly before you attempt to move it. After 10 minutes, carefully invert the cake onto a wire rack to cool completely. I typically just cool mine upside down, but you can use a second wire cooling rack to flip it right-side up. Do not try to move or handle the cake while it is hot, as it will be too fragile and could break.
Step 8: Serve and Enjoy! Once fully cooled, slice and serve your delicious Lemon Olive Oil Cake. It’s equally delightful served warm from the oven, allowing the aromas to fully bloom, or at room temperature, where its texture is at its most tender. Pair it with your favorite accompaniments, or simply savor its natural flavors.
Chef Lindsey’s Expert Recipe Tip: Troubleshooting & Presentation
The cake pictured in this recipe was baked for a full 45 minutes to achieve its perfect set. However, don’t worry if your cake happens to sink ever so slightly in the very middle. This usually indicates that just the top part of the center crumb didn’t quite set before cooling, but it is absolutely still safe and will be incredibly delicious. This minor imperfection is easily remedied and doesn’t affect the overall flavor or moistness. A generous dusting of powdered sugar, a beautiful dollop of homemade whipped cream, or a luxurious scoop of vanilla bean ice cream will instantly transform any slight dip into a beautiful feature. Focus on the amazing taste and texture, and enjoy your baking!
Frequently Asked Questions About Lemon Olive Oil Cake
One of the greatest advantages of olive oil cake is its incredible longevity! Store your lemon olive oil cake well-wrapped in plastic wrap or an airtight container at room temperature for up to a full week. The olive oil helps maintain its beautiful moistness far longer than butter-based cakes. For extended freshness, you can also freeze slices or the entire cake (once completely cooled and tightly wrapped) for up to 3 months. While you can store it in the refrigerator for a week, do note that refrigerating baked goods can sometimes lead to a slightly drier texture after the initial few days compared to room temperature storage.
If you prefer your olive oil cake warm, reheating it is simple. For individual slices, you can gently warm them in a covered dish in a warm oven (around 250°F) for about 5-10 minutes, or use the microwave at 15-30 second intervals until heated through. Covering it helps retain moisture. For a whole cake, a low oven temperature for a slightly longer period will work best, again, loosely covered with foil to prevent drying out.
Olive oil cake is incredibly versatile and can be served warm or at room temperature. It’s absolutely delightful on its own, but its flavor profile truly shines with various accompaniments. Pair it with a scoop of creamy vanilla bean ice cream, a spoonful of rich crème anglaise, or a bright and tangy lemon curd. A dollop of freshly whipped cream is always a classic and simple choice. During the warmer months, adorn it with fresh berries, sliced peaches, nectarines, or cherries. In winter, thinly sliced oranges or a spiced pear compote make fantastic seasonal complements. If you’re looking for a frosted cake, consider a light and fluffy lemon buttercream or a classic ermine frosting for a beautifully decorated dessert.
If you tried this recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and let me know how it went in the comments below. I truly love hearing from you; your feedback and comments make my day!
Lemon Olive Oil Cake
Chef Lindsey
5 minutes
45 minutes
50 minutes
12
Servings
Saved
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Ingredients
-
¾
cup
olive oil -
2
large eggs -
2
lemons zested -
1 ¼
cups
granulated sugar -
2/3
cup
whole milk -
¼
cup
lemon juice
~2 lemons -
½
teaspoon
baking powder -
½
teaspoon
baking soda -
¼
teaspoon
kosher salt -
1 ½
cups
all-purpose flour
Instructions
-
Preheat the oven to 350°F convection (with the fan) or 375°F conventional. I do find it bakes best using the convection setting, but if your oven doesn’t have that, don’t despair. Spray with non-stick cooking spray and line a 9-inch round cake pan with a parchment paper circle. I trace an outline of my cake pan on the parchment paper and then cut out a circle inside my sharpie marks.
-
Zest the lemon into sugar, rub it in gently to begin releasing the oils, and allow to sit while scaling remaining ingredients. You can do this up to a week in advance and store it in the refrigerator.
-
In a medium bowl whisk together baking powder, baking soda, salt and all-purpose flour; set aside.
-
In a large bowl whisk together the olive oil, eggs, sugar with the zest, lemon juice and milk.
-
Whisk the dry ingredients into the wet ingredients until very few lumps remain. The batter is loose, so I find a whisk to be the best tool.
-
Pour into prepared pan and bake in preheated oven, 30-45 minutes or until golden brown and the center springs back when pressed lightly. It is essential that it is fully baked or it will fall in the center. This cake is so moist that it is a bit delicate before the crumb sets while baking, so I do not open the oven door for the first 30 minutes. A toothpick, bamboo skewer or metal cake tester should come out clean.
-
Allow to cool 10 minutes before turning out of the pan to cool completely on a wire rack. I just cool mine upside down but you can flip it using a second wire cooling rack. I do not recommend trying to move the cake while hot.
-
Serve warm or room temperature.
Notes
Presentation – Be sure to bake it fully or it will sink in the middle. If it is 95% baked, this isn’t catastrophic, it just won’t look as perfect. It is only the very top part of the center that bakes last.
Flavor Tips – Zest the lemon into the sugar ahead of time for the best flavor.
Variations – Use orange zest and juice instead or omit the lemon zest and use 2/3 +1/4 cup milk in place of the milk and lemon juice.
Storage – Store olive oil cake well wrapped at room temperature for a week or store in the freezer for up to 3 months. You can store it in the refrigerator for a week but it will dry out after that.
Nutrition
Calories:
276
kcal
|
Carbohydrates:
34
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
0.003
g
|
Cholesterol:
29
mg
|
Sodium:
128
mg
|
Potassium:
53
mg
|
Fiber:
0.4
g
|
Sugar:
22
g
|
Vitamin A:
62
IU
|
Vitamin C:
2
mg
|
Calcium:
34
mg
|
Iron:
1
mg
Dessert
Italian
276
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Before You Go… Discover More Delicious Recipes!
I genuinely hope you enjoyed baking and tasting this professional chef-tested Lemon Olive Oil Cake recipe. It’s truly a standout dessert! If you loved the bright, zesty flavors, I invite you to explore more of my lemon dessert recipes, like the incredibly easy 3-ingredient lemon posset, which is perfect for a quick yet elegant treat. Or, dive into my full collection of cake recipes for more baking inspiration. Happy baking!