This Lemon Olive Oil Cake Recipe Will Make You Forget Frosting Exists

Why People Mess Up Lemon Olive Oil Cake (And How We Won’t)

You’ve probably been there.

You’re craving something lemony, not too sweet, not too heavy.

You think, “Maybe olive oil cake?”

You pull up a recipe.

It’s dry.

Or it’s too dense.

Or somehow, it tastes like furniture polish.

We get it. We’ve been burned too.

That’s why we’re here. We’re fixing it.

This lemon olive oil cake recipe makes sure you get it all — bright lemon, tender crumb, stays moist for days. No weird flavors, no boring bites.

We’re keeping it honest. And easy.

Let’s get you baking.

What Makes A Lemon Olive Oil Cake So Special Anyway

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A real lemon olive oil cake is a little bit magic.

Olive oil is the secret. It makes cakes stay soft longer than butter ever could.

Then you add lemon. Zest, juice, all of it.

You get a cake that’s fresh, light, and rich without being heavy.

Good olive oil brings out the lemon even more, kinda like putting a spotlight on it.

No frosting needed. Just a light dust of sugar or a quick lemon syrup.

That’s it. Perfect.

Ingredients You Need (And Why They Matter)

We’re not throwing random stuff together.

Each thing we pick has a job to do.

All-purpose flour: Gives the cake a soft but sturdy structure. Cake flour can make it even lighter if you’re feeling fancy.

Granulated sugar: Sweetens, yeah, but it also keeps the texture tender.

Extra virgin olive oil: Adds depth, moisture, and that whisper of fruitiness.

Large eggs: Hold everything together and help it rise.

Honey: Yep. Just a little. It softens the sharpness of the lemon and gives a silky crumb.

Lemons: We need both the zest and the juice. This is not optional.

Milk or buttermilk: For extra tenderness. Buttermilk gives a slight tang we love.

Vanilla extract: A tiny bit rounds out all the sharp edges.

Baking powder and baking soda: They help it rise, and the soda reacts with the lemon for extra fluff.

Salt: Brings out all the flavors. It’s small but mighty.

If you’re looking for a pantry-friendly dessert that keeps it simple like this one, our Simple Moist Chocolate Cake is another easy go-to that delivers every time.

How To Make Lemon Olive Oil Cake The Right Way

We don’t need a hundred steps.

But the few we have?

They matter.

First, heat your oven to 350°F (175°C). Grease a 9-inch pan and slap a piece of parchment on the bottom. Trust us. No sticking.

In a big bowl, rub the lemon zest into the sugar. This wakes it up.

Beat in the eggs and honey until everything’s light and a little fluffy.

While whisking, slowly pour in the olive oil. Like a little stream. You want it fully blended but not overworked.

Mix in the lemon juice, milk (or buttermilk), and vanilla.

In another bowl, whisk the flour, baking powder, baking soda, and salt.

Gently mix the dry into the wet. No crazy stirring. Just until the flour disappears.

Pour into your pan and smooth the top.

Bake 38–42 minutes. It’ll puff up, turn golden, and a toothpick should come out clean.

While it’s baking, stir together lemon juice and sugar over low heat to make your syrup.

After baking, let the cake cool 10 minutes. Poke little holes all over the top with a toothpick and brush on the syrup.

Let it cool completely. Dust with powdered sugar if you want.

Need help understanding ingredient measurements while baking? This quick guide on How to Measure Baking Ingredients will make sure your cake comes out just right.

Nutritional Insights You Should Know

A slice of this beauty hits about 320 calories.

Most of it comes from healthy fats (olive oil) and simple carbs.

There’s vitamin C from the lemons.

No weird additives. No fake stuff.

Feels like a treat, but not a guilty one.

Need help understanding ingredient measurements while baking? This quick guide on How to Measure Baking Ingredients will make sure your cake comes out just right.

Ingredient Swaps You Can Totally Pull Off

Got no buttermilk? Mix whole milk with a teaspoon of lemon juice and let it sit 5 minutes.

No fresh lemons? Bottled juice will work in a pinch, but you’ll lose some zest magic.

Want a twist? Swap a third of the flour for almond flour. Adds a dreamy texture.

Trying to get fancy? Add a pinch of chopped rosemary or thyme into the batter. Very café vibes.

Common Mistakes When Making Lemon Olive Oil Cake

Mixing too much once the flour’s in. Overmixing makes it tough.

Using old baking powder. Dead baking powder = flat sad cake.

Skipping the parchment paper. It’s the difference between clean slices and cake heartbreak.

Pouring the lemon syrup too fast. Go slow so the cake drinks it up.

Picking super strong olive oil. You want a fruity one, not bitter or peppery.

To better understand how baking works and avoid these mistakes, brush up on Baking Terms Explained—a great refresher for every home baker.

How To Store Lemon Olive Oil Cake So It Stays Perfect

Wrap it tight or put it in an airtight container. Room temp is fine for about 4 days.

If you want it even longer, freeze it. Slice it first, wrap each piece, and freeze.

Thaw at room temp when you need cake therapy.

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FAQ About Lemon Olive Oil Cake Recipe

1. Can I use a different oil?

You can, but it won’t taste the same. Light olive oil works. Canola is okay, but flavor will be dull.

2. Can I make it gluten-free?

Swap the flour for a 1:1 gluten-free blend. Don’t skip the parchment.

3. Is there a dairy-free option?

Yep. Use oat milk or almond milk instead of buttermilk.

4. How do I know when it’s done?

Look for a golden top and a clean toothpick. Don’t rely just on time.

5. Can I double the recipe?

You can! Use a 9×13 pan. It’ll need a few extra minutes in the oven.

6. Do I have to use the syrup?

Nope. It’s still good without it, but the syrup makes it next-level moist.

7. Can I add frosting?

You could. But you won’t need it. A dust of powdered sugar is perfect.

For more citrus-forward desserts that aren’t too sweet, check out our Lemon Lavender Shortbread Cookies—they’re floral, buttery, and tea-time ready.

The Final Bite

This lemon olive oil cake proves you don’t need heavy frosting or fancy layers to make a dessert that feels a little bit special. Just honest ingredients, a good recipe, and a few simple steps.

If you loved this one, you’ll find even more like it inside the Simply Delicious Newsletter, brought to you by Ryan Yates — a working executive chef with 20 years of real kitchen experience. We share recipes that work, every time. No fluff, just good food.