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lemon olive oil cake recipe

Lemon Olive Oil Cake Recipe

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  • Author: Ryan Yates
  • Prep Time: 15 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings 1x
  • Category: Mediterranean, American
  • Method: Baking
  • Cuisine: Dessert

Description

This Lemon Olive Oil Cake is bright, moist, and full of sunny flavor. Made with extra virgin olive oil, fresh lemon zest, and a hint of honey, it’s a cake that stays tender for days. A simple lemon syrup brushed over the top takes it over the edge without needing frosting.

Equipment:

  • 9-inch round cake pan

  • Parchment paper

  • Mixing bowls

  • Hand mixer or stand mixer

  • Whisk

  • Measuring cups and spoons

  • Fine zester or microplane

  • Small saucepan

  • Cooling rack

Ingredients

Units Scale

For the cake:

  • 1 3/4 cups (225g) all-purpose flour, spooned and leveled
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (180ml) extra virgin olive oil
  • 3 large eggs, room temperature
  • 2 tablespoons honey
  • Zest of 3 large lemons
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 2/3 cup (160ml) whole milk or buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the lemon syrup (optional but highly recommended):

  • 1/2 cup (120ml) lemon juice
  • 1/2 cup (100g) granulated sugar

Optional for serving:

  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and grease the paper too.
  2. In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers until the mixture smells very fragrant. This releases the lemon oils.
  3. Add the eggs and honey to the sugar mixture. Beat with a hand mixer (or whisk hard by hand) for about 2–3 minutes until the mixture looks light and a little frothy.
  4. Slowly drizzle in the olive oil while mixing. Continue until fully blended and smooth.
  5. Stir in the lemon juice, milk (or buttermilk), and vanilla extract. Mix until just combined.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the wet ingredients in two batches. Stir gently until just incorporated. Don’t overmix — a few small lumps are okay.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 38–42 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean.
  10. While the cake is baking, make the lemon syrup. Combine lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar completely dissolves, then remove from heat.
  11. When the cake is done, let it cool in the pan for 10 minutes. Use a toothpick to poke small holes across the top.
  12. Slowly spoon or brush the warm lemon syrup over the cake, letting it soak in.
  13. Let the cake cool completely before removing from the pan.
  14. Dust with powdered sugar before serving if you like.

Notes

Adding just two tablespoons of honey to the batter makes a subtle but beautiful difference. Honey naturally smooths out the sharpness of lemon and olive oil without muting either one. It also gives the crumb a slight golden sheen and helps it stay moist for longer. This is a tiny touch that most lemon olive oil cakes skip — but once you taste it, you’ll notice the softer, more rounded flavor.

Nutrition

  • Serving Size: 1 Slice 1/10
  • Calories: 320

Find it online: https://www.simplycookingrecipes.com/recipes/lemon-olive-oil-cake