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This Lemon Olive Oil Cake is the perfect balance of lemon and olive oil flavor. The crumb is light and delicate with lots of flavor but isn’t overly sweet. Topped with a simple lemon glaze and sugared lemons, this dessert is light and perfect for the warmer months.
Lemon Olive Oil Cake Ingredients
To make this olive oil cake recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Lemon zest
- Eggs
- Extra-virgin olive oil – When choosing the olive oil, go for a mild tasting flavor. It will be a little more subtle in the cake and not so overpowering. We want to create a nice balance of lemon and olive oil.
- Greek yogurt
- Lemon juice
- Vanilla extract
- Powdered sugar
How to Make Lemon Olive Oil Cake
- Preheat your oven to 325°F. Grease a 9×9 inch springform pan with butter.
- Whisk together the all-purpose flour, baking powder, baking soda and salt in a mixing bowl. Set aside.
- Place the sugar and lemon zest into a large mixing bowl. Press the lemon zest into the sugar until it’s broken up and evenly distributed.
- Add the eggs and whip for about 2-3 minutes until the color turns into a pale yellow.
- Slowly mix in the olive oil until evenly combined.
- Add the Greek yogurt, lemon juice and vanilla extract, whisking until the color is uniform.
- Gently add the dry ingredients and whisk until all the little lumps have dissolved.
- Pour the batter into the pan and tap a few times to burst any bubbles. Bake for 25-30 minutes, checking to make sure the edges don’t get too dark. Insert a toothpick into the center and it should come out mostly clean.
- Allow the cake to cool in the pan for about 10 minutes, then remove the springform and continue to cool on a rack.
- When the cake is almost room temperature, make the glaze by whisking together the powdered sugar, lemon juice and vanilla extract until fully smooth, no lumps. Pour the glaze over the top allowing it to drip down the sides.
- Top with sugared lemon slices and serve.
- Optional Sugared Lemon Slices. Slice a lemon into thin, even slices removing any seeds. Whisk together 1/2 cup sugar and 1/2 cups water until it mostly dissolves. Add the sugar water into a large deep skillet and bring to a boil. Lower the temperature to low and add the lemon slices. Allow the lemons to cook for about 9-10 minutes per side, then place them on some parchment to cool completely. You can do this step while the cake is in the oven.
Storage Instructions
Keeps well at room temperature for 2 days or refrigerated for up to 5 days. Just cover tightly with plastic wrap or a cake stand.
Serving Suggestions
This Lemon Olive Oil Cake is best served at room temperature.
Recipe Tips
- This cake cooks fast and at a lower temperature. I highly recommend using a lighter colored baking pan for this cake, so the sides and bottom do not brown too quickly. If you only have darker colored pans, I recommend lowering the oven temperature to 315°F.
- I recommend checking the cake at the 25 minute mark, just to see the color and doneness.
- I just hand whisk this batter because it’s on the more delicate side. If you are using an electric mixer use a low speed and make sure not to over-beat. It comes together quickly.
- The glaze is meant to be runny, allowing it to spread over the top of the cake and run down the sides. It also acts as a bit of a soak, keeping the crumb moist.
- If making the sugared lemon slices for decor, make sure to stay near the skillet. Sugar can burn very quickly if unsupervised. Make sure you are gently stirring the pan throughout the cooking time, so the sugar doesn’t burn.
More Lovely Lemon Dessert Recipes
Lemon Olive Oil Cake
This Lemon Olive Oil Cake is the perfect balance of lemon and olive oil flavor. The crumb is light and delicate with lots of flavor but isn’t overly sweet. Topped with a simple lemon glaze and sugared lemons, this dessert is light and perfect for the warmer months.
Equipment
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 3/4 cup extra-virgin olive oil mild, fruity
- 1/2 cup Greek yogurt
- 1/2 cup lemon juice fresh
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 3 tablespoons lemon juice fresh
- 1/4 teaspoon vanilla extract
For the optional Sugared Lemon Slices:
- 1 large lemon
- 1/2 cup water
- 1/2 cup sugar
Instructions
- Preheat your oven to 325°F. Grease a 9×9 inch springform pan with butter.
- Whisk together the all-purpose flour, baking powder, baking soda and salt in a mixing bowl. Set aside.
- Place the sugar and lemon zest into a large mixing bowl. Press the lemon zest into the sugar until it’s broken up and evenly distributed.
- Add the eggs and whip for about 2-3 minutes until the color turns into a pale yellow.
- Slowly mix in the olive oil until evenly combined.
- Add the Greek yogurt, lemon juice and vanilla extract, whisking until the color is uniform.
- Gently add the dry ingredients and whisk until all the little lumps have dissolved.
- Pour the batter into the pan and tap a few times to burst any bubbles. Bake for 25-30 minutes, checking to make sure the edges don’t get too dark. Insert a toothpick into the center and it should come out mostly clean.
- Allow the cake to cool in the pan for about 10 minutes, then remove the springform and continue to cool on a rack.
- When the cake is almost room temperature, make the glaze by whisking together the powdered sugar, lemon juice and vanilla extract until fully smooth, no lumps. Pour the glaze over the top allowing it to drip down the sides.
- Top with sugared lemon slices and serve.
- Optional step. Slice a lemon into thin, even slices removing any seeds. Whisk together the sugar and water until it mostly dissolves. Add the sugar water into a large deep skillet and bring to a boil. Lower the temperature to low and add the lemon slices. Allow the lemons to cook for about 9-10 minutes per side, then place them on some parchment to cool completely. You can do this step while the cake is in the oven.
Nutrition
Serving: 1Calories: 382kcalCarbohydrates: 54gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.004gCholesterol: 33mgSodium: 174mgPotassium: 81mgFiber: 1gSugar: 38gVitamin A: 52IUVitamin C: 13mgCalcium: 48mgIron: 1mg
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
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