I made a Lemon Olive Oil Cake that’s shockingly moist and tender with a bright lemon punch that refuses to be forgettable.

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I’m obsessed with this Lemon Olive Oil Cake because it stays moist for days and hits bright lemon notes without being fake. I love the way extra virgin olive oil keeps the crumb tender yet unexpectedly bold.

It’s simple, honest, and messy in the best way. And the zest of 2 lemons actually wakes the whole thing up.

No syrup, no fuss, just cake you want to slice again and again. I call it my go-to Olive Oil Cake Recipe for mornings, late nights, whenever.

You smell it and you forget every other dessert existed. Worth every crumb.

I promise.

Ingredients

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All purpose flour: the cake’s structure, you’ll get soft crumb and reliable rise.
Granulated sugar: sweetens and helps browning, makes it nicely tender.
Baking powder: lifts the cake, keeps it light and not dense.
Baking soda: balances acidity, gives a little extra lift when needed.
Fine salt: brightens flavors, stops it from tasting flat.
Eggs: bind everything together, add richness and a silky crumb.
Extra virgin olive oil: moistness and a subtle fruity note, not heavy.
Whole milk: adds creaminess and thins the batter just right.
Greek yogurt: gives tang, keeps it moist days later.
Lemon zest: punchy citrus aroma, small but mighty.
Fresh lemon juice: real lemon brightness, wakes the whole cake up.
Pure vanilla extract: warms and rounds flavors, quietly cozy.
Powdered sugar: pretty dusting or light glaze, simple sweet finish.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 cup (200 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

3 large eggs, room temperature

3/4 cup (180 ml) extra virgin olive oil

1/2 cup (120 ml) whole milk, room temp

3 tablespoons plain Greek yogurt or plain yogurt

Zest of 2 lemons (about 2 tablespoons)

1/4 cup (60 ml) fresh lemon juice, strained

1 teaspoon pure vanilla extract

2 tablespoons powdered sugar, for dusting or light glaze (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour an 8 or 9 inch round cake pan or line with parchment, then set aside.

2. In a large bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt until evenly combined.

3. In another bowl whisk 3 large eggs until slightly frothy, then add 3/4 cup (180 ml) extra virgin olive oil, 1/2 cup (120 ml) whole milk, 3 tablespoons plain Greek yogurt, 1/4 cup (60 ml) fresh lemon juice (strained), 1 teaspoon pure vanilla extract and the zest of 2 lemons. Whisk until smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula or whisk just until no big streaks of flour remain. Do not overmix or the cake can get tough.

5. Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan once on the counter to release big air bubbles.

6. Bake in the center of the oven for about 35 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Ovens vary so start checking at 30 minutes.

7. Remove from oven and let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edge and invert onto a wire rack to cool completely. Cooling in the pan makes it steam and stay super moist, so if you like extra crust let it cool on the rack.

8. If you want a light glaze, mix the 2 tablespoons powdered sugar with a teaspoon or two of the reserved lemon juice until it reaches a drizzling consistency and pour over the cooled cake. Or just dust the powdered sugar over the top.

9. Let glaze set for a few minutes then slice. The cake keeps moist for days when stored in an airtight container at room temperature.

10. Serve at room temperature with a cup of tea or a dollop of yogurt or whipped cream if you’re feeling fancy.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 8 or 9 inch round cake pan (greased and floured or lined with parchment)
3. Mixing bowls (one large for dry, one medium for wet)
4. Whisk (for dry ingredients and eggs)
5. Rubber or silicone spatula (for folding and scraping batter)
6. Measuring cups and spoons (dry and liquid)
7. Microplane or zester (for lemon zest)
8. Wire cooling rack and toothpick (for testing doneness and cooling)

FAQ

Q: How do I keep the cake moist for days?

A: Store it wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer, refrigerate up to 7 days, but bring to room temp before serving to restore tenderness. A light glaze or dusting of powdered sugar also helps lock in moisture.

Q: Can I use a different oil instead of extra virgin olive oil?

A: Yes. Use a mild-flavored oil like light olive oil, avocado oil, or a neutral vegetable oil. Extra virgin olive oil gives a fruity flavor that pairs with lemon, so if you swap it you'll lose some of that character.

Q: What if I dont have yogurt or milk?

A: You can swap the yogurt for an equal amount of sour cream, or replace the milk and yogurt together with 3/4 cup buttermilk. If you only have non-dairy milk, use it plus 1 tablespoon lemon juice to mimic acidity.

Q: Can I make this gluten free?

A: Yes. Use a 1-to-1 gluten free flour blend that contains xanthan gum. The texture will be slightly different but still tasty. Measure by weight for best results.

Q: How do I get a stronger lemon flavor?

A: Add 1 teaspoon of lemon extract or increase the lemon zest by 1 tablespoon. Make sure to use fresh lemon juice for brightness. Dont add too much juice or the batter can become too wet.

Q: Can I bake this in a different pan or make cupcakes?

A: Yes. Bake in a 9-inch round or an 8×8 square pan, adjusting time: about 30-35 minutes for a 9-inch, 25-30 for an 8×8. For cupcakes, fill liners 2/3 full and bake 18-22 minutes. Test with a toothpick for doneness.

Lemon Olive Oil Cake • Stays Moist For Days! Recipe Substitutions and Variations

All purpose flour: swap for cake flour (use 1 cup plus 2 tbsp cake flour for every 1 cup AP) for a lighter crumb, or use whole wheat pastry flour 1:1 for a nuttier, denser cake. Expect a bit more chew with whole wheat.
Granulated sugar: replace with honey or maple syrup (use about 3/4 cup liquid sweetener for 1 cup sugar). Reduce the other liquids by roughly 3 tablespoons and lower oven temp by 25°F because liquid sweeteners brown faster.
Extra virgin olive oil: use a neutral oil like canola or grapeseed 1:1 for less olive flavor, or melted coconut oil 1:1 if you dont mind a hint of coconut. Coconut will firm up when chilled.
Plain Greek yogurt: substitute sour cream or plain full fat yogurt 1:1 for almost identical richness, or use buttermilk (replace the 3 tbsp yogurt with 3 tbsp buttermilk and reduce the milk by 3 tbsp) for a tangier profile.

Pro Tips

1. Let the eggs and milk sit out for 30 minutes before you start, they mix way better with the oil and you get a lighter crumb. If you forget, pop them in a bowl of warm water for 5 minutes, works fine.

2. Zest the lemons before juicing them and use a microplane. Don’t scrape the white pith or it will get bitter, only the yellow bits. Also toss a teaspoon of zest into the powdered sugar glaze for extra punch.

3. Fold the batter gently and stop when you still see a few streaks of flour. Overmixing makes the cake tough, and if you beat too hard you’ll lose the air from the eggs. Use a spatula and scrape the bowl, then pour it into the pan.

4. Check for doneness early and often starting at 30 minutes. Ovens lie, so if the top browns too fast tent with foil and keep baking. Let the cake cool in the pan for 10 to 15 minutes if you want it extra moist, or cool on a rack right away if you prefer a firmer crust.

Lemon Olive Oil Cake • Stays Moist For Days! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a Lemon Olive Oil Cake that's shockingly moist and tender with a bright lemon punch that refuses to be forgettable.

Servings

servings

Calories

421

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. 8 or 9 inch round cake pan (greased and floured or lined with parchment)
3. Mixing bowls (one large for dry, one medium for wet)
4. Whisk (for dry ingredients and eggs)
5. Rubber or silicone spatula (for folding and scraping batter)
6. Measuring cups and spoons (dry and liquid)
7. Microplane or zester (for lemon zest)
8. Wire cooling rack and toothpick (for testing doneness and cooling)

Ingredients

1 1/2 cups (190 g) all purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3 large eggs, room temperature
3/4 cup (180 ml) extra virgin olive oil
1/2 cup (120 ml) whole milk, room temp
3 tablespoons plain Greek yogurt or plain yogurt
Zest of 2 lemons (about 2 tablespoons)
1/4 cup (60 ml) fresh lemon juice, strained
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar, for dusting or light glaze (optional)

Directions

Preheat oven to 350°F (175°C). Grease and flour an 8 or 9 inch round cake pan or line with parchment, then set aside.
In a large bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt until evenly combined.
In another bowl whisk 3 large eggs until slightly frothy, then add 3/4 cup (180 ml) extra virgin olive oil, 1/2 cup (120 ml) whole milk, 3 tablespoons plain Greek yogurt, 1/4 cup (60 ml) fresh lemon juice (strained), 1 teaspoon pure vanilla extract and the zest of 2 lemons. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula or whisk just until no big streaks of flour remain. Do not overmix or the cake can get tough.
Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan once on the counter to release big air bubbles.
Bake in the center of the oven for about 35 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Ovens vary so start checking at 30 minutes.
Remove from oven and let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edge and invert onto a wire rack to cool completely. Cooling in the pan makes it steam and stay super moist, so if you like extra crust let it cool on the rack.
If you want a light glaze, mix the 2 tablespoons powdered sugar with a teaspoon or two of the reserved lemon juice until it reaches a drizzling consistency and pour over the cooled cake. Or just dust the powdered sugar over the top.
Let glaze set for a few minutes then slice. The cake keeps moist for days when stored in an airtight container at room temperature.
Serve at room temperature with a cup of tea or a dollop of yogurt or whipped cream if you're feeling fancy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.