Best Moist Lemon Olive Oil Cake You’ll Crave Every Time

Megan

The Guardian of Family Flavors

October 13, 2025

There’s something truly uplifting about the fresh zing of lemon paired with the silky richness of olive oil, and that’s exactly what you get in this Lemon Olive Oil Cake. One afternoon, craving a homemade treat that felt bright but not overly sweet, I whipped up this cake—and it instantly became my go-to for everything from afternoon tea to casual dinner parties. What I love most? It’s incredibly easy to make, bursts with natural citrus flavor, and stays moist for days. Whether you’re a seasoned chef or someone tired of the same old desserts, this cake strikes the perfect balance between simple comfort and elegant flair. Let me show you how this humble cake can brighten your kitchen and satisfy your cravings—all in under an hour.

Why choose Lemon Olive Oil Cake?

Delightfully Moist Texture: The olive oil keeps this cake tender and soft for days, making each bite a pleasure. Bright, Natural Flavor: Fresh lemon zest and juice provide a refreshing zing that wakes up your taste buds without overwhelming sweetness. Simple Yet Sophisticated: With just a handful of ingredients and easy steps, anyone can create a dessert that looks and tastes gourmet. Versatile Enjoyment: Perfect served with afternoon tea, a dollop of whipped cream, or alongside dinner for a light, citrusy finish. Time-Saving Crowner: Ready in under an hour, it’s the ideal recipe for quick homemade indulgence that impresses every time.

Lemon Olive Oil Cake Ingredients

For the Cake Batter

All-purpose flour – Use sifted flour for a light, tender crumb in your Lemon Olive Oil Cake.
Granulated sugar – Balances the tartness of lemon with just the right amount of sweetness.
Baking powder – Helps the cake rise beautifully and stay fluffy.
Fine sea salt – Enhances all the flavors, especially the bright lemon notes.
Large eggs – Bind the batter and add richness to keep the cake moist.
Extra-virgin olive oil – The star ingredient that delivers a silky, moist texture and subtle fruity depth.
Fresh lemon zest – Brightens the cake with intense, natural citrus aroma and flavor.
Fresh lemon juice – Adds refreshing tang that wakes up every bite.
Whole milk – Keeps the batter smooth and tender.

Optional Glaze

Powdered sugar – For a simple, sweet lemon glaze that adds shine and extra zing.
Fresh lemon juice – Mix with powdered sugar for a glossy finish that complements the cake’s natural flavors.

How to Make Lemon Olive Oil Cake

Preheat: Preheat oven to 350°F and grease a 9-inch pan with butter and flour, lining it with parchment for easy release, even baking, and quick cleanup.
Combine Dry: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and fine sea salt until well-incorporated and no clumps remain.
Mix Wet: In another bowl, lightly beat large eggs, then whisk in extra-virgin olive oil, whole milk, fresh lemon zest, and juice until the mixture is smooth and fragrant.
Fold: Gently pour the wet ingredients into the dry mix and use a spatula to fold until just combined—avoid overmixing to maintain a tender, fluffy crumb.
Bake: Pour the batter into the prepared pan, smoothing the top, then bake at 350°F for about 35 minutes until golden brown and a toothpick inserted in the center comes out clean.

For the Glaze:

Whisk: In a small bowl, whisk together powdered sugar and fresh lemon juice until you achieve a smooth, pourable glaze that’s thin enough to drizzle without dripping excessively.
Drizzle: Once the cake is slightly warm, place it on a wire rack and gently drizzle the lemon glaze over the top, letting it set for about 10 minutes before slicing.

Optional: Add fresh berries on top for a pop of color.
Exact quantities are listed in the recipe card below.

How to Store and Freeze Lemon Olive Oil Cake

Room Temperature: Keep the cake covered in an airtight container at room temperature for up to 3 days. This helps retain its moist texture and flavors.

Fridge: For longer storage, place the cake in the fridge, where it will stay fresh for up to 1 week. Ensure it is wrapped well to prevent drying out.

Freezer: You can freeze slices or the whole cake for up to 3 months. Wrap it tightly in plastic wrap and then foil to protect against freezer burn.

Reheating: To enjoy the cake warm, simply thaw it in the fridge overnight, then reheat slices in the microwave for about 10-15 seconds, or until warmed through for a delightful treat.

Lemon Olive Oil Cake Variations

Feel free to indulge your creativity and give a personal touch to your Lemon Olive Oil Cake with these delightful substitutions!

Gluten-Free: Replace all-purpose flour with a gluten-free flour blend to enjoy the same moistness without gluten.
Flavor Boost: Add a teaspoon of almond extract for a gentle, nutty aroma that pairs beautifully with lemon.
Vegan: Swap eggs for flaxseed meal (1 tbsp flaxseed mixed with 2.5 tbsp water) and use almond milk for a delightful dairy-free version.
Berry Delight: Fold in a cup of fresh blueberries or raspberries into the batter for a burst of fruity flavor with every bite.
Herb Infusion: Incorporate fresh rosemary or thyme for a unique savory twist that enhances the cake’s richness.
Zesty Twist: Mix in some lime zest along with the lemon for an exciting citrus cocktail that brightens every forkful.
Nutty Crunch: Add half a cup of chopped walnuts or almonds to the batter for a delightful textural contrast and a hint of nuttiness.
Spicy Kick: Introduce a quarter teaspoon of cayenne pepper or ground ginger into the batter for an unexpected warmth that dances on your palate.

Each variation offers a chance to make this already wonderful cake uniquely yours, inviting new flavors and experiences to your dessert table!

What to Serve with Lemon Olive Oil Cake?

Elevate your cake experience with perfect pairings that harmonize beautifully with its bright citrus flavor.

Fresh Berries: Their natural sweetness and slight tartness complement the lemon, adding a refreshing pop of color and flavor to your dessert.
Citrus Sorbet: A chilled, creamy treat that echoes the cake’s lemony notes while cleansing the palate. Ideal for a light finish after rich dinners.
Whipped Cream: Light and airy, homemade whipped cream adds a luscious texture that enhances the moist crumb of the cake. A dollop on each slice is irresistible!
Mint Tea: This soothing, aromatic drink refreshes the senses and pairs exquisitely with the zesty cake—perfect for a cozy afternoon snack.
Pistachio Ice Cream: The nutty and creamy flavors of pistachio counterbalance the tart lemon, creating a delicious contrast that’s delightful and memorable.
Almond Biscotti: A crunchy side that adds a delightful texture and nutty flavor, perfect for dipping into tea or coffee alongside your cake.
Limoncello: The sweet, lemon-infused liqueur offers a spirited twist that enhances the citrus notes while celebrating your cake’s vibrant essence.
Lavender Lemonade: Refreshingly floral and fragrant, this sweet beverage is an enchanting match that adds to the elegant nature of your dessert experience.
Dark Chocolate Sauce: A drizzle of deep, rich chocolate creates a luxurious pairing that brings out the cake’s flavors—because lemon and chocolate is a classic!

Make Ahead Options

These Lemon Olive Oil Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing your wet and dry ingredients separately. Store the dry mix in an airtight container and the wet ingredients in the refrigerator to keep everything fresh. When you’re ready to bake, simply combine the two and pour the batter into your prepared pan. For even better results, you can also bake the cake ahead of time and let it cool completely; then, wrap it tightly in plastic wrap and refrigerate for up to 3 days. Just glaze it before serving to keep that zesty flavor bright and fresh—perfect for busy weeknights or unexpected guests!

Expert Tips for Lemon Olive Oil Cake

Use Fresh Lemons: Fresh lemon zest and juice deliver the brightest, most natural flavor—avoid bottled lemon juice that can taste artificial in your Lemon Olive Oil Cake.
Don’t Overmix Batter: Fold wet and dry ingredients gently until just combined to keep the cake tender and prevent a dense, tough crumb.
Choose Quality Olive Oil: Opt for a fruity, mild extra-virgin olive oil to enhance moisture and add subtle depth without overpowering the lemon’s brightness.
Prep Pan Properly: Greasing and lining your pan with parchment ensures easy release and a perfect cake shape without sticking or crumbling.
Check Doneness Early: Start checking your cake 5 minutes before time to avoid overbaking; a toothpick should come out clean but not dry.
Glaze While Warm: Drizzle the lemon glaze when the cake is slightly warm so it soaks in beautifully, adding shine and a tangy finish.

Lemon Olive Oil Cake Recipe FAQs

How do I know if my lemons are fresh enough for the Lemon Olive Oil Cake?
Look for lemons that are bright yellow, firm, and heavy for their size. Avoid any with soft spots or dark blemishes, as these can indicate overripeness which may affect the cake’s vibrant lemon flavor.

What’s the best way to store leftover Lemon Olive Oil Cake?
Keep your cake in an airtight container at room temperature for up to 3 days to maintain that soft, moist texture. If you need it to last longer, store it wrapped tightly in the fridge where it will stay fresh for about a week without drying out.

Can I freeze Lemon Olive Oil Cake, and how should I do it?
Absolutely! To freeze, wrap the cooled cake or individual slices tightly with plastic wrap, then cover with aluminum foil or place in a zip-top freezer bag. Label with the date and freeze for up to 3 months. Thaw in the fridge overnight before enjoying, then warm gently in the microwave for 10-15 seconds if you prefer it slightly warm.

Why did my Lemon Olive Oil Cake turn out dense instead of light and fluffy?
This often happens due to overmixing the batter, which develops gluten and weighs the cake down. To avoid this, gently fold wet and dry ingredients until just combined. Also, make sure your baking powder is fresh—expired leavening can prevent proper rising.

Is Lemon Olive Oil Cake safe for pets if they sneak a taste?
While small crumbs won’t cause harm, the cake contains ingredients like sugar and lemon juice that aren’t ideal for pets. It’s best to keep it out of reach and avoid feeding it to your furry friends to keep them healthy.