Lemon Olive Oil Cake

Jun 23, 2025

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This lemon olive oil cake is one of the sweetest little cakes you’ll ever make. It’s bursting with citrus from both fresh lemon juice and zest, and the olive oil keeps it incredibly moist, light and naturally dairy-free. While you can absolutely ice it, I love serving it with just a dusting of icing sugar and a dollop of Greek Yoghurt. It’s the kind of cake that works for breakfast, afternoon tea or a light after-dinner treat.

Love to bake with olive oil? You will love my blueberry and yoghurt loaf cake, blueberry lemon and ricotta olive oil cake and lemon olive oil cookies.

Slice of lemon olive oil cake sits on blue plate with dollop of greek yoghurt on top and drizzle of olive oil.

My mum is Italian and Spanish, and she never bakes with butter, only olive oil (it does run through our Mediterranean veins). It’s how I grew up baking, and to this day, the scent of lemon and good olive oil in the oven takes me straight back to her kitchen.

The cake itself is light and fluffy, with a beautiful zesty punch from the lemon and just the right amount of sweetness. It is made with good olive oil and a splash of milk to keep it tender and moist, without needing any butter or cream. I love serving it with a spoonful of thick Greek yoghurt and a little drizzle of olive oil over the top. And the best part? It's all made in the one bowl and without a mixer!

If you have been around here a while, you will know this is not my first olive oil dessert! Olive oil is often overlooked as a fat to bake with but once you start baking with olive oil, there is no going back. You will love my blueberry and yoghurt loaf cake, blueberry lemon and ricotta olive oil cake and lemon olive oil cookies.

Ingredients for Lemon Olive Oil Cake
Recipe Variations
How To Make Lemon Olive Oil Cake
FAQ's
How To Serve
How To Store
MORE SWEETS TO LOVE
Lemon Olive Oil Cake Recipe

Ingredients for Lemon Olive Oil Cake

To make this lemon olive oil cake, you only need a handful of simple ingredients. Most of them are probably already in your kitchen. The key is using fresh lemons, good olive oil and just enough milk to keep the crumb soft and tender.

Olive oil: This is what makes the cake so moist and gives it that lovely, delicate richness. I always use a good quality extra virgin olive oil as it adds depth without overpowering the lemon. While I see lots of people recommend a light olive oil when baking, I really don't mind the heavy taste of a robust olive oil in my cakes. Just use a really high quality extra virgin one if you can!
Lemons: You want your lemons to be fresh, juicy and full of zest. We are using both the juice and the zest in this recipe, so go for unwaxed lemons if you can. The zest gives the cake its beautiful fragrance while the juice adds that bright citrusy flavour.
Milk: A splash of milk helps create a soft and tender crumb. You can use full cream milk or even a plant-based option. It just brings everything together without making the cake too heavy.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations

Swap the citrus: Swap the lemons for oranges. Use the zest and juice of one large orange for a slightly sweeter, more floral version.
Lemon poppy seed: Add a tablespoon of poppy seeds to the batter for a bit of crunch and that classic lemon poppy seed combo.
Glazed version: Instead of icing sugar, drizzle the cooled cake with a lemon glaze made from icing sugar and a few teaspoons of lemon juice for an extra citrusy finish just like I do in my blueberry and yoghurt loaf cake.

How To Make Lemon Olive Oil Cake

This cake is all made in one bowl and you do not need a mixer. Just whisk everything together, pour it into your tin and bake. It is simple, quick and fuss-free!

Batter for lemon olive oil cake sits in wooden bowl with yellow whisk sitting out the side

Step 1: Combine the wet ingredients with the dry and slowly whisk through until there are no dry lumps.

batter for lemon olive oil cake is in pink silicone cake tin

Step 2: Transfer the batter to a pre-lined cake tin (23cm / 9″) and tap the bottom of the cake tin on your bench-top to remove any air bubbles. Sprinkle over the remaining sugar.

Lemon olive oil cake is baked and sits in pink silicone tin.

Step 3: Bake for 40 minutes or until a skewer poked into the centre comes out clean and the top of the cake is golden.

Lemon olive oil cake has been transferred to a round cooling rack. It's dusted with icing sugar and has lemon zest sitting on top.

Step 4: Allow the cake to slightly cool and then transfer to a wire rack. Dust with icing sugar and sprinkle over some lemon zest.

FAQ's

Can I use a different oil instead of olive oil?

Yes, but olive oil gives the cake its signature flavour and moist texture. If you need to substitute, use a light avocado or vegetable oil, but the taste will be more neutral and it's not something I highly recommend.

Can I make this lemon olive oil cake dairy free?

Absolutely. Use a plant-based milk like almond, oat or soy. The cake is already butter-free thanks to the olive oil, so it is easy to adapt.

How do I know when the cake is ready?

The cake is done when it is golden on top and a skewer inserted into the centre comes out clean. This usually takes around 45 - 50 minutes, depending on your oven.

Sliced lemon olive oil cake sits on round cooling rack. Once slice is taken out of it and is sitting on a white plate in front of it. Cut up lemons are sitting around the cake and there is a pink fork.

How To Serve

I love serving this cake with a big dollop of Greek yoghurt and a little drizzle of good olive oil over the top. It adds creaminess, a bit of tang and makes the whole thing feel a little more special. You can also add some fresh berries on the side or a dusting of icing sugar if you like. If you're looking for a richer option, spoon a big dollop of whipped cream on top!

How To Store

Once the cake has cooled completely, transfer it to an airtight container. It will stay fresh and moist at room temperature for up to 4 days. If your kitchen is on the warmer side, you can store it in the fridge to help it last a little longer. Just let it come back to room temperature before serving so the texture stays soft and tender.

This cake also freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. When you are ready to enjoy it, just let it thaw at room temperature or warm it gently in the oven.