Lemon Olive Oil Cake

Prep Time: 15 minutes | Cook Time: 35–40 minutes | Total Time: 55 minutes | Servings: 8

Why I Love This Recipe

This lemon olive oil cake is bright, moist, and not too sweet—perfect after a flavorful Greek meal. It’s the kind of dessert that feels both rustic and elegant, and it comes together in just one bowl. I love the subtle fruitiness from the olive oil and the lightness from the lemon. It’s a no-fuss cake that looks beautiful with just a dusting of powdered sugar. Bonus: it holds up well at room temp, making it ideal for make-ahead hosting.

Ingredients

Dry Ingredients:

• 1 1/4 cups all-purpose flour (or 1:1 gluten-free blend)

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

Wet Ingredients:

• 3 large eggs

• 1 cup granulated sugar

• 1/2 cup extra virgin olive oil

• 1/2 cup whole milk (or unsweetened almond milk)

• 2 tbsp lemon zest (about 2 lemons)

• 1/4 cup fresh lemon juice

• 1 tsp vanilla extract

To Serve:

• Powdered sugar for dusting

• Optional: fresh berries or thin lemon slices for garnish

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Mix Wet Ingredients: In a large bowl, whisk the eggs and sugar until light and frothy (about 1–2 minutes). Slowly whisk in olive oil, milk, lemon zest, lemon juice, and vanilla.

4. Combine: Gradually add dry ingredients to the wet mixture, whisking just until smooth—don’t overmix.

5. Bake: Pour the batter into the prepared pan. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean and the top is golden.

6. Cool & Serve: Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to cool completely. Dust with powdered sugar just before serving.

Notes

• This cake tastes even better the next day—store it covered at room temp for up to 3 days. It’s also lovely with a dollop of coconut whipped cream or a side of berries if you want to dress it up.

• You can serve this cake as-is with a dusting of powdered sugar, or add a simple lemon glaze for a touch more sweetness and citrus punch. Just whisk powdered sugar with lemon juice and drizzle over the cooled cake. It’s a beautiful, fresh finish—especially if you're serving this for company.

• Optional Lemon Glaze: 3/4 cup powdered sugar, 1–2 tbsp fresh lemon juice (start with 1 and add more to reach desired consistency) & optional: 1/4 tsp lemon zest for extra flavor.