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Lemon Olive Oil Cake

Lemon Olive Oil Cake

The perfectly moist and dense lemon cake you will ever try!

  • Total Time: 1 hour
  • Yield: 12 servings 1x



3 large eggs, room temperature

1 1/2 cups granulated sugar

1 cup regular olive oil

Zest of three lemons

1/2 cup fresh lemon juice, about 2 lemons

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon kosher salt

2 cups all purpose flour

2 cup milk


  1. Preheat your oven to 350 degrees. Prepare a 10″ springform pan by greasing the interior and lining the bottom with a parchment paper cake round.
  2. In a large mixing bowl, use a large whisk to beat together the eggs. Keep whisking while slowly adding the sugar. You want the sugar to begin to dissolve into the eggs. 
  3. Continue whisking while you drizzle in the olive oil. 
  4. Add the lemon zest, lemon juice, and vanilla. Mix well.
  5. Use a small mesh strainer to sift the baking soda, baking powder, kosher salt, and flour onto a sheet of parchment paper. 
  6. Gently mix in half the dry ingredients, then half of the milk. Do not over-mix. You want lumps and streaks of flour. Repeat with the remaining dry and wet ingredients, again leaving lumps and streaks of flour. Over-mixing will create a tough cake.
  7. Pour the batter into the prepared pan and bake on the center rack of your oven for 50-60 minutes, or until the cake is done.
  8. Test for doneness with a cake tester or toothpick inserted in the center of the cake. The cake is perfect when moist crumbs stick to the tester. Wet batter means the cake needs more time. If the tester is dry, the cake is over-baked. Check the top of the cake at 40 minutes into the total bake time. If it is getting too dark, lay a sheet of foil loosely over the top, shiny side facing up. This will slow the browning of the top of the cake.
  9. Let the cake cool for 10 minutes in the pan before gently removing the side of the pan. Place a cooling rack on top of the cake, flip the cake over, and remove both the bottom piece of the pan as well as the sheet of parchment. 
  10. Leave the cake upside down until it is fully cooled, then flip onto your cake platter and dust with powdered sugar if desired. 


For a more pronounced olive oil flavor, use extra virgin oil instead of regular.

To make this recipe in a loaf pan, this recipe as written will make two loaves, or you can cut the recipe in half for a single loaf. Bake as directed but start checking for doneness after 35 minutes of baking.. 

  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: Mediterranean


  • Serving Size: 1/12
  • Calories: 369 kcal
  • Sugar: 27 g
  • Sodium: 248 mg
  • Fat: 20 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 1 g
  • Carbohydrates: 43 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 50 mg

Keywords: lemon olive oil cake