This lemon olive oil cake is incredibly moist, light, and full of bright fresh citrus flavor. Made with simple pantry ingredients in just one bowl, it’s an easy dessert that feels elegant without requiring complicated steps.
Olive oil gives the cake a soft tender crumb and subtle richness that pairs beautifully with lemon zest and tangy glaze. I especially love making this cake for brunches, spring gatherings, or whenever I want something fresh, simple, and not overly sweet.
Why You’ll Love This Recipe
Soft and moist texture from olive oil and yogurt
Bright fresh lemon flavor
Easy one-bowl recipe
Perfect for breakfast, brunch, or dessert
Simple pantry ingredients
Keeps well for several days
Light yet rich flavor balance
Lemon Olive Oil Cake
Course: DessertDifficulty: Easy10
servings20
minutes45
minutes280
kcalIngredients
1½ cups all-purpose flour (180 g)2 teaspoons baking powder (8 g)
½ teaspoon salt
1 cup plain whole-milk yogurt (240 g)
1 cups sugar (200 g)
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup olive oil (120 ml)
- For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Directions
- Preheat oven to 175 °C. Grease and lightly flour a 22–24 cm Bundt pan.
- In a large bowl, whisk eggs and sugar until pale and slightly fluffy. Add olive oil, yogurt, lemon juice, lemon zest, vanilla, and salt, then whisk until smooth.
- In another bowl, whisk flour and baking powder; gently fold into wet mixture until just combined (avoid overmixing).
- Transfer batter to the prepared pan and bake 45–50 minutes, or until a toothpick comes out clean. If the top bakes too quickly, loosely tent with foil
- Whisk glaze ingredients together; drizzle over cooled cake
Notes
- For extra lemon flavor, add additional lemon zest to the glaze.
- Ingredient Notes
Olive Oil
Use a mild olive oil for the best flavor. Strong extra virgin olive oils can overpower the lemon.
Yogurt
Whole milk yogurt helps create a moist and tender cake texture.
Lemon Zest
Fresh lemon zest adds most of the citrus flavor, so avoid skipping it.
Flour
Measure flour carefully to avoid a dense cake texture. - Serving Suggestions
Serve this lemon olive oil cake with coffee, tea, fresh berries, whipped cream, or a dusting of powdered sugar for an easy elegant dessert.
Frequently Asked Questions
Can I use extra virgin olive oil?
Yes, but choose a mild olive oil so the flavor does not overpower the lemon.
Why is my cake dense?
Overmixing the batter or adding too much flour can create a dense texture. Mix gently until just combined.
Can I make this cake gluten-free?
Yes, use a good-quality 1:1 gluten-free flour blend designed for baking.
Can I make this cake ahead of time?
Yes. In fact, the flavor often improves the next day as the lemon and olive oil settle into the cake.
Can I freeze lemon olive oil cake?
Yes, wrap slices tightly and freeze for up to 2 months.
