If you’re looking for a cake that’s simple, elegant, and bursting with citrus flavor, this Low Lemon Olive Oil Cake is the perfect choice. It’s tender, moist, and infused with the fresh brightness of lemon while the olive oil keeps it light with a subtle fruity depth.
Unlike heavy butter cakes, this easy lemon cake uses extra virgin olive oil to create a beautifully soft crumb that pairs perfectly with tea or coffee. Whether served plain, dusted with powdered sugar, or topped with fresh berries, this cake is a refreshing twist on classic lemon desserts.
Table of Contents
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Lemon Olive Oil Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a large bowl, whisk together olive oil, eggs, sugar, vanilla extract, lemon juice, and lemon zest until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Pour batter into prepared pan and sprinkle with the extra 2 tbsp sugar.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely, then dust with powdered sugar if desired. Slice and serve.
Notes
Why You’ll Love This zesty Olive Oil Cake
- Moist and tender texture – thanks to olive oil and milk.
- Fresh, zesty flavor – lemon juice and zest brighten every bite.
- Simple pantry ingredients – no fancy tools or mixers required.
- Lighter than traditional butter cakes – a great option for an everyday dessert.
- Versatile – delicious on its own, or dressed up for special occasions.
💡 Love citrus desserts? Try our Orange Juice Cake or these Healthy Zucchini Brownies for another lighter twist.
Ingredients You’ll Need for olive oil dessert
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 1 cup | Use a light, fruity olive oil for best flavor |
| Large eggs | 3 | Room temperature for easier mixing |
| Granulated sugar | 1 ½ cups + 2 tbsp | Extra 2 tbsp for sprinkling on top |
| Vanilla extract | 2 tsp | Adds warmth and depth |
| Lemon juice | ½ cup | Freshly squeezed for brightness |
| Lemon zest | From 3 lemons | Intensifies citrus flavor |
| All-purpose flour | 2 cups | Provides cake structure |
| Baking powder | ½ tsp | Helps the cake rise |
| Baking soda | ½ tsp | Ensures light texture |
| Salt | 1 tsp | Balances flavors |
| Whole milk | 1 cup | Creates a tender crumb |
| Powdered sugar | Optional | For dusting after baking |
How to Make Low Lemon Olive Oil Cake (Step-by-Step)
Step 1: Preheat the Oven
Heat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the pan in foil to prevent leaks.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together olive oil, eggs, and sugar until smooth. Stir in vanilla extract, lemon zest, and lemon juice.
Step 3: Sift Dry Ingredients
In another bowl, sift together flour, baking powder, baking soda, and salt.
Step 4: Combine Wet and Dry
Add the dry mixture to the wet mixture in batches, alternating with the milk. Stir gently—don’t overmix—to keep the cake light.
Step 5: Bake the Cake
Pour the batter into the pan. Sprinkle 2 tablespoons of sugar evenly on top for a caramelized crust. Bake for 50–55 minutes, or until a toothpick comes out clean.
Step 6: Cool and Serve
Let the cake rest for 10 minutes before removing from the pan. Cool completely on a wire rack. Dust with powdered sugar, if desired.
Tips for the Best Lemon Olive Oil Cake
- Don’t use bitter olive oil – stick to mild or fruity varieties.
- Fresh lemon is key – bottled juice won’t have the same brightness.
- Check your oven – if the top browns too quickly, loosely cover with foil.
- Make it dairy-free – substitute whole milk with almond or oat milk.
- Serve with style – add whipped cream, fresh berries, or a drizzle of honey.
Low Lemon Olive Oil Cake vs. Traditional Lemon Cake
| Feature | Low Lemon Olive Oil Cake | Traditional Lemon Cake |
|---|---|---|
| Main Fat Source | Olive oil (heart-healthy monounsaturated fats) | Butter (higher in saturated fats) |
| Texture | Light, moist, tender | Dense and rich |
| Flavor Profile | Bright lemon with subtle fruity notes | Strong buttery base with lemon accent |
| Health Benefits | Lower in saturated fat, good source of Vitamin C | Higher in saturated fat, fewer healthy fats |
| Shelf Life | Stays moist longer thanks to olive oil | Can dry out faster |
| Dairy-Free Option | Easy—swap milk for almond/oat milk | Harder—requires replacing butter and milk |
| Best For | Everyday dessert, brunch, tea time | Special occasions, richer dessert cravings |
Variations to Try
- Glazed Lemon Olive Oil Cake – drizzle with a lemon glaze made of powdered sugar and lemon juice.
- Almond Lemon Olive Oil Cake – replace part of the flour with almond flour for a nutty texture.
- Herb-Infused Twist – add a pinch of thyme or rosemary to the batter.
- Citrus Blend – mix lemon zest with orange or lime zest for a layered flavor.
Nutrition Benefits (per slice, approx. 12 servings)
| Nutrient | Amount | Benefit |
|---|---|---|
| Calories | 310 kcal | A balanced, lighter dessert option |
| Total Fat | 15 g | Healthy fats from olive oil |
| Saturated Fat | 2 g | Lower than butter-based cakes |
| Carbohydrates | 40 g | Provides quick energy |
| Sugar | 22 g | Natural sweetness balanced with lemon |
| Protein | 4 g | Egg and milk add protein |
| Fiber | 1 g | From lemon zest and flour |
| Vitamin C | 12% DV | Boosted by fresh lemon juice |
| Calcium | 6% DV | Thanks to milk and flour |
| Iron | 5% DV | Supports energy and blood health |
Serving Suggestions
This cake is versatile and works in many settings:
- Serve plain with tea or coffee as an afternoon snack.
- Add fresh berries for a light summer dessert.
- Top with yogurt or whipped cream for a brunch centerpiece.
- Pair with ice cream for an indulgent finish.
FAQs About Lemon Olive Oil Cake
Can I use extra virgin olive oil?
Yes, but pick a light, fruity one. Strong oils can overpower the cake.
Can I substitute the milk?
Yes, almond or oat milk makes this a dairy-free option.
How should I store it?
Keep in an airtight container at room temperature for 3 days, or refrigerate for up to 5 days.
Can I freeze it?
Yes. Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I use extra virgin olive oil?
Yes, but pick a light, fruity one. Strong oils can overpower the cake
Conclusion
This Low Lemon Olive Oil Cake is everything you want in a dessert—zesty, moist, and effortlessly elegant. With its simple ingredients and foolproof method, it’s perfect for everyday baking or special occasions.
Whether you enjoy it as a light afternoon snack, a dinner party dessert, or a refreshing brunch treat, this cake is sure to become one of your go-to recipes.
For more citrus desserts, don’t miss our Orange Juice Cake or explore other wholesome ideas like these Healthy Zucchini Brownies.
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