Lemon olive oil cake is a light and refreshing summer cake. It boasts the perfect amount of lemon flavor and has a unique subtle note of richness from the olive oil.
Summer is the time when I crave delicious lemony desserts that reflect the bright and happy feeling of the season. Sourdough lemon poppy seed muffins, sourdough lemon cake, and fermented lemonade are a few sweet treats we can’t get enough of during these warmer months.
This lemon olive oil cake is another dessert that is perfect for this time of year. It’s light and refreshing and has a unique savory note from the olive oil that makes it feel extra special. Top it with fresh berries and whipped cream for a dessert that everyone will love. This perfect cake is about to be your new go-to recipe for any summer get together or special occasion.
Why You’ll Love This Recipe
Bright flavor – There is nothing better than bright, fresh lemon flavor in a summer dessert. This cake delivers on that citrus flavor wonderfully and satisfies the craving every time!
One bowl – This is an extremely easy cake to make, and is made even easier because it’s a one bowl recipe! This cake is the best of both worlds, a perfect treat with minimal cleanup.
Simple – I love recipes made with whole food simple ingredients that you can feel good about, and this one checks that box!
Ingredients
Lemons – Fresh lemon zest and fresh lemon juice are essential for the best results in flavor. I like to use organic lemons when possible since the zest is being used.
Olive oil – Since the olive oil flavor comes through in this cake, it is important to use high quality extra virgin olive oil.
Almond extract – Pure vanilla extract can be used in place of almond extract if you prefer that flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
- 8 inch round cake pan
How to Make Lemon Olive Oil Cake
Step 1: In a large bowl, combine the sugar and lemon zest, rubbing them together with your fingers to release the oils.
Step 2: Whisk in the olive oil, eggs, lemon juice, and almond extract until smooth.
Step 3: Add the flour on top of the wet mixture. Sprinkle the baking powder, baking soda, and salt over the flour, then fold everything together just until smooth—do not over mix.
Step 4: Pour the cake batter into a pan lined with parchment paper and tap it gently on the counter to release any air bubbles. Bake for 45 – 50 minutes at 350 degrees Fahrenheit, or until a cake tester comes out of the middle of the cake with a few moist crumbs.
Step 5: Let the cake cool completely in the pan or on a wire rack.
Step 6: Dust with powdered sugar and serve as-is, or with whipped cream or vanilla ice cream.
Tips
- Line the bottom of an 8-inch round cake pan with parchment paper and lightly oil the sides before adding the cake batter.
- Be sure to zest only the yellow surface part of your lemons to avoid a bitter tasting zest.
- Be careful to gently mix the batter just until no dry streaks remain. This is crucial to achieving a tender cake.
- Slowly incorporate the olive oil into the wet mixture to be sure it mixes in and emulsifies properly.
Recipe FAQs
This bright cake is moist, tender, and not too sweet. It has a fresh lemon taste with floral notes from the almond extract and subtle notes of savory richness from the olive oil.
This lemon cake recipe is delicious on its own, but is elevated even further with toppings like fresh fruit, lemon curd, or freshly whipped cream.
Extra-virgin olive oil that is the highest quality you can find is the best choice for baking.
More Dessert Recipes from the Farmhouse
- How To Make The Best Strawberry Cheesecake
- Sourdough Bundt Cake
- Easy Hand Pies
- Homemade Pop Tarts
- Earl Grey Cake
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy One Bowl Lemon Olive Oil Cake Recipe
Equipment
- 1 8 inch round cake pan
Ingredients
- 1 1/4 cup white sugar
- zest from two lemons
- 3/4 cup good quality olive oil
- 2 large eggs
- 1 egg yolk
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon almond extract
- 1 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 2 tablespoons powdered sugar/ icing sugar, for dusting the finished cake
Instructions
- Preheat the oven to 350 degree Fahrenheit. Line the bottom of an 8-inch round cake pan with parchment paper and lightly oil the sides.
- In a large bowl, combine the sugar and lemon zest, rubbing them together with your fingers to release the oils. Whisk in the olive oil, eggs, lemon juice, and almond extract until smooth.
- Add the flour on top of the wet mixture. Sprinkle the baking powder, baking soda, and salt over the flour, then fold everything together just until smooth—do not over mix.
- Pour the cake batter into the prepared pan and tap it gently on the counter to release any air bubbles. Bake for 45 – 50 minutes, or until a cake tester comes out of the middle of the cake with a few moist crumbs.
- Let the cake cool completely in the pan or on a wire rack.
- Dust with powdered sugar and serve as-is, or with whipped cream or vanilla ice cream.
Notes
- Please double check amounts when using the multiplying feature in the recipe card.
- Be sure to zest only the yellow surface part of your lemons to avoid a bitter tasting zest.
- Be careful to gently mix the batter just until no dry streaks remain. This is crucial to achieving a tender cake.
- Slowly incorporate the olive oil into the wet mixture to be sure it mixes in and emulsifies properly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
