Dreamy Lemon Olive Oil Cake

If you’re all about lemony sweets, you’re gonna flip for this bright and super moist lemon olive oil cake. It’s wildly soft, tangy in the best sort of way, and seriously lemony—loads of zest, real lemon juice, even a splash of limoncello if you’ve got it. Olive oil makes it rich but light, not heavy at all. Serve dusted with powdery sugar for a quick finish, or pour on a zingy lemon glaze if you want even more citrus punch.

This one saved the day at a last-minute family hangout when we needed dessert, fast, with stuff already in my kitchen. The smell had everyone hanging around before it even finished baking.

Key Ingredients

• Lemon juice: Squeezed fresh for that zippy, bold flavor. Can’t beat using a real lemon here
• Limoncello: If you’ve got this lemon liqueur handy, it makes the lemon vibes bigger. More juice or even a splash of vanilla works if not
• Greek yogurt: Tangy and thick, this helps lock in moisture and makes every bite fluffy. Use whole milk if you can find it
• Lemon zest: Zest gives the most lemon punch. Only do this with clean, fresh lemons
• Flour: All-purpose, unbleached if you can, for tender crumb and structure
• Whole milk: Makes it soft and helps give a rich texture
• Large eggs: Adds body, brings it together. Pull ‘em out early to warm up
• Extra virgin olive oil: The secret to moisture and a fruity finish. Splash in a good one—it really shines here
• Sugar: White, granulated kind. Sweetens and adds a golden top. Sprinkle a little inside your pan for extra crunch
• Kosher salt: Fine, not chunky—makes tang and sweetness pop
• Baking soda and baking powder: Both help the cake puff and stay soft. Fresh is best so it really works
• Optional sugar sprinkle: Shake some coarse sugar on top before baking for a crispy sweet crunch
• Optional glaze or powdered sugar: Drizzle a lemony glaze or dust with powdered sugar for a sunny bakery look

Simple Steps to Make It

Make Your Glaze:

Whisk powdered sugar, fresh lemon juice, a splash of milk, and a pinch of salt till smooth. Pour it on once the cake’s cool and let it set up before you slice

Add Your Finishing Touch:

Keep it plain for a sweet crunch, sieve on some powdered sugar if that’s more your style, or drizzle with glaze if you want it extra lemony and fancy

Bake and Let It Chill:

Pop in the oven at 350 degrees for about 40 to 45 minutes until a toothpick pulls out clean. Cool in the pan on a rack at least 15 minutes, then flip out and let it cool all the way

Fill Your Pan and Top:

Pour your batter into the prepped pan, and for a sparkly crunchy top, cover the batter with a couple spoons of sugar

Fold It Together:

Pour your wet mix into your dry. Whisk gently—about fifty strokes max—just until it comes together. Don’t go overboard or it’ll be tough

Combine the Wet Stuff:

Whisk eggs and olive oil until it’s glossy. Add milk, Greek yogurt, and limoncello (or swap). Tip in your lemon zest sugar and blend it all in

Mix Dry Add-Ins:

In a huge bowl, stir flour, baking powder, baking soda, and salt. Set aside till later

Sugar Gets Zesty:

Combine your sugar and lemon zest, rub together using your fingertips till it smells crazy good. Makes the cake extra lemony

Get Your Pan Ready:

Spray or butter a nine inch cake pan and shake in some sugar to cover the surface for a sweet crunch

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Good To Know

Greek yogurt is what really takes this cake over the top. It brings the perfect bit of tang and ensures the cake’s still tender even after a couple of days. True story—my kid once told me it’s the best lemon cake ever and he’s asked for it at every birthday since

How To Store It

Wrap up slices snug in plastic or pop in an airtight container and leave at room temp for up to three days. Want to keep them longer? Stash in the fridge, just loosely covered—they’re tasty chilled too. Glazing it? Let it firm up before wrapping so it doesn’t get sticky

Swaps That Work

Sour cream is a straight swap for Greek yogurt. Meyer lemons make it fragrant and sweeter if you’re lucky enough to have them. No limoncello? Just toss in a bit more lemon juice or use vanilla instead

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How To Serve

Perfect for an afternoon break with espresso, or try it with berries and coffee at brunch. For a dessert treat, scoop some vanilla gelato alongside. Glazed version is great with any hot drink

A Taste of the Mediterranean

Lemon olive oil cakes have a long history around the Mediterranean. Italian and even Spanish bakers have mixed citrus and olive oil forever. Every bite takes me back to road trips along the coast, popping into pastry shops for a slice with true lemon zing

Common Questions

→ Which olive oil should I pick?

Grab extra virgin olive oil for a deeper taste and bold aroma. It matches up perfectly with all that lemon punch.

→ Is Greek yogurt a must or can I swap it?

Greek yogurt gives things a creamy, thick feel, but you can absolutely swap in whole-milk regular yogurt if you’ve got that instead.

→ Can I skip limoncello?

Limoncello pumps up the citrus flavor, but you don’t need it. Just toss in a little extra lemon juice to keep things tangy.

→ How do I make sure the cake stays soft?

Careful measuring and not leaving it too long in the oven is key. Using yogurt and olive oil keeps the cake moist and soft.

→ What’s good for the topping?

Try a powdered sugar sprinkle, a quick lemon glaze, or even a crispy sugar topping—whatever you like best.