This Lemon Olive Oil Cake is brightened up with fresh and vibrant lemons making it perfect for brunch or dessert! It’s just 5-ingredients and 300 calories per serving, are you in love with this dessert yet?

Slice and serve another fresh, lemony dessert by baking Mary Berry’s Lemon Drizzle Cake! It’s deliciously tender with a slight crunch from the 2-ingredient lemon drizzle!

A slice of lemon olive oil cake on a pink plate on a yellow surface.

If you’re looking for a nice summery, vibrant treat that’s light in texture, flavor, and calories then look no further than this Lemon Olive Oil Cake! And even if you weren’t looking – you’ll be more than happy that you found this recipe!

Lemon Olive Cake is the perfect after-dinner treat that doesn’t sit heavy in the belly! The cake itself is light in flavor with a hint of fresh-squeezed lemon juice and zest.

Yet is just the right amount of sweetness to hit the spot! Making it a dessert you can indulge in without feeling guilty!

Table of Contents

What To Expect With This Easy Lemon Olive Oil Cake

Taste: Since fresh lemon juice and lemon zest are used in this cake every bite is filled with the best fresh lemony flavor! Just before you pop the cake batter in the oven to bake it gets a sprinkle of sugar. This gives the cake a sweet, slight crunch!

Texture: Olive oil cakes are very light and fluffy yet have a tougher crust. Making this cake a cross between chiffon and an angel food cake. You’ll love the way the crust cracks during baking, giving it a nice rustic finish!

Ingredients to make lemon olive oil cake on a yellow surface.

Helpful Tips When Making This Lemon Cake

One of the reasons this cake has a tender, light crumb is because the recipe calls for cake flour! Making it essential that you use cake flour and not all-purpose flour.
Be sure not to beat the dry ingredients into the wet ingredients when following the recipe instructions. Doing so will result in a dense cake and that’s not the texture we’re aiming for!
To easily remove the cake from the springform pan for serving you’ll want to take a minute to properly prep it! The parchment paper coupled with drops of olive oil makes for a perfectly prepared pan to do so.
I chose to use Extra Virgin olive oil in this recipe, but you could also use regular olive oil.
Fresh lemon juice and lemon zest are best! There’s a big difference in lemon flavor between freshly squeezed juice, lemon extract, and store-bought lemon juice.
Make sure to use an 8-inch springform pan for best results, a 10-inch pan is much too big.

Step by step photo collage showing how to make lemon olive oil cake.

How To Serve & Enjoy!

I’ve found that this Olive Oil Lemon Cake is best when served at room temperature. And with lots of tasty toppings options!

I like to arrange fresh toppings such as raspberries, strawberries, blueberries, and fresh mint leaves on the cake. Then serve it with a sprinkle of powdered sugar and/or a dollop of light, fluffy, homemade whipped cream.

When I really want to dress this cake up, I’ll also make some candied lemon slices! The edible slices make for a fun touch and take just 15 minutes to prep a batch!

For easier prep, you can even make the cake up to one day ahead of time! Then simply add the toppings at the last minute for peak taste and freshness!

Storage Instructions

You can store this Lemon Olive Oil Cake at room temperature for 2 to 3 days. Or in the refrigerator in an airtight container for 4 to 5 days.

Another Italian cake you might enjoy is this Lemon Ricotta Cake!

A slice of lemon olive oil cake on a plate topped with cream and berries.

Is There A Substitute For Cake Flour?

To make a cake flour substitute you can use all-purpose flour and cornstarch. Take one cup of the flour and remove 2 tablespoons from it. You can place the 2 tablespoons back in the flour bag since you won’t need it.

Then add 2 tablespoons of cornstarch to the remaining flour. Sift this mixture together three times and then it’s ready to use in this recipe.

If you don’t have a sifter, you can whisk the 2 ingredients together by hand or in a stand mixer using the whisk attachment.

Can I Use Other Citrus In This Olive Oil Cake Recipe?

Yes, you can swap the lemon zest and lemon juice out for another citrus. This recipe was originally published as a grapefruit recipe and was absolutely delicious!

What Else Can I Use To Bake This Cake In If I Don’t Have A Springform Pan?

No problem, you can just use a 9-inch cake pan or a deep 8-inch cake pan. Just be sure to properly prepare the round cake pan with parchment paper and olive oil.

Overhead photo of lemon olive oil cake topped with berries and candied lemons on a yellow surface.

There’s always room at the table for a vibrant lemony treat like this Olive Oil Lemon Cake! These are my other lemon-flavored desserts that are just as deliciously vibrant as this one!

Easy Lemon Sheet Cake – Made with a doctored-up boxed cake mix and a 3-ingredient lemon glaze!
Sansa’s Lemon Cakes – Separates into 3 different tasty textured layers as the cake bakes!
Meyer Lemon Meringue Slab Pie – Includes helpful tips to create the perfect billowy meringue!
Lemon Tart – Homemade lemon filling rests in a sweet shortbread crust!
Rich Lemon Cheesecake Crepes – The perfect recipe for brunch that cooks up in just 10 minutes!

Let’s Connect!

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!

This post was originally published in January 2015 as a grapefruit-flavored cake. It was updated in July 2022 as lemon, but any flavor citrus can be used.

4.94 from 15 votes (8 ratings without comment)

Lemon Olive Oil Cake