Lemon Olive Oil Cake Delight

If you love citrusy desserts, this lemon olive oil cake is about to become your new favorite treat. It is shockingly moist, perfectly tangy, and has a bright lemon flavor thanks to real lemon juice, zest, and even a splash of limoncello. The olive oil gives it a unique richness without feeling heavy. Serve it dusted with powdered sugar for something simple, or pour on a lemon glaze for extra brightness.

This recipe came to the rescue at a family get-together when I needed a fast dessert with simple ingredients. The fragrance brought everyone to the kitchen before it was out of the oven.

Ingredients

• Flour: It forms the base and gives the cake structure. Use unbleached all purpose for the best crumb
• Baking powder and baking soda: Both provide lift and help the cake turn out fluffy. Look for fresh leaveners for best results
• Kosher salt: Balances the lemon and sweet notes. Make sure it is fine not coarse for even seasoning
• Large eggs: Bring richness and help bind the cake. Choose room temperature eggs for easier mixing
• Extra virgin olive oil: Keeps the cake moist while adding fruity flavor. Use a good quality oil with a pleasant aroma
• Whole milk: Adds moisture and a tender crumb. Whole milk makes the cake rich and soft
• Sugar: Sweetens everything and helps form a golden crust. Use regular granulated and a bit extra for coating the pan
• Lemon zest: Packs in intense lemon flavor. Use fresh lemons and wash before zesting
• Greek yogurt: Adds tang and helps keep the crumb moist and fluffy. Thick whole milk yogurt works best
• Lemon juice: Gives bright flavor and keeps things super fresh. Always use freshly squeezed for best results
• Limoncello: Optional but gives a little more lemony punch. Choose any mild lemon liqueur or extra juice if you do not have limoncello
• Optional sugar topping: Sprinkle on top before baking for a crisp sugary crust. Raw sugar works especially well for crunch
• Optional glaze or powdered sugar: Make a tangy lemon glaze or use powdered sugar for a classic Italian finish

Step-by-Step Instructions

Prepare the Pan:

Grease or spray a nine inch cake pan then dust with a thin layer of granulated sugar. This extra sugar helps give the cake a pretty sweet crust

Infuse the Sugar with Lemon:

Combine the sugar and zest in a bowl and rub them together with your fingers until fragrant. This saturates the sugar with lemon oil and is worth the extra minute

Mix the Dry Ingredients:

Whisk flour baking powder baking soda and salt in a large bowl. Set aside for later

Mix the Wet Ingredients Separately:

Blend eggs and olive oil by whisking until smooth. Add milk yogurt and limoncello whisking well. Stir in the sugar zest mixture and whisk until fully blended

Combine Wet and Dry:

Pour the wet blend into the bowl of dry ingredients. Whisk gently just until combined then give it about fifty good strokes. This step ensures everything is mixed without over beating

Fill and Top the Pan:

Pour the batter into the prepared cake pan. For a golden sugar top sprinkle two tablespoons of sugar over the batter for sparkle and crunch

Bake and Cool:

Bake at three hundred fifty degrees for forty to forty five minutes or until a toothpick comes out clean from the center. Place the cake on a rack and let it cool in the pan for at least fifteen minutes before turning out to cool completely

Choose Your Finish:

Serve as is for a crunchy top. Dust with powdered sugar for a classic look or whisk up a lemon glaze and pour it over the cooled cake for extra citrusy sweetness

Make the Glaze:

Mix powdered sugar lemon juice and a splash of milk with a pinch of salt in a bowl. Drizzle over the cooled cake and let it set before slicing

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You Must Know

The Greek yogurt in this recipe is a star. It gives each bite a delicate tang and ensures the cake stays soft and moist even days later. One time my son said it was the best lemon cake he had ever tasted and now requests it for all birthdays

Storage Tips

Wrap slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days. For longer storage keep in the fridge gently covered. It tastes great cold. If you use glaze let it set completely before wrapping to avoid sticking

Ingredient Substitutions

You can swap Greek yogurt for sour cream in equal amounts. If you have Meyer lemons go ahead and use them for a floral note. No limoncello? Use extra lemon juice or a splash of vanilla extract in its place

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Serving Suggestions

Enjoy this cake as an afternoon snack with espresso or serve alongside berries at brunch. For a fancy dessert offer with a scoop of vanilla gelato. The lemon glaze helps it pair beautifully with tea or coffee

A Slice of Italian Tradition

Lemon olive oil cakes have roots along the Mediterranean. The combination of fruity olive oil and citrus has been baked into Italian and even Spanish cakes for generations. This recipe reminds me of traveling along the coast and tasting bakery treats with strong lemon zing

Frequently Asked Questions

→ What type of olive oil works best?

Extra virgin olive oil offers deeper flavor and aroma, complementing the brightness of the lemon.

→ Can I use regular yogurt instead of Greek yogurt?

Greek yogurt creates a richer texture, but plain whole-milk yogurt can also be substituted if needed.

→ Do I have to use limoncello?

Limoncello adds a citrus boost but you may omit it or substitute with extra lemon juice for more tartness.

→ How do I achieve a moist crumb?

Carefully measure wet ingredients and don’t overbake; olive oil and yogurt help retain moisture.

→ What toppings suit this cake?

Finish with a classic lemon glaze, a dusting of powdered sugar, or a simple sugar crust for crunch.