Welcome to a sunny delight in cake form—our Lemon Olive Oil Cake. With each tender crumb infused with the vibrant essence of lemon and the subtle sophistication of olive oil, this dessert is a celebration of flavors that dance on your palate.

To begin, we blend together a cup of olive oil and three large eggs with a generous helping of granulated sugar, enriched with the warmth of vanilla extract. Adding to the citrus symphony, we introduce half a cup of freshly squeezed lemon juice and the zest from three lemons, infusing our batter with zesty brightness.

But the magic doesn’t stop there. With a touch of salt, a hint of baking powder, and a dash of baking soda, we ensure our cake rises to lofty heights while maintaining its tender texture. Folding in two cups of all-purpose flour with care, we create a base that’s both sturdy and delicate, ready to cradle the flavors of our creation.

To bring it all together, we gently incorporate a cup of whole milk, infusing our batter with richness and moisture. As the oven preheats, we pour our batter into a prepared pan, sprinkling the top with a final flourish of granulated sugar for a subtle crunch and a hint of sweetness.

After a blissful bake, our Lemon Olive Oil Cake emerges golden and fragrant, ready to be adorned with a dusting of powdered sugar, if desired. With each slice, savor the harmonious marriage of citrus and olive oil, a symphony of flavors that transports you to sun-drenched Mediterranean shores.

Lemon Olive Oil Cake


  • 9" springform pan


  • 1 cup olive oil (see notes about choosing an olive oil for this recipe)
  • 3 large eggs
  • 1 1/2 cups granulated sugar plus 2 tbsp for sprinkling the top
  • 2 tsp vanilla extract
  • 1/2 cup lemon juice
  • zest from 3 lemons
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups all purpose flour
  • 1 cup whole milk
  • powdered sugar for dusting optional


  • Preheat oven to 350F. Prepare a 9" springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.
  • In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
  • Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.
  • Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
  • Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.
  • Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.
  • Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.
  • When cool, dust the top with powdered sugar, if desired.

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