ItalianDessert

Lemon Olive Oil Cake

A tender, golden lemon olive oil cake made with Olea Reserve High Phenolic Extra Virgin Olive Oil. Its peppery finish softens in the oven and leaves a cake that stays moist for days. Simple enough for a Tuesday, pretty enough for a birthday.

No ratings yet

Servings

10

Prep Time

15 minutes

Cook Time

45 minutes

Calories

335

Author

Kristina DeRolf

Cook Mode

Ingredients

1 ¾ cups (220 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200 g) sugar
Zest of 1 lemon, plus 2 tbsp juice
3 large eggs, room temperature
¾ cup Olea Reserve High Phenolic Extra Virgin Olive Oil, plus more for the pan
¾ cup whole milk, room temperature
Powdered sugar, for dusting (optional)

Directions

Heat the oven to 350°F. Oil a 9-inch round cake pan and line the bottom with parchment.
Whisk the flour, baking powder, baking soda and salt in a bowl.
In a large bowl, rub the lemon zest into the sugar with your fingers. Whisk in the eggs until pale and thick, about 1 minute.
Slowly stream in the olive oil while whisking, then whisk in the milk and lemon juice.
Fold in the dry ingredients until just combined.
Pour into the pan and bake 40 to 45 minutes, until golden and a toothpick comes out clean.
Cool 15 minutes in the pan, then turn out onto a rack. Dust with powdered sugar before serving.

Article: Lemon Olive Oil Cake

Share

Prev Next

Nov 6, 2026Desserts

Lemon Olive Oil Cake

Name: Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10
Cuisine: Italian
Ingredients: 1 ¾ cups (220 g) all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup (200 g) sugar; Zest of 1 lemon, plus 2 tbsp juice; 3 large eggs, room temperature; ¾ cup Olea Reserve High Phenolic Extra Virgin Olive Oil, plus more for the pan; ¾ cup whole milk, room temperature; Powdered sugar, for dusting (optional)

A tender, golden lemon olive oil cake made with Olea Reserve High Phenolic Extra Virgin Olive Oil. Its peppery finish softens in the oven and leaves a cake that stays moist for days. Simple enough for a Tuesday, pretty enough for a birthday.

It's a pantry staple. It's a gift. It's an experience. Same bottle.

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina