You’ll adore this light and elegant Lemon Olive Oil Cake (One Bowl). This simple Italian dessert yields a perfectly moist, tender crumb where the fruity richness of extra-virgin olive oil complements bright, fresh lemon for a balanced, Mediterranean-inspired cake. Made in one bowl, it’s an easy, low-fuss recipe that still looks and tastes impressive—ideal for weeknights, afternoon coffee, or casual entertaining.
Quick Look: Lemon Olive Oil Cake (One Bowl)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6 people
- Dietary: Vegetarian; can be dairy-free if made without yogurt
- Method: Oven-baked
- Technique: Whisk the wet ingredients together in one bowl, fold in dry ingredients, pour into a prepared pan, and bake until golden and set. Allow to cool before slicing.
- Flavor and Texture: Light and fragrant with a refreshing lemon note and a gentle richness from olive oil. Moist, tender, and delicate with a soft crumb.
Why This Cake Stands Out
This lemon olive oil cake is a classic example of how a few high-quality ingredients can produce outstanding results. The olive oil keeps the cake exceptionally moist and gives it a subtle, fruity depth, while fresh lemon zest and juice lend bright citrus lift. The crumb is soft and tender, striking a pleasant balance between rustic simplicity and refined flavor. It’s one of those desserts you can make quickly yet still present proudly at gatherings.
Because the recipe comes together in a single bowl, cleanup is easy and the method is approachable even for home bakers with limited time. Serve a slice with coffee or tea, dress it up with berries or whipped cream for guests, or simply enjoy it warm from the oven with a light dusting of powdered sugar.
Made With Amore,
“This lemon cake was so moist and very easy to make. The lemon glaze was perfect, don’t skip it!”
– TLS
Table of Contents
- Quick Look: Lemon Olive Oil Cake (One Bowl)
- Why This Cake Stands Out
- Simple Ingredients
- Variations & Substitutions
- How to Make Lemon Olive Oil Cake
- Lemon Olive Oil Cake (One Bowl) FAQs
- Serving Suggestions
- Recipe Tips
- More Italian Dessert Recipes
- Lemon Olive Oil Cake Recipe
Simple Ingredients
Use the best ingredients you can find—the flavor and texture benefit greatly from quality olive oil and fresh lemons.
- Extra-virgin olive oil: The star ingredient that gives the cake its moist texture and distinct flavor.
- Eggs: Provide structure and a light crumb.
- Granulated sugar: Balances the citrus and keeps the cake tender.
- Lemon juice & zest: Fresh lemon zest and juice give the cake its bright, aromatic flavor.
- Greek yogurt: Adds moisture and a pleasant tang; whole milk can be substituted.
See the recipe card below for full quantities and details.
Variations & Substitutions
- Oil options: If you prefer a more neutral taste, use avocado, canola, or grapeseed oil. Refined coconut oil works too and adds a faint hint of coconut.
- Different citrus: Swap lemon for orange or lime by substituting juice and zest to create a new citrus profile.
- Nuts: Add almond extract or toasted sliced almonds for a mild nutty aroma and texture contrast.
- Fruit additions: Fold in fresh berries such as blueberries, raspberries, or chopped strawberries for bursts of juicy sweetness.
How to Make Lemon Olive Oil Cake
This cake is made in one bowl and requires only a few simple steps. The method keeps the cake light and prevents overworking the batter.
- Preheat oven to 350°F (175°C). Grease a 9″ springform pan and line the bottom with parchment paper.
- Whisk eggs and sugar in a large bowl until thick and pale, about 3–4 minutes with an electric mixer (longer by hand).
- Slowly add the olive oil, whisking until incorporated. Stir in vanilla, lemon zest, and lemon juice.
- Sift the flour, baking powder, baking soda, and salt over the wet ingredients. Add about half, stir gently, then add the remaining dry ingredients.
- Fold in yogurt (or milk) and mix gently until just combined.
- Do not overmix—stir until no dry streaks remain. Pour batter into the prepared pan, tap to remove air bubbles, and bake.
Lemon Olive Oil Cake (One Bowl) FAQs
Yes, you’ll notice a mild olive oil character. Good extra-virgin olive oil contributes fruity, sometimes peppery notes that enrich the cake without overpowering it, especially when balanced with sugar, vanilla, and citrus zest.
Yes. Neutral oils such as avocado, canola, or grapeseed will work and give a subtler flavor. The texture will remain moist, but the signature olive oil nuance will be reduced.
Cool completely, then wrap tightly in plastic wrap or place in an airtight container. At room temperature, enjoy within a couple of days. Refrigerate up to a week; for longer storage, freeze well-wrapped for up to 2–3 months and thaw in the fridge.
Serving Suggestions
This cake is a lovely light dessert after rich main courses, or a pleasant companion to coffee or tea. Dress it up with fresh berries, a drizzle of simple lemon glaze, a dusting of powdered sugar, or a dollop of whipped cream. It also pairs nicely with other Italian sweets for a dessert spread.
My Pro Tips
Recipe Tips
- Room temperature ingredients: This ensures even mixing and a consistent rise.
- Measure accurately: Use proper measuring cups and spoons for reliable results.
- Mix gently: Overmixing develops gluten and can make the cake tough—stir just until combined.
- Check for doneness: Use a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool properly: Cool in the pan briefly, then transfer to a rack. Store well-wrapped to retain moisture.
More Italian Dessert Recipes
Ricotta Pie (Authentic Italian Recipe)
Best Sardinian Pardulas Recipe (Ricotta Cakes)
Easy Strawberry Tiramisu
Almond Biscotti (Classic Italian Recipe)
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Lemon Olive Oil Cake
Equipment
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Whisk
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Mixing bowls
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Hand mixer (optional)
Ingredients
- 1 cup extra virgin olive oil
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup lemon juice
- zest from 3 fresh lemons
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup plain Greek yogurt
- powdered sugar for dusting (optional)
- *You can substitute orange juice and zest to make an orange-scented version.
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9″ springform pan, line the bottom with parchment paper, and set aside.
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In a large bowl, whisk the eggs and sugar until the mixture is thick and pale, about 3–4 minutes with an electric mixer.
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Add the olive oil and whisk until incorporated. Stir in vanilla, lemon zest, and lemon juice.
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Sift the flour, baking powder, baking soda, and salt over the wet ingredients. Add half, stir gently, then add the remaining dry ingredients.
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Fold in the yogurt (or milk) and mix just until combined; avoid overmixing.
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Pour the batter into the prepared pan, tap to remove air bubbles, and bake 45–55 minutes until golden and fragrant. If the top browns too quickly, tent with foil.
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Let the cake cool in the pan for about 10 minutes, then remove from the springform and cool completely on a rack. Dust with powdered sugar or glaze if desired.
Optional Lemon Glaze:
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Whisk 1 cup powdered sugar with 2–3 tablespoons lemon or orange juice until smooth and pourable. Drizzle over the cooled cake and serve with fresh berries or whipped cream.
Notes
- Room temperature ingredients help the batter come together smoothly and bake evenly.
- Accurate measurements ensure consistent results—use proper measuring tools for dry and wet ingredients.
- Don’t overmix to keep the crumb tender; stir until combined.
- To test for doneness, insert a toothpick in the center; a few moist crumbs or a clean toothpick indicates readiness.
- Store well wrapped at room temperature for a couple of days or refrigerated for up to a week.
Nutrition
Carbohydrates: 85g
Protein: 11g
Fat: 39g
Nutrition information is an approximation.