Name: Italian Lemon Olive Oil Cake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 cups all purpose flour (260 grams); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 1 ¼ cups granulated sugar; 3 large eggs; ¾ cup olive oil; 2 large lemons, zested and juiced (about ⅓ cup juice and 2 tablespoons zest); ¾ cup milk (2% or whole); Powdered sugar for dusting (optional)

If you’re craving a dessert that’s bursting with sunshine and simplicity, you’ve just landed in the right place. This Italian Lemon Olive Oil Cake Recipe is like a gentle hug from the Amalfi Coast—a moist, tender cake infused with bright lemon zest and the rich, fruity notes of quality olive oil. It’s perfectly balanced between refreshing citrus and luscious texture, making it an absolute joy to bake and even better to share with everyone you love.

Ingredients You’ll Need

The image shows an overhead view of various baking ingredients laid out on a wooden table with a red and white checkered cloth on the top right. There are three bright yellow lemons on the left side. Next to the lemons, a large clear glass bowl filled with white flour is placed near the top left corner. Below it, there are three small clear glass bowls, each with white powders of different textures - baking powder, salt, and possibly sugar. In the center, there is another clear glass bowl holding two raw eggs with yellow yolks. To the right, a medium clear glass bowl filled with white sugar is shown near the bottom. Above the sugar, there is a clear glass cup with a light brown liquid, probably oil. Finally, on the top right corner, a white round container with a white lid is placed, completing the arrangement. The whole setup is against a wooden background. Photo taken with an iphone --ar 4:5 --v 7

Here’s where the magic begins! The ingredients for this cake are straightforward yet incredibly thoughtful—each one plays a starring role in delivering that moist, flavor-packed bite. From the flour that gives structure, to the olive oil that adds silkiness, every element contributes to the cake’s irresistible character.

2 cups all purpose flour (260 grams): Provides the perfect foundation without weighing the cake down.
1 teaspoon baking powder: Helps the cake rise to a light and tender texture.
½ teaspoon baking soda: Works alongside baking powder to give just the right lift.
½ teaspoon kosher salt: Enhances all the sweet and citrus flavors.
1 ¼ cups granulated sugar: Sweetens without overpowering the fresh lemony notes.
3 large eggs: Bind the ingredients together and add richness.
¾ cup olive oil: The secret to moistness and that signature fruity depth.
2 large lemons, zested and juiced: Offers a vibrant burst of tartness and aroma.
¾ cup milk (2% or whole): Keeps the batter smooth and tender.
Powdered sugar for dusting (optional): For a delicate, elegant finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Italian Lemon Olive Oil Cake Recipe

Step 1: Preparing Your Pan and Dry Ingredients

First things first, preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch round springform pan with nonstick spray and line the bottom with a parchment paper round to ensure that your cake releases perfectly later. Next, whisk together your flour, baking powder, baking soda, and kosher salt in a bowl to evenly distribute all the leavening agents and salt, which will give your cake that flawless crumb and balance of flavors.

Step 2: Mixing the Wet Ingredients

In a large bowl, whisk the granulated sugar with the eggs and olive oil just until combined. Watching the golden olive oil swirl into the sugar and eggs is genuinely satisfying because it promises that moist and tender crumb we adore. Then add the freshly zested and juiced lemons. The fresh lemon juice will bring zesty brightness, while the zest adds aromatic oils that perfume the entire batter.

Step 3: Combining Wet and Dry Ingredients

Start folding in your dry ingredients in thirds, alternating with the milk in halves. This gradual mixing method keeps the batter smooth and prevents overworking the flour, which helps the cake stay light and delicate. In the end, your batter should be a luscious, pourable consistency that hints at the soft, supple cake it will become.

Step 4: Baking to Perfection

Pour the batter evenly into your prepared pan and place it on the center rack of the oven. Bake for about 60 minutes, but keep a close eye on it—if the top begins to brown too fast, gently tent it with foil. You’ll know it’s done when a toothpick inserted in the middle comes out clean. This slow baking lets the cake cook through without drying out, rewarding you with moistness in every bite.

Step 5: Cooling and Finishing Touches

Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, carefully run a sharp knife around the edges to loosen it, remove the springform collar, and let it cool completely. A light dusting of powdered sugar transforms it from charmingly rustic to elegantly inviting—just perfect for serving.

How to Serve Italian Lemon Olive Oil Cake Recipe

A round lemon cake sits on a white plate, its top dusted evenly with a light layer of powdered sugar creating a soft, snowy look. The cake's surface is smooth with a few cracks in the center showing its texture. To the right, there are four bright yellow lemons resting on a red and white checkered cloth. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cake is stunning on its own, but a few well-chosen garnishes will take it to the next level. Consider topping it with fresh lemon slices or curls of lemon zest for an eye-catching flourish. A dollop of mascarpone or whipped cream lightly sweetened with honey pairs beautifully, balancing the citrus tang and adding silky richness.

Side Dishes

If you want to build a full dessert experience, serve the cake alongside fresh berries like blueberries or raspberries. Their natural tartness pairs perfectly with the lemon’s brightness, and they bring a vibrant pop of color to your plate. For a more indulgent touch, a scoop of vanilla gelato or a drizzle of honey-infused yogurt makes a refreshing companion.

Creative Ways to Present

Thinking outside the box? Slice the cake into slender fingers and serve on a dessert platter for an elegant tea party. Alternatively, cut it into small cubes and skewer with fresh fruit for a portable, crowd-pleasing treat at gatherings. You could even turn it into a layered dessert by sandwiching slices with lemon curd and whipped cream!

Make Ahead and Storage

Storing Leftovers

Leftover Italian Lemon Olive Oil Cake keeps beautifully at room temperature when wrapped tightly with plastic wrap or stored in an airtight container. This ensures it stays moist and fresh for up to three days. If your kitchen is warm, refrigerating is fine, but be aware it might firm up slightly—just bring it back to room temperature before serving.

Freezing

This cake freezes wonderfully and is perfect for making ahead. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container or bag for up to 3 months. When you’re ready for a tasty treat, simply thaw overnight in the fridge for a fresh-from-the-oven taste without the work.

Reheating

To bring your cake slices back to life, warm them gently at 300 degrees Fahrenheit for about 5 to 7 minutes. You can also use a microwave, heating in 15-second bursts until just warm. The olive oil in the cake ensures it remains moist, so you’ll be rewarded with a soft, fragrant bite that tastes like it was just baked.

FAQs

Can I use a different type of oil instead of olive oil?

While other oils like vegetable or canola can work, olive oil imparts a unique fruity richness that’s key to this recipe’s character. For the authentic Italian Lemon Olive Oil Cake Recipe experience, use a good quality extra-virgin olive oil.

What kind of lemons are best for this cake?

Fresh, unwaxed organic lemons are ideal because you can safely use their zest without worrying about pesticides. Meyer lemons can add a sweeter, less tart flavor if you prefer a milder lemon taste.

Can I make this cake dairy-free?

Yes! Simply substitute the milk with your favorite plant-based milk like almond or oat milk. The texture might vary slightly, but the cake will still be moist and delicious.

Why does the recipe use both baking powder and baking soda?

Using both helps balance the acidity from the lemon juice. Baking soda neutralizes acid and encourages rising, while baking powder adds extra lift, creating the perfect light and tender crumb.

How do I know when the cake is fully baked?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, your cake is ready. Avoid overbaking to keep it moist and soft.

Final Thoughts

There’s something utterly special about the Italian Lemon Olive Oil Cake Recipe that makes it a staple to return to again and again. It’s bright, moist, and effortlessly elegant—a cake that’s as welcoming fresh from the oven as it is with a cup of afternoon tea. Trust me, once you try this recipe, it will become one of your favorite go-to desserts for any occasion. So go ahead, brighten your kitchen and your day with this simple masterpiece.

Italian Lemon Olive Oil Cake Recipe

Ingredients You’ll Need

How to Make Italian Lemon Olive Oil Cake Recipe