Lemon Olive Oil Cake

This Lemon Olive Oil Cake is brightened up with fresh and vibrant lemons making it perfect for brunch or dessert! It’s just 5-ingredients and 300 calories per serving, are you in love with this dessert yet?

Slice and serve another fresh, lemony dessert by baking Mary Berry’s Lemon Drizzle Cake! It’s deliciously tender with a slight crunch from the 2-ingredient lemon drizzle!

What To Expect With This Easy Lemon Olive Oil Cake

If you’re looking for a nice summery, vibrant treat that’s light in texture, flavor, and calories then look no further than this Lemon Olive Oil Cake! And even if you weren’t looking – you’ll be more than happy that you found this recipe!

Lemon Olive Cake is the perfect after-dinner treat that doesn’t sit heavy in the belly! The cake itself is light in flavor with a hint of fresh-squeezed lemon juice and zest.

Yet is just the right amount of sweetness to hit the spot! Making it a dessert you can indulge in without feeling guilty!

Ingredients For Lemon Olive Oil Cake

• Cake Flour
• Lemon Zest
• Lemon Juice
• Egg Yolks
• Extra Virgin Olive Oil
• Egg Whites
• Granulated Sugar
• Whipped Cream
• Candied Lemons
• Fresh Berries
• Fresh Mint

The Magic Of Cake Flour!

In this recipe, we use cake flour to create a cake with a light, soft, and fluffy crumb. Since cake flour has a lower protein content, it produces less gluten, yielding the texture we’re aiming for!

If you don’t have cake flour on hand, you can whip up a cake flour substitute with just 2 ingredients in 5 minutes or less.

To make a cake flour substitute you can use all-purpose flour and cornstarch. Take one cup of the flour and remove 2 tablespoons from it. You can place the 2 tablespoons back in the flour bag since you won’t need it.

Then add 2 tablespoons of cornstarch to the remaining flour. Sift this mixture together three times and then it’s ready to use in this recipe.

If you don’t have a sifter, you can whisk the 2 ingredients together by hand or in a stand mixer using the whisk attachment.

How To Make Lemon Olive Oil Cake

1. Preheat the oven and line a springform pan with parchment paper. Add drops of olive oil to a paper towel and then rub down the sides of the pan with it.
2. Grate the lemon zest into a bowl with the cake flour, then stir the two together and set it aside.
3. Beat the granulated sugar and the egg yolks together until the mixture becomes pale and creamy.
4. Slowly add the olive oil and lemon juice into the sugar mixture at a reduced mixer speed. Then beat until just combined.
5. Fold in the flour by hand using a wood spoon or spatula.
6. Beat the egg whites in a new bowl until they become foamy.
7. Add granulated sugar slowly while continuing to beat on high until stiff peaks form.
8. Mix a portion of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites by hand.
9. Pour the lemon cake batter into the prepared pan and then lightly tap the pan on the counter to remove any air bubbles.
10. Sprinkle the top of the batter with granulated sugar.
11. Bake the Olive Oil Cake until it becomes puffy and golden brown.
12. Cool the cake in the pan and then run a paring knife around the edge of the pan and remove the sides and bottom to let the cake finish cooling.
13. Serve the cooled cake with whipped cream, candied lemons, fresh berries, and mint. Enjoy!

How To Serve & Enjoy Lemon Olive Oil Cake

I’ve found that this Olive Oil Lemon Cake is best when served at room temperature. And with lots of tasty toppings options!

I like to arrange fresh toppings such as raspberries, strawberries, blueberries, and fresh mint leaves on the cake. Then serve it with a sprinkle of powdered sugar and/or a dollop of light, fluffy, homemade whipped cream.

When I really want to dress this cake up, I’ll also make some candied lemon slices! The edible slices make for a fun touch and take just 15 minutes to prep a batch!

Prep Lemon Olive Oil Cake Ahead Of Time!

For easier prep, you can even make the cake up to one day ahead of time! Then simply add the toppings at the last minute for peak taste and freshness!

Storage Instructions

You can store this Lemon Olive Oil Cake at room temperature for 2 to 3 days. Or in the refrigerator in an airtight container for 4 to 5 days.

More Lemon-Flavored Dessert Recipes:

• Easy Lemon Sheet Cake – Made with a doctored-up boxed cake mix and a 3-ingredient lemon glaze!
• Sansa’s Lemon Cakes – Separates into 3 different tasty textured layers as the cake bakes!
• Meyer Lemon Meringue Slab Pie – Includes helpful tips to create the perfect billowy meringue!
• Lemon Tart – Homemade lemon filling rests in a sweet shortbread crust!
• Rich Lemon Cheesecake Crepes – The perfect recipe for brunch that cooks up in just 10 minutes!

This post was originally published in January 2015 as a grapefruit-flavored cake. It was updated in July 2022 as lemon, but any flavor citrus can be used.