Easy Italian Lemon Olive Oil Cake

If you’ve never tried baking with olive oil, don’t be intimidated! It’s a common method in Italian recipes, adding rich flavor and creating a soft, moist texture that you just can’t get with butter alone. This Italian olive oil lemon cake is one of my favorite olive oil-infused recipes, and thanks to the bright, citrusy flavor, it’s perfect for spring and summer. However, if I’m being honest, I serve it all year long. 

Made with twelve ingredients, two of which are just the toppings, I almost always have everything I need on hand. Then, I only need 10 minutes of prep time, and the oven does all the work. My kids often request this cake for birthdays and holidays, and I like to serve it for special Sunday dinners alongside meals like Braciole, Risotto, or Italian Wedding Soup. 

Ingredients and Notes

• Olive Oil - Instead of butter, canola oil, or vegetable oil, I use a pure olive oil (not extra-virgin olive oil) for the fat, creating an incredible, moist crumb. The light fruity taste of the olive oil pairs perfectly with the citrus flavor of the lemon. For the best-tasting cake, use a good-quality olive oil that is mildly flavored. Read more about different types of olive oil to make sure you are selecting the best one for this recipe.
• Lemon - I use both fresh lemon juice and lemon zest to infuse my cake batter with a bold, lemony flavor. When grating the zest, I always make sure to avoid getting any of the white pith, which can cause the cake to taste a little bitter. 
• Toppings - I love serving this cake sprinkled lightly with powdered sugar and fresh berries. They complement the lemon flavor and olive oil in the cake and make for a light, refreshing dessert. I’m partial to blueberries, blackberries, and strawberries, but any type of fresh berries can be used. Or, they can be omitted if you like.

Topping Ideas and Variations to Try 

• Toppings - For an extra special touch, I serve this cake with a dollop of freshly whipped cream, whipped mascarpone frosting, cream cheese frosting, or a drizzle of fresh strawberry puree.
• Orange - I’ve also tested an orange-flavored version of this cake by substituting the lemon juice and zest with orange juice and zest, and it’s just as tasty. 
• Nuts - I sometimes add ½ cup of chopped pistachios or almonds to the batter for added crunch.

How to Make a Moist Italian Lemon Olive Oil Cake Recipe

Prepare the pan - Grease a 9-inch cake pan or springform pan with butter (or coconut oil or dairy-free butter if needed), and sprinkle it with flour so that the whole pan is coated. I haven't tested it, but I believe a bundt pan would also work if needed. 

Combine the wet ingredients - Beat the eggs and sugar in a large bowl. With the mixer on low, drizzle in the olive oil and vanilla extract, and then whisk in the lemon zest and juice.

Sift the dry ingredients - In a separate bowl, sift together the all-purpose flour with the baking powder and salt. With the electric mixer on low speed, slowly add the flour mixture. Mix with the wet ingredients until they are combined.

Bake - Transfer the batter to the prepared pan, and bake until the top of the cake is golden brown and a toothpick comes out clean when inserted into the middle.

Cool - Let the cake cool slightly, and turn it out onto a wire rack to cool completely. Sprinkle the top with the powdered sugar, and serve with fresh berries.

Amanda’s Expert Tips

• Grease the pan well and dust it lightly with flour to prevent sticking. You can also use a parchment paper circle for extra insurance.
• Beat the eggs and sugar until pale and slightly thick—this helps aerate the batter for a lighter texture.
• Don’t overmix once you add the flour. Stir just until combined to keep the crumb soft and tender.
• Use a toothpick to check doneness. When it comes out clean and the top is lightly golden, the cake is ready.
• Let it cool completely before adding powdered sugar or berries to avoid melting or sogginess.

Make Ahead and Storage Instructions

This Italian lemon cake can be made up to 24 hours ahead of time. Cool the cake completely, wrap it tightly in plastic wrap, and store it at room temperature. At serving time, unwrap the cake, sprinkle it with powdered sugar, and serve with fresh berries.

Leftover cake will keep fresh at room temperature in an airtight container for 2-3 days. For the best results, I recommend storing the fresh berries separately from the cake.

The cake can also be frozen for up to 2 months. To do so, bake as normal, let the cake cool completely, wrap it tightly with plastic wrap, and transfer it to a sealable bag. To serve, thaw at room temperature, and add the powdered sugar and fresh berries. 

More Italian Dessert Recipes

If you loved this Italian Lemon Olive Oil Cake, check out these other Italian dessert recipes that I know you will love too!

• Fried Italian Zeppole - An easy, authentic dessert made with no kneading, rolling, or cutting. 
• Mini Lemon Cheesecake with Mascarpone - A bite-sized treat bursting with sweet lemon flavor. 
• Lemon Ricotta Cake - Moist, fluffy, and made from scratch.  
• Strawberry Panna Cotta Recipe - Smooth, creamy, fruit, and made with seven ingredients!