Dreamy Lemon Olive Oil Cake

If you’re into zesty sweets, you’ll totally dig this lemon olive oil cake. It’s super soft, a little tart, and has that pop of bright lemon thanks to real juice, fresh zest, plus a splash of limoncello. Olive oil gives it a deep flavor but never makes it heavy. Dust with powdered sugar for something easy, or go wild and drizzle a lemon glaze for extra zing.

I whipped this up for my family when I needed a quick dessert using what was on hand. The smell had everyone gathering in the kitchen even before it came out of the oven.

Lively Ingredients

• Optional glaze or powdered sugar: Go with a bright lemon glaze or keep it simple and use powdered sugar for that classic Italian touch
• Optional sugar topping: Sprinkle on raw sugar right before baking for that extra crunchy top
• Limoncello: It’s optional! If you want even more lemon punch, use this or swap for extra juice or a bit of lemon liqueur
• Lemon juice: Brings that fresh snap to the cake, so go for juice squeezed right from a lemon
• Greek yogurt: Amp up that creamy tang and keep each bite moist and fluffy—use full-fat yogurt if you can
• Lemon zest: Adds a knockout blast of lemon flavor; grab fresh lemons, scrub, then zest
• Sugar: Gives a kiss of sweetness and that golden outside. Stick with white sugar and maybe use a little more for your pan
• Whole milk: Extra moisture and helps the crumb stay tender—reach for whole milk if possible for a soft cake
• Extra virgin olive oil: Brings fruity depth and keeps things from drying out. Pick one that tastes and smells fresh
• Large eggs: Make everything rich and help hold the cake together. Let them warm up a bit before using, mixing’s easier
• Kosher salt: Evens out the sweet-and-lemon duo. Use fine salt for even taste all over
• Baking powder and baking soda: Both make the cake light and fluffy. Fresh leaveners make a difference here
• Flour: The cake’s backbone, giving it form. Standard all-purpose does the trick for a tender slice

Effortless Steps

Make the Glaze:

Grab a bowl and mix some powdered sugar, a little milk, a splash of lemon juice, and just a pinch of salt. Drizzle over the cooled cake and let it chill till it sets.

Pick Your Topping:

You can keep it breezy and serve it plain or do a classic dusting of powdered sugar. For big citrus fans, pour the glaze over the cake once it's cooled so it soaks up all that lemon love.

Bake and Cool:

Pop it into a 350-degree oven for about forty to forty-five minutes. You’ll know it’s done when a toothpick comes out clean. Cool in the pan at least fifteen minutes before turning out onto a rack so it doesn’t fall apart.

Pour and Sprinkle:

Pour the batter into your sugared pan. Top with two tablespoons of sugar if you want that crunch and sparkle after baking.

Mix It Up:

Combine the egg-oil mixture with the lemony sugar and mix till it’s smooth. Pour into the dry stuff and give it about fifty easy stirs—don’t go overboard mixing or it’ll get tough.

Blend the Wet Ingredients:

Whisk eggs and olive oil together until they’re super smooth, then stir in milk, yogurt, and the limoncello. Scoop in that lemon-sugar and whisk again until it all comes together nicely.

Get the Dry Mixed:

In a big bowl, whisk together flour, baking powder, baking soda, and salt. Leave it aside for now.

Lemon Up Your Sugar:

Dump the sugar and zest in a bowl, then use your hands to really work them together until they smell amazing. It’s just a minute but pumps up the lemon flavor big time.

Get the Pan Ready:

Spray or grease a nine-inch pan, then sprinkle in a thin layer of sugar until it coats the bottom and sides for a sweet, crisp finish after baking.

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You Gotta Know

The unsung hero here is Greek yogurt—it gives the cake a little zing and keeps it moist for days. My kid once swore this was his favorite lemon treat ever and now asks for it at every birthday.

Smart Storage

Wrap leftovers tight in plastic or stash in a container that seals well. Leave on the counter up to three days or put in the fridge if you want it to last even longer. It’s actually tasty cold, too. Glazing? Make sure it’s set before you wrap so it doesn’t get sticky and messy.

Easier Ingredient Swaps

No Greek yogurt? Sour cream works just as well instead. If you’ve got Meyer lemons, toss them in for an extra fragrant pop. No limoncello nearby? Just use a bit more lemon juice or add a splash of vanilla for that sweet touch.

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Ways to Serve

Have a slice alongside your coffee break or brunch with berries. Make it a show-stopper by adding vanilla gelato on the side for dessert. The lemon glaze makes it perfect with a warm cup of tea or coffee, too.

Rich Mediterranean Taste

Lemon olive oil cakes have been a thing all over the Mediterranean for ages. That combo of olive oil’s fruity flavor plus sharp lemon is classic in Italian and Spanish desserts. This reminds me of wandering coastal towns and getting bakery treats so packed with lemon you can almost taste the sunshine.

Common Questions

→ What's the best olive oil to use?

Go for extra virgin olive oil if you want deeper flavor and aroma. It really matches the lemony kick.

→ Can I swap in regular yogurt for Greek yogurt?

Greek yogurt makes the crumb feel richer, but you can use whole-milk plain yogurt if that’s what you have.

→ Is limoncello a must?

Limoncello gives a big lemon vibe, but you can skip it or just use extra lemon juice for more tartness.

→ How can I keep it extra soft inside?

Measure the wet ingredients right and try not to overbake. Olive oil plus yogurt means the cake stays nice and moist.

→ What are some fun toppings?

Try a simple lemon glaze, a bit of powdered sugar, or sprinkle on sugar for a sweet crunch up top.