Italian Lemon Olive Oil Cake is fluffy, light, and very soft! It is made with olive oil, and plenty of fresh lemon juice and zest. A simple and complex in flavor cake that is great for an afternoon coffee or tea break. The perfect cake to make for any occasion.
Full of zesty lemon flavor and hints of floral from the olive oil. This dairy-free lemon olive cake could also be made in a springform pan. It truly is a no-fuss recipe and your house smells amazing while you're baking this delicious Italian cake away.
My adoration of Bundt cakes goes far and deep. My adoration for lemon desserts (and in savory recipes) also is very serious! I do not like to use lemon extract. I prefer FRESH lemon, and this cake is tart and bursting with citrus in every bite.
If you’ve been following my blog since the beginning, you may know that I've been obsessed with Bundt cakes for quite some time! I even had a group of bakers baking different Bundts with me every month!
Make this Italian lemon cake with olive oil for company, or your family (or even for just yourself!). There is nothing wrong with making yourself a fabulous Bundt cake...I'm sure you deserve it!
Three (yes, 3!!) whole lemons are used. First, you zest the lemon. Then you cut them, and squeeze out all the juice. No need for any lemon extract...I promise you!
Originally published January 2023 and updated April 2024
Jump To
- 💖Why you'll love this lemon olive oil cake
- What is an olive oil cake?
- Does this cake taste like olive oil?
- 🛒 What ingredients are in a lemon olive oil Bundt cake?
- 🍽️How to make a lemon olive oil cake?
- Tips for making the best lemon Bundt cake
- ☑️ Lora's Tips
- How to store this Bundt cake?
- Can I freeze lemon olive oil cake?
- More lemon dessert recipes:
- 📖 Recipe
- Easy Italian Lemon Olive Oil Cake
💖Why you'll love this lemon olive oil cake
- Perfect Balance of Flavors: The use of extra virgin olive oil ensures the cake is flavorful without being overly oily or dominated by the olive taste, creating a delightful balance in every bite.
- Velvety Texture: A mixture of olive oil and mild vegetable oil makes this cake super soft and moist, enhancing the overall sensory experience.
- Citrus Aroma: With the addition of freshly squeezed lemon juice and lemon zest, this cake offers a vibrant burst of citrus that perfectly complements the olive oil's richness.
- Vanilla and Citrus Fusion: The fresh citrus paired with pure vanilla extract results in a delicious flavor combo, adding complexity and depth to the cake's profile.
- Simple Preparation: Using a large mixing bowl, the oil cake recipe is straightforward and easy to follow, making it accessible for bakers of all skill levels.
- Ideal Size and Presentation: Baked in an 8-inch round cake pan, this lemon olive oil cake is the perfect size for gatherings and displays beautifully on any table.
What is an olive oil cake?
In Italy, you could end up calling this a ciambellone. Since a "ciambella" is a ring. And I do actually have the big Italian ring pan. I couldn't find it at the moment and ended up using my favorite Bundt pan.
An olive cake is baked with olive oil instead of butter (or margarine). During olive harvest in Italy, you'll find fabulous cakes made with fruity olive oil in the place of butter.
Does this cake taste like olive oil?
- Depending on which sort of olive oil you use. If you use an expensive extra-virgin, it will have a strong and fruity olive oil flavor.
- Use a mild flavored olive oil like "regular" olive oil, and it will be hard to detect the flavor.
- In case you are looking to have a very distinct and strong olive flavor, go ahead and use an extra virgin olive oil.
- If you aren't into the flavor of olive oil at all, you could use a neutral cooking oil in its place. I have a strong extra-virgin olive oil so I did use less and a regular olive oil (to equal one cup). You could also use vegetable oil with the extra-virgin olive oil.
- Since there is a the addition of fresh lemon juice and zest, the cake does not have an overpowering olive oil flavor.
🛒 What ingredients are in a lemon olive oil Bundt cake?
Here is all you'll need to make this delicious cake (full printable recipe below):
- All-purpose Flour: Forms the structure of the cake, providing necessary gluten.
- Baking Powder and Baking Soda: Leavening agents that help the cake rise and become fluffy.
- Sea salt: Enhances and balances the flavors of the other ingredients.
- Granulated sugar: Adds sweetness, helps in structure, and promotes a golden crust.
- Olive Oil : Moistens the cake, adds a tender texture, and imparts a subtle fruity flavor.
- Eggs: Bind the ingredients, contribute to structure, and enrich the texture.
- Pure vanilla extract: Adds a warm, floral note that complements the olive oil and lemon flavors.
- Lemon Zest: Provides a concentrated burst of fresh, citrus flavor.
- Milk (or Dairy-Free Alternative): Moistens the batter, ensuring smooth mixing and a soft crumb.
🍽️How to make a lemon olive oil cake?
Gather up all your ingredients. Prep your cake pan. I used a large Bundt pan. You could use springform pan or even 2 9-inch cake pans.
Whisk the dry ingredients together. After that, whisk together the wet ingredients.
Next, start to combine the wet ingredients into the dry ingredients, a little bit at a time.
Next step, pour the cake into the prepped cake pan (I used a large Bundt pan, but you could use a springform pan).
Bake the cake on 350F for 50-60 minutes.
Let the cake cool down a bit in the pan. When ready to remove, place the serving plate on top of the pan and carefully flip it over (it's a fast, swift move). I highly recommend using baking spray...the cake should pop right onto the serving plate.
You could keep it really simple like we did, and dust on some confectioner's sugar.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Tips for making the best lemon Bundt cake
- If you're making this in a Bundt pan, it's very important to work with a very clean pan. No old crumbs baked in any crevice. Once you have your Bundt pan very clean, I suggest using baking spray to prep the pan.
- Use the amount of lemon zest recommended in the recipe. If you use less, the flavor won't be the same.
- Don’t over-mix your batter once you’ve added the flour or you will get a gummy texture.
- Allow the cake to cool partially in the pan before attempting to release it. Run a thin butter knife around the edges if it seems like it’s a bit stuck.
📃 Substitutions & Variations
- Flour:
- Gluten-Free: Substitute all-purpose flour with an equal amount of gluten-free flour blend.
- Whole Wheat Flour: Use half whole wheat and half all-purpose flour for a nuttier taste and more fiber.
- Sugar:
- Honey or Maple Syrup: Replace granulated sugar with honey or maple syrup to add a different sweetness. Reduce the liquid slightly if using syrup.
- Eggs:
- Egg-Free/Vegan: Use flax eggs (1 tablespoon ground flaxseed with 3 tablespoons water per egg, rested until thickened) as a binding substitute.
- Oils:
- Different Oils: Use coconut oil instead of vegetable oil for a slightly tropical flavor.
- Milk:
- Other Non-Dairy Milks: Swap almond milk with oat milk or soy milk, which are both creamy alternatives with subtle flavor differences.
- Dairy Milk: If not avoiding dairy, regular cow’s milk can be used for a richer texture.
- Lemon Juice and Zest:
- Other Citrus: Replace lemon with lime or orange for a different citrus profile.
- Add-ins:
- Berries: Fold in a cup of fresh or frozen blueberries or raspberries to the batter for added sweetness and bursts of flavor.
- Nuts: Add chopped almonds or walnuts for added texture and a nutty flavor.
- Spices:
- Cinnamon or Nutmeg: Add a teaspoon of ground cinnamon or nutmeg for a warm spice note.
- Toppings:
- Citrus Glaze: Instead of confectioner's sugar, drizzle with a citrus glaze made from citrus juice mixed with powdered sugar.
- Cream Cheese Frosting: Top with a light cream cheese frosting for extra richness.
- Flavor Enhancements:
- Herbs: Infuse the milk with rosemary or thyme for a subtle herbal undertone before adding to the batter.
- Cake Pan Variations:
- Different Pan Shapes: Besides a Bundt pan, try using a loaf pan or a round cake pan for different presentation styles. Adjust baking time accordingly.
☑️ Lora's Tips
- Choosing the Right Olive Oil:
- Use a high-quality extra virgin olive oil for the best flavor. The olive oil is a central ingredient in this cake, and its taste significantly impacts the final product. Opt for a lighter, fruitier olive oil to avoid overpowering the cake with too strong an olive flavor.
- Zesting Techniques:
- When zesting lemons, use only the outer yellow part of the peel, as the white pith underneath is bitter. A microplane grater works best for fine, fluffy zest that easily mixes into your batter.
- Preventing Overmixing:
- Mix the dry and wet ingredients just until combined. Overmixing can develop the gluten in the flour too much, leading to a dense and tough cake. The batter should be smooth but not overbeaten.
- Cake Doneness:
- Check the cake for doneness by inserting a wooden skewer or a toothpick into the center. It should come out clean or with a few moist crumbs. Begin checking about 5-10 minutes before the stated baking time expires as oven temperatures can vary.
- Baking Pan Prep:
- Thoroughly grease and flour your Bundt pan, or use a baking spray with flour included, especially if your pan has intricate designs. This helps ensure the cake releases cleanly after baking.
How to store this Bundt cake?
Any leftovers could be stored in an airtight container in the refrigerator for up to 5 days. It may seem a bit dry when you take it out of the fridge. Since it's a dense cake, let it come to room temperature before enjoying
Can I freeze lemon olive oil cake?
Yes, you can freeze this cake in slices or even the entire cake. Once it cools down completely, you could cut individual slices and wrap with plastic wrap. Place the wrapped slices in a zipped lock bag (just be sure to squeeze out all the air before sealing the bag shut).
You could also store it in airtight container. Freeze for up to 2-3 months. Make sure you thaw the night before.
I have baked quite a few Bundts, and I have always prepped the pan with baking spray. My personal experience has been not noticing any difference in the volume of the cake.
No, it does not make your cake stick to the pan. Super important to have a very clean cake pan. After you get any old cake crumbs out of the crevices, then you spray with baking spray.
Since you're also using the zest in this recipe, it is better to use organic lemons.
If you're not baking this in a Bundt pan, it's best to use a springform pan. If you use a regular 9-inch cake pan, it will end up overflowing.
Yes, you could sub 1-1 gluten-free flour for the all-purpose flour (Bob's Red Mill or King Arthur's are both great brands).
Olive oil cakes are praised for their moistness and distinctive flavor, often with a fruity or herbal note from the olive oil. They can also be seen as a healthier alternative due to the beneficial fats in olive oil.
Using olive oil in a cake mix instead of traditional fats like butter or vegetable oil can enhance the cake's moisture and create a tender crumb. Olive oil also imparts a subtle, distinctive flavor and can make the cake feel lighter.
Olive oil cake does not need to be refrigerated and can be stored at room temperature in an airtight container for several days. Refrigerating it might cause it to stiffen due to the olive oil solidifying, but it will return to a softer texture if allowed to come back to room temperature before serving.
Olive oil cake appeals to many for its unique texture and flavor. The olive oil offers a rich, fruity depth that butter can't provide, making it especially good for pairing with ingredients like citrus, berries, or herbs.
More lemon dessert recipes:
- Lemon Curd Tart
- Italian Lemon Knot Cookies
- Lemon Bundt Cake with Lemon Curd Filling
- Easy Italian Lemon Ricotta Cake
- Lemon Cornmeal Cookies (Biscotti di Meliga)
- Lemon Yogurt Cake
Did you make this? Please RATE THE RECIPE below:)
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📖 Recipe
Easy Italian Lemon Olive Oil Cake
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup granulated sugar
- 3 large eggs room temperature
- ¾ cup olive oil
- ¼ cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- ¾ cup milk I used unsweetened almond milk
- 1/2 cup lemon juice
- zest from 3 lemons should be about 2 Tablespoons
- Confectioner’s sugar optional-for sifting on top
Instructions
- Preheat oven to 350 F. Grease and flour your Bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for Bundt pans.
- In a large bowl, sift together the flour, baking powder, baking soda, and sea salt.
- In a separate bowl, add the sugar, eggs, and oil. Whisk together to combine.
- Whisk in the vanilla extract, lemon juice, and lemon zest.
- Add the flour mixture to the wet mixture 1/2 cup at a time, alternating with the milk (I used unsweetened almond milk). Scrape down the sides of the bowl with the spatula to incorporate all the flour mixture to the batter, making sure to not overmix. The batter will be on the thin side.
- Pour the batter into prepared Bundt pan (or springform pan).
- Bake at 350° for 50-60 minutes or until a wooden pick inserted in center comes out clean. Check the cake at 50 minutes. Every oven is different and it may be ready sooner. Cool cake in pan 15 minutes.
- Carefully flip the cake out of the pan onto serving plate; cool on wire rack. Dust on confectioner’s sugar. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Olive oil: I have a really nice Sicilian extra-virgin olive oil and it has a very strong flavor. I use a combo of the extra-virgin olive oil with a regular olive oil or sometimes with a combo of vegetable oil. If you have a more mild, regular olive oil on hand, go ahead and use just that (no need to use a combo with vegetable oil). Also, depends on how much you enjoy the olive oil flavor. Light olive oil that is mild flavored is best for baking.
- Lemons: Best to use organic lemons since you’re using the zest. Only use the yellow not white part of the lemon to zest (the white part is bitter). Don’t forget to zest the lemons before you squeeze out the juice.
- Mixing: The batter is on the thin side and it needs to be whisked together. There is not need to overmix the batter. If you overbeat it, you’ll get a rubbery textured cake.
- Baking pan: I used a large Bundt pan. You could use a 9”-springform pan or split between 2 (9-inch) cake pans.
- Yield: My Lemon Olive Oil Cake recipe yields 12 generous slices (up to 16, depending on how thick you cut the slices).
- Storage: Store leftover cake in an airtight container in the refrigerator. Best to bring to room temperature before enjoying (it will be harder cold from the olive oil).
- Freezer: The cooled cake can be wrapped in plastic wrap. Best to freeze wrapped slices and place in zipped lock freezer bag (don’t forget to date the bag)and freeze for 2-3 months. Thaw at room temperature.
Shira says
Hi, excited to try this! It says 1 Tsp salt and then 1 Tsp sea salt- just checking if that means to put 2 Tsps of salt or if that's a mistake. Thanks!
Lora says
Hi Shira-Yes just 1 tsp of salt (I like to use sea salt). Hope that helps! HAPPY BAKING!
Anne says
Just wanted to let you know that we absolutely LOVE this cake. It's very flavorful and so easy to put together.
Jacqueline says
I just wanted to confirm that the recipe calls for one cup of olive oil in total. I see that you have 3/4 of a cup olive oil listed and then 1/4 of a cup extra-virgin olive oil. So I am assuming that means one full cup??
Lora says
Hi Jacqueline-Since the extra virgin olive oil has a stronger, fruitier flavor than regular olive oil, you could use ONE CUP of extra virgin olive oil, or use 3/4 cup of extra virgin and use 1/4 cup of a regular olive oil (NOT extra virgin)or use a vegetable oil. It's up to you and how you would like the flavor to be. ENJOY!
JJ says
Thank you for sharing the recipe. Will be trying it this week. Do you use extra virgin olive oil or light olive oil?
Lora says
Hi JJ, Extra-virgin is fine...but keep in mind it does have a stronger/fruitier flavor. Light olive oil would work better if you prefer a subtle olive oil flavor. If you're ok with the stronger olive oil flavor, use extra-virgin. Hope that helps!
MarciaDocter says
Would this work as muffins?
Only have a loaf pan and afraid it will not come out easily
Lora says
Hi Marcia, Yes-you could make muffins. Just adjust the baking time. It will be ready prob in 15-20 mins. Set your timer at 15 mins and check it out. Hope you enjoy! XX
El says
I made this with King Arthur gluten free measure-for-measure flour and it came out amazing!! I will definitely be making this again.
Lora says
Hi El -THANK YOU for letting me know you made with King Arthur GF flour and it turned out amazing...wonderful to hear you'll make again. ENJOY!
Janice says
Absolutely delicious cake! Not too sweet or dense. My family loved it.
Lora says
Hi Janice-Very happy to hear your family loved my olive oil Bundt cake. Thank you for taking the time to let me know!