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This lemon olive oil cake is tender, fragrant, and balanced. Not overly sweet. Not overly tangy. Just bright, soft, and quietly addictive.

It took me several rounds of testing to get this version right. Early batches leaned too sour from excess yogurt. Others muted the lemon. This final version lets the olive oil and fresh citrus lead, without competing acidity.

It’s the kind of cake you slice on a Tuesday afternoon similar to my lemon ricotta olive oil cake. Or serve at brunch with tea. Or wrap up for a neighbor. Simple, elegant, and endlessly snackable.

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Why You’ll Love This Lemon Olive Oil Cake

• Soft, plush crumb that stays moist for days
• Bright layered lemon flavor from zest and juice
• Light, fruity olive oil instead of butter
• Not too sweet
• Perfect for weekday baking or brunch tables
• Even better on day two

Choosing the Right Olive Oil for Baking

Not all olive oils belong in cake.

For baking, choose:

• Extra virgin
• Light and fruity
• Smooth finish
• No strong peppery bite

Good descriptors on the bottle include:
“mild,” “buttery,” “smooth,” “fruity,” “balanced”

Avoid oils labeled:
“robust,” “peppery,” “intense,” “bold”

Those are wonderful for salads. Not for cake.

A gentle olive oil melts into the batter and adds warmth without tasting savory.

Why Fresh Lemons Matter

I will scream this from the rooftop every time: use fresh lemons! Bottled lemon juice does not compare. It lacks aroma, depth, and brightness.

Fresh lemons provide:

• Bright aroma from natural oils
• Cleaner acidity
• Better overall texture
• More complex citrus flavor

You also need zest for this recipe, and you can’t get that from a bottle (at least not yet).

Lemon is the star of this cake, and we want it to shine. It appears in four layers:

• Zest in the batter
• Juice in the batter
• Juice in the glaze
• Zest in the lemon sugar

When you zest and juice fresh lemons, you’re building flavor in layers. That’s what makes this cake taste alive.

Ingredients Needed to Make Lemon Olive Oil Cake

Olive Oil

Creates moisture and softness without heaviness.

Fresh Lemon Zest

Provides most of the lemon flavor. The oils in the peel are essential.

Lemon Juice

Adds brightness and balance. Prevents flat sweetness.

Yogurt (Small Amount)

Adds tenderness without overpowering tang. After testing, this amount gave the best balance.

Milk

Keeps the crumb soft and light.

Vanilla

Rounds out citrus and prevents sharpness.

Baking Powder

Provides lift without dryness.

How to Make Lemon Olive Oil Cake

1. Preheat oven to 350°F (175°C). Line an 8x4 or 9x5-inch loaf pan with parchment.
2. In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant and pale yellow.
3. Whisk in eggs until glossy and slightly thickened.
4. Slowly whisk in olive oil.
5. Add milk, yogurt, lemon juice, and vanilla. Whisk until smooth.
6. In a separate bowl, whisk flour, baking powder, and salt.
7. Fold dry ingredients into wet just until combined. Do not overmix.
8. Pour batter into pan and smooth the top.
9. Bake 40–50 minutes, until a toothpick comes out clean with a few moist crumbs.
10. Cool in pan for 10–15 minutes, then transfer to a rack.

While the cake bakes, whisk powdered sugar, lemon juice, and salt into a thin glaze. In a separate bowl, rub lemon zest into sugar.

Once the loaf has cooled slightly, drizzle or brush the glaze over the cake. Immediately sprinkle lemon sugar on top.

Let set before slicing.

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FAQ: Lemon Olive Oil Cake

What Are the Different Types of Lemon Olive Oil Cake?

There are several styles:

• Mediterranean-style: olive oil and citrus, lightly sweet
• Yogurt-based: more tangy, breakfast-style
• Butter-based: richer, more like pound cake
• Almond flour versions: gluten-free variations

This recipe follows a Mediterranean-inspired style with a modern café finish with a slight tang.

What Is the Origin of Lemon Olive Oil Cake?

Lemon olive oil cakes come from Southern European baking traditions, especially in Italy, Greece, and Spain.

Olive oil replaced butter in many regions due to availability, creating naturally moist cakes flavored with citrus.

Can I Skip the Yogurt?

Yes. You may replace it with ¼ cup extra milk if needed. The texture will be slightly lighter and less tangy.

Can I Make This Ahead?

Yes! This cake tastes even better the next day!

Why Did My Cake Crack?

Cracking is normal. It happens when the center rises against set edges. It’s a sign of good structure.

Once you add the lemon glaze and lemon sugar topping, it’s barely noticeable.

Storage Instructions

Room Temperature

• Wrap tightly in plastic or cellophane
• Store up to 3 days

Refrigerator

• Store up to 5 days
• Bring to room temperature before serving

Freezer

• Wrap unglazed loaf tightly
• Freeze up to 2 months
• Glaze after thawing

Serving Suggestions

• With coffee or tea
• Alongside fresh berries
• For brunch spreads
• As an afternoon snack
• Wrapped for gifting

Other Snackable Cakes to Try!

• Ricotta Lemon Olive Oil Cake
• Brown Butter Vanilla Cake

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