Soft Italian Olive Oil Lemon Cake

5 from 1 vote

Moist, zesty, and made with extra virgin olive oil, this easy Italian cake is perfect for brunch, dessert, or a simple afternoon treat.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: Italian

Servings: people

Calories: 437kcal

Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the eggs and sugar for about 2–3 minutes until pale and slightly frothy.
Add the lemon zest and juice, olive oil, and milk. Whisk until well combined.
Sift in the flour, baking powder, and salt. Mix just until smooth and no lumps remain—don’t overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
(Optional) While the cake cools, make the glaze: whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake, or simply dust with powdered sugar.

Lemon Flavor Tip: For the most vibrant citrus flavor, rub the lemon zest into the sugar with your fingertips before adding the eggs. This helps release the natural oils in the zest and infuses the sugar with lemon aroma.
Olive Oil Choice: Use a mild, fruity olive oil to avoid bitterness. A strong, peppery oil can overpower the delicate lemon flavor.
Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense or dry cake.
Bake Time May Vary: Ovens can vary—start checking for doneness around 25 minutes. The top should be golden and a toothpick should come out clean.
Storage Tip: This cake stays soft and moist for several days thanks to the olive oil. Store in an airtight container at room temperature or refrigerate.