This Olive Oil Cake is light, moist, and bursting with bright citrus flavor from fresh lemon zest and juice. Thanks to olive oil and milk, it has an incredibly tender crumb. We have found olive oil cakes at a few restaurants, so we couldn’t resist the challenge of recreating one! We also have a simple White Cupcake recipe that you need to try!

olive oil cake with a slice being removed.

What Is Olive Oil Cake?

Olive oil cake is a simple yet flavorful dessert made with olive oil instead of butter. The oil keeps the cake moist while adding a subtle fruity undertone. Typically, these cakes are paired with citrus, like the lemon in this recipe, for a refreshing, well-balanced taste. The result is a soft, tender cake that’s lighter than traditional pound cake but just as satisfying. Perfect for any occasion!

Key Ingredients & Substitutions

  • Olive Oil – The star ingredient! It ensures a moist texture and adds a unique depth of flavor. No butter needed.
  • Lemon Zest & Juice – Brightens up the cake. Zesting before juicing helps release natural oils, intensifying the flavor. If you don’t have lemons, you can substitute with orange or lime zest and juice, or use a small amount of lemon extract.
  • Flour – Provides structure. All-purpose flour works best, but alternative flours haven’t been tested.
  • Milk – Enhances richness and tenderness. Whole milk is ideal, but you can substitute with half-and-half, heavy cream, or non-dairy options like almond, oat, coconut, or soy milk. Buttermilk works too, adding a slight tang and extra tenderness.

Best Pairings & Toppings

This cake is delicious on its own, but adding the right toppings elevates it even more. Here are our favorite ways to serve it:

Can You Add Other Flavors To Olive Oil Cake?

Absolutely! A teaspoon of vanilla or almond extract adds extra depth while letting the lemon shine. Feel free to experiment with other flavors you love!

a slice of olive oil cake

Storing & Freezing Olive Oil Cake

How to Store:

Let the cake cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to 3 days. While you can refrigerate it, this may dry out the cake, so we recommend avoiding it.

How to Freeze:

If you need to store it longer, freezing is a great option! Once the cake has cooled, wrap it tightly in plastic wrap, followed by aluminum foil, or place it in a freezer-safe container. It stays fresh for up to 3 months. When ready to enjoy, simply thaw at room temperature for a few hours before serving.

This easy, flavorful Olive Oil Cake is a must-try! Whether enjoyed plain, topped with fresh berries, or paired with a hot cup of tea, it’s a simple yet elegant dessert that never disappoints.

olive oil cake with a slice being removed.

Olive Oil Cake

Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
This Olive Oil Cake is light, moist, and citrusy, with a tender crumb from olive oil and milk, like a lighter pound cake with lemon zest.
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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 ½ cups granulated sugar
  • 1 medium lemon, zested (about 1 tablespoon lemon zest)
  • 3 large eggs, room temperature
  • 1 cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice, juice from 1 large lemon
  • 1 cup whole milk, room temperature
  • confectioners' sugar, for dusting (optional)

Instructions

  • Preheat the oven to 350°F. Spray a 9-inch springform pan with baking spray, then line the bottom with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the granulated sugar and lemon zest. Mix on low to combine.
  • With the mixer still on low speed, add the eggs one at a time, mixing until pale and thickened, about 2-3 minutes.
  • Gradually pour in the olive oil, mixing until fully incorporated.
  • Add the lemon juice and whole milk. Mix on low until just combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Stop to scrape the sides of the bowl as needed.
  • Pour the batter into the prepared pan, smoothing the top with a spatula. Place a baking sheet underneath the springform pan to catch any drips while baking.
  • Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, loosely tent it with aluminum foil after 40 minutes.
  • Let the cake cool in the pan for 15-20 minutes.
  • Run a knife around the edges to loosen the cake, then release the springform ring. Transfer the cake to a wire rack and let it cool completely.
  • Dust with confectioners’ sugar before cutting and serving.

Nutrition

Serving: 1portion | Calories: 561kcal
Course: Dessert
Keyword: cake, Desserts, olive oil, olive oil cake
Servings: 8 people
Calories: 561

This recipe is adapted from Iambaker’s Olive Oil Cake.

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