Name: Lemon Olive Oil Cake – Sweet Easy Recipes for a Zesty Treat
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 1/2 cup extra virgin olive oil; 1/2 cup whole milk (or plant-based alternative); Zest of 2 lemons; 1/4 cup fresh lemon juice; Powdered sugar, for dusting (optional)

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Let’s talk about cake—specifically, the kind that surprises you. I mean, who expects olive oil in dessert and somehow ends up going for seconds? That’s the kind of magic this lemon olive oil cake brings to your kitchen. It’s soft, a little tangy, and has this sunshiny flavor that makes you wonder why all cakes don’t start with a splash of good olive oil and a generous squeeze of lemon. I made this on a gloomy Sunday, trying to use up pantry basics, and wow, it turned into something I now crave weekly. There’s no frosting fuss or layers to stack—just a simple, golden cake that makes your home smell like happiness. It’s the perfect match for a late-afternoon tea or that 3 p.m. “what’s sweet” craving. If you like sweet easy recipes that feel fancy but require no fancy tools, you’re in the right spot. It fits into all my favorite categories: quick and easy recipes, air fryer desserts easy recipes (yep, you can adapt it), bread easy recipes (it’s loaf-shaped!), vegan easy recipes (just a couple swaps), quick evening snacks easy recipes, and air fryer easy recipes if you’re bold like that.

1) Key Takeaways
2) Easy Lemon Olive Oil Cake Recipe
3) Ingredients for Lemon Olive Oil Cake
4) How to Make Lemon Olive Oil Cake
5) Tips for Making Lemon Olive Oil Cake
6) Making Lemon Olive Oil Cake Ahead of Time
7) Storing Leftover Lemon Olive Oil Cake
8) Try these cakes next!
9) Lemon Olive Oil Cake Recipe
10) Nutrition

1) Key Takeaways

Lemon olive oil cake is simple to make with pantry staples
This cake has a tender crumb and bright lemon flavor
Perfect for quick evening snacks or as a sweet, easy dessert
Adaptable for vegan diets and can be made in an air fryer

2) Easy Lemon Olive Oil Cake Recipe

This lemon olive oil cake came into my life one cloudy Sunday. I was poking through my pantry, slightly hungry, slightly bored, and craving something sweet—but not too sweet. Something light, maybe citrusy, something that wouldn’t send me into a sugar coma by 3 p.m. That’s when I saw the olive oil. And then a couple of lemons. Lightbulb moment.

The recipe is laughably simple. You don’t need fancy gadgets or ten kinds of flour. Just the basics. Olive oil for richness. Lemons for brightness. Eggs, sugar, flour—you know the crew. Stir it together, bake it off, and let your home fill with the smell of lemony sunshine. This is one of those sweet easy recipes that feels a little luxurious without any of the usual baking stress.

Whether you’re whipping it up for a brunch, sneaking a slice with your afternoon tea, or giving it a go in your air fryer (yes, really), this cake fits in. It’s quick and easy, smells amazing, and delivers that lovely balance of sweet and tart. Like all great things, it’s a little unexpected—and completely addictive.

3) Ingredients for Lemon Olive Oil Cake

All-purpose flour: This forms the base of the cake and gives it structure. You can sift it for an even softer crumb, but I rarely do, and it still turns out great.

Baking powder: Just enough to give it a gentle lift. You’ll see those pretty little cracks on top when it’s done—that’s how you know it worked.

Salt: A pinch makes the sweetness pop and balances the lemon. Don’t skip it.

Eggs: They bring everything together and give the cake richness. Use them at room temperature for best results.

Granulated sugar: Enough to sweeten the deal without overpowering the lemon. You want sweet, not candy-sweet.

Extra virgin olive oil: The star. It adds moisture and a smooth, earthy note that makes people go, “What is that?!” in the best way.

Whole milk: Or swap for almond or oat milk if that’s your jam. It keeps the crumb tender and the texture just right.

Lemon zest and juice: Use fresh. Trust me on this. Bottled lemon juice won’t cut it here. The zest gives fragrance, and the juice brightens everything.

Powdered sugar: Optional, but a pretty dusting on top makes it look like you tried harder than you did. That’s a win.

4) How to Make Lemon Olive Oil Cake

Step 1: Preheat your oven to 350°F. Grease your loaf pan, and line it with parchment if you’re feeling precise.

Step 2: In a medium bowl, whisk flour, baking powder, and salt. Set it aside like a little backup dancer waiting to shine.

Step 3: In another bowl, beat the eggs and sugar together until pale and slightly fluffy. It’s like giving the batter a pep talk.

Step 4: Slowly stream in the olive oil while mixing. It’ll look glossy and smell like a summer garden.

Step 5: Stir in the milk, lemon zest, and juice. It might look a little lumpy—that’s okay. It’s part of the process.

Step 6: Fold in the dry ingredients. Stop when it’s just mixed. You’re not trying to win an arm-wrestling contest here.

Step 7: Pour into the pan, smooth the top, and pop it in the oven for about 45 to 50 minutes. It’s ready when the top is golden and a toothpick comes out clean.

Step 8: Let it cool for 10 minutes in the pan, then move it to a rack. Dust with powdered sugar if you’re feeling fancy.

5) Tips for Making Lemon Olive Oil Cake

Don’t overmix the batter. A few streaks of flour are better than a tough cake. Think gentle, not gym workout.

Use high-quality olive oil. It makes a difference here. Pick one you’d enjoy on a salad. If it tastes sharp or bitter on its own, it’ll do the same in your cake.

Go wild with zest. If you’re a lemon lover, double the zest. It brings a bold punch without needing extra juice.

6) Making Lemon Olive Oil Cake Ahead of Time

This cake ages like fine wine. Bake it a day early and let the flavors mingle. The lemon deepens, the crumb softens, and every bite feels richer.

If you’re planning ahead for a party or brunch, wrap the cooled cake tightly and store it at room temperature. It’ll hold up beautifully and might even taste better the next day.

You can even freeze slices for later. Just wrap each piece in parchment and stash them in a bag. Warm them up in the microwave for a quick evening snack on a rainy night.

7) Storing Leftover Lemon Olive Oil Cake

Keep leftovers covered on the counter for up to three days. If your kitchen’s warm, pop the cake in the fridge—but bring it to room temp before eating for the best texture.

Want to stretch it out? Wrap slices in foil and freeze. They’ll keep for a couple of months. Thaw at room temperature or give them a quick zap in the microwave.

This is one of those sweet easy recipes that doesn’t need a lot of care. Just a bit of attention and you’ve got dessert ready when you want it.

8) Try these cakes next!

9) Lemon Olive Oil Cake Recipe