Lemon Olive Oil Cake – Sweet Easy Recipes for a Zesty Treat
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.
Servings: 8 slices
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)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper if you want to make removal extra easy.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set that aside—it’ll be ready when you are.
- In a large bowl, beat the eggs and sugar until they’re light and a little fluffy. You’re looking for pale yellow and slightly thicker than when you started.
- Slowly drizzle in the olive oil while mixing. Take your time—it’s not a race.
- Add the milk, lemon zest, and lemon juice to the mixture. Stir just until combined. It’ll smell amazing already.
- Fold the dry ingredients into the wet mixture. Don’t overmix—just stir until the last bit of flour disappears.
- Pour the batter into your prepared pan. Smooth the top like you’re tucking in a baby cake blanket.
- Bake for 45–50 minutes, or until a toothpick comes out clean and the top is golden and slightly cracked.
- Cool in the pan for 10 minutes, then move to a wire rack. Dust with powdered sugar when completely cool (if you’re feeling a little extra).