Lemon and Olive Oil Cake 🌟

This cake is a new favorite in my kitchen: simple, lemony — what else could I ask for? This mediterranean lemon and olive oil cake is incredibly moist and makes the perfect summer dessert. I adapted the original King Arthur version slightly by swapping orange for lemon and extending the bake time for a golden, slightly crisp crust.

What You’ll Need

Hand mixer: For its convenience! Just make sure you don’t use high settings, keep it at the lowest while you mix your ingredients.

8″ stainless steel round pan: Note that if you use a different material and/or size you might need to adjust the baking time!

Lemons: Juice and zest! Go for organic since we’re using the zest here. I love Meyer lemons because they’re naturally sweeter and usually seedless.

Olive oil: The better the olive oil, the better the cake. I personally enjoy the taste of olive oil, so I go for extra virgin. If you prefer something more neutral, regular olive oil works too. I like to use Terra Delyssa.

All-purpose flour: I use King Arthur Unbleached All-Purpose Flour for its reliability and texture. They also sell an organic version.

Eggs: Granulated for the cake and powdered for the topping. I use white sugar for texture, but feel free to experiment with alternatives if that’s your thing 🙂

Milk: I usually go with whatever’s in the fridge — often 2% or whole milk. For a dairy-free version, just swap in your favorite plant-based milk.

Baking soda and baking powder: Both are needed here. The lemon juice activates the baking soda, and baking powder helps ensure lift and tenderness.

Vanilla Extract: Because it rounds out the flavors.

Salt: Always use salt, even in sweet bakes — it brings everything into balance.

Lemon and Olive Oil Cake: Step-by-step Instructions

Preparation:
Start by making sure all your ingredients are at room temperature! Lemon-based batters can be temperamental and clump if ingredients are too cold. Preheat your oven to 350°F (180°C), and prepare an 8″ round pan by greasing and lining the bottom with parchment paper.

Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. No need to worry too much about the order here.

Mix the wet ingredients:
Whisk the eggs with the olive oil to create an emulsion before adding your acidic ingredients. This step is crucial to help the oil mix and stay combined. Once the mixture looks foamy, add your lemon juice, zest, milk, and vanilla extract.

Mix both mixture together:
Now is time to mix the wet and dry ingredients together. Pour the dry mixture slowly into the wet mixture and whisk until fully combined. Try to whisk gently, we don’t want to beat the mixture, just incorporate all the ingredients until there are no more clumps.

Bake the batter:
Pour the batter into your prepared pan and bake for 35–40 minutes, or until the top is golden and a knife inserted in the center comes out clean. Trust your senses here — ovens vary wildly, and I’ve found that my instinct is more reliable than the timer.

Cool:
Let the cake cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely.

Pro Tip: the lemon flavor and the texture of the cake will get better with time. Bake it one day ahead and you will taste a difference!

Personal Preferences: I love it on its own, but if you’re in the mood for something extra, try topping it with whipped cream and seasonal fruit.