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Lemon Olive Oil Cake
Everyone needs a vibrant, light, fluffy, moist lemon cake recipe up their sleeves. Easter is coming up and it wouldn’t be complete for me without a beautiful, seasonal lemon cake. My Grandma Faye loved all things lemon so it was essential at our Easter Sunday dinner. Her recipe, albeit wonderful, uses a cake mix and I wanted to create one from scratch. You can’t beat homemade!
Back in the day when I was competing in recipe contests, I found a contest where the grand prize was a trip to Italy! It had been at the top of my bucket list for years. I went straight to the kitchen and went to work! It was for Bertolli olive oil and since I assumed most people would go the savory route, I went to dessert. I wanted to create an Italian Lemon Cake using olive oil, reminiscent of the Tuscany countryside.
The result was a melt-in-your-mouth lemon cake that was not only super tender, fluffy, and moist but had a heavenly fresh lemon flavor as well.
This Italian Lemon Olive Oil Cake is the perfect lemon cake.
The frosting can make or break a cake. So many of the frosting found on bakery cakes are overly sweet. This lemon vanilla cream cheese frosting uses butter, cream cheese, powdered sugar, freshly squeezed lemon juice, and grated lemon zest.
This creamy, silky frosting is the most ideal accompaniment to this fabulous Italian Lemon Olive Oil Cake. A zester makes it much easier to remove only the best parts of the lemon.
This cake does call for olive oil and the wonderful thing is that you can use canola, vegetable, or coconut oil as well. I have made this cake many, many times and have used both canola oil and coconut oil with much success. You can even use coconut oil and top the cake with coconut flakes.
My favorite cake pan is this one from USA Pan Bakeware Round Cake Pan, 8 inch. My favorite tool to use to frost a cake is definitely this Wilton angled spatula.
Click HERE to find all of my favorite essential kitchen products in one place.
If you love cake, here are some of the most popular cake recipes:
- Love at First Sight Chocolate Cake
- Yellow Cake with Chocolate Frosting
- Orange Cake
- Red Velvet Cake with Cream Cheese Frosting
- Lemon Olive Oil Cake
- Southern Caramel Cake with Salted Caramel Frosting
- Coconut Cake
- Vanilla White Texas Sheet Cake
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Italian Lemon Olive Oil Cake
Equipment
Ingredients
Italian Lemon Olive Oil Cake:
- 1 cup Extra Virgin Olive Oil or Canola Oil
- 3 Eggs
- 1 1/3 cup Whole Milk
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Fresh Lemon Zest
- 2 Cups Sugar
- 2 Cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
Filling:
- 1 cup Lemon Curd
Lemon Vanilla Cream Cheese Frosting:
- 1/2 cup Butter softened
- 1 - 8 ounce package Cream Cheese softened
- 4 cups Powdered Sugar may need 1/4 cup more depending on consistency
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Zest plus more for garnish
- 1 teaspoon Pure Vanilla or Vanilla Beans optional
Garnish:
- Lemon Zest
- Blackberries
- Mint
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.
To make frosting:
- In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.
To assemble cake:
- Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.
- Optional: Spread lemon curd on first cake layer and then top with frosting.
- Let chill for 20-30 minutes to let the frosting set up.
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to hear what you think of this Italian Lemon Olive Oil Cake. Find me on Instagram at @modern_honey.
I tried this today and I loved it! Thank you so much for sharing. I made an 8″ cake as well as 12 cupcakes.
Do you think I can sub the milk out for almond or cashew milk?
I made it with soy milk and it turned out well, so I’d guess other milk substitutes should work too!
Best and so eassy lemon cake recipe .I tried it and everyone liked it especially my husband who is a big food critic.thanks for amazing recipe
My husband rarely gets excited about a lemon cake but he loves this one. It’s moist and dense, not light like the description, but very flavorful and tangy. Great recipe.
Looks tempting????can I make it into cupcakes
Best cake I ever made.
Thank you for this recipe. I made it for a luncheon today. It is delicious. I did have to cook it for thirty minutes. Also, it was difficult to de-pan so with a couple of tweaks, this is going in the rotation. Very moist, but light.
Use Goop! Equal parts Oil, Shortening, and Flour (1Cup each). Blend together until smooth and then store in an airtight container. Brush over the entire surface of your cake pan and pour in your batter. Your cakes will pop out, no sweat.
Hi Tony,
Regarding your “GOOP”, where do you store it, and how long does it keep, before going bad?
This sounds like a wonderful homemade product!!!
Thank you for your time and help!
Mary
I store mine in a jar in the fridge. It keeps for a very long time (months). I’ve never had it go bad….
I baked this cake into a 2-tier for my best friend’s bridal shower as well as for a trial-run (brought that one to work) & got feedback from many that it was the best lemon cake they’d ever had. One thing I added in addition to the curd & frosting was a lemon-thyme soaking syrup. Thanks much for the recipe — I know I’ll be making this one for years to come :]]
I’ve tried to make this two times following the recipe to a tee. Although I loved the taste of the cake, the middle of the cake fell and didn’t rise. I tried to bake it longer the second time, but the outer part of the cake was over done.
I baked the cake at 325. Should I bake it longer at a lower temp?
Well, I didn’t “fold,” I beat for the standard 1 1/2 – 2 min and had no problem with rising, so that’s one change you might want to try. At 325 in my oven, it took 35 minutes to bake. Do you live someplace hot and humid? Too much/too little moisture can cause falling…
When I travel up north (San Francisco) there is a little cafe that serves this cake. I have ALWAYS loved this cake. I am NOT a baker, though I do love to cook.