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This 5-star rated lemon olive oil cake with cream cheese frosting is one of the most popular cake recipes. It is moist, fluffy, with the perfect amount of lemon flavor. The cream cheese frosting puts it over the top. This is the best lemon olive oil cake recipe!
Italian 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. Now, I am sharing this recipe with you that always receives rave reviews from everyone.
I have many popular citrus cake recipes on Modern Honey from my Key Lime Cake to my fresh Orange Cake to my Lemon Cake and even my Orange Olive Oil Cake and so many more!
Why you will love this Lemon Olive Oil Cake with Cream Cheese Frosting:
- Moist, Tender Crumb: Olive oil cakes are famously soft and stay fresh longer than butter-based cakes.
- Bright Lemon Flavor: Using both fresh lemon zest and fresh lemon juice adds the perfect amount of lemon flavor.
- Cream Cheese Frosting: This velvety smooth cream cheese frosting pairs perfectly with the lemon olive oil cake.
- Simple and Elegant: Perfect for brunches, birthdays, or any time you want a dessert that is always a crowd pleaser!
This Italian Lemon Olive Oil Cake is the perfect lemon cake.
Lemon Olive Oil Cake Ingredients:
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.
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.
ITALIAN LEMON OLIVE OIL CAKE:
- Extra Virgin Olive Oil or Canola Oil
- Eggs
- Whole Milk
- Fresh Lemon Juice
- Fresh Lemon Zest
- Sugar
- Flour
- Baking Powder
- Baking Soda
- Salt
Which olive oil is best to use in cake recipes?
A mild, fruit-forward extra-virgin olive oil is ideal. You don’t want an overly robust or bitter flavor. Look for descriptions like “mellow,” “light,” or “delicate.” A peppery or very strong olive oil might overpower the lemon. Also, make sure the olive oil is fresh!
Filling:
- Lemon Curd
Lemon Vanilla Cream Cheese Frosting:
- Butter softened
- Cream Cheese
- Powdered Sugar
- Fresh Lemon Juice
- Lemon Zest
- Vanilla or Vanilla Beans optional
Garnish:
- Lemon Zest, Blackberries, and Fresh Mint
How to make the Best Lemon Olive Oil Cake:
- 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.
How to Know the Cake is Done Baking:
Toothpick Test: Insert a toothpick or skewer into the center. If it comes out mostly clean (a few moist crumbs are fine), the cake is done.
Gently press the center of the cake. If it springs back, it’s likely fully baked.
How to remove the cake from the cake pans:
Cool Briefly: Let the cakes rest 10 minutes in their pans.
Loosen Edges: Run a thin spatula or butter knife around the edge to loosen.
Invert: Place a cooling rack over the top of the pan. Quickly flip the pan and rack together so the cake slides out. If the cake is upside down on the rack, flip it gently to cool right side up.
Frosting Tips:
- Level the Cakes (Optional): If the tops are domed, trim with a serrated knife for flat surfaces. Homemade cake recipes don’t dome as much as boxed cakes so you probably will skip this step.
- Freeze the cake layers for 20-30 minutes. This makes it easier to frost the cake and keep it crumb free.
- Frost the First Layer: Place one cake layer on a plate or cake stand. Spread a generous layer of cream cheese frosting on top.
- Add Second Layer: Place the second cake layer on top. Press gently to level.
- Frost the Outside: Cover the sides and top with a thin crumb coat (a thin initial layer). Chill for 10–15 minutes, then apply a thicker final coat.
- Decorations: Garnish with fresh lemon slices, candied lemon peel, fresh berries, fresh mint leaves, or a sprinkle of lemon zest.
Storage:
- Refrigerate: Because of the cream cheese frosting, store the cake in the fridge, covered, for up to 3–4 days.
Frequently Asked Questions (FAQ’s):
Can I use a different size cake pan?
- Yes! If you want a single 9×13-inch cake, you may need to bake closer to 30–35 minutes. Always check with the toothpick test.
What type of olive oil should I use?
- A mild, fruity extra-virgin olive oil is best. Stay away from extremely peppery, robust oils for baking, as they can be overpowering.
How do I know my cream cheese frosting is the right thickness?
- If it’s too runny, add more powdered sugar (½ cup at a time). If too stiff, add a tablespoon of milk or cream. It should be spreadable yet hold its shape on the cake.
Can I freeze the cake layers?
- Yes. Wrap cooled layers tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge, then frost.
Do I need to refrigerate the frosting before decorating?
- If your kitchen is very warm, chilling the frosting for 10–15 minutes can help it firm up. Otherwise, you can use it right after mixing.
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 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 to 2 cups 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.
Notes
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.