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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 like this cake a lot, have made it several times, but batter is always lumpy, and cake ends up with pockets of flour. I’ve been afraid to over-mix since it says to stir and then fold dry ingredients into wet. Also, when using 3- 8″ pans, the cakes don’t rise very much. Suggestions?
Thanks.
Hi Camille! Thank you so much for making the lemon olive oil cake. I appreciate it. I have a few ideas fo you. To remove any lumps beforehand, you could sift the flour so it is completely fine. Another option is to add the flour, and just stir until there are no more lumps. You don’t want to overstir and create too much gluten in the cake batter but it shouldn’t take too much to remove all of the flour lumps. Also, this is a very moist cake so it doesn’t rise as much but a tip would be to increase the oven temperature to 350 degrees and then reduce the baking time. This will allow it to rise a little more because of the higher heat at the beginning. I hope that helps!
This cake was a big hit at the birthday party last night! Thank you for posting it. Will use this recipe again. (I am not an experienced baker.)
Did you win the trip to Italy??
I love this recipe!! I have made it for a few friends birthdays with a couple different variations.
Tried doing half almond flour and half regular flour – very light consistency and also adds a nutty layer of flavor.
Another variation I tried was with lime juice instead of lemon with strawberries!
And last but certainly not least, I did a version where instead of the lemon cream cheese frosting, I made a greek yogurt, honey and lemon drizzle – that was incredible
Thanks for the clear and concise directions 🙂
My family and friends LOVE this cake! I’ve also made it with Meyer lemon OR Persian lime EVOO for extra zing. I skip the lemon curd since the cake is moist and zesty enough without it. This is by far our favorite dessert!
Greased cake pans but with cooling completely still could not get cakes out without breaking into pieces. Is there a place I could add a note on my saved recipe to add parchment paper to the pan bottoms?
Love this cake. I skipped the lemon curd and baked my cake in a Bundt pan…had to increase the baking time a bit, but it turned out perfectly.
How long did it take in the Bundt pan?
So yummy I had to add orange juice and zest as I only had lemon 1/2 tsp concentrate and also added vanilla awesome cake recipe!!
My favorite cake!
At first I will say olive oil and cake really didn’t sound too good but working professionally and cutting wedding cakes for receptions. I had the honor of sampling cakes from the north, south, east and west side of Chicago and I must say this is my favorite cake of all time.
Thank you for contributing this gem.