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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 made this cake for a friends birthday and it was delicious! I made a roasted rhubarb and strawberry balsamic compote to put in between the layers which were delicious. However my cake also did not rise as high in the photos, and I wondered what went wrong? Still delicious. Also I recommend cutting the sugar WAY down on the icing as the cake is sweet enough. I almost wish I didn’t add it. I also decorated it horribly, but alas I am not a perfectionist.
Have you by any chance or would you be angel and let me have the quantities in pounds, ounces and fluid ounces please. We are not so familiar with using cups over here in the UK and if not converted correctly it all goes horribly wrong and would very much like to try this recipe and the one for the chocolate cake. Thank you
Love how moist and light the cake is! However the olive oil taste was a tad too much for me so next time I will try using canola oil or maybe half and half. For the frosting I added another stick of butter as it helps mellow the tang from the cream cheese by making it an equal ratio in weight of butter to cream cheese. Changed nothing else!
a dah moment Melissa…found the pic of the cut cake…beautiful
Melissa, I want to thank you for sharing your recipe for Italian Lemon Olive Oil Cake. It is hands down the very best/moist white/yellow cake I have ever ever had. I made it as an experiment for our company tonight with pecan pie as the back up desert :-). I put boiled frosting on it. It was a huge hit and so so DELICIOUS. This cake is SO MOIST.
My cousin-in-law requested I make it for her birthday March 8th. I have never seen her on her birthday so it speaks volumes about this cake. Melissa, maybe next time you bake this beauty please add a photo of the inside of this cake. Bit of a shame folks can’t see how lovely it is.
The funny thing, I normally don’t bake cake recipes found on the net unless I can see the inside. However, after reading the recipe I new it was going to be tasty tasty.
Hope you and your family are enjoying the holidays Melissa.
Thank you kindly.
Darlene
(Nova Scotia)
@ Darlene What is boiled frosting?
Raina – its also known as ermine frosting. Ingredients may sounds weird, but its not uber sweet like most frostings and is pretty stable for decorating!
2 years later I see your question Raina.
Boiled icing….as my mom would call it… 🙂
Brown sugar and water boiled on stove for 3-5 minutes until forms a string on spoon, then slowly pour into beaten egg whites. Continue to beat until combined. Result is big white fluffy icing.
I am making this cake recipe again. It is the very best. With boiled icing too.
I made this recipe and really liked it! I modified it quite a bit based on what I had/prefer: I reduced the sugar to 1.33 cups, which I still found plenty sweet (could probably be reduced to 1 cup) added more lemon (I did the zest and juice of 1.5 lemons for the cake and reserved 1/2 lemon for frosting), and substituted soy milk for whole milk because that’s what I had on hand. I also made a honey sweetened cream cheese lemon frosting, which worked very well! Overall, a good recipe and the olive oil kept it moist.
Why do people write a review about how they made THEIR cake. If you didn’t follow the directions given, don’t review.
Because sometimes we don’t have exact ingredients on hand, have food sensitivities, live at different elevations, can’t find ingredients in foreign markets, etc; and sharing the results of a recipie modification can help other cooks in a similar situation.
Thanks Melissa!
Can you make this the day before? Will it keep? Thanks
Absolutely! You can even make the cake ahead of time, wrap it well, and freeze the cake layers until the day of when you are ready to frost it. You can also make the entire cake the day before. The frosting helps to keep it moist. Thanks for trying my recipe!
Thanks Melissa! I almost always modify recipes a bit based on my preferences and what I have on hand. I kept the basic parts of this recipe (lemon, flour, olive oil, eggs, raising agents) and it worked great!
AMEN!
I agree I love hearing other options especially for those of us who can’t have dairy!
Keep them coming;)
Yes!!!
I appreciate reading the substitutions. Sometimes, I have questions on whether I can use less of one ingredient or more of another etc. When I read through the comments, many times, I get my questions answered instead of trying to ask the author of the recipe, especially if I’m making it right then.
I LOVE when folks tell me how they changed it! Gives me some direction on how to modify : )
Thank you. I find that annoying too. A recipe is to be reviewed as is. I am not interested in a review of a recipe which has been altered. Thank you again for saying what many are thinking.
I made this cake for an Italian themed party last night. People raved and there was not one crumb of this cake left. It was such a hit, I almost wanted to keep the recipe for my self so it can be the thing the I take to parties( I did forward the recipe to all attendees – all of them wanted it, even the gluten-free and the non bakers). So easy and so delicious. Thank you for this keeper recipe.
I should add that I was worried as the edges were cooked, after a few minutes of cooling I realized and there was still raw batter in the centre. I popped it back in the oven for about 4 minutes, and it ended up perfect.
This cake is wonderful! It scared me when it was not close to baked at 20 minutes. Ended up taking 36 minutes but the result was great. Definitely a keeper recipe.
Gcan the amount of sugar be modified? I dont like too sweet. Will it still work with one cup of sugar?
I reduced it to 1.33 cups and it was still a little too sweet for me, so I’d guess 1 cup is probably perfect!
Loved the cake. Very moist! Thank you!