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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 just want to put in my two cents. Wonderful recipe, but the mixing of ingredients is off (and reduce the sugar in batter by half as well). Always use a mixer and start with eggs and sugar until fluffy. Then introduce the oil, vanilla, zest and lemon juice. Beat well on both parts until light! Then by hand incorporate flour mixture and milk atlternatly in two or three parts. Always butter and flour pan rather than using a spray. Cook longer than this recipe calls for. All ovens are different. Go by color and feel rather than a time. Delicious!
This is my reply for “CRIS”….about ur reply from April 5th @2:34pm……………….
Wowww!! Do u BI*CH much Lady??? Or u maybe a man…IDK! But now I wanna put my 2 cents in….. from the mouths of my “AMAZING MOTHER” & “GRANDMOTHER’S” lips…they would always tell all of us kids……””IF U DON’T HAVE ANYTHING NICE TO SAY….KEEP UR MOUTH SHUT!! AND DON’T SAY ANYTHING AT ALLLLL!!!!””
Cris…..u may wanna try some of my… OLD FASHIONED VALUES! URS ISN’T WORKING FOR U!!!!! U SHOULD TREAT & TALK TO PEOPLE THE VERY SAME WAY U WOULD LIKE TO BE TREATED & TALKED TOO!
THIS LADY THAT OWNS THIS WEBSITE, TRULY SEEMS TO BE AN AMAZING, SWEET, SMART, INTELLECTUAL, CARING, AND REALLY JUST SEEMS TO ONLY WANT TO HELP & SHARE HER AWESOME RECIPE’S WITH US!!! And u come in on her like she doesn’t know how to bake! And u know how to PROPERLY BAKE CAKES & I’M SURE EVERYTHING ELSE TO…HUHHH?? AS WELL AS GIVE UR “2 CENTS” IN….ON “HER WEBSITE” AT THAT TOO!!
DO US ALL A FAVOR….KEEP UR 2 CENTS TO YOURSELF PLEZZZZZ!!!!! And grow up! Hope that made u feel better that day….BULLY
I find your response to be very offensive. You admonish her to be nice and there’s nothing nice about your comments. Let’s stick to talking about yummy desserts! She ended on a positive note. Bake yourself some happiness today. This cake is particularly yummy and it looks like we all agree. Cheers!
I baked this cake tonight. Great flavor and moist. Next time I will use a lot more cooking spray in each pan or the traditional way using Oil and lightly flour each pan. Came out delicious except for it sticking in the middle. I also sifted my dry ingredients together.
This is a year late, but I think you would be well served to look up the meaning of “two cents,” and reconsider your approach. This nice woman is sharing recipes from her heart, and is also legit and has a huge following, has been featured in many publications and has award-winning recipes. Also, 57,000 people have shared this recipe, so you coming in and “correcting” her recipe as though you’re the self-appointed high priestess of baking is extremely rude. I hope this isn’t how you approach people in real life. Nobody likes a know-it-all.
I just made this cake for Easter. It is superb!!! One commenter said that they thought it was dense. I disagree. It has a bit more of a ‘tight’ texture than airy, but it has an exceptionally tender crumb and is very moist. I wasn’t interested in a cream cheese frosting, so I made an ‘ermine’ or flour frosting with milk, sugar, flour, and then added in butter. It was light and delicate and I thought it fit this tender cake very well. My son much prefers chocolate pie, but he ate this with enthusiasm and like it immensely.
Did you win the contest and the trip to Italy???
Came here to ask the same! 😀
I want to make this cake for Easter on Sunday… what is lemon curd? Can I buy it premade or does it have to be made?
It’s basically the same stuff that’s inside a lemon meringue pie. You can buy a mix and they probably sell it canned too…
You can buy lemon curd in a jar. It’s usually with the jams and jellies.
I made this cake two days in a row. Trader Joe’s had Meyer Lemons so I searched for a recipe and found this one. I was nervous because my family are chocolate fans, but they declared it might be their new favorite cake over Guinness Chocolate Cake, which says a lot. I posted a pic on Instagram and friends were asking for a piece. I did chicken out and use 1/2 cup butter & 1/2 cup olive oil, and I actually only used 2 cups powdered sugar for the frosting, only because that’s all I had the first time, and it was so fine so I did the same the second time. Icandied lemon slices for the top and added black berries to the plate for each slices served. Thank you for sharing this recipe!
Just finished making and dishing it out. It was good but I will add a little more lemon to the batter or add lemon extract. I also added the lemon curd and it was devine.
I’m so excited to try this cake out!!! One quick question can you do 1/2 olive oil &canola oil? Also, do you think you could use cake flour instead of ap flour?
Sheer PANIC this morning when I couldn’t find the recipe I used Dec 28th for the best white cake EVER. I was drawn to the pic of your cake on Pinteret after searching the net for so long. Well, thank heavens. Looking in your comments section I found mine. Relief, FOUND AT LAST. Can’t believe I didn’t have it saved or pinned. Now I will print, pin, and drag to my file, never to loose again :-). Ah… relief. Off to the kitchen I go. Italian Lemon Olive Oil Cake and boiled frosting tonight for desert. Soon will make one for my cousin-in-law at her birthday request March 8th.
Thank you again Melissa !!!
This was my first attempt at baking a cake that didn’t come in a box and it was PERFECT! The recipe was so easy to follow and the cake and icing had just the right combination of lemon and sweet. Both were the hit of my brothers birthday party. Thank you!!!
I made this cake for my daughter’s birthday and it was a huge hit! My husband has requested it for his birthday but would love it in cupcake form (because he’s a child at heart). How would I convert cooking time and temperature to work for standard size cupcukes? Would it work? I’m not much of a baker so always follow directions. Thanks in advance!