This post may contain affiliate links. Please read our disclosure policy.
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
Click HERE to find all of my favorite essential kitchen products in one place.
Pin this now to find it later
Pin It
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 for an Italian Cook-off that my friend hosts every year and I tied for first place! I did have to explain the cake though as you could not taste the olive oil. I don’t know if that is because I just used regular Olive oil as that’s all I had? I did have a hard time with the cake sticking to the pan even though I butter and floured the pan. Next time I will of use parchment on the bottom of the pan! I did use the entire container of lemon curd from trader Joe’s which is delicious. I also used the ricotta/mascarpone frosting from the cupcake recipe to really hit home with the Italian ingredients. Thank you for the recipe and the win!
Hello, When i saw this recipe posted i thought i must make it. I tried my very first lemon olive cake a year ago and came out perfect. As for this one, i was following the directions, however noticed i did not have enough regular milk, so i decided to use buttermilk. Or just too much milk.
I also believe 2 cups of sugar was a bit much for my liking, so decided to put a bit less. My batter did not look like it was going to be thick enough…..so i added extra flour to thicken it a bit. Could the large eggs be to much for this recipe…..just too liquid, however it is in the oven now and browning.
If you could possibly enlighten me, i would appreciate it……I have been baking for years and sometimes i follow the recipe and it just seems off for some unknown reason to me.
Just had to improvise or i think it would not have come out. Just removed it from the oven and looks okay and soft.
Thanks for your feed back.
Sylvia …….Happy New Years to you.
Made this for my wife’s 50th who said she wanted a lemon cake. Looked over the recipe and it looked pretty interesting – love the olive oil twist.
Made as per recipe, batter was WAY to thin (perhaps weighing the flour would be a more accurate “measure”?), ended up adding a bit more flour to final batter to get better consistency. Tasted the batter and decided it needed more lemon zest. The 2 T to start was about 2 medium lemons, added zest from a third lemon and another T of fresh juice to batter. Similar with Frosting, added extra T of juice – it needed a bit more punch of lemon. Needed a bit longer – about 35 min or so to get toothpick to come out clean.
Other than those minor changes, I just finished frosting and tasting from the leftover bits after leveling the 9 inch rounds, the cake is FANTASTIC. We will see what the wife thinks and the other party goers.
Wife Loved it. Kids loved it. Everybodyloved it.
I bake breads and pizza. I make two cakes, a carrot cake and a cheese cake. Now I make 3 cakes.
I wanted to let you know that i have made this recipe 3 times now and the last time my uncle cleaned the cake stand so clean you could have put another cake on it without washing it. The first time was for a reunion and nothing was left, everyone asked who brought the bought cake? the second time was for my aunt for a church silent auction – ti brought the highest amount of money and the 3rd was for our big family Thanksgiving. again nothing of it was left they were fighting over it. everyone wants the recipe. I made it exactly as you printed but had to oil and flour the pans the spray would just not let the cake come out. I have printed this out for all my aunts. I must say this is the best cake i have had in a very long time. well, since i lost my mother. thank you so much for this.
Made this for my sister-in-law’s Birthday. She had requested lemon cake. It was perfect- delicious! Will never need another lemon cake recipe. Thanks!
Hi, I made this cake for my Mom’s Birthday and it was a hit. They are still talking about it. I made my own lemon curd too . I give this cake a 6 plus star. This is a keeper in my family. Thank you Wish I could send you a picture.
Awww I love to hear that! Thank you for making it for your Mom’s birthday. I am so glad it was a huge hit! Always makes my day to hear it. — Melissa
I made this wonderful cake tonight, just frosted it a bit ago and it is half gone. Family loved it saying it was the best lemon cake EVER. I so appreciate you sharing this recipe with the world. Incredible lemon tang without being overpowering. Ooooo and so moist!
Echo the comments above! This recipe is a keeper. My husband loves lemon-based desserts (cream cheese is added bonus) and i made this for his birthday this weekend. The cake’s turned out beautiful and delicious at the same time. In less than 24 hours, we’ve polished off the cake just between the two of us. The unfrosted cake was moist and the right mix of light and dense to complement the cream cheese frosting. You’re right about using olive oil, it goes so well with the lemon flavor. The frosting gives the cake a cheesecake (and carrot cake) type charm. Tweaks i made:
1. reduced the sugar to 1 cup plus a tablespoon for the cake and 1.75 cups powdered sugar in the frosting.
2. Doubled the amount of lemon juice and zest in both the cake and the icing.
3. Pressed candied lemon zest to the frosting on the top border and sides.
4. Added a thin film of lemon curd below both layers of frosting.
Thank you! I plan to make it again in a few weeks.
Hello, this cake looks 5 stars wonderful!
I have three questions. 🙂 1. Can I double the recipe. 2. Can I make this cake 2 to 3 days ahead and keep its fresh taste? 3. Can this cake be frozen?
Thank you
Lovely recipe. I made it for a wedding cake and wish I could share the photo! Used purple pansies and lemon slices along with blackberries to garnish. Next time I’d cut back the oil and milk a bit as it was more dense than I’d like but still delish. (I live in super humid Michigan, might be a factor.) Also would do a less sweet frosting. I love the honey frosting idea!
Amazing, easy and perfect to the tee. I didn’t changed a thing.