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soft moist olive oil cake bite on fork.

olive oil cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lindsey Farr
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 12 Slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Italian


This Olive Oil Cake is moist and tender, perfectly flavored with olive oil and a hint of lemon. With easy-to-follow instructions, you can pull this cake together in under 30 minutes! It stays moist for a whole week at room temperature and the flavor improves overnight!


Units Scale
  • 3/4 cup extra virgin olive Oil (160g)
  • 2 large eggs
  • 2 lemons zested
  • 1 1/4 cups granulated sugar (287g)
  • 2/3 cup whole milk (173g)
  • 1/4 cup lemon juice, ~2 lemons (50g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour (186g)


  • Preheat the oven to 350°F for non-convection ovens. Then spray and line a 9-inch cake pan with parchment paper.
  • Zest the lemon into the sugar and massage the zest into the sugar to release some of the oils that help flavor the sugar. Allow to sit while scaling the remaining ingredients.
  • Scale the all-purpose flour, baking powder, baking soda, and kosher salt into a bowl. Whisk to combine and set aside.
  • Add the eggs to a large mixing bowl and whisk to break up the protein. While continuing to whisk, slowly pour the olive oil into the eggs. Whisk until fully emulsified.
  • Add the sugar and zest and whisk until fully combined. Followed by the lemon juice and milk.
  • Then add the flour mixture to the bowl and whisk until combined and few lumps remain. Don’t over-whisk the batter. You don’t want to develop the gluten and create tunnels in the cake.
  • Pour the batter into the prepared pan and bake for 30-45 minutes or until golden brown and the center springs back when pressed lightly. It is essential that it is fully baked, or it will fall in the center. You can also test it with a cake tester, inserting it into the center of the cake; you want it to come out clean.
  • This cake is extra moist, so I don’t open the oven door for 30 minutes. This ensures the crumb has time to set before it is jostled.
  • Allow the cake to cool completely in the pans before turning it out onto a cooling rack or cake stand.


Yield – 1, 9 inch round cake

Flavor Tips – Fresh lemons and quality olive oil are key in the flavor of this cake.

Storage – Store the olive oil cake well-wrapped in the fridge for up to 6 days or up to 2 months in the freezer.