Lemon Olive Oil Cake

This Lemon Olive Oil Cake is a soft, moist, and flavourful citrus cake made with extra virgin olive oil, fresh lemon zest, and freshly squeezed lemon juice. If you’re looking for a simple yet elegant lemon cake recipe from scratch, this one delivers bakery-style results with minimal effort.

Why you will love this recipe?

You’ll love this lemon olive oil cake because it’s incredibly moist, soft, and full of fresh citrus flavour in every bite. Topped with a light and fluffy cream cheese whipped cream frosting, this easy homemade lemon cake feels both refreshing and indulgent, making it perfect for brunch, afternoon tea, spring gatherings, or whenever you’re craving a simple yet elegant dessert.

Expert Tips for Best Results!

• Use Fresh Lemon Zest & Juice – Freshly grated lemon zest makes a huge difference in flavor. Always zest the lemon before juicing, and avoid the white pith to prevent bitterness.
• Do Not Overmix the Batter – Once you add the dry ingredients, mix just until combined. Overmixing develops gluten and can make the cake dense instead of soft and tender.
• Frost Only When Fully Cooled – The cream cheese whipped cream frosting is delicate and can melt if the cake is even slightly warm. Make sure the cake is completely cooled before frosting.
• Keep Frosting Ingredients Cold – For best results, use cold heavy cream and cold cream cheese. This helps the frosting whip up fluffy and stable.
• Rub the Sugar and Zest Properly – Take your time rubbing the lemon zest into the sugar. This releases natural oils and intensifies the citrus aroma throughout the cake.

How to make Lemon Olive Oil Cake?

Step 1: Preheat and Prepare the Pan

First, preheat your oven to 170°C (340°F). Then grease and line an 8-inch round cake pan with parchment paper. Preparing the pan properly ensures easy release and clean edges after baking.

Step 2: Infuse the Sugar with Lemon Zest

In a large mixing bowl, add the granulated sugar and freshly grated lemon zest. Using your fingertips, rub them together until the sugar becomes fragrant and slightly moist. This step is essential because it releases the natural lemon oils, intensifying the citrus flavour throughout the cake.

Step 3: Whisk the Eggs

Next, add the eggs to the lemon sugar mixture. Whisk vigorously until the mixture becomes pale and slightly thick. This helps create a light structure for the cake.

Step 4: Add the Wet Ingredients

Now, whisk in the extra virgin olive oil, sour cream (or full-fat yogurt), whole milk, fresh lemon juice, and vanilla extract. Continue mixing until the batter is smooth and well combined. The olive oil gives the cake moisture, while the dairy adds tenderness.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing them separately ensures even distribution of the leavening agents.

Step 6: Mix Wet and Dry Together

Gradually add the dry ingredients into the wet mixture. Gently whisk or fold until just combined. Do not overmix, as this can make the cake dense instead of soft and tender.

Step 7: Pour and Smooth

Pour the batter into the prepared cake pan and smooth the top evenly using a spatula. This helps the cake bake evenly.

Step 8: Bake to Perfection

Bake at 170°C (340°F) for 30–45 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. Begin checking at the 30-minute mark to avoid overbaking.

Step 9: Cool Completely

Allow the cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before frosting. This step is important because warm cake can melt the frosting.

Step 10: Whisk Cream Cheese and Sugar

For the Cream Cheese Whipped Cream Frosting, add the cold cream cheese and icing sugar in a mixing bowl. Whisk together until completely smooth and lump-free. Starting with these two ingredients ensures a silky frosting.

Step 11: Add Cold Heavy Cream

Next, pour in the cold heavy whipping cream. Using a hand mixer or stand mixer, whip on medium-high speed until the mixture becomes fluffy and holds soft peaks. Be careful not to overwhip.

Step 12: Taste and Adjust

Taste the frosting and adjust sweetness if needed by adding a little more icing sugar.

Step 13: Frost the Cake

Once the cake is completely cooled, spread the cream cheese whipped cream evenly over the top. You can keep it rustic or create soft swirls for a beautiful finish.

Step 14: Chill and Serve

For best results, chill the frosted cake for 20–30 minutes before slicing. This helps the frosting set slightly and makes cleaner slices.

Frequently Asked Questions

Can I freeze this cake?
You can freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before frosting.

Can I make this cake ahead of time?
Yes. Bake the cake a day in advance, wrap it tightly once cooled, and refrigerate. Frost just before serving for best texture and freshness.

How should I store this cake?
Because of the cream cheese whipped cream frosting, store the cake in the refrigerator in an airtight container for up to 3–4 days.

Can I substitute yogurt for sour cream?
Yes! Full-fat yogurt works perfectly and keeps the cake moist and tender.

Can I freeze this cake?
You can freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before frosting.

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