Hello, my gastronomically adventurous friends! I hope you’re in the mood for a cake that dances the marvelous waltz of vibrant freshness and moist decadence. Today, I bring you our showstopper Lemon Olive Oil Cake that is sure to leave a lasting impression on your palate.

We’re going to embark on a culinary adventure that will transport your taste buds to the sun-kissed Mediterranean. It’s time to create a scrumptious delight that combines the zesty freshness of lemons with the rich, buttery flavor of olive oil.
This cake is not only a treat for your palate but also a feast for your eyes, with its golden crust and mouthwatering lemon-infused center. So, let’s roll up our sleeves and dive into the world of lemons, olives, and cake!

Sliced lemon olive oil cake

Lemon Olive Oil Cake

Once you've successfully crafted this Lemon Olive Oil Cake, you'll be rewarded with a stunning, sunshine-yellow confection that's as beautiful as it is delicious.
Each bite offers a perfect balance of tart lemon and creamy olive oil, making it an unforgettable experience for your taste buds.
The cake's moist, tender crumb and subtle sweetness make it a versatile dessert that's perfect for any occasion, from casual gatherings to elegant soiree catering events.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Servings 8
Calories 260 kcal


  • Two mixing bowls
  • Whisk
  • Spatula
  • 9-inch cake pan
  • Parchment Paper
  • A grater for zesting
  • Juicer or reamer
  • Measuring cups and spoons
  • Cake stand or Serving plate


  • Zest and juice of 4 medium lemons
  • 2 cups of All-purpose flour
  • 1 3/4 cups of caster sugar
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 3/4 cup of extra-virgin olive oil
  • 3/4 cup of almond milk
  • 1/2 cup of unsweetened apple sauce
  • 2 tablespoons of apple cider vinegar


  • Preheat the oven to 350°F (175°C). Line a new 9-inch cake pan with parchment paper.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk together the lemon juice and zest, olive oil, almond milk, apple sauce, and apple cider vinegar.
  • Slowly add the wet mixture into the dry ingredients, and mix until the batter is smooth.
  • Pour the batter into the prepared pan and bake for 35 to 40 minutes until the cake is golden and a toothpick comes out clean.
  • Let the cake cool in the pan on a wire rack before transferring it to a cake stand or serving plate.


Nutritional Facts per portion
Calories: 260;
Fat: 10g;
Carbohydrates: 40g;
Protein: 2g
(Please note that these nutritional facts may vary depending on the specific ingredients used.)
Keyword cake, lemon, olive oil

Recommended Pairing Drink:

Pair this cake with a chilled glass of Prosecco or a hot cup of Earl Grey tea, both choices play along beautifully with the cake’s citrusy themes.

Our Lemon Olive Oil Cake is simple to make, a complete flavor sensation, and a perfect vegan-friendly sweet treat. Balancing lemon’s tanginess with olive oil’s richness results in a dessert that is sublime in every sense. Definitely, a must-bake cake that will set you apart in any baking crowd!

This Lemon Olive Oil Cake is the perfect recipe to have on hand for a variety of occasions, such as:

  • A last-minute dinner party: This cake can be whipped up in under an hour, making it a great option for unexpected gatherings;
  • A potluck: This cake is sure to be a hit at any potluck, with its unique flavor profile and stunning appearance;
  • A picnic: Pack a slice of this cake in your picnic basket for a delightful al fresco treat;
  • A birthday party surprise;
  • A dinner gathering.
Photo of Lemon Olive Oil Cake sliced on a plate

Useful Tips:

  • Make sure to use high-quality extra virgin olive oil for rich flavors.
  • Don’t overmix the cake batter to maintain a light, airy texture.
  • Make sure your ingredients are at room temperature before beginning the recipe, as this will ensure a smooth, well-combined batter.
  • For a more intense lemon flavor, use a microplane zester to remove the outermost layer of the lemon peel. This will provide a more concentrated lemon oil that will infuse the cake with a stronger lemon flavor.


Can I use regular milk instead of almond milk?

Yes, you can! But remember, using almond milk keeps this cake vegan-friendly.

How about storing the cake?

This cake can be stored in a cake container at room temperature for up to 5 days.

Can I use a different type of flour?

Yes, you can use almond flour, whole wheat or spelt flour if desired.
Or even a combination of one of these with all-purpose flour, for your own bit of texture and flavor difference.

What if I don’t have a lemon juicer or reamer?

If you don’t have a lemon juicer or reamer, you can use your hands to squeeze the lemon juice into a measuring cup. Be sure to remove any seeds or pulp before adding the juice to the batter.

Can I make this cake ahead of time?

Yes, you can make this cake up to a day in advance and store it at room temperature, covered with a clean kitchen towel.

Please share, thank you!

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