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    Home » Recipes » Baking + Desserts

    Italian Lemon Olive Oil Cake

    Published: Jan 20, 2022 · Modified: Jan 10, 2023 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe
    olive oil cake topped with powdered sugar and berries
    round olive oil cake topped with powdered sugar and berries next to a lemon

    This Italian lemon olive oil cake uses everyday ingredients, but is packed full of delicious fruity flavor. Made with fresh lemon juice and zest, this cake is both light and tender.

    round olive oil cake topped with powdered sugar and fresh berries on a cooling rack

    This post was originally published in January 2022 and has been updated for content.

    Adding olive oil to sweets is very typical in Italian baking. It adds a rich fruity flavor and makes a super moist cake that you just can't get from butter alone.

    Traditional Italian olive oil cake is served dusted in powdered sugar, with fresh berries and is the perfect cake for any time of year.

    Serve this simple cake for Sunday dinner or a special occasion alongside braciole, risotto or Italian wedding soup!

    Jump to:
    • 🍋 Ingredient notes
    • 📋 Substitutions and variations
    • 🥣 Step by step instructions
    • ⭐ Expert tips
    • ⏲️ Make ahead and storage instructions
    • 🧁 More dessert recipes
    • 📖 Recipe
    • 💬 Comments

    🍋 Ingredient notes

    lemons, sugar, flour, baking powder, salt, powdered sugar, berries, olive oil, eggs and vanilla
    • Olive Oil - Instead of butter or vegetable oil, this cake uses olive oil for the fat. The light fruity flavor of the olive oil pairs perfectly with the citrus flavor of the lemon. For the best tasting cake, use a good quality olive oil that is mildly flavored.
    • Berries - I love serving this cake sprinkled lightly in powdered sugar with fresh berries. They compliment the lemon flavor and olive oil in the cake and make for a fresh and light dessert. Any type of fresh berries can be used or they can be omitted if you like.

    📋 Substitutions and variations

    • Whipped Cream - For an extra special touch, serve this cake with a dollop of freshly whipped cream.
    • Orange - Try an orange flavored version of this cake by substituting the lemon juice and zest with orange juice and zest.
    • Nuts - Add ½ cup of chopped pistachios or almonds to the batter for added crunch.

    🥣 Step by step instructions

    First, grease a 9 inch cake pan with butter and sprinkle it with flour so that the whole pan is coated. In a large bowl, combine the eggs and sugar and beat with a hand mixer until the eggs are pale yellow and shiny.

    floured round cake pan and eggs and sugar mixed in a large brown glass bowl

    With the mixer on low, drizzle in the olive oil and vanilla extract and then mix in the lemon zest and juice.

    In a separate bowl, sift together the remaining all purpose flour with the baking powder and salt. With the electric mixer on low speed, slowly add the flour mixture. Mix with the wet ingredients until they are just combined.

    lemon zest in olive oil cake batter and dry ingredients added to cake batter

    Transfer batter into the prepared pan and bake for 25-30 minutes. The top of the cake should be golden brown and a toothpick should come out clean when inserted into the middle.

    finished cake batter in a round floured pan and freshly baked olive oil cake

    Let the cake cool for about 15 minutes and then turn it out onto a wire rack to cool completely. Sprinkle the top with the powdered sugar and serve with fresh berries.

    round olive oil cake on a cooling rack topped with powdered sugar and fresh berries

    If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.


    ⭐ Expert tips

    • Make sure to grease the pan thoroughly and also coat the entire bottom and sides lightly with flour. This will help to ensure the cake doesn't stick to the pan after baking. You can also use a parchment paper circle to help make sure it doesn't stick.
    • Make sure to beat the eggs and sugar for at least 1-2 minutes until they are pale yellow and shiny. This helps to aerate the batter to make the cake light and provides the best texture.
    • Only mix the flour into the batter until it is just combined. If you over mix the batter once the flour is added, the cake will become dense and tough.
    • The cake is done when it is light golden brown. To prevent over baking, check the middle of the cake with a toothpick towards the end of the cooking time. When it comes out clean, the cake is done.
    round cake covered in powdered sugar and berries with two slices cut from it

    ⏲️ Make ahead and storage instructions

    This olive oil cake can be made up to 24 hours ahead of time. Cool the cake completely, wrap it tightly in plastic wrap and store it at room temperature. At serving time, unwrap the cake, sprinkle it with powdered sugar and serve with fresh berries.

    The easy recipe can also be baked, cooled and wrapped tightly in plastic wrap and stored in a ziptop bag in the freezer for up to 2 months. Thaw the cake at room temperature and serve with powdered sugar and fresh berries

    Leftover cake will keep at room temperature in an airtight container for 2-3 days. For best results, store fresh berries separately from the cake.

    For a quick overview of this recipe, check out my web story for this Italian olive cake with lemon.

    🧁 More dessert recipes

    If you loved this lemon olive oil cake recipe, check out these other desserts that I know you will love too!

    • Tiramisu Brownies
    • Homemade Black Cherry Ice Cream
    • Grilled Peaches with Honey Mascarpone
    • Raspberry Cannoli Cupcakes

    Don't Forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.


    📖 Recipe

    round olive oil cake topped with powdered sugar and fresh berries

    Italian Lemon Olive Oil Cake

    Amanda
    This Italian lemon olive oil cake uses everyday ingredients, but is packed full of delicious fruity flavor. Made with fresh lemon juice and zest, this cake is both light and tender.
    4.88 from 47 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Cooling Time 15 mins
    Total Time 55 mins
    Course Dessert, Sweets
    Cuisine Italian
    Servings 8 servings
    Calories 237 kcal

    Ingredients
      

    • unsalted butter for greasing pan
    • 1 ¼ cup all purpose flour plus extra for pan
    • ⅔ cup granulated sugar
    • 2 large eggs
    • ⅓ cup olive oil
    • 1 ½ teaspoon vanilla extract
    • 3 Tablespoons lemon juice approximately 1-2 lemons
    • 1 Tablespoon lemon zest approximately 1-2 lemons
    • 1 teaspoon baking powder
    • ½ teaspoon kosher salt
    • powdered sugar for garnish
    • fresh berries for garnish

    Instructions
     

    • Preheat the oven to 350˚ and grease a 9 inch round cake pan with butter and sprinkle flour around the pan to coat it completely.
    • In a large mixing bowl, combine the sugar and eggs. Mix on medium speed with a hand mixer for 1-2 minutes until pale yellow and shiny.
    • With the mixer on low, slowly drizzle in the olive oil and the vanilla extract.
    • Add the lemon juice and zest and mix on low until just combined.
    • In a separate bowl, sift together the flour, baking powder and salt.
    • With the mixer on low, slowly add the dry ingredients and mix until just combined.
    • Pour batter in the prepared cake pan and bake in the preheated oven for 25-30 minutes until golden brown.
    • Allow the cake to cool for 15 minutes and then top with powdered sugar and berries and serve.

    Notes

    Recipe adapted from Melissa D'Arabian's Orange Olive Oil Cake.
    • Use a good quality olive oil with a mild flavor for the best end results.
    • Make sure to grease and flour the pan thoroughly to prevent sticking. 
    • Beat the eggs and sugar for the full time to make sure the batter is aerated. This makes the cake light and provides the best texture.
    • Don't over mix the cake once the dry ingredients are added or it will become dense.
    • To prevent over baking, check the middle of the cake with a toothpick towards the end of the cooking time. When it comes out clean, the cake is done.
     

    Substitutions and Variations 

    • Berries - Any type of fresh berries can be added to the top of this cake.
    • Whipped Cream - Add a dollop of freshly whipped cream to the slices.
    • Orange - Substitute the lemon juice and zest with orange juice and zest.
    • Nuts - Add ½ cup of chopped pistachios or almonds.
     

    Make Ahead and Storage Instructions

    The cake can be made up to 24 hours ahead of time. Cool it completely, wrap tightly in plastic wrap and store it at room temperature. At serving time, unwrap the cake, sprinkle it with powdered sugar and serve with fresh berries.
    The cake can also be baked, cooled and wrapped tightly in plastic wrap and stored in a ziptop bag in the freezer for up to 2 months. Thaw the cake at room temperature and serve with powdered sugar and fresh berries
    Leftover cake will keep at room temperature in an airtight container for 2-3 days. For best results, store fresh berries separately from the cake.

    Nutrition

    Serving: 1sliceCalories: 237kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 47mgSodium: 217mgPotassium: 47mgFiber: 1gSugar: 17gVitamin A: 68IUVitamin C: 3mgCalcium: 41mgIron: 1mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!

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    Reader Interactions

    Comments

    1. Julie

      July 13, 2022 at 8:40 pm

      This cake looks amazing! Planning to serve for dessert after a nice Italian dinner tomorrow evening.
      In place of the powdered sugar I made a glaze with Limoncello and drizzled it over the top! Oh sweet anticipation!

      Reply
      • Amanda

        July 14, 2022 at 11:28 am

        That limoncello glaze sounds amazing! I will have to try that sometime. Enjoy!

        Reply
        • Julie

          July 15, 2022 at 7:34 pm

          It is FANTASTIC! Thank you for the recipe! It’s a keeper!

        • Amanda

          July 15, 2022 at 7:38 pm

          Woohoo! I'm so glad you enjoyed it. Thank you for trying the recipe!

    2. Nan

      February 15, 2022 at 12:47 pm

      Just checking that there is no baking soda in the recipe. Just made it and it’s about 1/2 inch thick?

      Reply
      • Amanda

        February 15, 2022 at 1:12 pm

        I do not use baking soda in my recipe. It is a thinner cake, but should be thicker than 1/2 inch in a 9-inch cake pan.

        Reply
    3. Julie Rosenthal

      January 21, 2022 at 1:34 pm

      5 stars
      I've never made an olive oil cake but have ALWAYS wanted to. I even may be able to convert this one to gluten-free so thank you, love! Beautiful as always!!

      Reply
      • Amanda

        January 21, 2022 at 2:07 pm

        Sounds great! Let me know how it goes!

        Reply
    4. Natalie

      January 21, 2022 at 3:59 am

      5 stars
      What a beautiful cake. It's the perfect cake for the upcoming Easter. I will save it and bake it for my family. Thanks!

      Reply
      • Amanda

        January 21, 2022 at 11:24 am

        Thanks Natalie! Can't wait to hear how it turns out for you.

        Reply
    5. Nora

      January 21, 2022 at 12:51 am

      5 stars
      What an amazing cake!

      Reply
      • Amanda

        January 21, 2022 at 11:24 am

        Thank you!

        Reply
    6. Addie

      January 20, 2022 at 10:19 pm

      5 stars
      This cake is stunning! So yummy!

      Reply
      • Amanda

        January 21, 2022 at 11:24 am

        Thanks Addie, enjoy!

        Reply
    7. Agnieszka

      January 20, 2022 at 10:02 pm

      5 stars
      Loved this cake. It turned out light and delicious!

      Reply
      • Amanda

        January 21, 2022 at 11:24 am

        Glad you enjoyed it, thank you for trying the recipe!

        Reply
    8. Jeannie

      January 20, 2022 at 5:34 pm

      5 stars
      I love using olive oil when baking, this lemon cake looks so good with the addition of fruits as toppings.

      Reply
      • Amanda

        January 21, 2022 at 11:47 am

        Thank you so much!

        Reply
    9. Megan Ellam

      January 20, 2022 at 4:27 pm

      5 stars
      This cake is incredible! Simple ingredients but bags of flavour and everyone loved it! Thanks so much for all your delicious recipes.

      Reply
      • Amanda

        January 21, 2022 at 11:47 am

        Thank you Megan!

        Reply
    10. Jan

      January 20, 2022 at 3:00 pm

      5 stars
      This cake exceeded my expectation. It was gobbled up by all my guests, thank you for the recipe.

      Reply
      • Amanda

        January 21, 2022 at 11:47 am

        Absolutely! Thank you for trying the recipe.

        Reply
    11. Jill

      January 20, 2022 at 1:10 pm

      5 stars
      Such a delicious cake and an easy to follow recipe! The lemon flavor really stands out in this olive oil cake!

      Reply
      • Amanda

        January 21, 2022 at 11:48 am

        Thank you Jill!

        Reply
    12. Kayla DiMaggio

      January 20, 2022 at 12:41 pm

      5 stars
      This italian lemon olive oil cake was so delicious and so moist! I loved all the flavors!

      Reply
      • Amanda

        January 21, 2022 at 11:48 am

        I'm so glad you enjoyed them!

        Reply

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