This Italian lemon olive oil cake is simple and easy, but packed full of delicious fruity flavor. Made with fresh lemon juice and zest, this cake is both light and tender and topped with powdered sugar and fresh berries.
Adding olive oil to sweets is very typical in Italian baking. It adds a rich fruity flavor and extra moistness 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 an excellent light dessert for any time of year!
Serve this tasty cake alongside beef braciole, mushroom risotto or italian wedding soup!
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🍋 Ingredient notes
- 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 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 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 mixing bowl, combine the eggs and sugar and beat with a hand mixer until the eggs are pale yellow and shiny.
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 dry ingredients and then add them slowly to the batter until it's just combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes until golden brown.
Let the cake cool for about 15 minutes and then you can top it with the powdered sugar and berries and serve!
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 coat the entire bottom and sides lightly with flour. This will help to ensure the cake doesn't stick to the pan after baking.
- 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.
⏲️ 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 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.
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
📖 Recipe
Italian Lemon Olive Oil Cake
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
- Use a good quality olive oil with a mild flavor for the best flavor.
- Make sure to grease the pan thoroughly and coat the entire bottom and sides lightly with flour. This will help to ensure the cake doesn't stick to the pan after baking.
- 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.
Substitutions and Variations
- Berries - The berries compliment the flavor of both the lemon and olive oil. Any type of fresh berries can be used or they can be omitted as well.
- 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.
Julie
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!
Amanda
That limoncello glaze sounds amazing! I will have to try that sometime. Enjoy!
Julie
It is FANTASTIC! Thank you for the recipe! It’s a keeper!
Amanda
Woohoo! I'm so glad you enjoyed it. Thank you for trying the recipe!
Nan
Just checking that there is no baking soda in the recipe. Just made it and it’s about 1/2 inch thick?
Amanda
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.
Julie Rosenthal
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!!
Amanda
Sounds great! Let me know how it goes!
Natalie
What a beautiful cake. It's the perfect cake for the upcoming Easter. I will save it and bake it for my family. Thanks!
Amanda
Thanks Natalie! Can't wait to hear how it turns out for you.
Nora
What an amazing cake!
Amanda
Thank you!
Addie
This cake is stunning! So yummy!
Amanda
Thanks Addie, enjoy!
Agnieszka
Loved this cake. It turned out light and delicious!
Amanda
Glad you enjoyed it, thank you for trying the recipe!
Jeannie
I love using olive oil when baking, this lemon cake looks so good with the addition of fruits as toppings.
Amanda
Thank you so much!
Megan Ellam
This cake is incredible! Simple ingredients but bags of flavour and everyone loved it! Thanks so much for all your delicious recipes.
Amanda
Thank you Megan!
Jan
This cake exceeded my expectation. It was gobbled up by all my guests, thank you for the recipe.
Amanda
Absolutely! Thank you for trying the recipe.
Jill
Such a delicious cake and an easy to follow recipe! The lemon flavor really stands out in this olive oil cake!
Amanda
Thank you Jill!
Kayla DiMaggio
This italian lemon olive oil cake was so delicious and so moist! I loved all the flavors!
Amanda
I'm so glad you enjoyed them!