Easy Lemon Olive Oil Cake

There’s something about the combination of citrus and olive oil that feels timeless—fresh, light, and just a little bit sophisticated. Lemon olive oil cake is one of those desserts that proves you don’t need butter or frosting to create something truly special. It’s golden, fragrant, and has the perfect balance of tangy lemon and fruity olive oil.

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Why You’ll Love This Cake

• Moist without heaviness – Olive oil keeps the crumb tender and soft for days.
• Burst of lemon flavor – Fresh zest and juice bring brightness that pairs beautifully with the richness of the oil.
• Simple yet elegant – Just the right dessert for everyday baking, brunches, or even a dinner party finale.
• Make-ahead friendly – The flavor actually deepens the next day, so it’s a baker’s best-kept secret for prepping in advance.

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THE SIMPLEST OF INGREDIENTS & ALL MIXED IN A BOWL WITH A WHISK

Tips for Success

• Use a good quality extra virgin olive oil—something fruity and smooth, not too peppery.
• Don’t skimp on the lemon zest; it’s where most of the citrus flavor hides.
• Dust with powdered sugar, serve with a dollop of whipped cream, or pair with fresh berries for an easy finishing touch.

THE LEMONY □ BATTER COMES TOGETHER IN 5 MINUTES

​Serving Ideas

• Casual afternoon snack with tea or coffee.
• Brunch centerpiece alongside fresh fruit and yogurt.
• Dressed-up dessert with a drizzle of honey or a spoonful of lemon curd.

READY TO BAKE...30 MINUTES ⏰

Whether you’re a citrus lover or simply want a cake that’s easy yet impressive, this lemon olive oil cake is one you’ll want to bake on repeat. It’s proof that sometimes the simplest ingredients create the most memorable desserts.

Subs

• You can substitute olive oil if you want a more neutral flavor
• Not a lemon fan?  Try orange instead. ​

THE OPTIONAL DRIZZLE OF A FRUIT COMPOTE OVER THE TOP IS MY FAVORITE □

Lemon Olive Oil Cake
2/3 cup olive oil
1/3 cup cane sugar
1/2 cup whole milk ricotta
2 large eggs
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
Zest & juice of 1 lemon (about 3 tablespoons juice)
Powdered sugar (for dusting)


Preheat oven to 350 degrees.  Oil a 9 inch baking round with a small amount of additional olive oil and place a parchment round at the bottom to ensure the cake comes out without sticking.  You can omit the parchment, but I like to add this step for a perfectly turned out cake.

In a large bowl whisk together oil, sugar, ricotta and eggs.

Sift together the dry ingredients, then gradually add to the egg and oil mixture, mixing gently as you add.

Finally, add the lemon zest and juice.

Pour into prepared pan and bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool slightly, then turn out onto a serving platter.

Dust with powdered sugar.

Wonderful served with fresh berries or a warm berry compote.  (Simply add berries and a small touch of sugar to a saucepan and heat until warmed through and the berries are soft.