Lemon Olive Oil Cake • stays moist for days! (2024)

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Lemon olive oil cake is a deliciously moist and tender Mediterranean style lemon cake perfect with a cup of coffee or tea!

what is an olive oil cake? (ciambellone)

Olive oil cakes are made with olive oil instead of butter or other vegetable oil as the primary fat ~ they have been a special part of celebrating the olive harvest across the Mediterranean. Olive oil adds a subtle fruity flavor to cake, as well as plenty of moisture ~ olive oil cakes stay moist for days! I love this cake so much I’ve made a chocolate olive oil cake, too!

does this cake taste like olive oil?

• That’s going to depend on the kind of olive oil you use, but generally speaking this recipe won’t produce a cake that tastes strongly of olive oil.
• ‘Pure’ or ‘regular’ olive oil is what I used and could only barely discern it in the background, which was perfect with the lemon.
• If you want a stronger taste, you can use ‘extra virgin’ olive oil, which is unrefined and has a bold olive flavor.
• If you don’t want any hint of olive oil flavor, you can use one of the ‘light’ olive oils on the market now, or any other kind of neutral cooking oil you like.
• The combination of the lemon, vanilla, and a hint of olive oil makes for a simple but complexly flavored cake.

this cake does not disappoint on the lemon front, either!

If you’re a lemon lover like me, you’ve probably made some lemon cakes or desserts in the past that just didn’t deliver on the lemon flavor. It can be a challenge, and I’m always striving to make my lemon recipes sing with that tart lemony flavor you and I love. Sometimes I use lemon extract to achieve that result, but here I’ve used three whole lemons and their zest for an unmistakable citrusy punch, no additional flavoring necessary.

tips for baking a great lemon olive oil cake

• Grease your springform pan well, and make sure it’s in good condition. This batter is on the liquid-y side, so you may want to place a large baking sheet underneath your pan to catch any drips. Wrap the bottom and sides of the pan tightly with foil to prevent leaks.
• Don’t skimp on the lemon zest, make sure you zest the whole lemon and that you get at least 1/2 cup of juice from your 3 lemons.
• Don’t over-mix your batter once you’ve added the flour or you will get a gummy texture.
• Allow the cake to cool partially in the pan before attempting to release it. Run a thin butter knife around the edges if it seems like it’s a bit stuck.

why this is the best lemon olive oil cake ever

I set out to make the perfect version of a classic lemon olive oil cake here, and I think I succeeded! Here’s why:

• The amount of oil is perfect, just enough to ensure a super moist texture, but not so much that you get an oily cake.
• I’ve also packed it with plenty of lemon flavor, complimented by aromatic vanilla extract which pairs beautifully with that hint of olive oil in the background

we can’t get enough lemon cakes

• Lemon Chiffon Cake
• Lemon Crunch Cake
• Mary Berry’s Lemon Drizzle Cake
• Lemon Yogurt Breakfast Cake (Ciambella)
• Blueberry Lemon Cake
• Lemon Layer Cake with Lemon Poppy Seed Frosting

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