Easy Lemon Cake with Lemon-Infused Olive Oil
If you’re looking for a light, moist, and citrusy dessert that’s simple enough for everyday baking yet elegant enough for special occasions, this Easy Lemon Cake is the perfect recipe. Made with fresh lemon zest, lemon juice, and a combination of extra virgin olive oil and lemon-infused olive oil, every bite is soft, tender, and bursting with bright lemon flavor.
Unlike heavier butter cakes, this homemade lemon cake has a delicate crumb and stays wonderfully moist for days thanks to the olive oil. A dusting of powdered sugar keeps it simple, while a tangy lemon glaze or a few candied lemon slices can transform it into a beautiful centerpiece for brunches, birthdays, afternoon tea, Easter, Mother’s Day, Spring or Summer gatherings.
Whether you’re an experienced baker or trying your hand at homemade cakes for the first time, you’ll love how easy this recipe is to make with pantry staples and fresh lemons. There’s no complicated technique, just a few simple steps that deliver a bakery-worthy dessert every time.
The fresh citrus aroma fills your kitchen as the cake bakes, making it just as enjoyable to prepare as it is to eat. Serve it with coffee, tea, fresh berries, whipped cream, or even a scoop of vanilla ice cream for an effortless dessert everyone will love.
Why You’ll Love This Lemon Cake
This easy lemon cake is one of those desserts you’ll find yourself making again and again. It’s simple enough for everyday baking yet elegant enough to serve for holidays, brunches, birthdays, or afternoon tea.
You’ll love this recipe because:
- Bright lemon flavor from fresh lemon zest and juice in every bite.
- Moist and tender crumb thanks to the combination of olive oil and lemon-infused olive oil.
- Easy to make with simple pantry ingredients.
- Versatile: serve it plain, dusted with powdered sugar, glazed, or frosted.
- Perfect year-round, especially during spring and summer when lemons are at their peak.
- Stays moist for several days, making it great for meal prep and entertaining.
Ingredients You’ll Need
This recipe uses simple baking staples along with fresh lemons to create a soft, flavorful cake.
Olive Oil
A combination of regular extra virgin olive oil and lemon-infused olive oil gives the cake a delicate texture while adding subtle citrus notes.
Lemon-Infused Olive Oil
Using lemon-infused olive oil deepens the citrus flavor without making the cake overly tart. If you don’t have any, substitute it with additional olive oil and increase the lemon zest slightly.
Granulated Sugar
Sugar sweetens the cake while helping create a tender crumb.
Eggs
Large eggs at room temperature mix more easily into the batter and help the cake rise evenly.
Vanilla Extract
Vanilla rounds out the bright citrus flavor without overpowering it.
Fresh Lemons
You’ll need both the zest and juice. Fresh lemons provide the best flavor; avoid bottled juice whenever possible.
All-Purpose Flour
Regular all-purpose flour gives the cake structure while keeping it soft.
Baking Powder & Baking Soda
These leavening agents help produce a light, fluffy cake.
Salt
A small amount enhances all the other flavors.
Ground Cinnamon
A small amount of ground cinnamon adds gentle warmth and depth without overpowering the fresh lemon flavor. It complements the citrus beautifully and gives the cake a cozy, homemade taste.
Ground Ginger
Ground ginger brings a subtle spicy note that brightens the lemon and vanilla. Its mild warmth enhances the overall flavor while adding a delicate hint of Caribbean-inspired baking.
Ground Nutmeg
Just a touch of ground nutmeg adds a rich, aromatic warmth that rounds out the citrus flavors. Used sparingly, it enhances the cake without making it taste like a spice cake.
Ground Cardamom
A small dash of ground cardamom adds a delicate floral and citrusy aroma that pairs naturally with fresh lemons. It provides a subtle layer of complexity and makes the cake taste a little more elegant without overwhelming the other flavors.
Whole Milk
Whole milk creates a richer texture, but 2% milk also works well.
Powdered Sugar (Optional)
Dust over the cooled cake for an elegant finish.
Equipment You’ll Need
You don’t need any specialty baking tools.
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Citrus zester
- Citrus juicer
- Rubber spatula
- 9-inch round cake pan
- Parchment paper
- Cooling rack
Recipe Tips
For the best lemon cake every time, keep these tips in mind:
- Always use fresh lemons.
- Zest the lemons before juicing them.
- Bring eggs and milk to room temperature before mixing.
- Measure flour correctly by spooning it into the measuring cup instead of scooping.
- Avoid overmixing once the flour is added.
- Check for doneness a few minutes before the suggested baking time.
- Allow the cake to cool completely before glazing or frosting.
Recipe Variations
Customize this cake with one of these easy ideas.
Add Poppy Seeds
Stir in 2 tablespoons of poppy seeds for a classic lemon poppy seed cake.
Make It Extra Lemony
Top with a fresh lemon glaze made from powdered sugar and lemon juice.
Add Fresh Berries
Serve with raspberries, blueberries, or strawberries.
Cream Cheese Frosting
For birthdays or celebrations, frost the cake with lemon cream cheese frosting.
Make Cupcakes
Divide the batter among cupcake liners and bake for approximately 18–22 minutes.
What to Serve with Lemon Cake
This cake pairs beautifully with:
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Greek yogurt
- Tea
- Coffee
- Fresh lemonade
- Sparkling wine for celebrations
Storage
Store the cooled cake in an airtight container.
- Room temperature: Up to 3 days
- Refrigerator: Up to 5 days
- Freezer: Wrap tightly and freeze for up to 3 months. Follow this guide for storing and freezing cake.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice provides the brightest flavor and is highly recommended.
Can I substitute all the lemon-infused olive oil?
Yes. Replace it with the same amount of regular olive oil if needed.
Can I make this cake ahead of time?
Absolutely. In fact, the flavor develops even more after sitting overnight.
Can I freeze lemon cake?
Yes. Wrap the completely cooled cake tightly in plastic wrap and aluminum foil before freezing.
Why did my cake turn out dense?
Overmixing the batter or adding too much flour can result in a dense cake.
Can I frost this cake?
Yes. Cream cheese frosting, buttercream, or a simple lemon glaze all pair beautifully with this recipe.
More Lemon Recipes You’ll Love
If you enjoy baking with fresh lemons, try these recipes next:
- Lemon Garlic Shrimp
- Lemon Herb Roasted Chicken
- Homemade Lemonade
- Candied Lemon Slices
- Lemon Vinaigrette
- Caribbean Citrus Marinade
Final Thoughts
This Easy Lemon Cake with Lemon-Infused Olive Oil is proof that simple ingredients can create an unforgettable dessert. Fresh lemon zest, lemon juice, and olive oil work together to produce a cake that’s moist, tender, and full of bright citrus flavor. Whether you enjoy it plain with a dusting of powdered sugar or dress it up with a tangy glaze and fresh berries, it’s a recipe you’ll reach for throughout the year.
Bake it once, and you’ll have a dependable homemade cake that’s perfect for family gatherings, afternoon tea, holidays, or whenever you’re craving a little sunshine in dessert form.
Easy Lemon Cake with Lemon-Infused Olive Oil
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Citrus zester or fine grater
- Citrus juicer
- Rubber Spatula
- 9-inch round cake pan
- Cooling Rack
- Toothpick or Cake Tester
- Small bowl and spoon for the optional lemon glaze
Ingredients
For the Cake
- ½ cup extra virgin olive oil
- ½ cup lemon-infused olive oil
- 1½ cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- Zest of 3 lemons
- ¼ cup freshly squeezed lemon juice
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom a small dash
- 1 cup whole milk room temperature
Optional Lemon Glaze
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
Optional Garnish
- Powdered sugar for dusting
- Candied lemon slices
- Fresh lemon zest
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom.
- In the bowl of a stand mixer (or a large bowl using a hand mixer), beat together the olive oil, lemon-infused olive oil, and sugar for about 2–3 minutes until smooth and slightly creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, fresh lemon zest, and lemon juice.
- Reduce the mixer speed to low. Add one-third of the flour mixture, followed by half the milk. Repeat, ending with the remaining flour mixture. Mix only until no dry flour remains.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.
- Let the cake cool completely before dusting with powdered sugar, drizzling with lemon glaze, or decorating with candied lemon slices.
Notes
- Fresh lemons make all the difference. Always use fresh zest and juice for the brightest flavor.
- Zest the lemons before juicing them.
- Bring the eggs and milk to room temperature for a smoother batter and better rise.
- Mix the batter only until combined to keep the cake light and tender.
- The cinnamon, ginger, nutmeg, and cardamom should remain subtle. They add warmth without masking the fresh lemon flavor.
- For a stronger citrus flavor, add an extra teaspoon of finely grated lemon zest.
- Dust with powdered sugar for a simple finish or drizzle with a lemon glaze for additional sweetness.
- For a richer dessert, frost with lemon cream cheese frosting.
- Store covered at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze (without glaze) for up to 3 months.
Recipe Tips
- Use a good-quality extra virgin olive oil with a mild flavor.
- If you don’t have lemon-infused olive oil, substitute with an additional ½ cup olive oil and add the zest of one extra lemon.
- Do not overbake. Start checking the cake around the 48-minute mark.
- Let the cake cool completely before glazing to prevent the glaze from melting into the cake.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Previously published June 14, 2023. Revised and updated.
